Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe

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The Heart of Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe

There’s something deeply comforting about baking gingerbread cookies, isn’t there? The warm spice notes of cinnamon, ginger, and cloves fill the kitchen like a cozy hug. When you add a luscious ginger cream filling, these aren’t just cookies — they become a little celebration of flavor and texture with every bite.

I love how this Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe balances the crisp-edged, spicy cookie with the silky, lightly spiced cream center. You’ll notice how the molasses adds a deep caramelized sweetness that complements the sharp warmth of that ginger cream. It’s a perfect pairing, especially when shared alongside a cup of tea or coffee.

Whether it’s your first time making gingerbread cookies or you’re a seasoned pro, this recipe walks you through each step with friendly, practical advice — so you can bake confidently and enjoy every moment.

Ingredient Breakdown

• All-purpose flour: The sturdy base for your cookies. You can substitute with equal parts whole wheat pastry flour for a nuttier flavor but expect a slightly denser texture.
• Baking soda: Gives the cookies a gentle lift. Don’t skip—it lightens the texture just enough.
• Ground spices (cinnamon, ginger, allspice, cloves): These warm spices create that classic gingerbread warmth. Feel free to adjust the ginger amount if you want a sharper spice kick.
• Unsalted butter: Softened butter adds richness. Use European-style butter if you want extra depth, or try vegan butter for a dairy-free option.
• Brown sugar: Provides moisture and caramel notes. Dark brown sugar will intensify flavor; white sugar will make it sweeter but less molasses-y.
• Molasses: The soul of gingerbread, offering deep complexity. Blackstrap molasses adds a robust taste but can be slightly bitter—regular molasses works well too.
• Egg and vanilla extract: Bind and flavor your dough with subtle sweetness and aroma.
• Cream cheese and powdered sugar (for filling): Turn smooth and fluffy to create that irresistible cream that balances spice with sweetness.
• Milk (optional): Adjusts filling texture for piping ease without watering down flavor.

Before You Begin

Start by gathering all your ingredients — it’s much easier to stay organized when everything is within arm’s reach. Measure your flour and spices precisely to keep the flavor balanced. You’ll also want to soften your butter and cream cheese ahead of time to ensure smooth mixing.

Set your oven to 350°F (175°C) and line your baking sheets with parchment paper so you’re ready to bake as soon as the dough is shaped. Chill time is key here: letting the dough rest for at least 4 hours or overnight makes rolling out easier and helps the flavors meld beautifully.

How to Make Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe

1. Mix dry ingredients: In a medium bowl, stir together the all-purpose flour, baking soda, salt, cinnamon, ginger, allspice, and cloves until everything is evenly distributed. This sets the spicy foundation for your cookies.
2. Cream butter and sugar: Beat the softened butter and brown sugar on medium speed until the mixture turns pale and creamy—about 3 to 5 minutes. You’ll see how this step adds a wonderful silkiness and air into the dough.
3. Add molasses and egg: Mix in the molasses, egg, and vanilla extract until fully combined. The dough will smell deeply fragrant and rich at this point.
4. Combine dough: Gradually add the dry ingredients to the wet, mixing slowly just until the dough comes together with a slightly crumbly texture. Avoid overmixing to keep the cookies tender.
5. Chill the dough: Turn the dough out onto plastic wrap and shape into a flattened disc. Wrap tightly and chill in the fridge for at least 4 hours or overnight. This step firms the dough and deepens the flavors.
6. Prepare for baking: Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper. Let the dough sit at room temperature for 15–20 minutes before rolling — this prevents cracking edges and helps you roll smoothly.
7. Roll and cut: On a well-floured surface, roll the dough to about ⅛-inch thickness. You’ll want the cookies to be thin enough to crisp up but still soft inside. Use your favorite cookie cutters, transfer the shapes with a spatula to the baking sheets, spacing them about ½ to 1 inch apart.
8. Bake until golden: Bake for 10 to 11 minutes. You’ll see the edges just turning crisp and the centers set but still slightly soft. Let them cool on the sheets for 10 minutes; they will firm up as they cool.

9. Make the ginger cream filling: In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Add powdered sugar gradually and beat on medium-high speed until the filling is fluffy and aerated — light enough to pipe but still rich.
10. Flavor and adjust: Beat in ground ginger and vanilla extract. If the filling feels too thick, slowly add milk, one tablespoon at a time, until you reach a silky, pipeable texture.
11. Assemble the sandwiches: Pair up cookies of similar size and shape. Pipe a generous dollop of the ginger cream onto one cookie, then gently press the second cookie on top to sandwich the filling without squeezing it out.
12. Optional finishing touch: Dust the tops with powdered sugar for a snowy effect that looks festive and adds a slight sweetness.

Creative Variations for Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe

• Orange zest: Add a teaspoon of fresh orange zest to the cookie dough or filling for a zesty brightness that complements ginger beautifully.
• Chocolate dip: Dip half the sandwich cookie in dark or white chocolate for an elegant and indulgent finish.
• Spiced nuts: Mix finely chopped candied ginger or toasted walnuts into the cream filling for delightful texture contrasts.
• Holiday shapes: Swap classic round cutters for festive stars, trees, or gingerbread men to suit the season.
• Cream cheese swap: Use mascarpone instead of cream cheese for a richer, silkier filling that feels extra special.
• Vegan version: Replace butter with vegan butter and use a plant-based cream cheese to enjoy these cookies without dairy.

Storage, Freezing & Reheating

• Room temperature: Store in an airtight container for up to 5 days. The cookies will retain crisp edges but soften slightly, creating a delightful tender bite.
• Refrigerator: Keep in an airtight container for up to 10 days. Let the sandwiches come to room temp before serving to restore the cream’s silky feel.
• Freezing: Freeze assembled cookies on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and bring to room temperature before enjoying to avoid soggy cookies.
• Reheating: If you like a warm cookie, pop a single sandwich in the microwave for 10-15 seconds — just enough to soften the filling and revive those comforting flavors.

Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe FAQs

• Can I make the dough ahead of time?
  Yes! The dough benefits from chilling overnight, which makes rolling easier and enhances flavor depth.
• What if I don’t have molasses?
  You can substitute with dark corn syrup or maple syrup, though the flavor will be lighter and less robust.
• How thick should I roll the dough?
  Roll to about ⅛-inch thick — thin enough for a crisp cookie but still tender inside. Thicker dough makes softer, chewier cookies.
• Can I make the filling without cream cheese?
  You could try using mascarpone or a stabilized whipped cream base, but cream cheese gives the ideal tang and structure.
• How do I avoid cookie cracking when rolling?
  Make sure dough is slightly softened after chilling but not too warm. Light flouring of your surface and rolling pin also helps prevent sticking or cracking.

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