Ginger Cream Sandwich Cookies Recipes

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GINGER SANDWICH COOKIES



Ginger Sandwich Cookies image

A Ginger Sandwich Cookie is light and fluffy marshmallow buttercream sandwiched between two soft and chewy homemade ginger cookies.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Time 30m

Number Of Ingredients 16

2¼ cups (281g) all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
¾ cup (1 1/2 sticks or 170g) unsalted butter, (softened)
1 cup (200g) brown sugar
1 large egg, (room temperature)
¼ cup (84g) molasses
4 tablespoons granulated sugar, (for rolling)
1 cup (2 sticks or 227g) butter, (softened)
½ teaspoon almond extract
1 pinch salt
4 cups (500g) confectioners' sugar
1 jar (13 ounces) marshmallow creme or fluff

Steps:

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter and sift into a bowl. Set aside.
  • In a large bowl, mix together the butter and brown sugar until light and fluffy.
  • Beat in the egg. Then, stir in the molasses.
  • Add the sifted ingredients into the molasses mixture.
  • Shape the dough into 1-inch sized balls, rolling them into the granulated sugar.
  • Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly.
  • Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.
  • In a large bowl, cream the butter with an electric mixture on medium speed until the butter is light and fluffy, about 2 minutes. (You can also use a stand mixer with the paddle attachment.)
  • Add in the almond extract and salt.
  • Add in the confectioners' sugar, about 1/2 cup at a time. Once all the sugar is added, mix on high for 2-3 minutes.
  • Once fully combined, gently fold the marshmallow creme into the frosting by hand. This can be used immediately or refrigerated until ready to use.
  • When ready to use, spread the filling on the bottoms of half the cookies and top with the remaining cookies.

Nutrition Facts : Calories 635 kcal, ServingSize 1 serving

GINGER AND CREAM SANDWICH COOKIES



Ginger and Cream Sandwich Cookies image

These sandwich bites, complete with orange buttercream, are the ultimate holiday cookie.

Categories     ginger and cream sandwich cookies recipe     sandwich cookies recipe     christmas cookies     ginger and cream sandwich cookies     recipe     how to make     quick     easy     holiday

Time 2h

Yield 80

Number Of Ingredients 15

Cookies
2 3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. Kosher salt
3/4 c. unsalted butter, at room temperature
1 c. plus 1/2 cup sugar
1 large egg
1/4 c. molasses
1 tbsp. grated peeled fresh ginger
Orange Buttercream
1/2 c. unsalted butter, at room temperature (1 stick)
1 tsp. orange zest
2 c. confectioners' sugar
1 tbsp. heavy cream

Steps:

  • In medium bowl, whisk together flour, baking powder, baking soda and salt.
  • Using an electric mixer, beat butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Beat in egg, molasses and ginger.
  • Reduce mixer speed to low and gradually add flour mixture, mixing until just incorporated (dough will be soft). Cover and refrigerate until firm enough to handle, about 1 hour.
  • Line 2 large baking sheets with parchment paper. Place remaining 1⁄2 cup sugar in small bowl. Working with 1 sheet at a time and keeping dough covered, roll 1⁄2 teaspoon dough into a ball and then roll in sugar to coat. Place balls 1 inch apart on prepared sheet. Freeze until firm, about 15 minutes. Repeat with remaining dough.
  • Heat oven to 350°F. Bake, rotating sheets halfway through, until cookies are puffed and set, 8 to 10 minutes. Let cool on sheets 2 minutes, then slide paper with cookies onto wire rack to cool completely.
  • Make Orange Buttercream: Using an electric mixer, beat butter on medium speed until creamy, 2 minutes; beat in orange zest. Reduce mixer speed to low and gradually add confectioners' sugar (sifted); beat in heavy cream.
  • Once cool, sandwich cookies with small amount of Orange Buttercream.

