Ginger Sandwich Cookies with Apple Butter Cream Filling

Instructions

1. Heat the oven to 350 degrees F. Prepare baking sheets with parchment paper.
2. Combine the dry ingredients of flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Whisk and set aside.
3. In a stand mixer (or electric mixer) beat together the butter and both sugars. Add the egg and molasses. beat on high for 2-3 minutes. Add the mixed dry ingredients and stir on low speed until well combined.
4. I found that these cookies spread quite a bit due to the combination of molasses, sugar and brown sugar. If your first batch spreads too much then you will find that refrigerating the dough is helpful. Place small rounds of dough on the parchment lined baking sheets. My ideal size was approximately 2 oz per dough ball which resulted in oreo-sized cookies. I tried this on parchment lined baking sheets which worked well. I also had a neat silicone mat meant for macaron baking. It had small circles into which I placed my dough and the size of the finished cookies were more consistent.
5. Bake the 2 oz dough balls for 8-10 minutes. As noted in the original recipe, the cookies will rise up with small domes while baking then do deflate to a flat cookie. I mention this so you know that you've done nothing wrong when you see your ginger cookies rise and fall again!
6. Make either of the fillings or fill with a thick apple butter. To make the fillings whip with a whisk or process in a blender with a whisk attachment until the filling is smooth. Place a small amount on one cookie then sandwich it with a second.
7. Store the cookies in an air-tight container. These cookies stay slightly chewy for 3-5 days stored properly. Only add the filling when you are ready to serve the cookies.