Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe

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The Comfort of Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe

There’s something truly special about baking gingerbread cookies that fills your home with warm, aromatic spices and evokes those cozy feelings we all crave. I love how these Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe not only bring out those nostalgic festive notes but turn into a tender, velvety treat that’s perfect for sharing over afternoon tea or dessert. You’ll notice the spices dance softly on your palate, beautifully balanced by the smooth, gently spiced cream filling. If you’ve baked gingerbread before, you already know that perfect balance between crisp edges and soft middles is key. This recipe captures just that—a lightly crisp cookie exterior with a gooey center once sandwiched together. Whether it’s a weekend baking project or a holiday tradition, these cookies are sure to be a favorite. Plus, they keep beautifully for days, which means you can savor them slowly—or gift them generously. Let’s dive into everything you need to know to make these irresistible cookies from start to finish, so you can enjoy the full sensory joy they offer. From mixing methods to flavor tips, it’s all here, me sharing my kitchen secrets as if we’re chatting over a warm mug.

Ingredient Guide

• All-purpose flour: The base for structure—handles mixing and rolling well.
• Baking soda & salt: Essential for just the right lift and balance to flavors.
• Ground cinnamon, ginger, allspice, cloves: These spices create that classic gingerbread warmth and depth—feel free to adjust according to your spice cravings.
• Unsalted butter: Softened for creamy texture, it enriches the dough and filling alike.
• Brown sugar: Adds moisture and a slight molasses hint that makes the gingerbread chewy.
• Cooking molasses: The star ingredient that gives gingerbread its deep, golden color and intense flavor.
• Egg and vanilla extract: Binds ingredients and lifts flavors for a rounded taste experience.
• Cream cheese (for filling): Adds tangy smoothness that perfectly cuts through the sweet spice.
• Powdered sugar: For silky sweetness in the filling—important to sift for lumps.
• Milk (optional): Helps reach piping consistency but use sparingly to avoid runny filling.

Prep Before You Begin

Before you mix or roll, make sure your ingredients are measured and at room temperature—this helps the butter cream up flawlessly for the tenderest cookies. Don’t skip resting the dough in the fridge; it keeps your dough firm, easier to handle, and develops those complex flavors you’ll enjoy in every bite. I preheat my oven to 350°F so it’s ready when the dough is perfectly rolled and shaped—timing matters here.

How to Make Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe

1. Combine the dry spices and flour: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves until thoroughly mixed. This helps the spices distribute evenly, so every cookie has that warm, consistent flavor.
2. Cream butter and brown sugar: In a large bowl, beat softened butter and brown sugar with an electric mixer until the mixture is very pale and luxuriously creamy—about 3-4 minutes. You’ll notice it lightens in color and gains volume, which is key to tender cookies.
3. Incorporate molasses, egg, and vanilla: Beat in the molasses, egg, and vanilla extract until smooth and homogenous. The molasses can feel sticky at first, but be patient—it will blend beautifully.
4. Add dry ingredients carefully: On low speed, gradually mix the flour-spice blend into the wet mixture. The dough will come together but stay a bit crumbly. That’s just right; avoid overmixing to keep the cookies tender.
5. Chill the dough: Turn out the dough onto plastic wrap, press it into a flat disc, and wrap tightly. Refrigerate for at least 4 hours—or better yet, overnight. This step not only firms up the dough for easy rolling but deepens those mellow gingerbread notes.
6. Preheat oven and prep pans: At baking time, heat the oven to 350°F and line baking sheets with parchment paper. Let the dough sit at room temperature for 15-20 minutes to soften slightly, which prevents edge cracking when rolling.
7. Roll and cut cookies: Dust your surface well with flour and roll the dough out to about ⅛” thickness. Use your favorite cookie cutter to cut shapes and arrange them spaced about ½” to 1″ apart on the trays. Gather scraps, re-roll, and repeat until all dough is used.

8. Bake and cool: Bake cookies for 10 to 11 minutes until they’re just firm and lightly golden at the edges. Let them cool on the baking tray for at least 10 minutes before transferring to a wire rack. This resting lets their velvety texture develop perfectly.
9. Make the ginger cream filling: In a clean bowl, beat softened butter and cream cheese until smooth and creamy. Add powdered sugar, beating until airy and fluffy—this aeration is what makes the filling melt in your mouth. Stir in ground ginger and vanilla until combined. Add milk by tablespoonfuls if needed to reach a good piping consistency.
10. Assemble your sandwiches: Match cookies by size and shape, then pipe a swirl of ginger cream onto one cookie. Gently press the other cookie on top to create a sandwich. Dust with powdered sugar for a pretty finish, or leave as is for a rustic look.
11. Enjoy or store: Serve immediately, or store in an airtight container to keep them tender for days.

Creative Variations for Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe

• Add a pinch of cardamom or nutmeg to the cookie dough for an extra layer of warmth.
• Use white chocolate chips in the dough for little pockets of creamy sweetness.
• Substitute part of the molasses with honey or maple syrup for a unique twist on flavor.
• For a festive touch, mix orange zest into the cream filling to brighten the spice palette.
• Try rolling the edges of the filled cookies in finely chopped nuts or crushed candied ginger.
• Make bite-sized versions for charming party favors or holiday gatherings.

Storage, Freezing & Reheating

• Room temperature: Store in an airtight container for up to 4 days to maintain softness.
• Refrigeration: Keeps for about 1 week; bring to room temperature before serving for best flavor.
• Freezing cookies only: Freeze baked cookies (unfilled) in a sealed bag for up to 3 months. Thaw completely before filling.
• Freezing assembled sandwiches: Wrap sandwiches tightly and freeze up to 2 months. Thaw in the fridge overnight for best texture.
• No microwave reheating: I don’t recommend microwaving these cookies, as the delicate ginger cream filling can become runny and texture suffers.

Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe FAQs

• Can I make the dough ahead? Absolutely. The dough benefits from resting 4 hours or overnight, which enhances flavor and makes it easier to handle.
• What if I don’t have molasses? You can substitute with dark corn syrup or dark honey, but molasses gives the authentic depth you want in gingerbread.
• How do I prevent cookies from cracking when rolling? Let the chilled dough warm slightly at room temperature (15-20 minutes) before rolling to keep edges from cracking.
• Can I use this filling for other cookies? Yes, this ginger cream filling pairs beautifully with simple sugar cookies, snickerdoodles, or even chocolate biscuits.
• How spicy are these cookies? The spice level is balanced for most tastes, but you can reduce or increase ground ginger or cloves depending on your preference.

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