GINGER CREME SANDWICH COOKIES



Ginger Creme Sandwich Cookies image

With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 16

3/4 cup shortening
1 cup packed light brown sugar
1 large egg
1/4 cup molasses
2-1/4 cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup sugar
FILLING:
3 ounces cream cheese, softened
1/3 cup butter, softened
2 teaspoons lemon extract
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool., Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.

Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.

GINGER CREAM MOLASSES SANDWICH COOKIES



Ginger Cream Molasses Sandwich Cookies image

The combination of flavors in these cookie is just sooo good! Each cookie also has a lovely crystalline coating that is sure to brighten anyone's day. The Kitchen Crew - including yours truly - couldn't stop eating them.

Provided by cindy sandberg

Categories     Cookies

Time 40m

Number Of Ingredients 17

COOKIES
3/4 c butter
3/4 c packed brown sugar
1 egg
1/2 c molasses
2 1/2 c all purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice (or 3/4 tsp ginger and 1/4 tsp nutmeg)
turbinado sugar for rolling (regular granulated sugar can be used, but the turbinado is prettier and tastier)
CREAM FILLING
1 c mascarpone cheese
1 c whipping cream
2 tsp vanilla extract
1/4 c powdered sugar
2-3 Tbsp finely chopped crystalized ginger (to taste)

Steps:

  • 1. Cream butter and sugar. Beat in egg and molasses.
  • 2. In a mixing bowl, combine the flour, salt, baking soda and spices. Add to the butter mixture and mix well. Chill for one hour.
  • 3. Preheat oven to 350 F and grease a baking tray. Roll pieces of dough into small balls (about 3/4in). Roll the balls in the turbinado sugar and place on baking trays about 2 in. apart. Bake for 8-12 minutes, 'til set but still soft. Do not overbake.
  • 4. Remove from oven and cool on racks. While cookies are cooling, make cream filling: Beat together the cheese, the cream, the sugar and the vanilla just until soft peaks form(do not overbeat!).
  • 5. Gently fold in the crystalized ginger.
  • 6. When cookies are cool, spread bottom of one cookies with 1-2t. of filling and top with another cookie. Gently press together. Store in refrigerator (if they last longer than a day!)

TRIPLE-GINGER CREAM SANDWICHES



Triple-Ginger Cream Sandwiches image

These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.

Provided by Samantha Seneviratne

Categories     Bake     Cookies     Christmas     Kid-Friendly     Dessert     Ginger     Christmas Eve     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 dozen sandwiches

Number Of Ingredients 21

For the cookies:
1 tablespoon ground ginger
1 teaspoon finely grated peeled fresh ginger
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 cups all-purpose flour, plus more for surface
1 cup (packed) dark brown sugar
1 stick (1/2 cup) unsalted butter, room temperature
2 large egg yolks
1/3 cup unsulphured molasses
Pure cane or sanding sugar (for sprinkling)
For the cream filling:
12 ounces cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup finely chopped candied ginger
Special equipment:
A 2" round cutter

Steps:

  • Make the cookies:
  • Whisk ground ginger, fresh ginger, pepper, cinnamon, salt, baking soda, nutmeg, cloves, and 2 cups flour in a medium bowl; set aside.
  • Beat brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, 3-4 minutes. Add egg yolks and molasses and beat until combined. Add dry ingredients and beat on medium-low speed until well combined, about 3 minutes.
  • Divide dough between 2 pieces of plastic wrap and flatten each into an 8"-diameter disk. Wrap each disk in plastic and chill until firm, about 1 hour.
  • Position racks in upper and lower thirds of oven; preheat to 350°F. On a lightly floured surface, roll out 1 disk of dough to an 1/8" thickness. Using 2" round cutter, cut out rounds, rerolling scraps once (you should have 36 rounds).
  • Arrange rounds on 2 parchment-lined baking sheets at least 1/2" apart; sprinkle with cane sugar. Bake, rotating sheets halfway through, until cookies are puffed and edges are lightly golden, 8-10 minutes. Transfer sheets to wire racks and let cookies cool. Repeat with remaining dough.
  • Make the filling and assemble the sandwiches:
  • Beat cream cheese, powdered sugar, and candied ginger in the bowl of stand mixer fitted with the whisk attachment on medium-high speed until smooth and fluffy, about 2 minutes.
  • Just before serving, spread about 1 tsp. filling on flat side of half of the cookies. Sandwich with remaining cookies, sugared sides up.
  • Do ahead
  • Unfilled cookies can be made up to 1 week ahead; store in an airtight container at room temperature. Filling can be made 3 days ahead; chill in an airtight container. Let filling come to room temperature and fill cookies just before serving.

