These Gingerbread Sandwich Cookies are the perfect treat for the holidays! They have a soft, spiced gingerbread flavor and are filled with a sweet cream that makes them even more delicious.
Making these cookies is so much fun! I love rolling out the dough and cutting out cute shapes. They make great gifts, too! Just don’t blame me if you can’t stop at one! 😄
Key Ingredients & Substitutions
All-purpose Flour: This is the base of your cookie dough. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend, which usually works well in cookie recipes.
Molasses: This gives the cookies their deep flavor and color. If you don’t have molasses, light corn syrup or honey can work in a pinch, but the flavor will be slightly different.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create the classic gingerbread flavor. Feel free to adjust these spices to your taste. Experimenting a bit can make your cookie unique!
Cream Cheese: This is the star of the filling. If you’re dairy-free, you can substitute with a vegan cream cheese or make a buttercream using coconut oil, though flavors will vary.
Butter: I recommend using unsalted butter for the cookies and filling. However, margarine can be a suitable alternative if you’re looking for a non-dairy option.
How Can I Get My Cookies to Hold Their Shape?
The key to maintaining the shape of your gingerbread cookies is chilling the dough. After mixing, shape the dough into disks and refrigerate for at least 2 hours. Chilling helps the fat solidify, leading to cookies that keep their shape while baking.
- Also, ensure your oven is preheated to the correct temperature before baking.
- Avoid overworking the dough, as this can lead to tough cookies.
- When rolling out, keep your dough on a floured surface to avoid sticking, but don’t add too much extra flour; it can make cookies dry.
Gingerbread Sandwich Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 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
How Much Time Will You Need?
This recipe will take you about 40 minutes to prepare (not including chilling time) and about 15 minutes to bake. Be sure to add at least 2 hours for the dough to chill in the fridge or even leave it overnight for easier handling. Once cooled, assembly will be quick and simple!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by gathering your ingredients. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt, and nutmeg until everything is combined nicely. In a large bowl, cream the softened butter with granulated sugar until it’s light and fluffy. Then mix in the egg, molasses, and vanilla extract until everything is smooth. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Divide the dough in half, shape into disks, wrap them in plastic wrap, and refrigerate for at least 2 hours, or overnight if you have the time.
2. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Roll out one disk of dough on a lightly floured surface to about 1/4-inch thickness. Using a round cookie cutter, cut out cookies and arrange them on the prepared sheets. Sprinkle the tops lightly with granulated sugar. Bake for 8-10 minutes or until the edges are firm, while the centers stay slightly soft. Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely. Repeat this step with the remaining dough.
3. Make the Filling:
While your cookies cool, let’s make the cream cheese filling! In a medium bowl, beat together the softened cream cheese and butter until they’re smooth. Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until the mixture is creamy and fluffy.
4. Assemble the Sandwich Cookies:
Once the cookies have completely cooled, match them into pairs based on their size. Using either a piping bag or a simple knife, spread or pipe a generous layer of the cream cheese filling onto the bottom side of one cookie. Place the matching cookie on top to create a sandwich. Repeat this with all the cookies until they are all filled!
5. Serve and Store:
These cookies can be served immediately, but letting them chill in the fridge for a bit also helps the filling to set nicely. Store any leftovers in an airtight container in the refrigerator. For the best texture, allow them to come to room temperature before serving.
Enjoy these delightful soft and spiced gingerbread sandwich cookies filled with rich and creamy filling – the perfect treat to share during the holiday season!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the cookies might be a bit denser. Consider using a blend of both flours for a lighter texture.
How Should I Store These Cookies?
Keep your gingerbread sandwich cookies in an airtight container in the refrigerator. They’ll stay fresh for up to a week. Just allow them to come to room temperature before serving for the best taste and texture.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the wrapped dough for up to 3 months. When ready to bake, simply thaw it in the refrigerator overnight before rolling it out and baking as usual.
What if I Don’t Have Molasses?
If you don’t have molasses, light corn syrup or honey can be used as substitutes, but keep in mind that the flavor will not be as rich. You can also try a combination of brown sugar and a bit of water to mimic molasses’ consistency and taste.