Gingerbread Sandwich Cookies
Gingerbread Sandwich Cookies are soft, buttery, and spicy cookies filled with a cream cheese frosting.
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GINGERBREAD SANDWICH COOKIES
These are melt in your mouth delicious and full of spices. These are a spin off these Soft Molasses Cookies.
Because these are definitely on the rich side, I suggest making them small. I like to slightly underbake mine because I like them extra soft.
HIGH ALTITUDE BAKING
King Arthur Flour says this: “At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.”
Since I’m at 5,000 ft I added 2 tablespoons of flour.
OTHER CHRISTMAS RECIPES:
- Grinch Heart Cookies
- Cherry Kiss Cookies
- Pistachio Cherry Meltaways
- Christmas Tree “Cheese” Ball
- Soft Eggnog Cookies
- Peppermint Eggnog Punch
- Peanut Butter Cup Cookies
- Eggnog Gingerbread Trifle
- Cranberry and Feta Pinwheels
- North Pole Cupcakes
- Eggnog Eclair Cake
- Santa Claus Cookies
Gingerbread Sandwich Cookies
Gingerbread Sandwich Cookies are soft, buttery, and spicy cookies filled with a cream cheese frosting.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/2 cups all-purpose flour, spooned into measuring cups
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup sugar for rolling
Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
Instructions
- Preheat oven to 375 degrees and line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy. Add the egg and molasses and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly mix the dry ingredients into the wet ingredients. Roll 1.5 inch balls of dough and roll in sugar. The dough will be soft. If you want to chill it to make it easier to roll you can.
- Place on baking sheets at least 2 inches apart and bake for 8-10 minutes. Let cookies rest on the cookie sheet. They will continue to bake while cooling.
- For the frosting: In a medium bowl, combine the cream cheese, butter, vanilla, and powdered sugar. Once the ingredients have combined, whip the frosting until fluffy. If your ingredients are softened you shouldn't have to add any milk but you can add a dash if needed.
- To frost the cookies, spread a small layer on one cookie and top with another cookie. Store in an airtight container in the fridge.
Molasses is not at all found where I live in Central Europe. Can I substitute maple syrup instead?
I want these cookies so badly!!!
Ok, you nailed it with these. I made some for a cookie exchange and had leftovers that I brought to work with me. They were a total hit. The cookie is so soft but still holds its shape well. The flavor is out of this world. It’s a delightful cookie on its own, but with the addition of the cream cheese frosting, it’s next level good. I’d 10/10 make these again-they’re going on my permanent rotation. Thank you once again, Christy, for making me look good!
You’re welcome friend!
I just made these! My house smells incredible and the cookies taste delicious. Thanks for a fabulous recipe! I’ve made several of yours and always enjoy them!
Thank you!