Gingerbread Sandwich Cookies with Cookie Butter Filling

What a mouthful, literally! I bet you could eat two of these before you finish that title!

Bon appétit and happy baking!

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Author: Serena Moroukian

Prep Time: 30 min. Cook Time: 8-10 min Total Time: 40 min

Yield: serves 8-10

Ingredients:

For the cookies

• 3 cups flour

• 2 teaspoons McCormick(R) Ground Ginger

• 1 teaspoon McCormick(R) Ground Cinnamon

• 1 teaspoon baking soda

• 1/4 teaspoon McCormick(R) Ground Nutmeg

• 1/4 teaspoon salt

• 3/4 cup butter, softened

• 3/4 cup firmly packed brown sugar

• 1/2 cup molasses

• 1 egg

• 1 teaspoon McCormick(R) Pure Vanilla Extract

For the "cookie butter" buttercream

• 1/2 cup (1 sticks) unsalted butter, room temperature

• 1/4 cup Trader Joe's Cookie Butter spread

• 1 1/2 cups Confectioners Sugar

Directions:

For the cookies

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.

3. Add molasses, egg and vanilla; beat well.

4. Gradually beat in flour mixture on low speed until well mixed.

5. Press dough into a thick flat disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.

6. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into circular shapes with 1.5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

7. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely

For the buttercream

1. Using a handheld or stand mixer - beat the butter for 3 minutes on high, until light and fluffy

2. Reduce speed, gradually add confectioners sugar 1/2 cup at a time. After each addition, increase speed to high for 30 seconds, before reducing speed and adding the additional 1/2 cup. Repeat until all sugar is used.

3. Add cookie butter spread and beat on high for 30 seconds.

4. Spoon buttercream into piping bag. Pipe buttercream onto the 'bottom' cookie, and sandwich with the top. Or you can choose to spoon the buttercream and spread it directly onto the 'bottom' cookie. Below is a picture of what "spreading" the buttercream looks like

Either pipe or spoon the buttercream on to the bottom cookie

I'd love to see how the recipe came out if you tried it. Tag #whatsyourcheatday on your post and I'll be sure to give you a shoutout!

xoxo

Serena