Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling
from 1 vote
(171g) unsalted butter, at room temperature
(100g) light brown sugar, packed
(150g) granulated sugar
at room temperature
(330g) all-purpose flour
Sanding sugar for rolling
(8oz) package cream cheese, softened
(57g) room temperature butter
real maple syrup
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.
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.