Nosh: Semi-homemade Ginger Spice Cookie Sandwiches

posted on: Wednesday, December 5, 2012

So this weekend, I went a little crazy with cookies. We decided to treat ourselves to a couple packs of Immaculate Baking Company cookies. They were BOGO(thank you, Publix and your amazing BOGOs). We baked up the ginger spice cookies and as I put the first batch in, I realized these could be oh-so-much better with some frosting smooshed in between, you know what I’m saying? So I whipped up an easy, dairy-free frosting since Adam can’t do a whole lot of dairy. It ended up being incredibly similar to a homemade marshmallow fluff. Yum! Marshmallow frosting has to be my favorite.

Ingredients for frosting:

2 egg whites(at room temperature)
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract

Combine sugar, water, salt and corn syrup in small pot and bring to boil. Take off heat.

Let the two egg whites come to room temperature and then beat the egg whites in the mixer on high till they slightly peak. I learned this was easier with a hand mixer after ruining a batch in the Kitchen Aid. Well, Adam had to come to my rescue and took over with a hand mixer, so it may have been his doing as well. I fail at egg white beating.

Fail, I tell you.

Once the egg whites are ready, pour the syrup mixture against the side of the bowl, slowly into the egg whites while mixer is on. Be very careful, syrup can spatter. Beat on high 7 minutes, or until mixture will stand in stiff peaks. Lastly add the vanilla and beat until incorporated.

With the cookies, just follow the directions of course. They never really look done until they’re overdone. I’d take them out the earliest the directions state, to keep them a little softer. As for assembly, after making a few sandwiches and storing them in the fridge, I learned that it’s much better to make the sandwiches as you eat them.

I’ll definitely be making these for Christmas parties coming up, they’re delicious! I’m planning on presenting them as a “make your own cookie sandwich” so the people who just want the cookie can have them.
The frosting kept it’s consistency for a few days in the fridge. We actually ended up dipping cookie halves in the frosting for dessert. Or, you know, just settle for spoonfuls of it. No shame in this house, no shame.


Looking for a homemade ginger snap recipe? Check out this one.

  • Awww yay Katy! You know I was eagerly awaiting this recipe :D Thanks for sharing. We don’t have Publix here so I’ll have to see what else I can find for the cookies..I may have to just bake some. The icing sounds really good though nom nom nom. Happy Wednesday Xo

  • You can buy the cookies anywhere around the country, not just Publix. They were just BOGO at Publix this week. I’m sure the website lists where they’re sold!