My birthday was last weekend, and my one request to my boyfriend was that he procure a birthday cake-specifically carrot cake-by any means necessary. I bought my own birthday cake last year, and it was a little depressing! I told him that I didn’t care if he bought the cake or used a box to make it, as long as I didn’t have to get it myself.
He surpassed my wildest expectations when I discovered him in the kitchen, making me cupcakes from scratch.
This is photo documentation of the first baked good he has ever made! He’s measuring and everything.I don’t have pictures of the final product, but let me assure you that they were delicious. I mean seriously. I had to fight people off of my cupcakes. Well, okay, the cupcakes were for sharing. But I wanted more than one! (I ate three. Maybe more. It’s all a haze. . .)
The frosting was a maple-cream cheese frosting and while it was extremely tasty, there was an absurd amount of it left. I don’t know who wrote the recipe but they are insane if they think that 2 dozen cupcakes require 3 cups of frosting. We have tons of frosting left.
Gingersnap sandwiches! Yessssss.
Recipe modified from Betty Crocker’s Cooky Book (1963 edition)
3 TB butter
1/4 C sugar
1/4 C molasses
1 TB milk
5/8 C (1/2 + 1/8) flour
1/2 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon
1/2 tsp ginger
1/8 tsp coriander
1 tsp vanilla
Maple-cream cheese frosting
Recipe from smitten kitchen. I cut the entire recipe in half and increased the maple syrup. This should make a little less than 1.5 C of frosting.
8 oz cream cheese
1/2 stick unsalted butter
1 C powdered sugar
1/4 C maple syrup
Preheat oven to 350˚.
Let the butter (for both the cookies and the frosting) come to room temperature. This is really important! I usually try to speed things up by putting it in the microwave, but that never works as well as you think it does. Melted butter actually is much different from softened butter. This is a lesson that has taken me years and dozens of flat, melty cookies to find out.
Cream together the butter and the sugar.
Add the egg, molasses and milk and stir well. Mix in all of the dry ingredients, and the vanilla. Mix until the batter is smooth.
Chill in the fridge for at least an hour, or until the dough is firm. Spoon the dough onto a cookie sheet using a small spoon, making sure they are spaced at least 2″ apart.
Bake for 15 minutes. While you wait for the cookies to bake, make the frosting.
Cream together the cream cheese and the butter. Slowly add in the powdered sugar. When all of the sugar has been thoroughly mixed in, add the maple syrup and stir again to combine.
When you remove the cookies from the oven, allow to rest for a few minutes before removing. My cookies became attached while baking. Touchy cookies.
Pick a few pairs of cookies that are approximately the same size and shape. I choose four, to make a cookie sandwich for me and one for boyface. I prefer to create sandwich cookies as I go, as opposed to making a bunch of them and having to store them in their delicate frosted state. I also assumed that I would eat less of them at once if I didn’t have a dozen on a plate staring at me.
Anyway, find matching-ish cookie pairs.
Turn them on their backs.
Fill a plastic bag with frosting and cut off the corner. Or, use a pastry tube. Squeeze frosting out onto one of the cookies.
Now cover with the other cookie. Mmmm.
Way better than any oreo.
The cookie recipe turned out to be completely perfect for this use because they bake flat and have crispy edges but soft chewey centers. Frosting will likely fall out of your sandwich while you eat. It’s worth it.