I perfected this Ginger Sandwich Cookie recipe after a string of holiday baking experiments, searching for a cookie that was spicy, soft, and perfectly sandwichable. As I stirred the molasses into the butter and sugar, my kitchen filled with the most incredible warm, spicy aroma of ginger, cinnamon, and cloves. Rolling out the dough felt like a holiday tradition in itself. The moment I sandwiched the warm cookies with the creamy filling, they transformed into something magical. That first bite—soft, spicy gingerbread giving way to a cool, sweet cream cheese center—was an absolute revelation. They’ve become the cookie my family now demands every single December.
Why You’ll Love This Recipe
You are going to fall in love with this recipe because it elevates classic gingerbread into an elegant, irresistible sandwich cookie that’s perfect for special occasions. The cookies themselves are wonderfully soft and chewy with a deep, warm spice flavor, and the creamy filling provides the perfect sweet and tangy contrast. They look impressive and taste even better, but the process is straightforward and deeply satisfying. Whether for a cookie swap, holiday gift, or a cozy treat with tea, these cookies deliver a huge payoff of flavor and delight.
Ingredients
For the Ginger Cookies:
- 2 1/4 cups all-purpose flour
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/4 cup molasses (not blackstrap)
- 1 large egg, at room temperature
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
For the Cream Cheese Filling:
- 4 oz (1/2 block) full-fat cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- A pinch of salt (See the next page below to continue…)