Ginger S'mores Sandwich Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the ginger cookies:</li> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">10g ground ginger</li> <li class="ingredients-single-item">5g ground cinnamon</li> <li class="ingredients-single-item">2g ground cloves</li> <li class="ingredients-single-item">1g ground nutmeg</li> <li class="ingredients-single-item">5g baking soda</li> <li class="ingredients-single-item">1g salt</li> <li class="ingredients-single-item">170g unsalted butter, room temperature</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">100g dark brown sugar, packed</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">80ml molasses</li> <li class="ingredients-single-item">30g crystallized ginger, finely chopped</li> <li class="ingredients-single-item">60g demerara sugar, for rolling</li> <li class="ingredients-single-item">For the chocolate ganache:</li> <li class="ingredients-single-item">150g dark chocolate (70% cocoa), finely chopped</li> <li class="ingredients-single-item">120ml heavy cream</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For the marshmallow filling:</li> <li class="ingredients-single-item">2 large egg whites, at room temperature</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">60ml light corn syrup (or glucose syrup)</li> <li class="ingredients-single-item">30ml water</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">5ml vanilla extract</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with whisk attachment</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Silicone baking mats or parchment paper</li> <li class="equipment-single-item">Cookie scoop (4cm/1.5-inch diameter)</li> <li class="equipment-single-item">Digital candy thermometer</li> <li class="equipment-single-item">Piping bag with round tip</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C and line two baking sheets with silicone mats or parchment paper. In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined. This pre-mixing ensures the spices distribute evenly throughout the dough, giving you consistent flavor in every bite. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In the bowl of your stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for about 3-4 minutes until light and fluffy. This extended mixing creates air pockets in the butter that will help give your cookies their perfect texture. The mixture should lighten in color significantly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the egg and mix until fully incorporated, then pour in the molasses and mix until smooth, scraping down the sides of the bowl as needed. The molasses provides both moisture and that distinctive deep flavor that makes ginger cookies so irresistible. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> With the mixer on low speed, gradually add the flour mixture until just combined. Fold in the chopped crystallized ginger by hand. Be careful not to overmix at this stage, as it can develop too much gluten and make your cookies tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place the demerara sugar in a small bowl. Using your cookie scoop, portion the dough into 36 equal balls (about 25g each). Roll each ball between your palms until smooth, then roll in the demerara sugar until completely coated. The sugar will create a delightful crackly crust as the cookies bake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place the cookie dough balls on the prepared baking sheets, spacing them about 5cm apart as they will spread. Bake for 10-12 minutes until the edges are set but the centers are still slightly soft. The cookies may look underdone in the middle, but they'll continue to cook on the hot baking sheet. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. They need to be completely cool before filling to prevent the fillings from melting. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For the chocolate ganache, place the chopped chocolate in a heat-proof bowl. Heat the cream in a small saucepan just until it begins to simmer at the edges (do not boil). Pour the hot cream over the chocolate and let it stand for 1 minute. Add a pinch of salt, then whisk gently until smooth and glossy. Set aside to cool until it reaches spreadable consistency, about 30-45 minutes at room temperature. The cooling time allows the ganache to thicken to the perfect consistency for spreading without running off the cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> For the marshmallow filling, combine the sugar, corn syrup, and water in a small saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and allow the mixture to cook until it reaches 115°C on a candy thermometer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the sugar syrup is cooking, place the egg whites and salt in the bowl of your stand mixer fitted with the whisk attachment. When the syrup reaches about 110°C, begin whipping the egg whites on medium-high speed until soft peaks form. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Once the syrup reaches 115°C and the egg whites are at soft peaks, carefully pour the hot syrup down the side of the bowl in a slow, steady stream while the mixer runs on medium speed. Be extremely careful as the syrup is very hot. Once all the syrup is added, increase the speed to high and continue beating until the mixture is thick, glossy, and has cooled to room temperature, about 7-8 minutes. Add the vanilla in the last minute of mixing. The marshmallow will be ready when it holds its shape and the bowl feels cool to the touch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> To assemble the sandwich cookies, turn half of the cookies upside down. Using a knife or small offset spatula, spread about 1 teaspoon of the chocolate ganache on each cookie. Transfer the marshmallow filling to a piping bag fitted with a round tip and pipe a generous swirl on top of the ganache. The piping bag gives you more control over the amount and placement of the marshmallow, ensuring even distribution. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> If you'd like to capture that toasted marshmallow flavor of traditional s'mores, you can use a kitchen torch to lightly toast the marshmallow filling before topping with the remaining cookies. This optional step adds another dimension of flavor that mimics the campfire experience. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Gently press the remaining cookies on top to create sandwiches, being careful not to squeeze too hard as the fillings will spread to the edges. The cookies should be paired with similar-sized partners for the most uniform appearance. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Allow the sandwich cookies to set for at least 30 minutes before serving. This resting time gives the fillings a chance to firm up slightly and the flavors to meld together. Store in an airtight container at room temperature for up to 3 days, separating layers with parchment paper to prevent sticking. </li> </ol>