Holiday baking season is underway, and we’re excited to share 12 of our favourite submissions from our annual Cityline Holiday Cookie Swap to add to your repertoire! Take a look at one of our top recipes: Jo Anne C. from Gravenhurst, Ontario’s Gingerbread snickerdoodle sandwich cookies!
Happy holidays, and happy baking!
Gingerbread snickerdoodle sandwich cookies
Cookie ingredients:
- 1/2 cup butter (at room temperature)
- 1/-1/2 cups sugar (plus extra for sprinkling on cookies before baking)
- 1/4 cup fancy molasses
- 1/3 cup candied ginger
- 1 egg
- 2 cups + 2 tbsp. all purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla
Filling ingredients:
- 8oz cream cheese (1 pkg) at room temperature
- 2 1/4 cups icing sugar
- 1 1/2 tsp vanilla extract
Method:
Preheat oven to 350F.
In a food processor puree the candied ginger. In a medium bowl, cream together butter and sugar. Add molasses, pureed ginger and egg mix together. Add salt, baking soda, vanilla and the rest of the spices, mix until blended then add the four and mix together.
Drop cookies onto a parchment lined cookie sheet, flatten cookies with your hand or bottom of a glass, sprinkle with sugar. Bake cookies for 8-10 minutes. Cool.
In bowl, beat the cream cheese, add vanilla extract and blend in icing sugar until smooth.
Turn half the cookies bottom side up. Spoon heaping tablespoon of filling onto each. Place the remaining cookies on top and press down lightly until filling has spread to the edge of the cookies.
Submitted by Jo Anne C.
Gravenhurst, ON