Side Pannel
Spice Cookie Sandwiches With Chocolate Filling
Spice Cookie Sandwiches With Chocolate Filling
- Recipe Submitted by maryjosh on 10/24/2016
Ingredients List
- For the Cookies
- 2 and ⅔ Cups (12oz) Whole Wheat Flour
- 1 Tablespoon Ground Ginger
- 2 Teaspoons Cinnamon
- 1 and ¼ Teaspoon Baking Soda
- ¾ Teaspoon Salt
- 16 Tablespoons ( 8 Ounces ) Unsalted Butter
- 1 Cup Light Brown Sugar or Sucanat
- ½ Cup Molasses
- 2 Eggs
- ½ Cup Granulated Sugar for Rolling
- For the Chocolate Filling
- 1 Cup (8 Ounces) Chocolate Chips or Chopped Chocolate
- 1 Cup Heavy Cream
Directions
For the Cookies
Preheat oven to 350 degrees. Line a sheet pan with parchment paper or a silicone baking sheet.
Whisk together flour, ginger, cinnamon, salt, and baking soda. Cream together the butter and sugar. Add the molasses. Scrape down your bowl, then add the egg. Add dry ingredients mixing just until combined.
Roll dough into balls, approximately two tablespoons, trying to keep the balls evenly sized so it is easier to make into sandwiches. Roll balls in granulated sugar, then place on cookie sheet. Leave space around the cookies, they will spread when baking. Bake at 10 to 11 minutes. The edges should be look done, but the centers will look a bit under-cooked. Allow to cool a few minutes on the cookie sheet, then carefully transfer to a cooling rack. The cookies are delicate until completely cooled.
For the Chocolate Ganache
Place the chocolate in a bowl. In a small saucepan warm the heavy cream to a simmer. Pour the cream over the chocolate and let sit 5 minutes. Stir until they are combined. Refrigerate until the ganache firms up a bit, approximately 1 hour.
Place one tablespoon of ganache on the bottom of a cookie. Sandwich a second cookie on top of the first. For neater edges, the ganache can be placed in a sandwich bag with the corner snipped off and piped into the center of the cookies. Serve immediately.
Preheat oven to 350 degrees. Line a sheet pan with parchment paper or a silicone baking sheet.
Whisk together flour, ginger, cinnamon, salt, and baking soda. Cream together the butter and sugar. Add the molasses. Scrape down your bowl, then add the egg. Add dry ingredients mixing just until combined.
Roll dough into balls, approximately two tablespoons, trying to keep the balls evenly sized so it is easier to make into sandwiches. Roll balls in granulated sugar, then place on cookie sheet. Leave space around the cookies, they will spread when baking. Bake at 10 to 11 minutes. The edges should be look done, but the centers will look a bit under-cooked. Allow to cool a few minutes on the cookie sheet, then carefully transfer to a cooling rack. The cookies are delicate until completely cooled.
For the Chocolate Ganache
Place the chocolate in a bowl. In a small saucepan warm the heavy cream to a simmer. Pour the cream over the chocolate and let sit 5 minutes. Stir until they are combined. Refrigerate until the ganache firms up a bit, approximately 1 hour.
Place one tablespoon of ganache on the bottom of a cookie. Sandwich a second cookie on top of the first. For neater edges, the ganache can be placed in a sandwich bag with the corner snipped off and piped into the center of the cookies. Serve immediately.
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