Ginger Cookies Sandwiches
Soft spiced ginger cookie sandwiches filled with smooth cinnamon cream cheese filling, made with molasses, ginger, cinnamon, cardamom, vanilla, and cream cheese.
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Ingredients
For the Ginger Cookies
- 2 c unbleached all-purpose flour
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp baking soda
- ½ tsp kosher salt
- ¾ c unsalted butter softened
- ½ c dark brown sugar packed
- ½ c granulated sugar plus more for rolling
- ¼ c molasses
- 1 large egg room temperature
- 2 tsp pure vanilla extract
For the Cinnamon Cream Filling
- 8 oz cream cheese softened
- 3 c powdered sugar
- 4 tsp vanilla extract
- 4 tsp ground cinnamon
Instructions
Step 1: Prepare the Oven and Baking Sheets
- Preheat the oven to 350°F.
- Line 3 baking sheets with parchment paper.
- Set aside.
Step 2: Combine the Dry Ingredients
- In a large mixing bowl, whisk together the flour, ground ginger, ground cinnamon, ground cardamom, baking soda, and kosher salt.
- Set the mixture aside.
Step 3: Cream the Butter and Sugars
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, dark brown sugar, and granulated sugar.
- Beat on medium-high speed for approximately 3 minutes, or until light and fluffy.
Step 4: Add the Molasses, Egg, and Vanilla
- Add the molasses, room-temperature egg, and vanilla extract to the butter mixture.
- Beat for approximately 1 minute, or until fully incorporated.
Step 5: Add the Flour Mixture
- Reduce the mixer speed to low.
- Slowly add the flour mixture to the wet ingredients.
- Mix until just incorporated, approximately 1 minute.
- Do not overmix.
Step 6: Chill the Dough
- Shape the dough into a disk.
- Wrap it tightly in plastic wrap.
- Refrigerate for approximately 1 hour, or until firm.
Step 7: Prepare the Rolling Sugar
- Place ½ c granulated sugar in a shallow bowl.
Step 8: Shape the Cookies
- Roll a heaping teaspoon of dough between your palms to form a ball.
- Roll each dough ball in the granulated sugar.
- Place the sugared dough balls on the prepared baking sheets, spacing them approximately 2 inches apart.
Step 9: Flatten the Dough
- Lightly butter the bottom of a drinking glass.
- Dip the bottom of the glass into the remaining granulated sugar.
- Gently flatten each dough ball with the sugared glass.
- Repeat as needed, dipping the glass into sugar every few cookies to prevent sticking.
Step 10: Bake
- Bake for 12 to 14 minutes, or until the cookies feel dry to the touch and begin to firm.
- The centers may still feel slightly soft.
Step 11: Cool
- Remove the cookies from the oven.
- Transfer them to a wire rack.
- Allow the cookies to cool completely before filling.
Step 12: Prepare the Cinnamon Cream Filling
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese and powdered sugar.
- Beat until smooth.
- Add the vanilla extract and ground cinnamon.
- Beat until fully combined and creamy.
Step 13: Fill the Cookies
- Spread approximately 1 rounded tsp of cinnamon cream filling onto the flat side of one cooled cookie.
- Top with a second cookie to form a sandwich.
- Press gently until the filling spreads slightly toward the edges.
Step 14: Repeat and Serve
- Repeat with the remaining cookies and filling.
- Serve immediately, or store in an airtight container until ready to serve.
Notes
To make these Ginger Cookies Sandwiches gluten-free, replace the unbleached all-purpose flour with a certified gluten-free 1:1 baking flour blend suitable for cookies. Confirm that the molasses, powdered sugar, cream cheese, vanilla extract, baking soda, spices, sugars, butter, egg, and salt are labeled gluten-free. Some spice blends, extracts, and powdered sugars may contain additives or cross-contact warnings, so check labels carefully. Use clean mixing bowls, baking sheets, parchment paper, measuring tools, spatulas, and cooling racks to prevent gluten contamination.