Soft Gingerbread Sandwich Cookies

Serves:  12
Ingredients:

COOKIES

  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½teaspoon kosher salt
  • 1 tablespoon ground cinnamon 2 teaspoons ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¾ cup Kerrygold Unsalted Butter, softened
  • ¾ cup lightly packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup dark molasses
  • Confectioners’ sugar, for dusting

FROSTING

  • 1 cup Kerrygold Unsalted Butter, softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • A pinch of kosher salt
  • Sprinkles, for decorating
Directions:

1. Preheat the oven to 350ºF. Line two baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg and set aside. 

3. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and brown sugar on medium high until pale and fluffy, 3-4 minutes. Reduce the speed to medium and add the va-nilla and egg and mix to combine. With the mixer running, pour in the molasses and beat to combine. Reduce the speed to low and then gradually add the dry ingredients and mix to combine. 

4. Pour the dough out onto a clean work surface and give it a few kneads to bring it all together. Divide it in half, wrap half of it plastic wrap, and refrigerate it while you roll out the first half. (Alternatively, you can make the dough in advance, wrap all of it in plastic wrap and refrigerate it overnight.)

5. Dust your work surface and a rolling pin with confectioners’ sugar and roll out the dough to 1/4" thickness. Cut out 3” circles and transfer them to the baking sheet 1” apart (an offset spatula helps a lot with this step). Re-roll scraps and repeat with the remaining half of the dough. 

6. Bake for 10-12 minutes, until the bottoms are lightly browned. Let the cookies cool on the pans for 5 minutes and then transfer them a wire rack to cool completely.

FROSTING

In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter until soft and creamy. Gradually add the sugar and mix to combine. Mix in the vanilla and salt.

ASSEMBLY

Fill a piping bag with the frosting and pipe a blob of frosting onto the flat sides of half of the cookies. Top them with the other half of the cookies and press down lightly. Roll them in sprinkles and enjoy!