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Gingersnap Cream Sandwiches
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 20 minutes
Indulge your guests with Betty Crocker® gingersnap cream sandwiches for a delicious dessert.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Gingerbread Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg, slightly beaten
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup finely chopped crystallized ginger
Instructions:
  • Preheat the oven to 375°F. Using an electric mixer on medium speed, blend the cookie ingredients in a medium bowl for about 30 seconds until it resembles coarse crumbs. Then, knead the mixture by hand until a soft dough forms.
  • Roll the dough on a lightly floured surface to 1/4-inch thickness. If the dough is sticky, refrigerate it for 15 minutes. Use a floured 1 3/4-inch fluted cookie cutter to cut out shapes and place them 2 inches apart on ungreased cookie sheets.
  • Bake for 8 to 9 minutes until edges are set, then let them cool for 1 minute before transferring to cooling racks. Allow to cool completely for about 10 minutes before serving.
  • In a large bowl, use an electric mixer to beat 1/2 cup of butter, powdered sugar, and vanilla until light and fluffy. Spread slightly less than 1 tablespoon of the filling on the bottom of one cookie, then place another cookie on top (bottom side down) and gently press them together. Sprinkle crystallized ginger on the edges of the filling for an extra touch of flavor.

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