Ingredients
Scale
For the Gingerbread Cookies:
- 2¼ cups all-purpose flour
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla extract
For the Peanut Butter Filling:
- ½ cup creamy peanut butter
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 2-3 tbsp heavy cream or milk
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Whisk together the flour, spices, baking soda, and salt in a bowl.
- In a separate bowl, beat the butter and brown sugar until fluffy, about 2 minutes.
- Add the molasses, egg, and vanilla to the butter mixture, and beat until combined.
- Gradually mix in the dry ingredients until a dough forms.
- Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F.
- On a floured surface, roll the dough to about ⅛-inch thick.
- Use a 1½-inch round cutter to cut out cookies and place them on parchment-lined baking sheets about 1 inch apart.
- Bake for 8-10 minutes, until the edges are just set. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the filling, beat the peanut butter and butter together until smooth.
- Add the powdered sugar and beat until crumbly.
- Add 2 tablespoons of cream and the vanilla, and beat until smooth and spreadable. Add more cream if needed.
- Once the cookies are completely cool, spread about 1 teaspoon of filling on the flat side of one cookie and top with another cookie, flat side down. Press gently.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
