Gingerbread Sandwich Cookies
Soft and chewy spiced gingerbread cookies, filled with a rich and creamy cream cheese frosting.
Ingredients
Gingerbread Sandwich Cookies
- 125 g unsalted butter room temperature (9 tbsp.)
- 130 g unsulphered molasses (⅓ c. + 1 tbsp.)
- 150 g dark brown sugar (¾ c.)
- 1 egg room temperature
- ½ tsp. vanilla extract
- 360 g all purpose flour (3 c.)
- 1 tsp. baking soda
- ½ tsp. salt
- 1 ½ tsp. ground cinnamon
- 1 ½ tsp. ground ginger
- ½ tsp. ground cloves
- ½ tsp. ground allspice
Cream Cheese Frosting
- 170 g cream cheese room temperature (¾ c.)
- 85 g unsalted butter room temperature (¼ c. + 2 tbsp.)
- ⅛ tsp. salt
- 240 g powdered sugar (2 c.)
- 2 tsp. vanilla
Instructions
Gingerbread Sandwich Cookies
- In a medium sized mixing bowl, beat together the butter, molasses, and dark brown sugar until just combined.
- Then, beat in the egg and vanilla.
- Add in the flour, baking soda, salt, and spices. Beat the mixture together just until the last streak of flour disappears and the dough is cohesive.
- Pat the dough down into a rectangle, then cover tightly in plastic wrap. Let the dough chill in the fridge for at least 1 hour.
- Take out the chilled cookie dough and place it on a lightly floured work surface. Roll it out until it is ¼" thick, then use a gingerbread cookie cutter to cut out the cookies.
- Re-roll and repeat until you have used up the cookie dough. [Note: I got 32 cookies from this which equates to 16 sandwich cookies. You may make more or less depending on your cookie cutter size!]
- Transfer the cookies to a parchment lined baking sheet, leaving about ½" between each cookie.
- Use a small heart shaped cookie cutter to stamp out a heart in the center of half of the cookies.
- Place the tray of cookies in the freezer for 10 minutes to firm up.
- Preheat the oven to 350℉ / 175℃. Bake the cookies for 8-10 minutes, until they no longer look wet on top.
Cream Cheese Frosting
- In a medium sized mixing bowl, beat together the cream cheese, butter and salt until the mixture is light and fluffy.
- Slowly beat in the powdered sugar until well combined. Add in the vanilla, then beat for an additional minute.
- Transfer the frosting to a piping bag fitted with your tip of choice. Once the cookies have fully cooled to room temperature, pipe the filling onto the under-side of the cookies that don't have a heart cut out, then top each cookie with one that does. Serve and enjoy!
Notes
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Keep extra cookies stored in an airtight container in the fridge. If you're not a fan of cold cookies, you can bring them out 1 hour before you want to eat them to let them come to room temperature.
Nutrition
Serving: 1sandwich cookieCalories: 340kcalCarbohydrates: 49gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 49mgSodium: 205mgPotassium: 189mgFiber: 1gSugar: 30gVitamin A: 489IUVitamin C: 0.1mgCalcium: 50mgIron: 2mg