SOFT & CHEWY MOLASSES COOKIE SANDWICHES- gluten-free & dairy-free

Preheat the oven to 350°F (175°C).

In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.

Add molasses and eggs to the butter mixture, mixing until well combined.

In a separate bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat together cream cheese, powdered sugar, milk, and vanilla extract until smooth.

Once the cookies are completely cool, spread a generous layer of cream cheese filling on the flat side of one cookie.

Top with another cookie, flat side down, to form a sandwich.

Repeat with remaining cookies and filling.

Chill the sandwiches in the refrigerator for 30 minutes to set the filling.

Serve chilled or at room temperature.

Dietary

Allergens