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Ginger Molasses Cookies with Cherry Cream Filling
Ginger Molasses Cookies with Cherry Cream Filling are sweet, soft and delicious cookies with intensely good flavor you’ll love!
Yield: 2 dozen
Prep: 20 minsCook: 20 minsTotal: 40 minutes
Ingredients
For the cookie
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable shortening
- 8 tablespoons butter, 1 stick, softened
- 2 whole eggs, room temperature
- 3/4 cup molasses
- 1 tablespoon crystallized ginger, minced fine
- 3 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
Filling
- 1/2 cup dry cherries chopped
- 1/2 cup boiling water
- 8 ounces mascarpone cheese
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon crystallized ginger, minced fine
- 2 1/2 cups confectioner’s sugar
Instructions
- Preheat oven to 375 degrees F.
- Line four sheet trays with parchment.
- In the bowl of a stand mixer with the paddle attachment, add both sugars, shortening and butter and cream on medium for two minutes.
- With mixer running on low, add one egg at a time then increase speed to mix eggs into batter.
- Scrape bowl and add the molasses and the crystallized ginger. Mix to combine.
- In a separate bowl, sift flour, baking soda and cinnamon and slowly add to the mixture a little at a time with speed on medium.
- Beat batter just long enough to mix out any lumps.
- Place 12 on each of four pans using a small one ounce scoop 3X4 and bake two pans at a time, rotating racks halfway through. Bake for about 10 minutes total. They will puff up and be darker than the raw batter and will deflate as they cool.
- Let each pan set for five minutes then remove each cookie to a cooling rack with a spatula. Cool completely.
- While cookies are cooling, make filling.
- Place cherries in a small bowl and cover with a half cup of boiling water. Set aside.
- In the stand mixer with paddle attachment, place mascarpone, butter, vanilla and ginger. Mix to combine fully.
- Drain ¼ cup of water and discard. Take the remaining water and cherries and add to mascarpone mixture and beat to combine.
- Slowly add powdered sugar with mixer on low until it is all in and beat to mix. If it is a bit loose, add a little more powdered sugar to thicken.
- Once cookies are cool, lay out 24 top down. Divide the filling between the 24 then top each with another cookie.
- Wrap and refrigerate one hour until the filling is firm. Serve chilled.
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