Crack Cookies...

There is a restaurant close to where I live called Pomegranate. The owner, Lisa Dupar, is a famed caterer in the greater Seattle area and is known for her ridiculously inventive and delicious food. The restaurant is one of those gems that is in an industrial office park, but is always packed due to the amazing cuisine.

When you walk in they have a cold case with a variety of sweets and I couldn't help but notice these delicious looking molasses cookies with creamy frosting sandwiched in between. I later found out that these molasses cookies were referred to as "crack cookies" due to their addictive nature. I get the nickname, I am obsessed and now, a junkie.

Ginger Molasses Cookies
adapted from Lisa Dupar's cookbook, Fried Chicken & Champagne

Cookie Ingredients:
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 baking soda
1/4 cup hot water
1-1/2 teaspoons freshly grated ginger root
2-1/4 cups pastry flour
1-1/2 teaspoons cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon finely ground black pepper
1-1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 cup sugar

Filling:
1 cup cream cheese, at room temperature
1/2 cup powdered sugar
1/2 tablespoon vanilla extract

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 and smooth. Add the egg and whip at medium speed until smooth. Add the molasses, 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. Scrape down the bowl and whip for 1 minute at medium speed. 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 well, scraping down the bowl several times with a rubber spatula. 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, cinnamon and sugar until well mixed. Remove cookie dough from refrigerator and roll the balls in cinnamon sugar, 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, 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.