Lisa's Molasses Ginger "Crack" Cookies and a Giveaway!

For three very influential years of my life, I worked for Lisa Dupar Catering.  That time laid the foundation on which all my subsequent work in event planning has benefitted from. It was there that it went from something I loved to do, to something I truly excelled at.  I really found my niche there and am so thankful.   I also got an incredible culinary education and learned about how deep and complex flavors could be.  To this day, the food Lisa and her team produce is some of the best food I've ever eaten.

Those kitchens were absolutely full of amazing baked goods.  The baker was a wunderkind and his breads especially were the best I'd had up to that point.  Working there was a tough struggle between wanting to fit into my pants and resisting the constant assault of deliciousness.  One of the hardest things to resist have since become known as "crack" cookies at Lisa's restaurant Pomegranate, where she sells a large version of them.  The ones I enjoyed regularly were quite small, and I could tell myself it was just a little bit.  But a lot of a little bit...well, its a lot!  Anyway, this cookie just hits on all cylinders.  First of all, it's a sandwich cookie, so its already poised for greatness.  Then, it is wonderfully spicy and complex from the ginger and molasses.  The texture is perfectly soft and chewy and oozing with tangy cream cheese filling.

When Lisa's book came out two years ago, it was the very first recipe I tried and its been in regular rotation ever since.  I made them for my brother's wedding last year and I've even stacked them into a cake, for a special friends birthday.  You want to make these cookies.  I promise.  The entire book is filled with recipes that you will love.

For the giveaway, we want to know what cookies YOU can't resist (a recipe or link is an even better!).  Just make a note in the comments section to enter.  A commenter will be chosen at random and will receive a brand new copy of Lisa's awesome book, Fried Chicken & Champagne  I'll pick a commenter at random on Friday the 4th!

Ginger Molasses Sandwich Cookies (aka Crack Cookies)
adapted from Fried Chicken & Champagne

I make a few small modifications to the printed recipe, because I can't fathom a cookie without salt.  Especially a heavily spiced one.  I also add crystallized ginger for texture. I've added a number of details to the method section, because there are some ques to look for and some things I've learned to do to make sure I get a great result every time.

For the cookies:

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup brown sugar

1/2 cup sugar
1 egg
1/3 cup molasses
1 tablespoon honey

1-1/2 teaspoons vanilla extract

1 1/2 teaspoons baking soda
1/4 cup hot water

1-1/2 teaspoons freshly grated ginger root
3 cups flour
, maybe a little more if it seems extremely soft.
1 teaspoon kosher salt
1-1/2 teaspoons cinnamon

1/2 teaspoon powdered ginger

1/4 teaspoon ground cloves

1/2 teaspoon nutmeg
1/8 teaspoon finely ground black pepper

1/2 cup chopped crystallized ginger (optional)

1 teaspoon cinnamon

1/2 cup sugar

For the filling:

1 cup cream cheese, at room temperature

1/2 cup powdered sugar

1/2 tablespoon vanilla extract
zest of 1/2 - 1 orange (depending on your taste)

To make the cookies: In the bowl of a standing kitchen mixer with the paddle attachment, whip the butter, brown sugar, and sugar at medium speed until creamy, light and smooth, about 5 minutes, scraping down the sides 2-3 times. Add the egg and beat at medium speed until smooth. Add the molasses, honey and vanilla, and continue to mix until smooth. Dissolve the baking soda in the hot water and add to bowl along with the freshly grated ginger root. It will look very curdled at this point.  Don't worry.  Scrape down the bowl and beat for 1 minute at medium speed.  Watch the time and really do a minute. In a separate bowl, sift together the pastry flour, cinnamon, powdered ginger, cloves, nutmeg, and pepper. Add the dry ingredients to the butter-molasses mixture and mix just till incorporated, scraping down the bowl several times with a rubber spatula. Now, chill the dough for 30 - 60 minutes.  This will make it possible to scoop them, as the dough is very soft.  If it is too soft to scoop and roll at this point, fold in another 1/4 - 1/3 cup of flour.  Scoop the cookies into 1-inch balls with a small ice cream scoop, and chill until ready to bake. When ready to bake, preheat the oven to 350°F.  In a small bowl, combine cinnamon and sugar until well mixed. Remove cookie dough from refrigerator and roll the balls in cinnamon sugar and into balls between your palms, place onto parchment-lined sheet pans. Bake until just barely done, about 7 to 8 minutes. They will be slightly cracked on top.

To make the filling: In the bowl of a standing kitchen mixer with the whip attachment, whip cream cheese, powdered sugar, and vanilla until smooth. Set aside.

When the cookies are cool, turn half of the cookies upside down. Place 1 to 2 teaspoons of filling, or put filling into a piping bag and pipe it, in a large dot, at the center of each cookie. Place the other half of the cookies on top, creating little sandwiches.

Makes 25 to 30 small sandwich cookies