Ingredients
- For the cookies:
- 2 1/4 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cayenne pepper
- 1/2 tsp salt
- 1 1/2 sticks butter
- 1 packed cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup molasses
- 1/3 cup granulated sugar, for rolling
- For the filling:
- 5.5 oz chevre, at room temperature
- 8 oz mascarpone cheese, at room temperature
- 1/4 tsp kosher salt
- 2 tbsp honey
- 1 tsp vanilla extract
Preparation
Step 1
Preheat oven to 350 degrees with a rack positioned in the upper third of the oven. Prepare a baking sheet with parchement paper or silpat.
Sift together the first 7 ingredients for the cookies into a bowl.
Using a stand mixer or hand-mixer in a separate bowl cream together the butter and brown sugar until fluffy. Add the egg and continue to beat until fully incorporated. Add the vanilla and molasses and continue to beat again until fully incorporated.
Finally add the sifted dry ingredients to the bowl with the sugar-butter mixture. Beat until the all of the flour has just been incorporated.
Place granulated sugar into a bowl.
Scoop out a heaping tablespoon of the cookie dough. Roll into a ball. Place the ball into the bowl with the sugar. Roll the ball around to coat with sugar. Place the cookie ball onto the prepared baking sheet. Repeat this process, placing the cookie balls at least 2-3 inches apart as they will spread significantly. Will make about 3 sheets of cookies. Bake each sheet separately.
Once the sheet is full, place on to the rack in the upper third of the preheated oven. Bake 10-12 minutes until the cookies are flattened and the edges are slightly more golden. Place parchement paper with cookies onto a wire rack to cool. Repeat baking process two more times with next two sheets of cookies. Cool all cookies for at least 1 hour before filling.
While the cookies are cooking make the filling. Cream together all ingredients for the filling. Set aside until cookies cool.
Once the cookies have cooled evenly distribute the filling over half of the cookies. Place a second cookie onto top of each filled half to form a cookie sandwich. Serve immediately or store at room temperature for upto 24 hours or refrigerated for upto 4 days. Enjoy!