Gingersnap Cookie Sandwiches

In a large mixing bowl, combine the Gingersnap Cookie Mix, butter, molasses and egg. Use a hand mixer and beat on medium-high speed for 1-2 minutes until smooth.

In a separate bowl, combine the flour, baking soda and baking powder.

Sift in half the flour mixture and use a rubber spatula to gradually fold in into wet mixture to form dough. Repeat with the remaining half of the flour mixture. Cover the bowl with plastic wrap and chill for 1 hour.

Preheat the oven to 350°F. Roll dough into 1” balls, coat in sugar and place 2” apart on baking sheet lined with parchment paper. Bake for 10-12 minutes until the tops crack and the edges turn brown. Transfer to a baking rack to cool.

While the cookies are cooling, make the cream cheese filling. In a large mixing bowl, add softened butter, softened cream cheese.

Use a hand mixer to beat on medium-high speed for 1-2 minutes until fluffy and smooth.

Then, add the powdered sugar, heavy whipping cream, vanilla extract, and salt. Use a hand mixer to beat on low speed until combined and smooth. Taste the frosting and adjust the sugar per sweetness preference.

Pair the cookies up, then pipe a generous amount of cream filling on the back of one of the cookies before sandwiching them together. Repeat until all the cookies are filled and enjoy!