For the cookies
- 2 ¼ cup all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup dark brown sugar, packed
- ½ cup unsalted butter, softened
- 3 tablespoon molasses
- 1 large egg
For the filling
- 4 tablespoon unsalted butter, softened
- 1 cup confectioners sugar
- 2 tablespoon pure maple syrup
- In a medium mixing bowl, stir together the flour, baking soda ginger, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer, cream together the brown sugar, butter and molasses on medium speed for 2 minutes. Add the egg and beat well.
- Add the flour mixture to the bowl, and stir on low speed just until fully incorporated. The dough should still be sticky.
- Lay two 10-inch long sheets of plastic wrap on a flat surface. Scrape half the dough onto each piece of plastic wrap. Using damp hands, shape each half of the dough into a log 8 inches long. Tightly wrap each roll with the plastic wrap and refrigerate for 90 minutes.
- Preheat the oven to 350 degrees. Working with one log while keep the other refrigerated, cut the dough into ⅛-inch thick slices. Place on cookie sheets lined with parchment paper, and bake just until set and golden, about 8 minutes. Let cool on the pan for a minute, then remove to a wire rack to cool completely.
- While cookies are cooling, make the filling. Cream the butter in a medium mixing bowl. Add the confectioners sugar and maple syrup, and beat until smooth.
- Use a small knife or offset spatula to spread about ½ teaspoon of the filling onto the underside of half the cookies. Top with a second cookie.
Adapted from Cooking Light