cut-out ginger sugar cookies

Happy National Cookie Day!

This cut-out brown sugar cookie dough is lightly flavored with molasses and spices and though they require a bit of patience rolling out like most cut-out cookies, the final flavor of the cookie is of butter and brown sugar with a little bit of sweet and spicy....Also there are no eggs in this batter so you can eat as much dough as you want! (you know, if you're in to that.) These cookies are soft and chewy, not crunchy at all like your usual holiday ginger cut-out cookie. Instead of decorating each cookie with icing or chocolate, I sprinkled cinnamon sugar on each cookie before baking, then spread chocolate ganache or a cinnamon cream cheese filling in between two cookies for a delicious holiday cookie sandwich.

Cut-out Ginger Sugar Cookie
Recipe adapted from America's Test Kitchen 


2 3/4-3 cups flour
1 tbsp ground ginger
1 tbsp cinnamon
1/2 tsp ground cloves
1/8 tsp salt

1 1/3 cup brown sugar
2 sticks butter (softened to room temp.)
2 tbsp cream cheese (softened to room temp.)
1/4 cup molasses

In a medium size bowl, mix together the flour, spices and salt.

In a mixer, fitted withe the paddle attachment cream the brown sugar, butter, and cream cheese on medium speed until light, about 3 minutes. Add the molasses and mix until combined.

Add the flour mixture and mix on low speed just until combined. Form the dough into two round patties about 6" in diameter, wrap in plastic wrap. Pat the dough down again to tighten the plastic wrap around it. Place the dough in the fridge for at least one hour.

Take one dough round out of the fridge, roll out the dough to about 1/8" thick between two sheets of parchment paper. Slide the rolled dough in parchment paper onto a baking sheet and refrigerate again until firm. Repeat with the other dough round.

Make sure your oven rack is in the middle of the oven and turn the oven to 375F.

Take the first sheet out of the fridge and cut out shapes with cookie cutters and transfer to another parchment-lined baking sheet. Repeat with the other round. Bake the cookies for about 10 minutes. They won't deepen in color very much. Cool the cookie sheets on racks.

Once the cookies are cool, either decorate with royal icing, chocolate, or sandwich with chocolate ganache or this cream cheese filling.

Cream cheese filling recipe

8 ounces cream cheese
2 1/2 cups powdered sugar, sifted
heaping tablespoon cinnamon

Mix together with a hand mixer or a mixer fitted with the whisk attachment.

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