Ok, hands-down, these gingerbread sandwich cookies are the best Christmas cookies EVER! Oh wow! I am still in awe – I can’t believe how amazing they turned out following this recipe. Honestly, I refuse to let these cookies be a once-a-year thing. They are officially a year-round treat in my home.
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So, here’s the story. Yesterday, we were watching Dr. Seuss’s The Grinch with the kids on Prime, and it hit me that Christmas is just a few days away! And guess what? As part of my self-imposed Christmas Cookie Challenge this year, I completely forgot to add gingerbread cookies to my list. How did that even happen?
So today, I decided to fix that.
I didn’t want just plain old gingerbread cookies (although they are sooo good), but I wanted to make something special to kick off my challenge. And what’s better than the gingerbread sandwich cookies?
Follow along as I share the best cookie recipe ever – I’m completely hooked on these now!
What is so special about the Gingerbread Cookie Sandwich Cookies?
Ok, the grated ginger combined with cinnamon is already a pure heaven. But when you add a delicious creamy cheesecake filling and sandwich it all together? The flavour is out of this world!
As I was making these cookies, I couldn’t help but run around the house, grabbing “victims” to test them. The verdict was a straight-up 5-star ratings all around! I got so pumped, I couldn’t stop until I finished these absolutely perfect creations.
And guess what? For this recipe I used dark molasses. To me, molasses is the secret that makes the flavours so divine. For the longest time, I avoided using molasses (don’t ask me why – I honestly have no idea!). But lately, no gingerbread cookies are baked in my house without it.
From the moment I poured that molasses into the dough to the first bite of the baked cookies, it was like a grand performance in both taste and appearance.
Promise me you won’t skip it. Give it a chance – I promise you won’t regret it. Flavour results – guaranteed!
What is molasses
Some of you may be wondering what molasses is or what it is made of? I was surprised reading about it a few years ago myself, but it is actually a byproduct in the sugar-making process. It is juice extracted from sugar cane or sugar beets. Cool, ha? It is so thick, so intensely flavoured, but exceptional in cookie making results.
Although there are various types (like light, dark, blackstrap), the dark molasses is most commonly used for gingerbread cookies.
If you are unsure if you will like it, get a small quantity from a bulk store and test it out first. Although, I think you will be making more runs to the store for more!
How to make gingerbread sandwich cookies
The base for the cookies comes from my recipe for the basic gingerbread cookies. Today, I will first show you how to make the creamy filling and next (the fun part) snapping them into delicious sandwiches.
The great thing about this cookie dough is that you can use it both for making classic gingerbread cookies (like we do every year) or take it up a notch by making these delicious sandwiches. Or, even better – split the dough and do half-and-half and make both!
Santa will definitely be thrilled, and the kids? Oh, they will be over the moon!
What to make first? The cream filling or the cookies?
Great question! I recommend starting with the cream filling. This way, the cream can chill in the fridge for at least an hour to firm up. That extra would help get the right consistency for sandwiching and enhance the flavours.
What do you need for the gingerbread cookie sandwiches?
For the cookies
Butter – The butter gives these cookies a nice flaky texture and the perfect taste. Butter is also needed for the perfect cheese filling for the cookie sandwiches.
Dark molasses syrup – This is the star of the show. Please do not skip it because you will miss a big deal!
Brown sugar – I like to use Demerara sugar as it has a nice molasses flavour that adds some specific sweetness that I love. However, using regular brown sugar is completely fine – do not sweat much over it.
Egg – To arrive at the right texture, one egg will do the magic. Make sure you keep the egg at room temperature for at least 30 minutes to incorporate nicely.
Vanilla extract – Vanilla adds the most amazing warm flavour, so you don’t want to skip it. You can also use vanilla sugar, but my preference is always the vanilla extract as I find the flavour more intense.
Ground ginger – For a perfect gingerbread flavour, ground ginger is a must. The name speaks for itself.
Ground cinnamon – The cinnamon pair s well with the ground ginger, so they are a perfect combo.
All purpose flour – You need flour for perfect cookie dough. The flour will thicken the dough to desired texture. I used all purpose flour. To avoid lumps (as no one likes those lumps found in the cookie), make sure you put the flour through a sitter. Actually try to do this every time you bake anything.
