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Gingerbread Sandwich Cookies with Ginger Cream Filling Recipe

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These Gingerbread Sandwich Cookies with Ginger Cream Filling are a delightful holiday treat featuring spiced gingerbread cookies paired with a smooth, flavorful ginger cream filling. Perfectly balanced with warm spices and a creamy center, these cookies make an irresistible festive dessert.

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: In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. Set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, beat together the butter and brown sugar with an electric mixer until very pale and creamy.
  3. Add Wet Ingredients: Beat in the molasses, egg, and vanilla extract until combined.
  4. Combine with Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until it forms a slightly crumbly dough.
  5. Chill the Dough: Turn out the dough onto plastic wrap, press into a flattened disc, wrap tightly, and chill in the fridge for at least 4 hours or overnight.
  6. Prepare Oven and Dough: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Leave dough at room temperature for 15-20 minutes to soften before rolling.
  7. Roll and Cut Cookies: Roll dough on a floured surface to about ⅛” thickness. Cut with cookie cutters and transfer to baking sheets, spacing ½” to 1″ apart. Re-roll scraps and repeat.
  8. Bake: Bake cookies for 10-11 minutes until set. Let cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.
  9. Make Ginger Cream Filling: In a large bowl, cream together butter and cream cheese until smooth. Add powdered sugar and beat until light and fluffy.
  10. Add Flavorings: Beat in ground ginger and vanilla extract. If too thick, add milk one tablespoon at a time until desired consistency is reached.
  11. Assemble Sandwich Cookies: Pair cookies of similar size and shape. Pipe filling onto one cookie and gently press the matching cookie on top.
  12. Optional Finishing: Dust cookie tops with powdered sugar if desired before serving.

Notes

  • Chilling the dough for at least 4 hours makes it easier to roll and prevents spreading during baking.
  • Rolling the dough to ⅛” thickness ensures the cookies bake evenly and have the right texture.
  • If the ginger cream filling is too thick, adding milk helps achieve a smooth piping consistency.
  • Store assembled cookies in an airtight container to keep them fresh for up to 5 days.
  • For a festive touch, consider decorating the tops with additional powdered sugar or edible glitter.

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