Chewy Gingerbread Sandwich Cookies with Cream Cheese Filling
These chewy gingerbread sandwich cookies with a smooth cream cheese filling are a festive holiday treat perfect for Christmas cookie boxes. Spiced with ginger, cinnamon, and cloves, the soft gingerbread cookies pair wonderfully with the sweet and tangy cream cheese filling for a classic seasonal indulgence.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: About 24 sandwich cookies (48 individual cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Gingerbread Cookies
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- ¼ cup molasses
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp salt
Cream Cheese Filling
- 6 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy to ensure a well-incorporated base for the cookies.
- Add Egg, Molasses and Vanilla: Beat in the egg, molasses, and vanilla extract until the mixture is well combined, contributing to the rich flavor and moist texture of the gingerbread dough.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Gradually add this dry mixture into the wet mixture, stirring until a uniform dough forms.
- Chill the Dough: Wrap the dough in plastic wrap or cover it, then chill in the refrigerator for 30 minutes to firm it up, making it easier to roll into balls and helping the flavors meld.
- Shape and Bake: Preheat the oven to 350°F (175°C). Roll the chilled dough into balls, place them on a baking sheet, and bake for 9 to 11 minutes until the cookies are set but still soft and chewy.
- Cool Completely: Remove the cookies from the oven and allow them to cool completely on a wire rack. This step is important so the cream cheese filling doesn’t melt when sandwiched.
- Prepare and Assemble Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and fluffy. Spread or pipe the filling onto one cookie and sandwich with another to complete your gingerbread sandwich cookies.
Notes
- For softer cookies, do not overbake; remove from oven when edges are set but centers are still soft.
- Chill dough to prevent spreading and maintain chewy texture.
- Ensure cream cheese is at room temperature for smooth filling.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optional: Add a pinch of nutmeg or allspice for additional warm spice notes.
- Use parchment paper or silicone baking mats to prevent sticking.