GINGER CREAM COOKIES



Ginger Cream Cookies image

Make and share this Ginger Cream Cookies recipe from Food.com.

Provided by Mirj2338

Categories     Drop Cookies

Time 1h8m

Yield 48 ginger cream cookies

Number Of Ingredients 11

1/3 cup shortening
1/2 cup white sugar
1 egg
1/2 cup molasses
1/2 cup water
2 cups self-rising flour
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon

Steps:

  • Cream the shortening, sugar, egg, molasses and water.
  • Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon.
  • Cover and chill for 1 hour.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart.
  • Bake for about 8 minutes.

CARAMEL CREAM SANDWICH COOKIES



Caramel Cream Sandwich Cookies image

As kids we would pull these apart like Oreos and lick off the frosting!

Provided by Robin J.

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 24

Number Of Ingredients 8

1 cup butter
¾ cup packed brown sugar
1 egg yolk
2 ¼ cups all-purpose flour, sifted
2 tablespoons butter
1 ¼ cups sifted confectioners' sugar
½ teaspoon vanilla extract
4 tablespoons heavy cream

Steps:

  • Cream 1 cup butter or margarine. Gradually add brown sugar, creaming well. Add egg yolk and blend. Add flour, stirring until the mixture forms a dough. Chill slightly for easier handling.
  • Roll dough into small balls, about the size of a marble. Place on an ungreased baking sheet and flatten to 1/8 inch thickness with the palm of the hand. Press with fork in one direction to make a design.
  • Bake at 325 degrees F (165 degrees C) for 9 to 12 minutes until cookies just begin to brown very lightly. Remove from sheet while warm. Place flat sides of two cookies together with frosting, sandwich-style.
  • To Make Browned Butter Frosting: Brown 2 tablespoons butter slightly in saucepan. Remove from heat and blend in 1 1/4 cups sifted confectioners' sugar. Gradually add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream until it becomes a spreading consistency.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 22.3 g, Cholesterol 34.8 mg, Fat 9.9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 6.1 g, Sodium 64.8 mg, Sugar 13.1 g

GINGER MOLASSES SANDWICH COOKIES WITH BUTTERCREAM FROSTING



Ginger Molasses Sandwich Cookies with Buttercream Frosting image

You thought Ginger Molasses Cookies couldn't get any better, but you were wrong. Smash them together with a thick schmear of vanilla buttercream frosting and they turn into Molasses Sandwich Cookies, my favorite Christmas cookie! They are soft and perfect.

Provided by Karen

Categories     Dessert

Time 2h51m

Number Of Ingredients 6

1 recipe for Soft and Chewy Molasses Cookies
1 cup salted butter (softened*)
4 cups powdered sugar (divided)
4-6 tablespoons cream (or milk, divided)
2 & 1/2 teaspoons vanilla (good quality)
1/4 teaspoon salt (optional (taste it!))

