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The perfect holiday cookie does exist with these small chocolate and ginger sandwich cookies. Filled with this caramel-like sauce, they’re a dulce de leche cookie that is a creamy bite and super easy to make!
Christmas cookies have exploded! Growing up, we had the standard sprinkle sugar cookie cutouts, peanut butter cookies with chocolate stars, and peanut butter cup cookies. These days, I try to top myself every year with something new and inventive while still making the staples, of course. These chocolate ginger cookies combine many of my favorite flavors. Rich chocolate with spicy warm ginger meld with the caramel-esque dulce de leche to make these cookies stand out from the rest. Many of the flavors are borrowed from traditional cookies, but when grouped together, they become a new and festive change from the normal!
Watch how to make these sandwich cookies:
Chocolate, Ginger & Dulce de Leche Sandwich Cookies
Ingredients
- 8 tbsp (1 stick) unsalted butter
- ½ cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup molasses
- ¼ cup chopped crystallized ginger
- 2 cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ tsp kosher salt
- 1 tsp baking powder
- 1 ½ tsp ground ginger
- 1 13.4-oz can dulce de leche
Instructions
- In a stand mixer, cream the butter, white granulated sugar, and brown sugar until well combined, 3-5 minutes. Scrape down the sides of the bowl.8 tbsp (1 stick) unsalted butter, ½ cup light brown sugar, ¾ cup granulated sugar
- Add the egg and vanilla extract and mix until the egg is incorporated. Scrape the bowl as needed.1 large egg, 1 tsp vanilla extract
- Add the molasses and mix until combined.¼ cup molasses
- Add the finely chopped crystallized ginger and mix.¼ cup chopped crystallized ginger
- Using a sieve or strainer, sift together the flour, cocoa, salt, baking powder, and ground ginger. Add to the wet ingredients and mix until no dry streaks remain. The dough will be stiff.2 cups all-purpose flour, ½ cup Dutch-process cocoa powder, ½ tsp kosher salt, 1 tsp baking powder, 1 ½ tsp ground ginger
- Working with half the dough, shape into a log on a piece of parchment paper. Roll the parchment paper over the log. Using a bench scraper, create a tight log using the paper as a guide. Twist the ends and repeat with the rest of the dough.
- Place in the refrigerator at least one hour or overnight. The dough can be made up to three months in advance and frozen in an airtight container.
- When ready to bake, preheat oven to 350°F.
- Remove the dough from the parchment and cut into ¼-inch slices.
- Place on a parchment-lined baking sheet and bake in the preheated oven until puffed and set around the edge, 8-10 minutes.
- Remove from oven and cool on the baking sheet for 5 minutes then finish cooling on a baking rack.
- Once all the cookies are baked and cooled, spread 1 teaspoon dulce de leche on the bottom of a cookie. Top with another cookie and continue until all cookies are completed.1 13.4-oz can dulce de leche
Nutrition
