Gingerbread Sandwich Cookies
If you love cream and a nice kick of molasses and ginger, you definitely want to make our soft and easy Ginger Bread Sandwich Cookies.
Equipment
- Domino Powdered Sugar
- Domino Dark Brown Sugar 2 Lb (Pack of 2)
- Tate & Lyle's Black Treacle 454g
- Diamond Crystal Table Iodized Salt
- King Arthur Flour, 100% Organic All-Purpose Flour Unbleached
- McCormick Ground Nutmeg, 2 oz
- McCormick Organic Ground Saigon Cinnamon, 10 oz
- Spice Way Cloves - ground | 4 oz
- Golden Barrel Blackstrap Molasses, 16 Fl. Oz
- McCormick Ground Ginger, 1.5 oz
- Spice World Squeeze Ginger 22.75 oz
- Arm & Hammer Pure Baking Soda, 8 oz
- Baking Trays Half Sheet (2 Pack)
- Stainless Steel Mixing Bowls
- IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
- KitchenAid Stand Mixer
- Domino Confectioners Sugar
- Nielsen-Massey Pure Vanilla Extract
Ingredients
- 1/2 cup Butter
- 1 cup Brown sugar
- 1 Egg
- 1 tsp Pure Vanilla Extract
- 3/4 cup Molasses or Treacle
- 3/4 tsp Cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Ground nutmeg
- 2 tsp Ground Ginger + 3 tsp Ginger Paste or 5 tsp Ground Ginger
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 3- 3 1/2 cups All-Purpose Flour
CREAM CHEESE FROSTING
- 8 oz Cream Cheese block at room temperature
- 1/2 cup unsalted butter at room temperature, cut into cubes
- 3 cups powdered sugar
- 2 tsp Vanilla Extract
- Pinch of Salt
Instructions
- Preheat oven to 350°F.
- Line 2 baking sheets (or 1 large) with parchment paper.
- Combine butter and brown sugar, until light and fluffy.
- Add molasses, egg and vanilla, whipping for 1-2 minutes (add ginger paste if using)
- Sift together flour, salt, baking soda, cinnamon, clover, nutmeg and ground ginger.
- Add flour mixture to wet ingredients until combined. You should have a a semi-dry dough, enough to make cookie balls in your hand without dough sticking.
- Scoop one level tablespoon of gingerbread mix and roll into a ball.
- Roll in crystalized white sugar.
- Place cookie balls in rows of three, leaving at least 2 inches between each cookie.
- Bake for 7-10 minutes. Outside will looked cooked, inside will be soft.
- Allow cookies to cool on baking sheet for a few minutes, before moving to a wire rack.
- CREAM CHEESE FROSTING
- Fit your mixer with the paddle attachment (or use a hand mixer)
- Combine butter and cream cheese together on medium speed, for about 2 minutes until smooth.
- Switch to low speed.
- Add salt, vanilla extract and powdered sugar.
- Bring back up to high speed and whip for 1-2 minutes until you have a nice fluffy frosting.
- Add more powdered sugar if you need to thicken up your frosting.
- If you put frosting in the refrigerator, allow it to come back to room temperature and give it a good stir before using on your cookies.
- Making Your Gingerbread Sandwich Cookie
- Once cookies are cool, pipe or spoon cream cheese frosting onto the underside of one cookie.
- Place a second cookie on top of the iced cookie, top face up.
- Repeat and enjoy with a hot mug of apple cider or our favorite pumpkin cocktail.
Notes
I like to make my cookie sandwiches small. You can make these larger, but they will need a bit more baking time. Start at 7 minutes and go up from there.
If you SMUSH your dough balls down, you will get a much flatter cookie. They still taste just as good, they just won't puff up as much.
