Ginger Molasses Maple Cream Filled Sandwich Cookies

Ingredients

FOR THE COOKIES:

• 2 cups unbleached all-purpose flour

• 1 teaspoon baking soda

• 2 1/2 teaspoons ground ginger

• 2 teaspoons ground cinnamon

• 1 1/2 teaspoons ground cloves

• 1/2 teaspoons ground nutmeg

• 1/4 teaspoons salt

• 1 cup dark brown sugar

• 1/4 cup coconut oil

• 1/3 cup molasses

• 1 egg

• powdered sugar for dusting (optional)

FOR THE MAPLE CREAM CHEESE FROSTING:

• 8 ounces cream cheese, softened

• 2 tablespoons butter, softened

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• 1/4 cup powdered sugar

Instructions

FOR THE COOKIES:

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In a large bowl, sift together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt, then lightly stir to combine.

3. In a large mixing bowl, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low, add the egg, and beat for 1 minute. Scrape bowl with a rubber spatula and beat for 1 more minute. Slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.

4. Use a spoon to scoop tablespoon-sized chunks of dough. With your hands, form dough into balls, then roll each cookie in granulated sugar. Slightly flatten while placing on prepared baking sheets. Bake for 9 minutes until just set. (They will appear underdone but don't overbake). Cool on the baking sheets a few minutes, then transfer to wire racks to cool completely.

FOR THE MAPLE CREAM CHEESE FROSTING:

1. In a large mixing bowl, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and powdered sugar. Continue beating until well combined and smooth.

2. Spread a generous dollop onto the flat side of a single cooled cookie, then press against the flat side of another to form a cookie sandwich. Sprinkle with a light dusting of powdered sugar.