Steps:

  • Click here to get the recipe for Soft and Chewy Ginger Molasses Cookies. Bake them exactly as the recipe states. Do NOT over bake! You need these cookies to be nice and soft so that when you bite into them with the frosting in between, they do not crunch. The should be super soft, even on the edges. You should get about 30 cookies. Let cool completely on a wire rack.
  • In a large bowl or stand mixer, use the whisk attachment (if you have one) to beat the softened butter until it is fluffy, about 2-3 minutes.
  • Add half of the powdered sugar and 2 tablespoons cream or milk. Beat well. Scrape the sides and bottom of the bowl.
  • Add the remaining powdered sugar and 2 more tablespoons of cream or milk. Beat well.
  • Add salt and vanilla extract. Beat well. Scrape the sides and bottom of the bowl.
  • Add remaining 1-2 tablespoons of cream, if needed.
  • Generously frost the flat side of one ginger molasses cookie. Smash the flat side of another ginger molasses cookie on top.
  • IF you can stand to wait, let the cookie sandwiches sit in a covered tupperware for about an hour before serving. You can even make them a day ahead of time. As the frosting sits with the cookie, it softens the cookies even more!
  • Store in a tupperware on the counter for 2-3 days. Honestly mine have never lasted that long.
  • These cookies freeze very well! I can't promise that the presentation after freezing would be nice enough for gifting, but you could certainly eat them yourself. Freeze for up to 2 weeks, then let thaw on the counter in a sealed container.

Nutrition Facts : ServingSize 1 cookie, Calories 307 kcal, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 219 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 34 g, Protein 1 g, TransFat 1 g, UnsaturatedFat 5 g

RASPBERRY-CREAM SANDWICH COOKIES



Raspberry-Cream Sandwich Cookies image

Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 1/2 cups plus 2 teaspoons sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces (1 1/2 cup) fresh raspberries
7 1/2 ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
  • Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
  • Scoop batter using a 1-inch ice creamscoop; space 2 inches apart on bakingsheets lined with parchment paper.
  • Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
  • Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
  • Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 30 minutes.
  • Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

GINGER-CREAM SANDWICH COOKIES



Ginger-Cream Sandwich Cookies image

These sandwich cookies are delicious and unique. Enjoy!-Donna Gonda, North Canton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
3/4 cup sugar
2 eggs
2/3 cup molasses
1/2 cup milk
2-3/4 cups all-purpose flour
1-1/4 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
FILLING:
1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup molasses
1 tablespoon milk
1-1/4 teaspoons ground ginger

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, molasses and milk. Combine the flour, cinnamon, baking soda, salt and ginger; gradually add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for at least 1 hour., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool., In a small bowl, beat the filling ingredients until smooth. Spread over the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 247 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 169mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.

ZESTY LEMON ICE CREAM COOKIE SANDWICHES



Zesty Lemon Ice Cream Cookie Sandwiches image

A double dose of lemon makes these frosty ice cream sandwiches irresistible. The cookies have lemon zest, lemon juice and lemon extract, and before they're sandwiched with vanilla ice cream, they're smeared with tangy lemon curd.

Provided by Kardea Brown

Categories     dessert

Time 4h45m

Yield 12 servings

Number Of Ingredients 14

One and a half 1.5-quart cartons vanilla bean ice cream, softened
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cornstarch
1/2 teaspoon sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 large egg
2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice
1 teaspoon lemon extract
Coarse sugar, for rolling, optional
3/4 to 1 1/2 cups lemon curd
Yellow sprinkles, for decorating

Steps:

  • Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
  • Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
  • Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
  • Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
  • Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
  • To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.

OATMEAL MOVIE COOKIE ICE CREAM SANDWICHES



Oatmeal Movie Cookie Ice Cream Sandwiches image

Provided by Molly Yeh

Categories     dessert

Time 1h

Yield About 18 cookies

Number Of Ingredients 14

3/4 cup (168 grams) creamy unsweetened almond butter
2/3 cup (132 grams) light brown sugar
1/2 cup (100 grams) unrefined coconut oil, melted
1/3 cup (67 grams) granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
2 large eggs, at room temperature
3 cups (270 grams) old-fashioned rolled oats
1 teaspoon baking soda
1 cup (20 grams) popped buttered popcorn, plus extra for topping
2 cups (430 grams) mix of chocolate covered raisins, white nonpareil coated chocolates, candy-coated chocolates, plus extra for topping.
Flaky salt, optional
3 cups vanilla ice cream

Steps:

  • Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
  • Line 2 baking sheets with parchment paper or a silicone mat and set aside.
  • Place another baking sheet, plate or airtight container in the freezer.
  • In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated.
  • Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook's Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they're still warm but then let the rest cool on the pan).
  • While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream.
  • Keep frozen until ready to enjoy!

