Ingredients

3/4 cup unsalted butter (1 1/2 sticks)

1 cup dark brown sugar, packed

2 eggs

1/4 cup unsulphured molasses

2 1/2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoon allspice (optional)

2 teaspoons baking soda

1/2 teaspoon salt

2 tablespoons fresh ginger, minced

1/2 cup crystallized ginger, minced

1/2 cup granulated sugar (optional)

1 pound cream cheese (low fat is fine)

2 cups powdered sugar

1 teaspoon pure vanilla extract

Preparation

  1. In a medium size bowl combine flour, ground ginger, cinnamon, allspice, baking soda and salt. Set aside.
  2. In another large bowl cream together butter and sugar. Beat in the eggs, one at a time. Add molasses and beat well.
  3. Using a wooden spoon mix in fresh and crystallized gingers.
  4. The batter will be very soft, so cover with plastic wrap and refrigerate for 2 hours or overnight.
  5. Preheat oven to 350 F.
  6. Roll batter into 3/4-inch balls and roll in granulated sugar (optional). Set 2 inches apart on parchment-lined baking sheets.
  7. Bake for 10-12 minutes or until slightly brown. Cool on a wire rack.
  8. Mix cream cheese and powdered sugar until well blended. Add vanilla extract and beat until smooth. Place a generous teaspoon of icing on the bottom of a cookie and sandwich with another cookie. Squeeze slightly to adhere.
  9. Store cookie sandwiches in the fridge and serve within 5 days. Leave some single cookies for a less indulgent snack.