These Gingerbread Cookie Sandwiches need to be at the top of your holiday baking list. Soft and chewy gingerbread sugar cookies are rolled in sugar before being baked and then have a layer of fluffy cream cheese frosting piped in between them. They're so delicious!
I love how fun these Gingerbread Cookie Sandwiches are to make. They look so beautiful but are easy to make. You'll bake the gingerbread sugar cookies first and then make the cream cheese frosting while they bake. Then it's just a matter of assembling them together!
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º F. In a large bowl, whisk together the flour, baking soda, salt, and spices and set aside. In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the butter and light brown sugar together on medium speed until light and fluffy.
Add the egg and mix just until combined. Scrape down the sides of the bowl as needed. Add the molasses and flour mixture and mix just until combined.
Using a 2 tablespoon scoop, form cookies into balls. Roll the tops of each in sugar. Place each cookie on a parchment lined cookie sheet a few inches apart.
Bake the cookies for about 10-12 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
Cream together the butter and cream cheese until smooth.
With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream. Scrape down the sides of the bowl and mix until light and fluffy.
Immediately transfer to a pastry bag with an Ateco 807 or similar piping tip. If you don't have that type of big round piping tip, cut the tip of the bag until you have a hole about the size of a penny.
Turn half of the cookies upside down. Starting on the outer rim of the bottom of the cookie, pipe a swirl, moving further into the center.
Top with another cookie so that the tops of the cookies are facing outward. Repeat this process with the rest of the cookies. Enjoy!
Gingerbread Cookie Sandwiches
These Gingerbread Cookie Sandwiches need to be at the top of your holiday baking list. Soft and chewy gingerbread sugar cookies are rolled in sugar before being baked and then have a layer of fluffy cream cheese frosting piped in between them. They're so delicious!
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 40 minutes
- Yield: 7 servings
- Category: Dessert
Ingredients
Gingerbread Sugar Cookies
- 300 grams (2 ½ cups) flour
- 1 ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp ginger
- 4 oz unsalted butter, softened
- 213 grams (1 cup) light brown sugar
- 1 egg
- 85 grams (¼ cup) molasses
- granulated sugar, for topping
Cream Cheese Frosting
- 16 oz cream cheese, softened
- 8 oz (1 cup) unsalted butter, softened
- 566 grams (5 cups) powdered sugar
- 56 grams (¼ cup) heavy cream
Instructions
Gingerbread Sugar Cookies
- Preheat oven to 350º F.
- In a large bowl, whisk together the flour, baking soda, salt, and spices and set aside.
- In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the butter and light brown sugar together on medium speed until light and fluffy.
- Add the egg and mix just until combined. Scrape down the sides of the bowl as needed.
- Add the molasses and flour mixture and mix just until combined.
- Using a 2 tablespoon scoop, form cookies into balls. Roll the tops of each in sugar. Place each cookie on a parchment lined cookie sheet a few inches apart.
- Bake the cookies for about 10-12 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
Cream Cheese Frosting
- Cream together the butter and cream cheese until smooth.
- With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream.
- Scrape down the sides of the bowl and mix until light and fluffy.
- Immediately transfer to a pastry bag with an Ateco 807 or similar piping tip. If you don't have that type of big round piping tip, cut the tip of the bag until you have a hole about the size of a penny.
Assembly
- Turn half of the cookies upside down. Starting on the outer rim of the bottom of the cookie, pipe a swirl, moving further into the center.
- Top with another cookie so that the tops of the cookies are facing outward. Repeat this process with the rest of the cookies. Enjoy!
Notes
- Leftover cookie sandwiches can be stored in an airtight container in the fridge for several days. You can reheat them in the microwave for 10-15 seconds.
- Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
Leave a Reply