Ginger Molasses Cookie Sandwiches Recipe
These Ginger Molasses Cookie Sandwiches combine soft and flavorful molasses-spiced cookies with a smooth, creamy vanilla cream cheese filling. The cookies are rolled in sanding sugar for a delightful crunch and then sandwiched with a luscious cream cheese frosting, making them the perfect festive treat for holidays or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 8 minutes per batch
- Total Time: 33 minutes plus 24 hours chilling time
- Yield: 15 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Gingerbread Cookies
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup dark brown sugar
- ½ cup unsulfured molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup sanding sugar (for rolling)
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract (or vanilla bean paste)
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, nutmeg, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and dark brown sugar until the mixture becomes light and fluffy—usually about 3 to 4 minutes with an electric mixer.
- Add Wet Ingredients: Mix in the molasses, egg, and vanilla extract until everything is thoroughly combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is incorporated to avoid overmixing and tough cookies.
- Shape the Cookies: Using a small cookie scoop or spoon (approximately 1 ½ tablespoons of dough), portion out the dough. Roll each ball in sanding sugar to coat evenly, then place on the prepared baking sheets spaced about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 8 minutes, or until the edges are set but the centers still look slightly soft. Remove from the oven and allow the cookies to cool completely on the baking sheets.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually beat in the powdered sugar until the frosting is fluffy and combined. Stir in the vanilla extract or vanilla bean paste for extra flavor.
- Fill the Cookies: Transfer the cream cheese filling to a piping bag (or a ziplock bag with a corner snipped off). Pipe a generous amount of filling onto the flat side of half of the cooled cookies.
- Assemble Sandwiches: Top the filled cookies with the remaining cookies, flat side down, gently pressing to spread the filling to the edges.
- Chill to Set: Place the cookie sandwiches in an airtight container or onto a flat baking sheet and wrap tightly with plastic wrap. Refrigerate for at least 24 hours to allow the flavors to meld and the filling to firm up—this helps prevent filling from oozing out when eating.
Notes
- For best texture, do not overbake the cookies; they should remain soft in the center.
- If you prefer spicier cookies, increase the ground ginger or cinnamon slightly.
- The chilling step is crucial to avoid the filling becoming runny when served.
- These cookies can be stored in the refrigerator for up to 4 days.
- Bring cookies to room temperature before serving for best flavor.
