So I thought I would satisfy my baking itch by making Bentley some doggie treats… yep I was wrong, because the first thing I did this morning after eating breakfast was to look for cookie recipes.
I have a very tasty soft and chewy gingersnap cookie recipe that I like to make during the holidays – I’m not saying these gingerbread cookies are bad – I’m just thinking next time I’m going to try making this recipe with the gingersnap recipe I already have. I think with the combination of the yummy buttercream filling, it’ll be amazing. Nonetheless, I’ve never made whoopie pies before, and I was quite impressed at how these turned out.
And they’re pretty to look at :)
Who said gingersnaps are only for Christmastime?
- 3 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup vegetable shortening
- 1 stick butter, softened
- 3/4 cup light brown sugar
- 1 large egg
- 3/4 cup molasses
- 3/4 cup milk
- 1 stick butter
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- Preheat the oven to 375.
- In a medium-sized mixing bowl, combine the flour, salt, baking soda, and spices. Set aside.
- Using an electric mixer, combine the shortening, butter and brown sugar; beat until the mixture is smooth and fluffy.
- Add the egg and mix thoroughly.
- Add half of the flour mixture to the butter mixture and mix to combine.
- Mix in the molasses, the remaining dry ingredients, and the milk.
- Drop 1 tablespoon of dough onto parchment-lined baking sheets, leaving 2 inches between. Press the dough down until it's about 1/4" thick.
- Bake the cookies for 12 minutes. Remove and cool completely on a cooling rack.
- Beat butter with mixer on high until light and fluffy.
- Add powdered sugar, 1/2 cup at a time, and continue to mix until combined.
- Pour in the milk and vanilla. Beat on high until mixture is at a fluffy consistency.
- Scoop frosting into a piping bag, pipe a dollop of frosting onto the bottoms of the cookies and sandwich it with another cookie. Press together until frosting is visible on the sides.
- If you don't have a piping bag, you can simply use a spatula or spoon to spread the frosting onto the cookies.
Recipe adapted from Diethood