Ingredients
Scale
*For the Cookies*
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup light brown sugar
- ½ cup cold butter (cut into ½ tablespoon cubes)
- ¼ cup softened coconut oil
- 1 large egg
- ¼ cup molasses
- â…“ cup turbinado sugar
*For the Filling*
- ½ cup softened butter
- ½ cup powdered sugar
- 8 ounces softened cream cheese
- 1 teaspoon pure vanilla extract
Instructions
*For the Cookies*
- Preheat your oven to 350°F and prepare a baking sheet.
- In a bowl, whisk together whole wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- Cream together brown sugar, cubed butter, and coconut oil in a stand mixer.
- Add the egg and molasses, mixing to combine.
- Gradually add the dry ingredients to the wet, mixing until fully incorporated.
- Refrigerate the dough for 30 minutes, then roll into tablespoon-sized balls and coat with turbinado sugar.
- Place dough balls on the baking sheet and bake for 9-11 minutes.
- Allow cookies to cool before filling.
*For the Filling*
- Beat softened butter in a stand mixer until light.
- Gradually add powdered sugar on low speed, then beat until fluffy.
- Add cream cheese and vanilla, beating until fluffy.
*Assembly*
- Pair cookies of similar size and pipe or spoon filling onto one cookie.
- Top with another cookie, pressing them together until the filling reaches the edges.
- Repeat with remaining cookies.
- Enjoy immediately or store in the fridge for up to three days.
Notes
- If your coconut oil is solid, microwave it for 15 seconds.
- A hand mixer can be used instead of a stand mixer.
- Rolling cookies in turbinado sugar is optional.
- If using all-purpose flour, you may need ½ – ¾ cup more, with an additional 2-3 minutes of bake time.