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LEMON GINGER CREAM SANDWICH COOKIES - CULINARY GINGER
2018-11-30 Beat in the egg. Mix in the molasses. Add lemon zest and fresh ginger until well mixed. Mix the dry ingredients into the wet ingredients in small batches. Shape the dough into balls. Bake for 13 …
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Category Dessert
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  • Preheat oven to 350°F/180°C with a rack in the center of the oven. Line 1 large baking sheet with parchment paper.
  • To a stand mixer with paddle attachment or a bowl using a hand mixer, beat the butter and both sugars until light and fluffy. Beat in the egg, then the molasses and lemon zest and fresh ginger until well mixed.


GINGER SANDWICH COOKIES RECIPE - NICK MALGIERI | FOOD & …
2013-12-07 Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a bowl, whisk the flour, baking soda, ginger, cinnamon and salt. In …
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  • Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
  • In a bowl, whisk the flour, baking soda, ginger, cinnamon and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, 3 minutes. Beat in the egg and molasses. Add the dry ingredients and beat at low speed until incorporated, scraping down the bowl.
  • Working in 2 batches, drop scant tablespoons of the dough onto the baking sheets, 3 inches apart. Bake the cookies for 20 minutes, until risen and fallen and slightly firm; shift the sheets from top to bottom and front to back halfway through for even baking. Let cool slightly, then transfer the parchment paper to racks and let the cookies cool completely. Bake the remaining cookies.
  • In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the confectioners' sugar at medium speed until light and fluffy, about 3 minutes. Beat in the lemon juice.


GINGER COOKIE AND NUTMEG ICE CREAM SANDWICHES - THE VIEW ...
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  • Put the heavy cream and half and half in a small saucepan with the sugar and nutmeg. Stir to dissolve the sugar and then heat it just until it comes to a bubble.
  • Ladle a little of the hot cream mixture into the eggs, whisking the entire time. Add another ladle, and then one more, whisking constantly. Then slowly whisk the eggs into the pan, whisking constantly.
  • Turn on the heat and heat until the mixture thickens and coats the back of a spoon. Don't boil. I like to use a silicone spatula to stir it, it does a good job of scraping the sides and bottom of the pan so nothing sticks.


SOFT & CHEWY GINGERDOODLE SANDWICH COOKIES - LAUREN'S LATEST
2018-08-20 Preheat oven to 350 degrees. 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 …
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Calories 167 per serving
  • 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.
  • 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.
  • 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.


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  • Oatmeal Ice Cream Cookie Sandwiches. Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.
  • Classic Snickerdoodle Cookies. This childhood favorite is even better than you remember, especially when you sandwich fudge ripple ice cream in between two of them.
  • Tin Roof Ice Cream. Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts, so why not sandwich this favorite with peanut butter cookies.
  • Sheet-Pan Brownie Thins. These ultra-thin, extra-chewy brownies were made to have tin-roof or salted caramel ice cream sandwiched between them. Get This Recipe.
  • Boozy Piña Colada Ice Cream. Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.
  • Mint-Chocolate Ice Cream Sandwich Cake. Nothing beats the flavors of rich chocolate, refreshing peppermint, and luscious vanilla ice cream on a hot day.
  • Ice Cream Tacos With Chocolate and Peanuts. The original Choco Taco may have a cult following, but we think this homemade version has it beat. Taco Tuesday just got a little bit sweeter.
  • Lemon Ice Cream Sandwiches with Blueberry Swirl. Everyone's free to be a kid again with one of these wickedly good frozen treats in hand. Chewy blondie cookies bookend a thick layer of lemony ice cream (store-bought vanilla bumped up with lemon juice and zest) ribboned with a speedy blueberry compote.
  • Cinnamon Swirl Vanilla Ice Cream Bars. To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid.


