Ingredients
Scale
- 1/3 cup (73g) unsalted butter, room temperature.
- 1/2 cup (100g) brown sugar.
- 1/4 cup molasses.
- 1 large egg, room temperature.
- 1/2 teaspoon vanilla extract.
- 2 cups all-purpose flour.
- 1/4 teaspoon fine sea salt.
- 1 teaspoon ground ginger.
- 3/4 teaspoon ground cinnamon.
- 1/4 teaspoon ground cloves.
- 1/4 teaspoon ground allspice.
- 2 tablespoons (30g) unsalted butter.
- 2/3 cup heavy cream.
- 1/3 cup honey or light corn syrup.
- 1/3 cup (66g) brown sugar.
- 1/4 cup (20g) cocoa powder.
- 1 cup (170g) chopped dark chocolate or semi-sweet.
- 1 teaspoon vanilla extract.
Instructions
- Whisk flour, spices, and salt together in a bowl.
- Cream butter and sugar, add molasses, egg, and vanilla. Mix in dry ingredients.
- Form dough ball, wrap in plastic, refrigerate at least 3 hours.
- Roll dough 1/8" thick, cut shapes with holes in half the cookies. Freeze while oven preheats.
- Bake at 350°F for 8-10 minutes, rotating if needed.
- Simmer cream, butter, honey, sugar, and cocoa. Add chocolate and vanilla off heat.
- Dust top cookies with powdered sugar, pipe fudge on bottom cookies, sandwich together.
Notes
Freezing dough before baking helps maintain shape.
Fudge must be room temperature for assembly.
Can store at room temperature 3 days or refrigerated 5 days.
Nutrition
- Calories: 60
- Fat: ~
- Carbohydrates: ~
- Protein: ~