What you'll need:
- 3 and 1/2 cups all-purpose flour, plus more for rolling (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- ⅔ cup unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 2/3 cup Molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup Sour Cherry Marmalade
How to make:
- Whisk the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a large bowl. Set aside.
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In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until combined and creamy.
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Add the molasses and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg and vanilla on high speed for 2 minutes.
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On low speed, slowly mix the dry ingredients into wet ingredients until combined. The cookie dough will be thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Flatten into a 1-inch disc and wrap each up tightly. Chill discs for 3 hours, and up to 3 days. Chilling is mandatory for this cookie dough.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
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Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. The dough may become sticky as you work, so keep extra flour nearby to use as needed.
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Roll out the disc until 1/4 inch thick. Using a 2.5-inch star or round cookie cutter, cut dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with the second disc of dough. You should have about 60 cookies.
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Using a smaller or 1-inch cookie cutter, cut a shape into the center of half of the circles. Let’s call these the “donut cookies” because of that center hole.
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Arrange the whole circles and the donut cookies 2 inches apart and on separate baking sheets (because the donut cookies take 1 less minute to bake).
- Bake the whole circles for 12-14 minutes, or until set around the edges, and bake the donut cookies for 11-13 minutes. Rotate the baking sheets halfway through the bake time. Allow cookies to cool on the baking sheets for 5 minutes, then transfer all of the cookies to a wire rack to cool completely before assembling.
- Once cool, dust the “donut cookies” with confectioners’ sugar. Spoon 1 teaspoon of Sour Cherry Marmalade on the underside of each of the whole cookies. Carefully top each with a donut cookie and press down gently to create a cookie sandwich.
- Cookies stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
