Earl Grey & Ginger Sandwich Cookies Earl Grey & Ginger Sandwich Cookies

Earl Grey & Ginger Sandwich Cookies | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

You can either use fancy molasses or cooking molasses in this recipe. The difference? Fancy molasses is light in colour and has a mild sweet taste. Cooking molasses is more robust and intense but can still be used interchangeably in recipes that call for fancy.

  • Prep time 45 minutes
  • Total time 2 hours

Ingredients

Cookie Dough:
  • 1/3 cup unsalted butter , softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/3 cup fancy or cooking molasses
  • 2 cups alI-purpose flour
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • pinch salt
Filling:
  • 1/2 cup whipping cream (35%) (approx)
  • 2 tablespoons loose Earl Grey tea leaves
  • 1/3 cup unsalted butter , softened
  • 2 cups icing sugar
  • pinch salt

Method

Cookie Dough: Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. In large bowl, beat butter with sugar until fluffy; beat in egg and molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined.  

Roll dough by rounded 1 tsp into balls; arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until edges are firm, 5 to 8 minutes (for crispier results, bake until tops are firm, 2 to 3 more minutes). Let cool on pans for 5 minutes. Transfer to racks; let cool completely. 

Filling: In small saucepan, bring cream and tea leaves to boil; reduce heat and simmer for 30 seconds. Remove from heat; let stand, covered, for 15 minutes. Strain mixture through fine-mesh sieve into small bowl, pressing with back of spoon; discard solids. (Mixture should yield 3 tbsp liquid; add more cream, if necessary.) Transfer to refrigerator; let cool completely.  

In large bowl, beat together butter, icing sugar and salt until mixture resembles fine crumbs; beat in cream mixture. On flat side of half of cookies, spoon or pipe rounded 1 tsp of the filling onto each; sandwich with remaining cookies, flat sides down, lightly pressing to push filling to edge. Refrigerate in airtight container until set, about 30 minutes. Bring to room temperature before serving. 

Make-ahead: Freeze unfilled cookies in airtight container for up to 2 weeks; thaw completely before filling.

Makes about 30 sandwich cookies.

Nutritional facts Per sandwich cookie: about

  • Sodium 47 mg
  • Sugars 17 g
  • Protein 1 g
  • Calories 142
  • Total fat 5 g
  • Potassium 71 mg
  • Cholesterol 19 mg
  • Saturated fat 3 g
  • Total carbohydrate 24 g

%RDI

  • Iron 5
  • Fibre 0.0
  • Folate 6
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Earl Grey & Ginger Sandwich Cookies

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