Ginger Cookie Butter Sandwich Cookies

Directions

• Preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper. Set aside.
• In a medium-sized bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
• In a larger bowl with an electric mixer or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and both sugars for 2 minutes or until light and creamy. Be sure to scrape down the sides of the bowl to ensure that everything is combining nicely and evenly.
• To the bowl of butter and sugars, add the egg, molasses, and vanilla. Continue to mix until well combined.
• Scrape down the sides of the bowl then add the dry ingredients to the wet. Mix on low speed until well combined and a cohesive dough forms. Scrape down the sides of the bowl once more then you can begin to scoop the dough.
• Use a cookie scoop to scoop the dough into about 2 – 2 1/2 Tbsp. sized balls. Drop the scooped dough into a small bowl of granulated sugar. Toss the ball of dough until it is fully coated in sugar then place onto a cookie sheet. Place the cookies about 2″ apart on the cookie sheet since they will spread. Bake for 10-12 minutes or until the edges are golden brown and the cookies have spread and started to crack slightly in the center.
• Once the cookies have come out of the oven, allow them to sit on the hot cookie sheet for about a minute then use your small cookie cutters to cut decorative and festive shapes out of half of the cookies. Try your best to cut out the center of the shape.
• Allow the cookies to cool completely on a wire rack.
• Place the cookie butter into a piping bag. Flip a cookie that hasn’t had a shape cut out of it face down then pipe from the middle working your way out to the edge of the cookie to fill the cookie. To smooth out the top you can use an offset spatula. Next, place a cookie with the shape cut out right on top.
• Enjoy!!