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Creamy Gingerbread Cookie Sandwiches

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Soft and chewy gingerbread cookies are sandwiched around a dreamy, vanilla-spiced cream cheese filling for a festive treat that’s perfect for Christmas parties, gifting, or cozy nights in. This easy recipe comes together quickly and delivers nostalgic holiday flavor in every bite.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/3 cup molasses
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch salt
  • Optional: pinch cinnamon or ginger for filling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg (if using), baking soda, and salt.
  3. In another bowl, beat butter and brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in molasses, egg, and vanilla extract until combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 8-10 minutes, until set around the edges but still soft in the center. Tops should crack slightly.
  8. Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack.
  9. For the filling: In a clean bowl, beat cream cheese and butter until smooth and creamy, about 1-2 minutes. Add powdered sugar, vanilla, and salt. Beat until light and fluffy. Add a pinch of cinnamon or ginger if desired.
  10. Once cookies are completely cool, spread or pipe about 1 tablespoon of filling onto the flat side of half the cookies. Top with another cookie to make sandwiches.
  11. Serve immediately or store in an airtight container. Chilling will firm up the filling but cookies stay soft.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and dairy-free cream cheese. Chill dough if sticky for easier scooping. Cookies taste best at room temperature and can be stored in an airtight container for up to 2 days or refrigerated for up to 5 days. Freezing is also possible for up to 2 months. Add a sprinkle of sea salt on top before baking for extra flavor.

Nutrition

Keywords: gingerbread, cookie sandwiches, Christmas, holiday baking, creamy filling, festive dessert, easy cookies, cream cheese, spiced cookies

Find it online: https://bitefuljoy.com/creamy-gingerbread-cookie-sandwiches-recipe-easy-christmas-baking-fun/