These Gingerbread Sandwich Cookies are the perfect treat for the holiday season! With a hint of spice and a creamy filling, they’re both cute and yummy.
Baking these cookies makes my kitchen smell like a cozy winter wonderland! I love sharing them with friends and family; they vanish faster than I can bake them! 🎄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you’re looking for a gluten-free option, consider using a gluten-free all-purpose flour blend.
Ground Spices: Ginger, cinnamon, cloves, and nutmeg are key for that classic gingerbread flavor. If you’re short on spices, using pumpkin pie spice can work in a pinch!
Unsalted Butter: I always use unsalted butter so I can control the salt in my recipe. If you need a dairy-free option, coconut oil or a dairy-free butter substitute works well too.
Molasses: This gives the cookies their rich flavor and color. If you don’t have molasses, try honey or maple syrup, but note that the cookies will be a bit lighter in taste and darker in color.
Cream Cheese: Traditional for the filling! You can swap it for Greek yogurt for a tangy twist. Just make sure it’s strained to remove excess moisture.
How Do I Get My Cookies to Bake Evenly?
Even baking is easy with a few tricks! Here are some essential points to keep in mind:
- ***Use Parchment Paper:*** Lining your baking sheets with parchment helps prevent sticking and ensures even browning.
- ***Don’t Overcrowd:*** Make sure to leave space between cookie dough balls to allow air to circulate. This helps cookies bake better!
- ***Check for Doneness:*** Keep an eye—since these cookies bake at a relatively low temperature, it’s easy to miss that perfect moment when they’re done. Look for set edges and slightly cracked tops.
- ***Cooling Time:*** Give cookies a few minutes on the sheet to stabilize before transferring them to a wire rack. This helps maintain their shape.
Enjoy making these festive cookies, and remember, the kitchen should be a fun space filled with warmth (and maybe a little bit of flour fuzz!). Happy baking!
Gingerbread Sandwich Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- 1/4 cup (120ml) molasses
- 1 teaspoon vanilla extract
- Granulated sugar, for rolling
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
You’ll need about 20 minutes to prepare the cookie dough, then about 10 minutes to bake the cookies. After baking, allow a bit of time for cooling, about 30 minutes. Lastly, whip up the cream cheese filling in about 5 minutes, and let the assembled cookies chill for another 30 minutes. So, overall, you’re looking at about 2 hours total, mostly due to the chilling time!
Step-by-Step Instructions:
1. Prepare the Gingerbread Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This mix brings all that warm spice flavor together! In a large bowl, cream the softened butter and brown sugar until it’s light and fluffy—this will take about 3 to 4 minutes. Add in the egg, molasses, and vanilla extract, mixing well until everything is combined.
2. Combine Wet and Dry Ingredients:
Gradually pour the dry ingredient mix into the wet ingredients while mixing on low speed. Keep going until a soft dough forms. This is where the magic of gingerbread begins! Once the dough is ready, divide it in half, wrap each half in plastic wrap, and pop them into the fridge for at least 2 hours, allowing the dough to firm up.
3. Shape and Bake Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Grab one piece of dough from the fridge and roll it into 1-inch diameter balls. Roll each ball in granulated sugar to give them a sweet outer coating, then place them on the baking sheets about 2 inches apart. Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
4. Make the Cream Cheese Filling:
In a medium bowl, beat together the softened cream cheese and butter until you have a smooth and creamy mixture. Gradually add the powdered sugar and vanilla extract, mixing until the filling is light and fluffy. This luscious filling will make your cookies even more delightful!
5. Assemble the Sandwich Cookies:
Once the cookies are completely cool, it’s time to assemble! Spread or pipe the cream cheese filling onto the flat side of one cookie, then gently top it with another cookie to create a sandwich. For a festive touch, you can sprinkle the tops with a little sugar or some decorative sprinkles if you like. To ensure the filling sets perfectly, refrigerate the assembled cookies for about 30 minutes before enjoying.
Enjoy your festive, soft, and spicy Gingerbread Sandwich Cookies! They pair wonderfully with a cup of hot tea or cocoa during the holidays. Happy baking!
Can I Use Different Fillings for These Cookies?
Absolutely! While cream cheese filling is traditional, you can get creative with your fillings. Consider using buttercream, whipped cream, or even a chocolate ganache for a sweet twist!
How Do I Store Leftover Cookies?
Store leftover Gingerbread Sandwich Cookies in an airtight container in the fridge for up to 5 days. To keep them fresh, you can also separate the assembled cookies with parchment paper to prevent them from sticking together.
Can I Freeze These Cookies?
Yes! You can freeze the cookie dough before baking or the assembled cookies after they have cooled. Wrap them tightly in plastic wrap, then place in a freezer-safe bag. They’ll keep well for up to 3 months. Thaw in the fridge before baking or serving.
What If My Dough is Too Sticky?
If your cookie dough seems overly sticky, try refrigerating it for an additional 30 minutes. This should make it easier to handle. Alternatively, you can sprinkle a little more flour on your work surface while rolling out the dough, but be careful not to add too much!