Dulce de Leche Gingersnap Sandwich Cookies
Watching your figure? This vegetarian recipe has 93 calories, 1g of protein, and 4g of fat per serving. This recipe serves 50. If you have ground ginger, dulce de leche, ground nutmeg, and From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Beat butter and brown sugar together in a bowl with a mixer on medium speed.
Mix in molasses, then egg, until blended, scraping bowl as needed.
In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.
Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
Spread 1 scant tbsp. dulce de leche on the flat side of 1 cookie and sandwich with another cookie. Repeat with remaining cookies.
Make ahead: Chill dough (step
up to 1 week. Store baked cookies airtight up to 3 days.