Ginger Molasses Sandwich Cookies (aka Crack Cookies)

A southern-inspired ginger sandwich cookie that is truly addictive!

By The Editors

Fried Chicken & Champagne by Lisa Dupar

Fried Chicken & Champagne author Lisa Dupar writes: "Our fans at Pomegranate affectionately call these Crack Cookies. They are terribly addictive — in a good way!"


8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/3 cup molasses
1 tablespoon honey
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons freshly grated ginger root
2 1/4 cups pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon finely ground pepper
1 teaspoon cinnamon
1/2 cup sugar

1 cup cream cheese, at room temperature
1/2 cup powdered sugar
1/2 tablespoon vanilla extract


1. In the bowl of a standing kitchen mixer with the paddle attachment, whip the butter, brown sugar, and sugar at medium speed until creamy and smooth. Add the egg, molasses, honey, vanilla extract and freshly grated ginger root and continue to mix until smooth. Scrape down the bowl and whip for 1 minute at medium speed.

2. In a separate bowl, sift together the pastry flour, baking soda, cinnamon, powdered ginger, cloves, nutmeg, and pepper. Add the dry ingredients to the butter-molasses mixture and mix well, scraping down the bowl several times with a rubber spatula. Refrigerate dough for 1 hour. It’s best overnight.

3. Scoop the cookies into 1-inch balls with a small ice cream scoop, and chill until ready to bake. When ready to bake, preheat the oven to 350°F. In a small bowl, cinnamon and sugar until well mixed.

4. Remove cookie dough from refrigerator and roll the balls in cinnamon sugar, place onto parchment-lined sheet pans. Bake until just barely done, about 7 to 8 minutes. They will be slightly cracked on top.

1. To make the filling: In the bowl of a standing kitchen mixer with the whip attachment, whip cream cheese, powdered sugar, and vanilla until smooth. Set aside.

2. When the cookies are cool, turn half of the cookies upside down. Place 1 to 2 teaspoons of filling, in a large dot, at the center of each cookie. Place the other half of the cookies on top, creating little sandwiches.

Makes 25 to 30 small sandwich cookies

Excerpted from Fried Chicken & Champagne: A Romp through the Kitchen at Pomegranate Bistro ©2010. Reprinted with permission of Southern Accents, Inc. Recipes by Lisa Dupar, photographs by Kathryn Barnard.


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