Chocolate Gingerbread Sandwich Cookies

 

3

tablespoons sugar

1

roll (16.5 oz) refrigerated gingerbread cookies

1/4

cup baking cocoa

2

cups powdered sugar

1/4

cup butter, softened

1

teaspoon vanilla

3

to 4 teaspoons milk

• 1 Heat oven to 350°F. In small bowl, place sugar.
• 2 In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each flat, with smooth-bottomed glass dipped in sugar.
• 3 Bake 6 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• 4 In medium bowl, beat filling ingredients with electric mixer on medium speed until light and fluffy. Spread about 2 heaping teaspoons filling between bottoms of pairs of cooled cookies.