Molasses Bourbon Sandwich Cookies

Yield

30 sandwiches.

Ingredients

Cookies

• 2 cups all purpose flour
• 2 tsp baking soda
• 2 1/2 tsp cinnamon
• 1 1/2 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1/2 tsp salt
• 1/2 cup butter, melted and cooled
• 1/3 cup sugar
• 1/4 cup brown sugar
• 1/3 cup molasses
• 1 large egg
• 2 tbsp bourbon
• Coarse sugar, for rolling

Buttercream

• 3/4 cup + 2 tbsp sugar, divided
• 1/3 cup water
• 3 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup butter, room temperature
• 3 tbsp bourbon

Steps

Cookies

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, spices and salt.
3. In a large bowl, whisk together melted butter, sugars, molasses, egg and bourbon. Mix in dry ingredients. Dough may seem dry as you begin to mix, but will come together after a minute or so.
4. Shape into 3/4-inch balls and roll in coarse sugar. Arrange on baking sheet, leaving about 1-1/2 inches between the cookies to allow for spread.
5. Bake for about 8 minutes, until cookies are set around the edges. Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer them to a wire rack to cool completely.
6. Once cooled, pair up each cookie with another of similar size and shape. Fill cookie sandwiches with buttercream.

Buttercream

1. In a small saucepan, stir together 3/4 cup sugar and water until well combined. Turn heat up to medium high and bring to a boil. Cook until mixture reaches 230-235F on a candy thermometer, about 2-3 minutes. Meanwhile, put egg whites, cream of tartar and remaining 2 tablespoons sugar in a stand mixer with whisk attachment. Whisk on high until it gets foamy.
2. When sugar comes to the correct temperature, remove from heat. With the mixer beating the egg whites on low speed, slowly stream the hot sugar mixture into the egg whites. When the sugar has been completely incorporated, turn mixer up to high and beat to stiff peaks. Continue beating until meringue reaches room temperature, about 5-10 minutes. Beat in butter 2 tbsp at a time until it is completely incorporated. Blend in bourbon at low speed.
3. Store at room temperature until ready to use.