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Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe

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Delight in these classic Gingerbread Sandwich Cookies filled with a luscious ginger cream filling. Soft, spiced gingerbread cookies are perfectly paired with a smooth and flavorful cream cheese-based filling infused with ground ginger for an extra kick. Perfect for holiday treats or cozy dessert moments.

Ingredients

Gingerbread Cookies

  • 450 g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 125 g unsalted butter, softened
  • 125 g brown sugar
  • 200 g cooking molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Ginger Cream Filling

  • 80 g unsalted butter, softened
  • 100 g cream cheese, softened
  • 220 g powdered sugar
  • 1 tablespoon ground ginger
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk, optional

Instructions

  1. Mix dry ingredients for cookies: In a medium bowl, combine the flour, baking soda, salt, cinnamon, ground ginger, allspice, and cloves. Set this aromatic spice mixture aside.
  2. Cream butter and sugar: Using an electric mixer, beat the softened butter and brown sugar in a large bowl until the mixture is very pale and creamy, indicating it is well aerated.
  3. Add wet ingredients: Beat in the molasses, egg, and vanilla extract until fully combined with the creamed butter mixture.
  4. Combine dough: Gradually add the dry ingredients to the wet mixture on low speed, mixing until a slightly crumbly dough forms.
  5. Chill dough: Turn the dough onto plastic wrap, press it into a flattened disc, wrap tightly, and refrigerate for at least 4 hours or overnight to allow the flavors to develop and dough to firm up.
  6. Prepare for baking: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Allow the chilled dough to sit at room temperature for 15-20 minutes to soften slightly, which helps prevent cracking when rolled.
  7. Roll out and cut cookies: On a well-floured surface, roll the dough to about ⅛ inch thick. Use cookie cutters to cut shapes and arrange cookies ½ to 1 inch apart on the baking sheets. Re-roll scraps to use all dough.
  8. Bake cookies: Bake for 10-11 minutes until cookies are set. Let them cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
  9. Prepare ginger cream filling: In a large mixing bowl, beat softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar and beat until light and fluffy.
  10. Flavor the cream: Beat in ground ginger and vanilla extract. If the filling feels too thick, add milk one tablespoon at a time until desired spreading consistency is achieved.
  11. Assemble cookies: Transfer the ginger cream filling into a piping bag. Match cookie pairs by size and shape and pipe filling onto one cookie. Sandwich with the second cookie gently pressed on top.
  12. Optional finishing: Dust assembled sandwich cookies with powdered sugar for a festive touch before serving.

Notes

  • Chilling the dough overnight improves flavor and texture.
  • Using room temperature butter and cream cheese helps achieve a smooth filling.
  • If your dough cracks while rolling, let it soften a bit more at room temperature.
  • Cookies can be stored in an airtight container for up to one week.
  • Adding milk to the filling is optional to adjust consistency as needed.

Find it online: https://oliviabakes.com/gingerbread-sandwich-cookies-with-ginger-cream-filling-recipe/