Soft and Chewy Whole Wheat Spiced Molasses Cookie Sandwich filled with Chocolate Ganache Filling. Great with a cup of tea or for holiday dessert trays!
The other day I bit into my first spice cookie of the season. After being apart so long, I savored the reunion. Sadly, my ginger and molasses hide out at the back of the pantry for the better part of the year. Waiting quietly to be called into action the first day we reach for sweaters.
Dark chocolate partners remarkably well, adding a smoothness to balance out the spicy kick. Speaking of, there was a time when I would hesitantly sprinkle a bit of ginger and fret that it was too much. Now, I do not shy away from the full effect.
This treat will really hit the spot after a few hours at the soccer fields today where it is 50 degrees and raining. Sometimes I think it would be better to play in the rain than to sit under the umbrellas shivering. Why let the kids have all the fun?
The best way to enjoy this cookie is with a hot cup of tea on a fall day. The warm, inviting flavors will be a welcome contrast to the cold air outside. And dare I say, get us all ready for the holiday season? I mean, since your house is going to smell a bit like gingerbread anyway.
For planning purposes please note the ganache takes a bit of time to set up in the refrigerator. It’s best to prepare it first, so it can be ready and waiting while the cookies cool. If not serving immediately, I store the finished sandwiches in the refrigerator. Allow them to come to room temperature before serving for the best flavor.
- 2 and ⅔ Cups (12oz) Whole Wheat Flour
- 1 Tablespoon Ground Ginger
- 2 Teaspoons Cinnamon
- 1 and ¼ Teaspoon Baking Soda
- ¾ Teaspoon Salt
- 16 Tablespoons ( 8 Ounces ) Unsalted Butter
- 1 Cup Light Brown Sugar or Sucanat
- ½ Cup Molasses
- 2 Eggs
- ½ Cup Granulated Sugar for Rolling
- 1 Cup (8 Ounces) Chocolate Chips or Chopped Chocolate
- 1 Cup Heavy Cream
- Preheat oven to 350 degrees. Line a sheet pan with parchment paper or a silicone baking sheet.
- Whisk together flour, ginger, cinnamon, salt, and baking soda. Cream together the butter and sugar. Add the molasses. Scrape down your bowl, then add the egg. Add dry ingredients mixing just until combined.
- Roll dough into balls, approximately two tablespoons, trying to keep the balls evenly sized so it is easier to make into sandwiches. Roll balls in granulated sugar, then place on cookie sheet. Leave space around the cookies, they will spread when baking. Bake at 10 to 11 minutes. The edges should be look done, but the centers will look a bit under-cooked. Allow to cool a few minutes on the cookie sheet, then carefully transfer to a cooling rack. The cookies are delicate until completely cooled.
- Place the chocolate in a bowl. In a small saucepan warm the heavy cream to a simmer. Pour the cream over the chocolate and let sit 5 minutes. Stir until they are combined. Refrigerate until the ganache firms up a bit, approximately 1 hour.
- Place one tablespoon of ganache on the bottom of a cookie. Sandwich a second cookie on top of the first. For neater edges, the ganache can be placed in a sandwich bag with the corner snipped off and piped into the center of the cookies. Serve immediately.