Tangy ginger cookies filled with sweet maple cream. Cut them into fun fall shapes for your Halloween party!
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 cup dark molasses
- 2 T. vinegar
- 5 cups flour
- 1 1/2 t. baking soda
- 1/2 t. salt
- 2 t. ground ginger
- 1 t. cinnamon
- 1 t. ground cloves
- 2 1/2 cups of powdered sugar
- 1/4 c. melted butter
- 1 t. maple flavoring
- Food coloring
- Cream together butter and sugar.
- Beat in egg, molasses and vinegar.
- Blend in sifted dry ingredients.
- Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
- Roll 1/8 inch to 1/4 inch thick on a floured counter or board (thinner is better!)
- Cut dough into small, equally-sized cookies (if you want to make cookies with cute cut-outs on one side, I used Halloween Linzer Cookie Cutters)
- Place on greased cookie sheets.
- Bake at 375 degrees for about 7-10 minutes. Check often- take out when cookies have risen and are easily removed from sheet.
- To make maple cream, combine powdered sugar, melted butter and a little water until a thick frosting consistency is reached.
- Add maple flavoring (you can add vanilla if you don’t like maple)
- Divide cream into 2 bowls and color as desired with food coloring. (my maple flavoring added a brown tint to my filling, so I just experimented with coloring to reach the shade I wanted– use gels so that you don’t dilute it!)
- Frost one cookie’s back and top with another cookie. The filling will harden up and make these very easy to store and serve.
My thoughts: These are a really unique flavor. I love them– ginger and maple– YUM! The ginger cookies are my grandma’s recipe and they don’t rise much so I thought they’d be perfect for this type of cookie cutter. Roll them thin though– thicker cookies don’t keep the inside cut-out shape as well. I’ve never used a Linzer cookie cutter (I’ve no idea how its SUPPOSED to be used- I will probably read the directions eventually!) but it worked just great with this cookie recipe and these make me smile 🙂