Ginger Cookies Sandwiches with Cinnamon Filling
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Looking for the perfect Ginger Cookies recipe? These ginger cookies sandwiches with cinnamon filling are perfect for a Christmas cookie exchange, or just because you want the best tasting ginger cookie you can get.
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Ginger Cookies Sandwiches with Cinnamon Filling
I love ginger cookies and if you recall from a few months ago, I made some pretty awesome ginger snap cookies. I can blame my friend Beth for getting me hooked on these spicy little cookies last spring break. This year she brought these cookies along with some awesome cranberry sauce. The second I took a bite into these amazing cookies I had to know where she got the recipe. I thought they are the perfect Christmas cookie! Even if you have a favorite ginger cookie recipe, give these a try. They are sure to become a holiday tradition. These two-bite sized cookies are perfect for holiday parties or baked goodie boxes. Make these the day before you want to share them with friends and family.
The cookies will soften and the flavors will mingle, making them even more irresistible.
Can I Use a Gingerbread Cookie Mix Instead?
If you want to use a cookie mix instead of making the cookies from scratch you can use a gingerbread cookie mix. If you can not find a gingerbread cookie mix, you can get a cookie mix and add in the gingerbread seasonings. This will save you steps when making your ginger cookies.
How do I Store Homemade Sandwich Cookies?
When you make these homemade sandwich cookies, you want to make sure you are storing them properly. When you store them correctly, they will last longer and stay tasting the best for longer. You want to store the sandwich cookies in a freezer bag or airtight container. The cookies will be best at room temperature. The cookies will last about 4 or 5 days when stored away from the air.
Can These Cookies Be Frozen
If you do not think you will finish the cookies before they go bad, you can also store the finished cookies in the freezer. Wrap each sandwich cookie well with plastic wrap and then move the cookies to a freezer bag. The plastic wrap will help to keep the cookies well protected from the getting freezer burn but it also lets you take out as many or as few cookies as you like.
Ingredients for Ginger Cookie
- Unbleached all-purpose flour
- Ginger
- Cinnamon
- Cardamom
- Baking soda
- Kosher salt
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Molasses
- Egg
- Pure vanilla extract
Ingredients for Cinnamon Cream Filling
- Cream cheese
- Powdered sugar
- Vanilla extract
- Cinnamon
How to Make Ginger and Cream Sandwich Cookies
Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper.
In a large bowl, whisk together flour, ginger, cinnamon, cardamom, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the molasses, egg, and vanilla and continue to beat until incorporated, about 1 minute. Reduce the speed to low, slowly add flour mixture, and mix until just incorporated, about 1 minute. Shape the dough into a disk, wrap in plastic, and refrigerate until firm, about 1 hour.
Place 1/2 cup sugar for rolling in a shallow bowl. Roll a heaping teaspoon of dough into a ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls slightly with the bottom of the glass, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
Bake in preheated oven 12 to 14 minutes until the cookies feel dry to the touch and are beginning to firm up (they’ll still feel soft inside). Cool completely on wire rack.
To make the cinnamon cream filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add cinnamon and vanilla extract and beat until combined.
Spread about 1 rounded teaspoonful cinnamon cream filling on flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies. Store in an airtight container for up to 2 days.
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Ginger Sandwich Cookies with Cinnamon Cream Filling
Ingredients
For the Cookies:
- 2 cups unbleached all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar; more for rolling
- 1/4 cup molasses
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
For Cinnamon Cream Filling:
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 4 teaspoons vanilla extract
- 4 teaspoons cinnamon
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Instructions
- Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper.
- In a large bowl, whisk together flour, ginger, cinnamon, cardamom, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the molasses, egg, and vanilla and continue to beat until incorporated, about 1 minute. Reduce the speed to low, slowly add flour mixture, and mix until just incorporated, about 1 minute. Shape the dough into a disk, wrap in plastic, and refrigerate until firm, about 1 hour.
- Place 1/2 cup sugar for rolling in a shallow bowl. Roll a heaping teaspoon of dough into a ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls slightly with the bottom of the glass, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
- Bake in preheated oven 12 to 14 minutes until the cookies feel dry to the touch and are beginning to firm up (they’ll still feel soft inside). Cool completely on wire rack.
- To make the cinnamon cream filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add cinnamon and vanilla extract and beat until combined.
- Spread about 1 rounded teaspoonful cinnamon cream filling on flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies. Store in an airtight container for up to 2 days.
Notes
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Want More Cookies Recipes
If you love cookies, I know you are going to love these other cookie recipes. These cookies are great when paired together. Make them for a holiday party or as part of your Christmas Cookies baking.
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Homemade Gingerbread Cookies Recipe – Looking for an easy gingerbread cookies recipe? These are the best gingerbread crinkle cookies you will ever eat. Easy to make, enjoy these gingerbread cookies this holiday season.
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