Cornstarch – I learned from a chef recently that using cake flour will give the baked good an incredible fluffy texture. What that is, is actually a combination of flour and a bit of cornstarch.
Pinch of salt, some baking soda and baking powder – The magic baking trio that helps the cookies bake perfectly and get nice and fluffy.
Cinnamon sugar – I strongly advise to use the cinnamon sugar to coat the cookies while still warm. I love the crunchy topping and it looks so rich and festive. You can make it at home yourself – it is so easy. Simply mix fine white sugar, ground cinnamon and brown sugar.
Cream cheese – you need a block of cream cheese (I use Philadelphia) to make the filling. Make sure you leave the block outside at room temperature for at least an hour so it can beat easy and be creamy with no lumps.
Powdered sugar – Use powdered sugar for a nice creamy filling. If you use fine sugar, you may feel the crunchy sugar. You can make powdered sugar yourself. Just use your food processor or coffee grinder even better. I strongly recommend having at least one of this tool at home – super handy!
Optional (adults only) – You can add a splash of baileys or kahlua and you’ll bring the filling to a completely new level! Yum!
The Best Gingerbread Sandwich Cookies
Course: DessertDifficulty: Easy10
servings10
minutes15
minutes1
hour25
minutesLet’s make the best gingerbread sandwich cookies with the perfect cheesecake filling. In this recipe, I use molasses that brings the flavours to perfection, making the best cookie recipe ever.
Ingredients
- For the cookies
200 grams unsalted butter, room temperature
2 tablespoons dark molasses
1 tablespoon vanilla
1 egg, room temperature
1 cup brown sugar
2 ½ cup all purpose flour
2 tablespoons cornstarch
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
pinch of salt
- For the coating
½ cup cinnamon sugar (mix of cinnamon, white fine sugar and brown sugar)
- For the filling
125 grams unsalted butter, room temperature
1 block cream cheese
2 cups powdered sugar
1 tablespoon vanilla
2 tablespoons maple syrup
optional (adults only) a splash of Baileys or Kahlua for extra flavour
Directions
- Start with the cheese filling
- Using a mixer, on medium-high speed, beat the cream cheese until it gets nice and fluffy.
- Add the butter and mix until fully incorporated.
- Lower the speed and slowly start adding the sugar. Continue to mix until the mixture is smooth and creamy.
- Finish by adding the vanilla and maple syrup (and liquor if you decide to do so), then beat for a few more minutes to combine. Cover the bowl with foil and chill the filling in the fridge for at least one hour to firm up.
- Prepare the cookie dough
- Using a mixer, beat the butter until it gets nice and fluffy. Make sure the butter is at room temperature, so mixing is easy and smooth.
- Gradually add the sugar while mixing to create a smooth, creamy base.
- Add the maple syrup, vanilla, molasses and egg into the buttery mixture and mix well until everything is nicely combined.
- In a separate bowl, whisk all the dry ingredients and slowly incorporate them in the buttery mixture. Mix on low speed until everything is well combined, finish with a spatula and then set it aside.
- Transfer the dough in a bowl, cover with a foil and let it chill in the fridge for at least one hour.
When ready to continue, preheat your oven to 350°F (175°C). - Roll out the dough to about ½ inch thickness using a rolling pin. Shape the cookies using a cookie cutter or a glass (like I did!).
- Place the cookies on a baking sheet lined with parchment paper. Bake for 10-15 minutes. Don’t over bake – they may seem soft, but they will firm up as they cool.
- While the cookies are still warm, coat them in cinnamon sugar for an extra festive touch.
- Assemble the cookie sandwiches
- Once the cookies have completely cooled, it is time to add the filling. You can use a spoon or a piping bag – whichever works best for you. Take one cookie and spread or pipe the filling onto it.
- Gently press another cookie on top to create a cookie sandwich.
Notes
- Make sure cookies completely cool down before assembling, as the cheese filling will melt.
How to store the sandwich cookies
If you are serving the cookie sandwiches the same day, you can keep at room temperature for a few hours. Otherwise, store them in an airtight container in the fridge for up to 5 days.
Try more desserts
For a festive holiday season and to sweeten things up, cookies and goodies are a must. Try there recipes and enjoy the best time of the year.
Don’t forget to follow me on social and let me know how your cookies turned out! I would love to hear more. And remember, if you like the recipe, share it with other so they get inspired as well.
