Gingerbread Sandwich Cookies
Gingerbread Sandwich Cookies
Ingredients
For the Gingerbread Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
⏱️ 3 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the unsulphured molasses, large egg, and vanilla extract until well combined.
⏱️ 2 min
- 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 3 min
- 5
Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is crucial for easy handling and preventing spread.
⏱️ 1 min
- 6
Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
On a lightly floured surface, roll out one disk of chilled dough to about 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out shapes. Carefully transfer the cutouts to the prepared baking sheets, leaving about 1 inch between cookies. Gather and re-roll scraps as needed.
⏱️ 10 min
- 8
Bake cookies for 8-10 minutes, or until the edges are set and the centers are still slightly soft. They will firm up as they cool. The cookies should have a slightly crinkled appearance. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 10 min
- 9
While the cookies cool, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy.
⏱️ 3 min
- 10
Gradually add the sifted powdered sugar, beating until light and fluffy. Mix in the vanilla extract and salt until well combined.
⏱️ 3 min
- 11
Once the cookies are completely cool, spread or pipe about 1 tablespoon of cream cheese filling onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
⏱️ 10 min
- 12
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Kitchen Tools
Nutrition Facts (per serving)
Gingerbread Sandwich Cookies
Ingredients
For the Gingerbread Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
⏱️ 3 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the unsulphured molasses, large egg, and vanilla extract until well combined.
⏱️ 2 min - 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 3 min - 5
Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is crucial for easy handling and preventing spread.
⏱️ 1 min - 6
Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
On a lightly floured surface, roll out one disk of chilled dough to about 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out shapes. Carefully transfer the cutouts to the prepared baking sheets, leaving about 1 inch between cookies. Gather and re-roll scraps as needed.
⏱️ 10 min - 8
Bake cookies for 8-10 minutes, or until the edges are set and the centers are still slightly soft. They will firm up as they cool. The cookies should have a slightly crinkled appearance. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 10 min - 9
While the cookies cool, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy.
⏱️ 3 min - 10
Gradually add the sifted powdered sugar, beating until light and fluffy. Mix in the vanilla extract and salt until well combined.
⏱️ 3 min - 11
Once the cookies are completely cool, spread or pipe about 1 tablespoon of cream cheese filling onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
⏱️ 10 min - 12
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.