Ginger Molasses Cookie Sandwiches

5 from 1 vote

These cookies combine the warm spices of gingerbread with a creamy, tangy cream cheese filling, perfect for the holiday season!

Prep Time25

Cook Time8

Total Time33

Course: Dessert

Cuisine: American

Servings: Cookie sandwiches

Calories: 337Calories

Ingredients

For the Gingerbread Cookies:

2 ½ cups all-purpose flour
1 & ½ teaspoon baking soda
1 teaspoon ground cinnamon
1 & ½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ teaspoon salt
½ cup unsalted butter softened
¼ cup granulated sugar
½ cup dark bown sugar
½ cup unsulfured molasses
1 large egg
1 teaspoon pure vanilla extract
½ 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

US Customary - Metric

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.
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.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Scoop using a small cookie scooper ( about 1 & ½ tablespoon worth of dough), roll in the sanding sugar, and place on the prepared baking sheet, and bake for 8 minutes.

Make the Cream Cheese Filling:

In a medium bowl, beat the cream cheese and butter together until smooth.
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.

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 melt 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.

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