Ginger Cookie Sandwiches with Caramel Buttercream

• Produce

  • 1 tsp Ginger

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Caramel sauce, prepared
  • 1/4 cup Molasses

• Baking & Spices

  • 2 tsp Baking soda
  • 1 1/2 tsp Caramel extract
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 2 cup Flour
  • 3 cup Powdered sugar
  • 3/4 cup Shortening
  • 1 1/3 cup Sugar

• Dairy

  • 1/2 cup Butter

Found on thegoldlininggirl.com

Description

Ingredients

• 1 c. sugar
• ¾ c. shortening (Crisco)
• 1 egg
• ¼ c. molasses
• 2 c. flour
• 2 tsp. baking soda
• 1 tsp. ginger
• 1 tsp. cinnamon
• ½ tsp. cloves
• ⅓ c. sugar, for rolling
• ½ c. butter, softened
• ½ c. prepared caramel sauce
• 1½ tsp. caramel extract (I find this easily at Walmart with the other extracts)
• 3 - 4 c. powdered sugar

Directions

• In a large mixing bowl, cream together sugar and shortening.
• Add in egg and molasses. Mix until well-combined.
• In a medium bowl, combine flour, baking soda, and spices until well-blended.
• Add flour mixture to mixing bowl, beating until well-combined.
• Roll dough into 1-inch balls and roll the balls in granulated sugar.
• Place them 2 inches apart onto ungreased baking sheets.
• Bake at 350 degrees for 8-10 minutes. Cool on wire racks.
• In a large mixing bowl, beat butter and caramel sauce til blended.
• Add caramel extract.
• Add enough powdered sugar that the frosting is thick and fluffy, but spreadable. Beat until fluffy.
• Form cookie sandwiches by spreading the bottom of one ginger cookie with buttercream, and topping it with another cookie. Enjoy