Description
Delicious gingerbread sandwich cookies filled with a creamy filling, perfect for the holiday season.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 cup softened cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional add-ins: Chocolate chips, crushed peppermint
Instructions
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a mixing bowl, combine the softened butter and brown sugar. Beat until light and fluffy.
- Add the molasses and egg to the butter and sugar mix, and beat until well combined.
- Slowly add the dry mix to the wet ingredients, mixing until just combined.
- Wrap the dough in plastic wrap and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the chilled dough on a floured surface to about 1/4 inch thick and cut out cookies using cookie cutters.
- Bake for 8-10 minutes, or until just starting to firm up.
- Let cookies cool on the sheets for a few minutes before transferring them to a wire rack.
- In a medium bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla, mixing until creamy.
- Assemble the cookies by spreading or piping a layer of filling on one cookie and topping it with a similar-sized cookie.
Notes
Store in an airtight container in the fridge for up to a week.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg