These Gingerbread Sandwich Cookies are a festive treat, filled with sweet cream that makes them extra special. The spicy ginger and cinnamon flavors will warm your heart!
Plus, they look so cute stacked up! I always make some to share during the holidays. Just be warned, they disappear fast—I can’t resist sneaking a couple myself! 🎄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. For a gluten-free option, you can use a 1:1 gluten-free flour blend, but the texture might differ slightly.
Molasses: It provides that deep flavor and moisture. If you’re out, you could substitute with honey or maple syrup, though the taste will vary. I prefer dark molasses for richer flavor!
Spices (Ginger, Cinnamon, Cloves): These spices are essential for that classic gingerbread taste. If you don’t have cloves, you can skip them or use a bit more cinnamon. Fresh ground spices will give you the best flavor, if you have them.
Cream Cheese: This adds the creamy filling. You can use mascarpone or Greek yogurt if you want a lighter filling, but the flavor will change a bit. I like the richness of cream cheese though!
How Can I Get Perfectly Shaped Cookies?
Getting the perfect shapes for your gingerbread cookies is straightforward with a few tips:
- Chill the dough properly. This ensures the cookies hold their shape while baking.
- Flour your rolling pin and surface to prevent sticking. Roll to about 1/4 inch thick for even baking.
- Use a cookie cutter and apply even pressure for clean edges. If the dough sticks, dust with a little more flour.
Once baked, let the cookies cool completely on a wire rack before filling. This helps prevent the cream filling from melting and keeps the cookies intact!
How to Make Gingerbread Sandwich Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Granulated sugar or sanding sugar, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare the dough and filling, plus at least 2 hours for chilling the dough. Baking the cookies will take an additional 20 minutes. So, plan for a total of around 2 hours and 50 minutes, including time to cool and assemble!
Step-by-Step Instructions:
1. Prepare the Gingerbread Cookies:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. This creates your dry ingredients mix. In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy, which should take about 2-3 minutes. Next, beat in the egg, molasses, and vanilla extract until everything is well combined. Gradually add the dry ingredients to the wet mixture until you have a cohesive dough. Divide the dough into two portions, wrap them in plastic wrap, and pop them in the fridge for at least 2 hours (or overnight) to chill.
2. Bake the Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Take one portion of the dough out of the fridge and roll it out on a lightly floured surface to about 1/4 inch thick. Use a round cookie cutter (about 2.5 inches) to cut out cookies and lay them on the prepared baking sheets, spacing them about 1 inch apart. If you like, sprinkle the tops with granulated or sanding sugar for an extra touch. Bake for 8-10 minutes until the edges look set and the tops are slightly cracked. Once baked, let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely. Repeat this process with the second portion of dough.
3. Prepare the Cream Cheese Filling:
In another medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually sift in the powdered sugar along with the vanilla extract, continuing to beat until the mixture is fluffy and spreadable. If the filling is too thick, you can adjust it with a splash of milk to reach your desired consistency.
4. Assemble the Sandwich Cookies:
Now it’s time to create your cookie sandwiches! Pair up cookies of similar size. Take one cookie and spread or pipe a generous amount (about 1-2 tablespoons) of cream cheese filling onto its flat side, then gently press another cookie on top to form a sandwich. If you’d like, sprinkle a little extra sugar on top for decoration.
5. Serve & Store:
Store your gingerbread sandwich cookies in an airtight container in the refrigerator to keep them fresh. When you’re ready to enjoy them, let the cookies warm slightly at room temperature for the best taste and texture. Now, dig in and savor these delightful treats that are perfect for holiday celebrations or just enjoying at home!
Enjoy making and sharing these delicious Gingerbread Sandwich Cookies! 🎄🍪
Can I Use a Different Type of Sugar for the Cookies?
You can substitute the dark brown sugar with light brown sugar or even granulated sugar if that’s what you have on hand. However, dark brown sugar gives the cookies a richer flavor and moisture due to its higher molasses content.
What’s the Best Way to Store These Cookies?
Store the assembled cookies in an airtight container in the refrigerator. They will stay fresh for up to 5 days. If you want to keep them longer, consider storing the cookies and filling separately and assembling them right before serving!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just make sure to wrap it well in plastic wrap to prevent it from drying out. You can also freeze the dough for up to 3 months; just thaw it in the refrigerator overnight before rolling and baking.
What If I Don’t Have Cream Cheese for the Filling?
If you don’t have cream cheese, you can use mascarpone or whipped buttercream as alternatives. For a lighter option, you could also use Greek yogurt, but it will result in a different flavor and texture.
