These are one of my favorite holiday cookies. As I get older, my desire and need to reduce sugar in my diet increases! I also do not seem to enjoy really sweet desserts as much anymore either and I can not even believe I am saying that and it is true! If you love the hint of ginger, a sweet and cheesy center and soft and chewy cookie than these Valentines Day Heart Stuffed Ginger Cookies are for you!
Valentine's Day Heart Stuffed Ginger Cookies
- 2 1/4 cup all-purpose flour -
- 1/4 cup cocoa
- 1 teaspoon cinnamon ground
- 1 1/4 teaspoons ginger ground
- 3/4 teaspoon allspice -
- 3/4 teaspoon cloves ground
- 1 teaspoon baking powder -
- 1/4 teaspoon baking soda -
- 1/4 teaspoon salt -
- 1/3 cup molasses
- 1/4 cup boiling water -
- 1/2 cup unsalted butter
- 1/3 cup brown sugar
- 1/3 cup sugar -
- 1 large egg -
- cooking spray
- icing tubes, if desired
- sprinkles or sparkles, if desired
- your favorite candy, if desired
- 1 cup marshmallow cream
- 1 package (8 oz) cream cheese, softened
In a medium sized bowl combine flour, cocoa, cinnamon, ginger, allspice, cloves, baking powder, baking soda and salt. Set aside. In a large bowl, using a hand or stand mixer, combine sugars and butter until smooth. Add egg, water and molasses. Beat mixture on low until incorporated. Add flour mixture gradually and continue to blend until combined. Use your hands to mix if necessary.
Divide dough into 2 parts, about the same size. Place each piece between 2 pieces of parchment paper and roll flat using a rolling pin. The dough should be about 1/8 of an inch thick. Pile all of the dough on top of each other and place on a baking sheet. Put dough in the freezer for about 30 minutes. The dough will be much easier to work with.
Preheat your oven to 350 degrees. Prepare a rimmed baking sheet with tinfoil and cooking spray. Set aside. At your workstation place one sheet of dough in front of you. Peel off parchment paper. Using your cookie cutters cut your dough into your desired shapes. Remember you need 2 of each to make these cookies. Place cookies on your prepared baking sheet using a spatula. Take your extra pieces and knead back into a ball. Roll it flat on parchment paper and refreeze if necessary. Cut into cookies and place on baking sheets about 1 1/2 - 2 inches apart. These cookies will spread out as they bake. Bake for 7-9 minutes. Cool on your baking sheets. Place cookies on a wire rack.
Once cookies are cool prepare your stuffing. Beat cream cheese and marshmallow cream until smooth. Spread filling on each cookie bottom and place matching cookie shape on top. Gently press together. Place on a clean baking sheet. Next you must decorate each cookie with icing and whatever else your heart desires! Serve and enjoy!