Jenna's Gingerbread Sandwiches with Chocolate Butter Cream

 These photos were featured in the Savannah Morning News with Miss Sophie's weekly food column this morning.  Gingerbread cookies with chocolate buttercream frosting; who would have thought of such a combination?  

I was quite skeptical when Miss Sophie told me she was making this for Jenna's party.  I figured since I love chocolate butter cream, I could always lick the filling off the gingerbread cookies, right?
But the moment I took a bite, I tasted all the wonderful flavors of Thanksgiving and Christmas, but even better, with smooth, silky, chocolate buttercream too.  

Improving on the wonderful flavors of Thanksgiving and Christmas?  Yes, folks.  It can be done. 

These are on my 'must make' list of cookies for the year.  

Print This Recipe!

OLD FASHIONED GINGERBREAD COOKIES

From “White Jacket Required” by Jenna Weber.  

Used with permission by author

2/3 cup packed dark brown sugar

2/3 cup molasses

1 teaspoon cinnamon

1 tablespoon ground ginger

½ teaspoon ground cloves

¼ teaspoon ground white pepper

2 teaspoons baking soda

2 sticks (1/2 pound) unsalted butter, cut into pieces

1 egg, lightly beaten

3 ¾ cups all-purpose flour

½ teaspoon salt

Preheat oven to 325 F. In a large heavy-bottom pot, combine brown sugar, molasses, cinnamon, ginger, cloves, and white pepper. Bring to a boil over high heat and continue to boil for about 3 minutes, stirring occasionally.

Remove pot from stove and add baking soda, stirring to combine well (be careful: the mixture will bubble up here – just keep stirring!). Add butter a few chunks at a time, stirring to combine with each addition. Add egg and stir, Stir in the flour and salt gradually. The dough will be very soft and still warm.

Roll the dough 1/4 – inch think on a floured surface and cut into rounds with a cookie cutter or large glass.

Bake cookies, spaced 2 inches apart, until golden and just set, about 12 minutes. Transfer to wire racks to cool. The cookies will firm up as the cool.

To make sandwiches, spread Chocolate Buttercream Icing on one cookie and top with another cookie.

CHOCOLATE BUTTERCREAM FROSTING

From “White Jacket Required” by Jenna Weber. This is a delicious and easy frosting recipe that would also be delicious on white or yellow cupcakes. 

Used with permission by author

1 stick (8 tablespoons) unsalted butter, at room temperature

3 cups powdered sugar

Pinch of sea salt

2 teaspoons vanilla

3 tablespoons cocoa powder

2 tablespoons milk

In the bowl of an electric mixer, cream together the butter, powdered sugar, salt and vanilla for 5 minutes on high speed. Add the cocoa powder and milk and keep beating for another 8-10 minutes until very light, thick and fluffy.