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–+ servings
four gingerbread sandwich cookies on a baking rack. One cookie turned on it's side

Gingerbread Sandwich Cookies

Little bite-sized soft and chewy gingerbread cookies filled with a cinnamon cream cheese buttercream frosting.
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Course: Desserts
Cuisine: American
Keyword: christmas cookies, Gingerbread cookies, holiday baking, holiday cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 60 bite-sized filled cookies
Author: Laura Franco

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.