Gingerbread cookies are delightful. Stuff them with a marshmallow cream filling and dip them in chocolate and you’ve got a real winner!
Watch the video here.
INGREDIENTS (for 2 dozen sandwich cookies)
For the cookies:
2.5 cups (350g) of all-purpose flour
2 teaspoons of baking soda
1 teaspoon of ground ginger
1 teaspoon of ground cinnamon
1⁄2 teaspoon of ground cloves
1 cup (220g) of granulated sugar
2 sticks (230g) of butter
1 egg
0.25 cup (85g) of molasses
An additional 0.25 cup (55g) of sugar, as a coating
For the filling:
5 tbsp (72g) of unsalted butter
1.5 cup (200g) of confectioners’ sugar
1.3 cup (200g) of marshmallow cream
For dipping the cookie sandwiches:
2 cups (360g) of chocolate chips or melting wafers
DIRECTIONS
Turn on your oven and set it to 350F.
In a large bowl, thoroughly mix the flour, baking soda, ginger, cinnamon, and cloves, and set it aside.
In another bowl, mix the sugar, margarine, egg and molasses until fully combined.
Add the dry ingredients to the wet and mix thoroughly.
Take a scoop of dough and roll it into a ball.
Roll the ball in some sugar and place it on an ungreased cookie sheet.
Continue until the sheet is full, keeping the doughballs a couple of inches apart.
Bake it for 10 to 12 minutes.
Remove the sheet from the oven and place it on a rack for two minutes, then remove the cookies from the sheet and place them on the rack to cool completely.
Once all the cookies are made and cool, pair them up by size.
Make the filling by combining the margarine and powdered sugar, then adding in the marshmallow cream.
Spread a thin layer of filling on one cookie, then add another cookie to make a sandwich.
Continue until the sandwiches are complete.
Temper the chocolate.
Dip a cookie sandwich in the chocolate.
Place the dipped cookie on the lined cutting board.
Dip the remaining cookies and let them rest until the chocolate is set.
