This post may contain affiliate links which won’t change your price but will share some commission.
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
- Preheat oven to 350°
- Add the brown sugar, butter, molasses, and egg to a mixing bowl 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, scoop cookies on the parchment paper-covered cookie sheet.
- Sprinkle each cookie with a bit of white sugar.
- 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.
- Let cookies cool completely before adding the filling.
Cinnamon Cream Cheese Buttercream
- Place all ingredeitns into a mixing bowl and mix until fluffy.
Assembly
- 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
Gingerbread Sandwich Cookies
Little bite-sized soft and chewy gingerbread cookies filled with a cinnamon cream cheese buttercream frosting.
Print
Pin
Rate
Servings: 60 bite-sized filled cookies
Ingredients
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
Cinnamon Cream Cheese Buttercream
- 4 ounces cream cheese – softened at room temperature
- 1/4 cup butter – softened at room temperature
- 3 cups confectioners sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
Cookies
- Preheat oven to 350°
- Add the brown sugar, butter, molasses, and egg to a mixing bowl 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, scoop cookies on the parchment paper-covered cookie sheet.
- Sprinkle each cookie with a bit of white sugar.
- 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.
Cinnamon Cream Cheese Buttercream
- Mix together all of the ingredients with a whisk until smooth and creamy or place all ingredients into a mixing bowl and mix until fluffy.
Assembly
- Place 1 teaspoon of frosting on one cookie and top it with another cookie.
Notes
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.
I can’t get enough of these! Looking forward to having some this Christmas!!
You know I’ll make them for you!