Gingerbread Sandwich Cookies
Soft and cozy gingerbread sandwich cookies filled with a creamy ginger-spiced cream cheese filling. A simple, festive treat perfect for the holidays.
Equipment
- Mixing bowls
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment paper
- Cooling rack
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 egg
- 1/3 cup molasses
- 1 tsp vanilla extract
For the Filling
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter
- 1 cup powdered sugar
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
Instructions
- Whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- Beat the butter and brown sugar until fluffy.
- Add the egg and vanilla. Mix in the molasses.
- Add the dry ingredients and mix until combined.
- Chill the dough for 30 minutes.
- Shape the dough into small balls and flatten slightly.
- Bake at 350°F (175°C) for 8–10 minutes.
- Cool the cookies completely.
- Beat the cream cheese and butter until smooth.
- Add powdered sugar, ginger, and vanilla. Mix until creamy.
- Spread the filling on one cookie and top with another.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate if keeping longer.