Instructions
- CHEWY SPICED COOKIES
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars together for 5 minutes.
- Meanwhile, in a medium sized mixing bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
- To the stand mixer, add the vanilla, egg, and molasses. Mix for 1 minute, making sure to scrape down the bottom and sides of the bowl to make sure everything is getting mixed in evenly.
- Add the dry ingredients, ½ at a time, mixing just until combined.
- Use a 1 TBSP cookie scoop to scoop dough into your hands. Roll the dough into a ball, then roll in the turbinado sugar. Place on a cookie sheet. Chill dough in the fridge for 30 minutes.
- Preheat oven to 350 degrees. Place 9-12 cookies on a parchment lined cookie sheet. Bake for 8 minutes, the bang the pan on the counter 1-2 times to create the cracks in the cookies. Return to oven and bake another 2 minutes.
- Allow cookies to cool for 3-5 minutes on the cookie sheet before transferring.
- BUTTERCREAM
- In the bowl of a stand mixer with the paddle attachment, beat the butter alone for 10 minutes. Scrape down the bottom and sides of the bowl every couple of minutes to ensure all the butter is getting whipped.
- Add â…” of the sweetened condensed milk at a time until it is fully incorporated before adding more. Once all of the sweetened condensed milk is incorporated, add the vanilla and caramel sauce. Mix until incorporated.
- ASSEMBLE
- Pair up the cookies according to size.
- Add the buttercream to a piping bag fitted with a round attachment and pipe about 2 tsp of frosting on half of the cookies and sandwich them together with the other half.
- STORAGE
- Cookies can be kept at room temperature for 24 hours, or up to a week in the fridge.
- Recipe by our friend Liz @BuuckFarmsBakery
