3/4cup1 1/2 sticks unsalted butter, at room temperature
3/4cuplight brown sugar
1/2cup1 stick unsalted butter, softened
2-3cupspowdered confectioners' sugarsifted
1/4teaspoonMcCormick Pure Vanilla Extract
Preheat oven to 350 degrees. Prepare two baking sheets with parchment paper.
In a medium bowl, whisk flour, salt, baking soda, ginger, cinnamon, and nutmeg.
In a large bowl, cream the butter and brown sugar with a mixer until light and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl after. With mixer on low, add molasses and buttermilk. Add flour and mix only until blended; do not over-mix.
Using a small scoop or teaspoon, portion batter onto the baking sheets, spacing each about 2 inches apart.
Bake for 10-12 minutes, rotating baking sheets halfway through. Let cookies cool for 5 minutes, then transfer to wire racks to cool completely.
To make the filling: With a mixer, beat butter and powdered sugar on medium speed until fluffy, about 3 minutes. Add vanilla extract and beat for 1 more minute, until frosting is smooth and fluffy.
Make sure cookies are cooled completely then pair cookies by size. Transfer filling to a piping bag. Onto the flat side of one of each cookie pair, pipe a bit of frosting. Sandwich the cookies together.
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