These Gingerbread Sandwich Cookies are a sweet treat with a spicy twist! Soft gingerbread cookies are filled with creamy frosting, making them perfect for snacking or sharing.
They’re like Christmas in your hands, and who can resist that? I love making these with friends, and we just can’t stop munching on them—it’s too much fun! 😂
I usually serve them with a warm cup of tea for a cozy afternoon. Plus, they’re easy to make and look adorable on any dessert table!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend works well. I find that using a bit of whole wheat flour adds flavor and nutrition, though you’ll want to use mostly all-purpose for texture.
Brown sugar: Brown sugar gives the cookies moisture and richness. If you’re out, you can substitute with granulated sugar, but add a tablespoon of molasses for that necessary flavor and moisture.
Molasses: This is key for classic gingerbread flavor. You can use honey or maple syrup as a lighter alternative, though they won’t give you the same deep flavor. I prefer using robust molasses for its rich taste.
Cream cheese: This filling is creamy and delicious! If you want a lighter option, you can use Greek yogurt or mascarpone cheese for a different flavor twist.
How Do I Make Sure My Cookies Don’t Spread Too Much?
One common issue is that cookies spread too much during baking. To avoid this, chilling your dough is essential! Here’s how to do it:
- Ensure your dough is well-chilled for at least 1 hour; this helps keep the shape while baking.
- Preheat your oven fully before baking. A hot oven helps the edges set quickly.
- Don’t overwork the dough after chilling, as that can lead to spreading.
- Place the cookie cut-outs on the baking sheet without pressing them down too much.
By following these steps, you’ll have beautifully shaped cookies ready for filling!
Gingerbread Sandwich Cookies
Ingredients You’ll Need:
For the gingerbread cookies:
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
For the filling (cream cheese frosting):
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 to 2 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful cookie recipe will take about 30 minutes of active preparation time and an additional hour to chill the dough. After that, you’ll need about 10 minutes for baking. Total time, including cooling, is about 2 hours. It’s a perfect recipe to enjoy on a cozy day!
Step-by-Step Instructions:
1. Make the Gingerbread Cookie Dough:
In a medium bowl, whisk together all the dry ingredients: flour, brown sugar, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Mix well to ensure all the spices are evenly distributed.
2. Mix Wet Ingredients:
In a large bowl, beat the softened butter with a mixer until it’s smooth and creamy. Add in the molasses and egg, mixing until well combined. This will give your cookies a rich flavor and moisture!
3. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, stirring until a cohesive dough forms. If the dough feels a bit sticky, that’s okay! Wrap it in plastic wrap and chill it in the refrigerator for at least 1 hour to make it easier to roll out later.
4. Preheat the Oven:
While the dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
5. Roll Out the Dough:
Once the dough is chilled, sprinkle some flour on a clean surface. Roll the dough to about 1/4 inch thickness. Use a round cookie cutter (2-3 inches in diameter) to cut out cookies.
6. Place on Baking Sheets:
Arrange the cut cookies on the lined baking sheets, leaving about 1 inch of space between each one. If you’d like, you can use a patterned cutter to lightly press down on the tops for a decorative touch.
7. Bake the Cookies:
Bake the cookies in your preheated oven for 8 to 10 minutes, or until the edges are set, but be careful not to let them brown. Remove them from the oven and transfer to wire racks to cool completely.
8. Prepare the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese and butter until smooth. Then, add the vanilla extract and mix until combined. Gradually add the powdered sugar, beating until the frosting is fluffy and ready to pipe.
9. Assemble the Cookies:
Once the cookies are fully cooled, take one cookie and pipe or spoon a generous amount of frosting onto the flat side. Sandwich it with another cookie, gently pressing together to adhere.
10. Final Touches:
If you’d like, dust the tops of the sandwich cookies lightly with powdered sugar for a lovely finish. They are now ready to be enjoyed!
Enjoy your delicious, soft, and creamy Gingerbread Sandwich Cookies! Perfect for sharing or as a festive treat for yourself! 🎉
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor. Just keep in mind that it may slightly affect the texture, making the cookies a bit denser.
How Can I Store Leftover Cookies?
Store any leftover gingerbread sandwich cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. Just note that refrigeration may cause the frosting to become a bit firmer.
Can I Use a Different Filling?
Absolutely! If cream cheese isn’t your favorite, you can use buttercream frosting, a simple vanilla frosting, or even a spiced whipped cream for a lighter option. Just match the filling’s flavor to your taste preference!
What If My Dough is Too Sticky?
If your dough is too sticky to roll out, try chilling it for an additional 15-30 minutes to firm it up. You can also dust your work surface and rolling pin with flour to help with the sticking. Just be careful not to incorporate too much extra flour into the dough!
