Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 1/2 cup molasses
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the molasses and egg to the butter mixture, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, spices, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
- For the cream filling, beat the heavy cream in a bowl until soft peaks form. Gradually add the powdered sugar and vanilla, continuing to whip until you reach stiff peaks.
- Once the cookies have cooled, spread a generous dollop of cream filling on the bottom of one cookie and sandwich it with another. Repeat until all cookies are filled.
- Prep Time: 30
- Cook Time: 12