Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup molasses
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the molasses and eggs to the mixture, beating until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are set and the tops are slightly crackled.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once cookies are cooled, spread a generous amount of whipped cream on one cookie and top with another. Repeat with remaining cookies.
- Prep Time: 20
- Cook Time: 12
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 30g
- Protein: 2g