Gingerbread Sandwich Cookies are filled with a creamy and delicious cinnamon cream cheese buttercream frosting.
When I made this recipe, I didn’t start out to make Gingerbread Sandwich Cookies. My plan was to make little bit-sized drop gingerbread cookies. But when I saw all these little gems my mind went right to little bite-sized sandwich cookies. I knew I was going to make a cream cheese buttercream and of course, I’d add cinnamon because it goes perfectly with the gingerbread. The first time I made these was last holiday season. The kids were all here visiting and ate every single one of these cookies. The said they were the best cookies I’ve ever made!
dark brown sugar and molasses
This recipe calls for both dark brown sugar and molasses. You can certainly use light brown sugar, but the dark brown sugar gives the cookies a rich deep flavor that is close to molasses. I recommend using the dark brown sugar that the recipe calls for so you get that extra deep molasses flavors of cinnamon, ginger, and nutmeg.
how to store gingerbread sandwich cookies
Because these cookies have a cream cheese frosting filling they need to be refrigerated. Store them in an airtight container in the refrigerator for up to 5 days…if they last that long (insert wink).
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Gingerbread Sandwich Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 60 bite-sized filled cookies 1x
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Pin RecipeDescription
Gingerbread Sandwich Cookies are filled with a creamy and delicious cinnamon cream cheese buttercream frosting.
Ingredients
For the cookies
- 3/4 cup butter – softened at room temperature
- 1/4 cup molasses
- 1 egg
- 1 cup dark brown sugar (substitution: light brown sugar)
- 2–1/4 cup flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground clove
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 2 TBS sugar for dusting
For the Filling
- 4 ounces cream cheese – softened at room temperature
- 1/4 cup butter – softened at room temperature
- 3 cups confectioners sugar
- 2 teaspoons ground cinnamon
Instructions
For the Cookies
- Preheat oven to 350°
- Add the brown sugar, butter, molasses, and egg to a dish and beat on medium speed for 2 minutes.
- In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, salt, and allspice.
- Pour the dry ingredients into the wet ingredients and mix until fully incorporated.
- Using a small cookie scoop or a melon baller sized scoop, scoop cookies on the parchment paper covered cookie sheet.
- Bake for 10-12 minutes until they just start to turn golden brown. Do not overcook the cookie; you want them a little bit chewy.
- Let cookies cool completely before adding the filling.
For the Filling
- Mix together all of the ingredients with a whisk until smooth and creamy.
Assembly
- Place 1 TBS on filling on one cookie and top it with another cookie.
- Category: Desserts
- Method: Baked
- Cuisine: American
Keywords: Holiday cookies, Christmas cookies, Gingerbread cookies
I can’t get enough of these! Looking forward to having some this Christmas!!
★★★★★
You know I’ll make them for you!