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christmas

Chewy Gingerbread Sandwich Cookies

The perfect Christmas cookie!

45 12
Chewy Gingerbread Sandwich Cookies | DonalSkehan.com, The perfect Christmas cookie!

christmas

Chewy Gingerbread Sandwich Cookies

The perfect Christmas cookie!

Thursday, November 24, 2016

For the cookies:

170g butter, softened

50g granulated sugar, plus extra for rolling

50g dark brown sugar

100g treacle or black molasses

1 large free range egg

1 tsp vanilla extract

1 heaped tsp baking soda

1 heaped tsp ground ginger

A generous pinch of sea salt

250g plain flour, sifted

50g stem ginger, finely chopped

For the filling:

100g butter, softened

150g icing sugar, sifted

½ tsp ground ginger

Mixing bowl x 2

Two baking sheets

Parchment paper

Rolling pin

Wire rack

 

45 mins + chill time
Serves 12

These little Christmas cookies are soft, chewy and gently spiced. Perfect for Santa served with a glass of milk!

 

In a mixing bowl beat together the butter and sugars until light, pale and fluffy. Add in the egg, vanilla extract and treacle and beat until well combined.
Fold through the remaining ingredients until well combined and rough dough forms. Cover the bowl with cling film and leave to rest for at least 30 minutes in the fridge.
Preheat the oven to 180˚C/350°F/Gas Mark 4 and line two baking sheets with parchment paper.
Roll out balls of the dough approximately 6cm in diameter and toss in granulated sugar before placing on the baking sheets at least 10cm apart.
Place in the oven to bake for 8 minutes or until they have spread and crack slightly. Be careful not to over bake, the edges should be firm but the interior should remain chewy.
Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.
While the cookies cool, prepare the filling by beating the butter with the icing sugar until completely smooth.
Spread a dollop of the filling onto half the cookies with a small offset spatula and sandwich together with the remaining half of the cookies.
45 mins + chill time
Serves 12

Ingredients

For the cookies:

170g butter, softened

50g granulated sugar, plus extra for rolling

50g dark brown sugar

100g treacle or black molasses

1 large free range egg

1 tsp vanilla extract

1 heaped tsp baking soda

1 heaped tsp ground ginger

A generous pinch of sea salt

250g plain flour, sifted

50g stem ginger, finely chopped

For the filling:

100g butter, softened

150g icing sugar, sifted

½ tsp ground ginger

You'll Need

Mixing bowl x 2

Two baking sheets

Parchment paper

Rolling pin

Wire rack

 

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