SOFT & CHEWY GINGERDOODLE SANDWICH COOKIES

These cookies are the bomb diggity. Oh em gee. Exclamation point. I have made these four times. Twice with the cinnamon buttercream and twice without. My boyfriend (and myself) scarf them down within 24 hours. They are THAT GOOD! Love this recipe. Thanks

Recipe Apdated From:www.pinter

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 cup butter softened
• 1/2 cup granulated sugar
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup molasses
• 1/2 teaspoon ground ginger
• 1/4 cup granulated sugar for rolling
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg

for the cinnamon buttercream:

• 2-3 tablespoons heavy cream
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 cup softened butter

Instructions

1. First, Preheat oven to 350 degrees.
2. Then, Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
3. Scoop a 2 teaspoon ball of dough into your hands and roll. Coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
4. Bake 6-7 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.

For the cinnamon buttercream: 

1. mix butter, sugar, vanilla cream and cinnamon together until a thick and smooth frosting forms. Spread 1/2 to 1 tablespoon of buttercream onto one cookie. Top with another cookie and place onto serving platter. Repeat with remaining cookies. Serve OR store in an airtight container for up to three days.