CRISPY LEMON-GINGER SANDWICH COOKIES RECIPE
2017-09-26 Reduce speed to low and add flour all at once, then drizzle in cream and mix until fully incorporated. With a 1 1/2–teaspoon scoop, divide dough into about 40 level portions. Cut each in half, then roll smooth and round between your palms. Alternatively, …
From seriouseats.com
4.6/5 (5)
Category Cookies, Pastry
Occupation Editor Emeritus
Total Time 1 hr 30 mins


GINGER-SPICE SANDWICH COOKIES WITH LEMON CREAM - RECIPE ...
2009-05-06 Recipe Ginger-Spice Sandwich Cookies with Lemon Cream. By Tasha DeSerio Fine Cooking Issue 99. Scott Phillips. Yield: Yields about thirty sandwich cookies. If you make these a day ahead of time, the cookies will soften a bit, and the flavors will mingle nicely. Fresh spices are key. Ingredients For the cookies: 9 oz. (2 cups) unbleached all-purpose flour; 2 tsp. ground ginger; 1-1/2 …
From finecooking.com
5/5 (17)
Category Dessert
Cuisine American
Calories 150 per serving


TOLL HOUSE ICE CREAM SANDWICH RECIPE - OBIAVATA.COM
2021-05-22 Toll house ice cream sandwich recipe. In celebration of the event, nestlé toll house is sharing the famous nestlé toulouse cookie recipe, which fans will recognize from the episode titled “the one with phoebe's cookies” in which monica tries to figure out phoebe. Consider rolling the outside of the sandwich in the morsels for a decadent treat. In a separate bowl, use and electric mixer ...
From moviepropsassociation.org


STRAWBERRY ICE CREAM SANDWICHES • TODAY'S BEST RECIPE
Imagine summer strawberries enveloped in ice cream resting between homemade chocolate sandwich cookies. Flavors of lemon, cardamon, chocolate, and you have an irresistible treat! Strawberry Ice Cream Sandwiches Recipe Ingredients: Strawberry Ice Cream Recipe (Yield 1½ Quarts) Ingredients 1 pound fresh strawberries, hulled and washed ¾ cup sugar
From todaysbestrecipe.com


GINGER AND CREAM SANDWICH COOKIES | RECIPE | HOMEMADE FOOD ...
Nov 28, 2017 - These sandwich bites, complete with orange buttercream, are the ultimate holiday cookie. Nov 28, 2017 - These sandwich bites, complete with orange buttercream, are the ultimate holiday cookie. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log ...
From pinterest.ca


FESTIVE PUMPKIN SPICE SANDWICH COOKIE RECIPE - FOOD NEWS
Pumpkin Spice Sandwich Cookies Recipe by Tasty. Instructions In a large bowl, whisk together the flour, salt, baking powder, baking soda, 2 teaspoons cinnamon, and 1 teaspoon of pumpkin pie spice. Set aside. In a medium bowl, whisk together the cooled melted butter, brown sugar, and 1/2 cup of the granulated sugar until smooth, then whisk in the vanilla and pumpkin puree, again until smooth ...
From foodnewsnews.com


SANDWICH COOKIE RECIPES | ALLRECIPES
Peanut Butter Sandwich Cookies. Rating: 4.64 stars. 148. A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency. By …
From allrecipes.com


GINGER COOKIES FOR ICE CREAM SANDWICHES RECIPE | JAMES ...
Method. In a bowl, stir together the flour, baking soda, ginger, cinnamon, allspice, salt, and pepper. Set aside. Combine ½ cup of the granulated sugar, the brown sugar, and the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the egg and beat until mixed, and then ...
From jamesbeard.org


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