Description
Delightful cream pies blend classic American dessert traditions with smooth, creamy textures that delight palates nationwide. Homemade pastry crusts and rich filling combinations promise sweet satisfaction for passionate dessert enthusiasts.
Ingredients
Scale
- 2 ¾ cups (347 grams) all-purpose flour
- 1 cup brown sugar, packed
- ¾ cup (170 grams) unsalted butter
- ⅓ cup molasses (cooking or fancy)
- 1 large egg
- 2 tsps vanilla extract
- 1 tsp cinnamon
- ¾ tsp baking soda
- 2 tsps ground ginger
- 1/8 tsp ground cloves
- 1 tbsp milk or cream
- Pinch of salt
- Nutmeg (for taste)
Instructions
- Preparation: Ignite the conventional oven to 350°F (180°C), positioning the rack centrally for uniform heat distribution.
- Dry Mixture: Whisk flour, cinnamon, ginger, nutmeg, baking soda, and kosher salt in a medium bowl until impeccably blended.
- Butter Fusion: Cream unsalted butter and dark brown sugar using an electric mixer until ethereally light and voluminous, roughly 3-4 minutes.
- Wet Integration: Blend egg, vanilla extract, and molasses into the butter mixture until completely harmonized.
- Dough Formation: Delicately fold dry ingredients into wet components, creating a unified dough without excessive manipulation.
- Chilling Phase: Encase dough in plastic film and refrigerate for 30 minutes to intensify flavors and minimize cookie spread.
- Cookie Shaping: Roll chilled dough into sugar-coated spheres, positioning them on parchment-lined baking sheets with strategic spacing.
- Baking Process: Bake for 8-10 minutes until cookie tops appear set and edges turn golden, maintaining a watchful eye to prevent overcooking.
- Cooling Interval: Transfer cookies to a wire rack, allowing complete temperature equilibration.
- Cream Filling Preparation: Whip softened butter, marshmallow cream, salt, powdered sugar, and milk until achieving a luxuriously smooth consistency.
- Assembly: Generously spread cream filling between two cooled cookies, crafting delectable ginger cream pie sandwiches.
Notes
- Chill Dough Strategically: Refrigerating the dough for 30 minutes prevents cookies from spreading too much and concentrates the warm, spicy ginger flavors.
- Sugar Coating Technique: Roll cookies generously in granulated sugar for a delightful crackly exterior and subtle sweet crunch.
- Avoid Overbaking: Watch cookies closely during the 8-10 minute baking window; they should look slightly underdone to maintain a soft, chewy texture.
- Filling Consistency Matters: Whip cream filling until silky smooth, ensuring no lumps for a perfectly creamy sandwich between the spiced cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 182
- Sugar: 13 g
- Sodium: 65 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg