Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling
Ingredients
Cookies:
- ¾ cup (171g) unsalted butter, at room temperature
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- ½ cups (100g) light brown sugar, packed
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- ¼ cup molasses not blackstrap
- 2 tablespoons barrel-aged stout
- 2 ¾ cups (330g) all-purpose flour
- 2 teaspoons baking soda
- Sanding sugar for rolling
Filling:
- 1 (8oz) package cream cheese, softened
- ¼ cup (57g) room temperature butter
- 2 tablespoons stout beer
- ¼ cup real maple syrup
- 2 tablespoons powdered sugar
Instructions
- Add the butter, ginger, cinnamon, cloves, allspice, and salt to a stand mixer with a whisk attachment. Whisk until well combined.
- Add both kinds of sugar, beat on high until well combined.
- Add the egg and sugar, beat until the mixture resembles frosting, about 3 minutes.
- Stir in the molasses and beer.
- Stop the mixer, add the flour and baking soda, stir until well combined.
- Add the sanding sugar to a small bowl.
- Using a cookie scoop, scoop out balls just smaller than golf balls and roll in the sanding sugar. Add to a baking sheet that has been covered with parchment.
- Make sure the cookies are well spaces, no more than 9 at a time on a standard cookie sheet.
- Freeze for 15 minutes.
- Heat the oven to 350°F.
- Bake for 13-15 minutes. Pull the parchment on the counter and allow to cool.
- Add the cream cheese and butter to a stand mixer, beat on high until well combined.
- Add the remaining ingredients, beat until well combined.
- Spread (or pipe) filling between two cookies, repeat for all cookies.
Notes
These cookies spread thin in order to make them ideal for sandwich cookies. If you are looking for a stand alone cookie, this probably isn't the right recipe for you.