Heart Stuffed Ginger Cookies
If you love the hint of ginger, in a soft and chewy cookie, with a sweet, creamy and cheesy center, than these Heart Stuffed Ginger Cookies are for you!
Ingredients
Cookies
- 2 ¼ cups all-purpose flour
- ¼ cup cocoa
- 1 teaspoon cinnamon, ground
- 1 ¼ teaspoons ginger, ground
- ¾ teaspoon allspice
- ¾ teaspoon cloves, ground
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup molasses
- ¼ cup boiling water
- ½ cup unsalted butter
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 large egg
- cooking spray
Decorations
- icing tubes, if desired
- sprinkles or sparkles, if desired
- your favorite candy, if desired
Stuffing
- 1 cup marshmallow cream
- 1 package (8 oz) cream cheese, softened
Instructions
- Get everything ready and measured! You are going to love these cookies!
- 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 ⅛ 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 ½ - 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.
- Place on a clean baking sheet.
- Spread filling on each cookie bottom and place matching cookie shape on top. Gently press together.
- Next you must decorate each cookie with icing and whatever else your heart desires!
- Serve and enjoy!