Chocolate Gingerbread Sandwich Cookies

Prep: 20 min | Yield: 18 sandwich cookies

Ingredients

Cookies

• 3 tablespoons granulated sugar
• 1 (16.5 ounce) roll Pillsbury® Refrigerated Gingerbread Cookies
• 1/4 cup baking cocoa

Filling

• 2 cups powdered sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 3 to 4 teaspoons milk

Instructions

1. Heat oven to 350 degrees F.

Cookies

1. In small bowl, place sugar.
2. In large bowl, break up cookie dough.
3. Stir or knead in cocoa until well blended.
4. Shape dough into 36 (1 inch) balls.
5. On ungreased cookie sheets, place balls 2 inches apart. Press each flat, with smooth-bottomed glass dipped in sugar.
6. Bake for 6 to 9 minutes or until cookies are set.
7. Cool for 1 minute; remove from cookie sheets to cooling racks.
8. Cool completely, about 20 minutes.

Filling

1. In medium bowl, beat filling ingredients with electric mixer on medium speed until light and fluffy.
2. Spread about 2 heaping teaspoons filling between bottoms of pairs of cooled cookies.

Nutrition

Per serving (1 Serving) Calories 210(Calories from Fat 80), Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 2g), Cholesterol 15mg; Sodium 105mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 23g), Protein 1g

Exchanges: 1 Starch; 1 Other Carbohydrate;1 1/2 Fat

Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury