Ginger Cookies Sandwiches
Soft ginger cookies filled with a spiced cinnamon cream cheese frosting. Rich in molasses, warm spices, and holiday flavor—perfect for gatherings or gifting.
Servings
Ingredients
For the Cookies:
- 2 cups unbleached all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter softened
- ½ cup packed dark brown sugar
- ½ cup granulated sugar plus additional for rolling
- ¼ cup molasses
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
For the Cinnamon Cream Filling:
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- 4 teaspoons vanilla extract
- 4 teaspoons ground cinnamon
Instructions
Prepare the Baking Sheets:
- Preheat the oven to 350°F (175°C). Line three baking sheets with parchment paper and set aside.
Combine the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, ginger, cinnamon, cardamom, baking soda, and salt. Set the mixture aside.
Cream the Butter and Sugars:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, approximately 3 minutes.
Add Wet Ingredients:
- Add the molasses, egg, and vanilla extract to the butter mixture. Continue mixing until fully incorporated, about 1 minute.
Incorporate Dry Ingredients:
- Reduce the mixer speed to low. Gradually add the flour mixture to the wet ingredients and mix until just combined, about 1 minute. Do not overmix.
Chill the Dough:
- Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or until firm.
Shape and Roll the Dough:
- Place approximately ½ cup of granulated sugar in a shallow bowl. Scoop heaping teaspoons of dough and roll them into balls using your hands. Roll each ball in sugar and arrange on the prepared baking sheets, leaving about 2 inches of space between cookies.
Flatten the Cookies:
- Lightly butter the bottom of a drinking glass, dip it into the remaining sugar, and gently flatten each dough ball. Re-dip the glass in sugar every 2 to 3 cookies to prevent sticking.
Bake:
- Bake the cookies for 12 to 14 minutes, or until the tops are dry to the touch and beginning to firm while still soft inside. Remove from oven and cool completely on a wire rack.
Prepare the Filling:
- In a clean mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth. Add the vanilla extract and ground cinnamon and continue beating until fully incorporated.
Assemble the Sandwiches:
- Once the cookies have cooled, spread approximately 1 rounded teaspoon of cinnamon cream filling onto the flat side of one cookie. Top with a second cookie to form a sandwich. Repeat with the remaining cookies and filling.
Storage:
- Store the completed sandwich cookies in an airtight container at room temperature for up to 2 days.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a certified 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all other ingredients, including baking soda and vanilla extract, are labeled gluten-free. Chilling the dough is especially helpful when using gluten-free flour, as it prevents spreading and improves texture.