Ginger Molasses Cookie Sandwiches
These cookies combine the warm spices of gingerbread with a creamy, tangy cream cheese filling, perfect for the holiday season!
Servings: 15 Cookie sandwiches
Ingredients
For the Gingerbread Cookies:
- 2 ½ cups all-purpose flour
- 1 & 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 & 1/2 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- 1/4 teaspoon salt
- ½ cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/2 cup dark bown sugar
- 1/2 cup unsulfured molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup sanding sugar
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
Prepare the Gingerbread Cookie Dough:
- Preheat your oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.2 ½ cups all-purpose flour, 1 & 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 & 1/2 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon nutmeg, 1/4 teaspoon salt
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the molasses, egg, and vanilla extract, and mix until combined.½ cup unsalted butter, 1/4 cup granulated sugar, 1/2 cup dark bown sugar, 1/2 cup unsulfured molasses, 1 large egg, 1 teaspoon pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Scoop using a small cookie scooper ( about 1 & 1/2 tablespoon worth of dough), roll in the sanding sugar, and place on the prepared baking sheet, and bake for 8 minutes.1/2 cup sanding sugar
Make the Cream Cheese Filling:
- In a medium bowl, beat the cream cheese and butter together until smooth.8 oz cream cheese, ¼ cup unsalted butter
- Gradually add the powdered sugar and beat until fluffy. Stir in the vanilla extract. Transfer the frosting to a piping bag (no tip need), you can also use a ziplock with the tip cut off.1 ½ cups powdered sugar, 1 teaspoon pure vanilla extract
Assemble the Sandwich Cookies:
- Pipe some cream cheese filling onto the flat side of half of the cookies.
- Top those cookies with another cookie, flat side down, to create a sandwiches.
- Place the cookies in an airtight container or in a flat baking sheet and wrap it tightly with plastic wrap. Store in the fridge for 1-2 days to allow those flavors to meld together. This will also keep your cookie sandwiches from having the filling ooze out when you take a bite. So be patient and let them rest in the fridge for at least 24 hours!
Notes
Storing your cookies in an airtight container and chilling them overnight or for up to 2 days. This will allow the frosting to meld with the cookies and soften them a little so that when you take a bite the frosting doesn't ooze out! Make sure not to skip this step.
Nutrition
Calories: 337Calories | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 208mg | Potassium: 228mg | Fiber: 1g | Sugar: 31g | Vitamin A: 503IU | Vitamin C: 0.01mg | Calcium: 54mg | Iron: 2mg
