Gingerbread Sandwich Cookies with Cream Filling

If Christmas had a flavor, it would definitely be gingerbread — warm, spicy, and oh-so-comforting. But you know what’s even better than a regular gingerbread cookie? Turning two of them into a sandwich and stuffing them with sweet, fluffy cream filling. 😏

Meet your new holiday obsession: Gingerbread Sandwich Cookies with Cream Filling. They’re soft, chewy, and perfectly spiced on the outside — with a creamy, dreamy vanilla filling in the center that tastes like a cloud.

Honestly, these cookies should come with a warning label: “Highly addictive. May cause uncontrollable holiday cheer.”

Let’s bake some nostalgia with a twist, shall we? 🎄

Why You’ll Love These Gingerbread Sandwich Cookies

These aren’t your average gingerbread cookies — they’re like little desserts disguised as cookies.

Here’s why you’ll be obsessed:

• Soft and chewy texture – not the hard, crunchy kind that breaks your teeth.
• Spiced to perfection – ginger, cinnamon, cloves, and molasses doing their holiday thing.
• Creamy filling – think frosting’s cooler, smoother cousin.
• Make-ahead friendly – the flavor actually gets better the next day.

And bonus? They look fancy enough for cookie swaps or gifts, but are secretly super easy to make. Win-win.

Ingredients You’ll Need

Here’s your grocery list for pure Christmas magic:

For the Gingerbread Cookies:

• 2¼ cups all-purpose flour
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup dark brown sugar
• ⅓ cup molasses
• 1 egg
• 1 tsp vanilla extract

For the Cream Filling:

• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1½ tsp vanilla extract
• 2 tbsp heavy cream or milk

Optional: A pinch of cinnamon in the filling for extra holiday flair.

Step-by-Step Instructions

Step 1: Whisk the Dry Ingredients

In a bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Smells like Christmas already, right?

Step 2: Cream the Wet Ingredients

In another bowl, beat butter and brown sugar until fluffy (about 2–3 minutes). Add molasses, egg, and vanilla; mix until smooth.

Step 3: Combine & Chill

Gradually mix the dry ingredients into the wet until a dough forms. Wrap it up and chill for 1 hour — it makes rolling easier and keeps your cookies from spreading too much.

Step 4: Roll & Cut

Preheat the oven to 350°F (175°C). Roll the dough to about ¼-inch thickness and cut circles (or any shape you like).

Step 5: Bake

Bake for 8–10 minutes, until the edges are just set but still soft in the middle. Let them cool completely before filling — patience, my friend!

Step 6: Make the Cream Filling

Beat butter until creamy, then add powdered sugar, vanilla, and cream. Whip until fluffy and smooth. (Sneak a taste. You deserve it.)

Step 7: Assemble the Sandwiches

Pipe or spread a tablespoon of filling onto the flat side of one cookie, then top with another cookie. Gently press together — voilà, gingerbread sandwich perfection.

Tips for Cookie Success

• Chill the dough. Seriously. It’s the secret to perfect shape and texture.
• Don’t overbake. Soft and chewy is the goal — they’ll firm up as they cool.
• Spice it up. Love stronger flavor? Add a dash more ginger or cloves.
• Customize the filling. Try adding orange zest, maple extract, or cinnamon for a twist.

And if you want to go extra fancy — roll the cookie edges in crushed candy canes or sanding sugar for sparkle! ✨

Festive Variations

Because you know I can’t resist adding a few fun twists:

Maple Cream Filling

Replace vanilla extract with maple extract and use a bit of brown sugar in the filling for a cozy, caramel vibe.

Chocolate Gingerbread Sandwiches

Dip half the assembled cookie in melted dark chocolate and sprinkle with sea salt. You’re welcome.

Mini Bites

Make smaller cookies and fill lightly — bite-sized holiday heaven. Perfect for cookie platters.

Storage & Freezing Tips

• Storage: Keep in an airtight container for up to 5 days.
• Refrigerate: If your kitchen’s warm, chill them to keep the filling firm.
• Freeze: Unfilled cookies freeze beautifully for up to 2 months. Just thaw and fill later.

They also make amazing edible gifts — stack a few in a clear bag, tie with ribbon, and wait for the compliments. 🎁

Why These Cookies Win Christmas

These cookies are like the best parts of the holidays in one bite — warm spices, soft cookies, creamy filling, and that irresistible molasses flavor.

They’re festive enough for parties, cozy enough for cocoa nights, and tasty enough that you might forget to save some for Santa. (Oops.)

Every bite feels like a hug — and who doesn’t need more of those during the holidays?

Conclusion

So there you have it — Gingerbread Sandwich Cookies with Cream Filling: the perfect mix of sweet, spicy, and creamy.

They look fancy, taste heavenly, and come together easily enough for even beginner bakers. Bake them once, and they’ll earn a permanent spot in your Christmas cookie lineup.

Pour some hot cocoa, turn on your favorite holiday playlist, and enjoy the most delicious sandwich of the season (sorry, turkey). 🎅

Gingerbread Sandwich Cookies with Cream Filling

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chef Sofia
• Total Time: 35 minutes
• Yield: 24 sandwich cookies 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Soft and chewy gingerbread sandwich cookies with rich vanilla cream filling – a cozy Christmas favorite.

---

Ingredients

Scale 1x2x3x

2¼ cups all-purpose flour

1½ tsp ground ginger

1 tsp cinnamon

¼ tsp cloves

¼ tsp nutmeg

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

½ cup dark brown sugar

⅓ cup molasses

1 egg

1 tsp vanilla extract

Filling:

½ cup unsalted butter, softened

1½ cups powdered sugar

1½ tsp vanilla extract

2 tbsp heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Whisk dry ingredients: flour, spices, baking soda, salt.

2. Cream butter and sugar; add molasses, egg, and vanilla.

3. Combine mixtures to form dough; chill 1 hour.

4. Preheat oven to 350°F (175°C). Roll dough to ¼ inch and cut shapes.

5. Bake 8–10 minutes until set; cool completely.

6. Beat butter, sugar, vanilla, and cream for filling.

7. Pipe filling onto one cookie and sandwich with another.

Notes

Chill dough for cleaner shapes.

Add cinnamon or maple extract to filling for variety.

Store filled cookies airtight for up to 5 days.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 12g
• Sodium: 85mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0.5g
• Protein: 1.5g
• Cholesterol: 25mg