Gingerbread Cookie Stacks
Introduction
Soft, spicy cookies sandwiched with creamy cinnamon-cream cheese frosting... You'll love these!
Ingredients
1/3 c butter or margarine, softened
3/4 c packed brown sugar
1/4 c dark molasses
1 tsp ginger, ground
1 tsp cinnamon, ground
1 egg
1 tsp baking powder
1 1/2 c all purpose wheat flour
1/2 c whole wheat flour
1/2 tsp cinnamon
1/4 c granulated sugar
2 cups cream cheese frosting, homemade or store-bought
1 t cinnamon
3/4 c packed brown sugar
1/4 c dark molasses
1 tsp ginger, ground
1 tsp cinnamon, ground
1 egg
1 tsp baking powder
1 1/2 c all purpose wheat flour
1/2 c whole wheat flour
1/2 tsp cinnamon
1/4 c granulated sugar
2 cups cream cheese frosting, homemade or store-bought
1 t cinnamon
Directions
Beat the butter on medium-high speed in a large mixing bowl for 2 minutes. Beat in the brown sugar. Add the molasses, ginger, and cinnamon, mix thoroughly. Add the egg. Add the baking powder. Mix in as much of the flour & wheat flour as you can with the electric mixer. Stir in any remaining by hand. Refrigerate for 1 hour.
Heat oven to 350 degrees Fahrenheit. Spray 3-4 cookie sheets with non-stick cooking spray.
Shape into 1/2 inch balls, roll in granulated sugar mixed with cinnamon. Place 2 inches apart on prepared baking sheets. Bake for 8-12 minutes, until cookies are set and tops crack.
When cookies have cooled, stir the cinnamon into the cream cheese frosting and spread onto half the cookies. Top with the remaining cookies.
Makes 96 cookies for 48 sandwiches
Heat oven to 350 degrees Fahrenheit. Spray 3-4 cookie sheets with non-stick cooking spray.
Shape into 1/2 inch balls, roll in granulated sugar mixed with cinnamon. Place 2 inches apart on prepared baking sheets. Bake for 8-12 minutes, until cookies are set and tops crack.
When cookies have cooled, stir the cinnamon into the cream cheese frosting and spread onto half the cookies. Top with the remaining cookies.
Makes 96 cookies for 48 sandwiches
Number of Servings: 48
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