These Gingerbread Sandwich Cookies are a holiday favorite! With soft, spiced gingerbread on the outside and a sweet cream filling in the middle, they smell like Christmas baking.
Making these is a fun treat, especially when you can decorate them! I often get a little carried away with sprinkles—who can resist a bit of color? 🍪
What I love the most is how easy they are to whip up, and they make great gifts. Just pack them in a pretty box, and you’re all set to share the joy!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for these cookies, giving them the right texture. If you’re gluten-free, you can substitute with a 1:1 gluten-free baking blend, but check for xanthan gum in the mix.
Spices: The combination of ginger, cinnamon, cloves, and nutmeg gives these cookies their classic flavor. If you’re out of cloves or nutmeg, you can simply increase the amount of cinnamon or ginger to maintain the warm spice profile.
Unsalted Butter: Using unsalted butter lets you control the salt amount in the recipe. If you’re short on butter, you can replace it with coconut oil for a dairy-free option. Just remember it may change the flavor slightly.
Molasses: Unsulfured molasses adds depth to the cookies. If you don’t have it, you can substitute with honey or maple syrup, but the cookie flavor will be a bit lighter.
Cream Cheese: This gives the filling a wonderful creamy texture. If you’re looking for a lighter option, you can use Greek yogurt instead, but keep in mind it won’t be as thick—adjust sugar content if needed.
How Do I Ensure My Cookies Are Soft And Chewy?
The key to soft and chewy gingerbread cookies lies in the baking time and temperature. Here’s how to achieve perfect softness:
- Preheat your oven fully before baking to ensure even cooking.
- Watch the bake time! Cookies should be set at the edges but still soft in the middle. This usually takes about 8-10 minutes.
- Let the cookies cool on the pan for just a few minutes before transferring to a wire rack. Cooling too long on the pan can cause them to harden.
- Store the finished cookies in an airtight container to retain their softness.
Follow these tips and you’ll have deliciously soft and chewy gingerbread sandwich cookies every time!
Gingerbread Sandwich Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of preparation time, plus an additional 2 hours for chilling the dough. The baking will take around 10 minutes per batch, and a little time to cool. Don’t forget to allow the assembled cookies to chill for 30 minutes before serving. So, all in all, block out a couple of hours to create these festive treats!
Step-by-Step Instructions:
1. Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This combination of spices creates that wonderful gingerbread flavor we’re all looking for! In another large bowl, beat the softened butter with the granulated sugar until light and fluffy—this should take about 3 minutes. Next, add the egg, molasses, and vanilla extract, mixing until all is well combined.
2. Combine and Chill:
Gradually mix in the dry ingredients to the wet mixture on low speed, until just combined. Divide your dough into two disks, wrap them in plastic wrap, and pop them in the refrigerator for at least 2 hours or until firm. This chilling step is crucial for the perfect texture!
3. Prepare for Baking:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll one disk of chilled dough out on a lightly floured surface to about 1/4 inch thickness. Grab your round cookie cutter (around 2.5 inches in diameter), and cut out the cookies. Roll each cut cookie in granulated sugar before placing them on the baking sheets about 2 inches apart.
4. Bake the Cookies:
Place the baking sheets in the oven and bake for 8-10 minutes. You want the edges to firm up a little while the centers retain a soft texture. After baking, let them cool on the pan for 5 minutes, and then transfer them to a wire rack to cool completely. Repeat this process with your remaining dough.
5. Make the Cream Cheese Filling:
For the filling, beat together the softened cream cheese and unsalted butter in a large bowl until smooth and creamy. Gradually add in the powdered sugar, continuing to beat until light and fluffy. Mix in the vanilla extract for that extra touch of flavor!
6. Assemble the Sandwich Cookies:
Once your gingerbread cookies are completely cooled, it’s time to assemble! Pipe or spread about 1 tablespoon of cream cheese filling onto the flat side of one cookie, and then carefully top it off with another cookie flat-side down. Gently press to create a sandwich.
7. Chill and Enjoy:
Repeat the assembly for the remaining cookies. To allow the filling to set nicely, refrigerate your assembled sandwich cookies for at least 30 minutes before serving. Now, enjoy these festive treats with family and friends!
Happy baking, and enjoy your Gingerbread Sandwich Cookies, perfect for sharing or holiday gifting!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can swap all-purpose flour for whole wheat flour, but keep in mind that it will give your cookies a denser texture. You may want to start with 1 1/2 cups of whole wheat flour and then add more as needed until you reach the desired consistency.
Can I Make These Cookies in Advance?
Absolutely! You can make and bake the cookies ahead of time, then store them in an airtight container for up to 5 days. You can also prepare the dough up to a week in advance—just keep it wrapped tightly in the fridge until you’re ready to bake.
What is the Best Way to Store Leftover Sandwich Cookies?
Store any leftover sandwich cookies in an airtight container in the refrigerator for up to a week. If they start to dry out, place a slice of bread in the container to help retain moisture!
Can I Freeze These Gingerbread Sandwich Cookies?
Yes, you can freeze them! Individually wrap the sandwich cookies in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. Just allow them to thaw in the refrigerator when you’re ready to enjoy!
