Gingerbread Sandwich Cookies

Little bite-sized soft and chewy gingerbread cookies filled with a cinnamon cream cheese buttercream frosting.

A Family-Favorite Cookie

These cookies are a family favorite in our house during the holidays. They are the perfect blend of warm holiday flavors of cinnamon, clover, ginger, and allspice. The sweet cinnamon cream cheese frosting gives these cookies a perfect balance.

Cookie Ingredients

Note: Exact amounts are shown on the recipe card below.

Cinnamon Cream Cheese Frosting Ingredients

Note: Exact amounts are shown on the recipe card below.

Let’s Make Gingerbread Sandwich Cookies

Cookies

1. Preheat oven to 350°
2. Add the brown sugar, butter, molasses, and egg to a mixing bowl and beat on medium speed for 2 minutes.
3. In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, salt, and allspice.
4. Pour the dry ingredients into the wet ingredients and mix until fully incorporated.
5. Using a small cookie scoop or a melon baller, scoop cookies on the parchment paper-covered cookie sheet.
6. Sprinkle each cookie with a bit of white sugar.
7. Bake for 12-14 minutes until they just start to turn golden brown. Do not overcook the cookie; you want them a little bit chewy.
8. Let cookies cool completely before adding the filling.

Cinnamon Cream Cheese Buttercream

1. Place all ingredeitns into a mixing bowl and mix until fluffy.

Assembly

1. Place 1 teaspoon of buttercream on one cookie and top it with another cookie.

Krazy Kitchen Mom Tips

• This recipe calls for both dark brown sugar and molasses. I recommend using dark brown sugar over light brown sugar because it adds an extra deep molasses flavor and highlights cinnamon, ginger, clove, and nutmeg.
• These cookies should be stored in an airtight container in the refrigerator for up to 5-days.
• Link to Cinnamon Cream Cheese Buttercream.

More KKM Cookie Recipes

• Cranberry Muffin Top Cookies
• Mexican Hot Chocolate Cookies
• Pan-Banging Chocolate Chip Cookies
• Pumpkin Pie Spice Snickerdoodles