Filled with the most delish cream cheese icing!
I don’t even know where time is going lately. I feel like life has been crazy busy and so full of holiday things that I don’t even notice the time going by. Like, how is it only 2.5 weeks until Christmas? HOW?
So I’m focusing HARD on getting food stuff ready and gifts bought and wrapped within the next week and a half so that I have a solid week to chill and slow down before Christmas Eve and Day. So far half of the gifts are bought and all of those are wrapped, a bunch of the cheese/fancy sausages and crackers have been bought and these cookies along with a chocolate peppermint bark cheesecake aaand another super delish cookie are made and in the freezer ready to go.
For the first year I think ever, I’m gettin’ shit done before the 23rd. It’s a huge accomplishment.
It’s also a huge accomplishment to have left these insane ginger molasses cookie sandwiches in the freezer and not in my belly. Ginger molasses cookies are hands down one of my favorite cookies ever and I recently realized that the only reason I love carrot cake if the cream cheese icing. I could eat that shit straight with a spoon. Or my finger.
So it only made sense to combine the two in to an ultimate favorite dessert.
Also, have you ever eaten cream cheese icing kinda frozen? Because it is magical. Magical I tell you.
I dare you to make these cookies and have them last in your freezer until Christmas. You might as well just double it. Thank me later.
- ¾ C soft butter
- 1 C granulated sugar
- 1 large egg
- ¼ C molasses
- 1 tsp ground cinnamon
- 1¼ tsp ground ginger
- ¼ tsp cloves
- ¼ tsp salt
- 2¼ C all purpose flour
- 1½ tsp baking soda
- ¼ C granulated sugar, for rolling
- 2 tbsp soft butter
- 4oz brick cream cheese, room temperature
- 1 cup icing sugar
- 1 tsp vanilla extract
- Preheat oven to 350F
- In the bowl of your stand mixer, combined butter and sugar. Cream on high for 2-3 minutes or until light and fluffy. Add egg and beat until light and fluffy, stoping to scrape the sides of the bowl as necessary.
- Add the molasses and mix until well combined.
- Add the spices and salt and mix until well combined.
- Add the flour and baking soda and mix until just combined.
- Roll dough in to 30 balls and roll in ¼ cup sugar.
- Place 12 balls on a cookie sheet and bake on the center rack for 8-9 minutes or until the tops start to crack. Remove and allow to cool completely on cookie sheet. Repeat with remaining balls.
- While the cookies are cooling, make the icing.
- Combine the butter, cream cheese and vanilla in a bowl and beat with an electric mixer. Add the icing sugar ¼ cup at a time and beat on medium-high until light and creamy, adding another ¼ cup of sugar each time.
- Once the cookies are completely cool, divide the icing evenly on the bottom half of 15 of the cookies. You will likely have leftover icing. Top each iced cookie with another cookie and press together.
- Store in an airtight container in the fridge for up to 5 days.