Gingerbread cookies are a December non-negotiable in our house but then I sandwiched two of them together with a spiced cream cheese frosting and completely ruined every other gingerbread cookie for myself forever. These spiced gingerbread cookie sandwiches are thick, tender, warmly spiced with ginger, cinnamon, and cloves, and filled with the creamiest cinnamon nutmeg cream cheese frosting that makes every single bite taste like the coziest version of Christmas. The holiday cookie upgrade nobody asked for and everybody needs.
The butter and shortening combination in the dough is the detail that makes the texture of these cookies so special. Butter brings the flavor and shortening keeps them soft, plush, and perfectly thick without spreading too much in the oven. The molasses adds that deep, rich warmth that makes a gingerbread cookie taste like a real gingerbread cookie and the extra egg yolk adds richness that you can taste in every bite. Roll them thick, a full half inch, and bake them just until the edges are set with the centers still looking slightly soft. They will continue to set as they cool and the result is the most tender, melt in your mouth gingerbread cookie that holds its shape beautifully for sandwiching.
Chill the dough in the freezer for twenty to thirty minutes before rolling. This is the step that keeps the cookies from spreading and helps you get that nice clean shape and thick bake that makes these look so impressive. If the dough gets too cold and stiff while you are rolling just let it sit on the counter for five minutes and it will come right back to a workable texture. Six to seven minutes in the oven is all they need. Pull them early, let them cool completely, and then the fun part begins.
The spiced cream cheese frosting is cinnamon, nutmeg, butter, cream cheese, and powdered sugar whipped into the silkiest, most perfectly spiced filling that pipes beautifully or spreads easily with a knife onto the bottom of each cookie. Sandwich them generously, store in an airtight container with a slice of bread or apple to keep them moist, and you have the holiday cookie that earns a permanent spot on your December baking list every single year.
Spiced Gingerbread Cookie Sandwiches
Ingredients
Wet Ingredients:
- ½ cup butter softened
- ¼ cup shortening
- ¾ cup brown sugar
- ½ cup molasses
- 1 egg + 1 extra yolk
Dry Ingredients:
- 3 ¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 Tbsp ginger
- 1 ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
Spiced Cream Cheese Frosting
- ½ cup softened butter
- 3½ cups powdered sugar
- 1 tsp vanilla
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 8 oz softened cream cheese
Instructions
- Cream butter + shortening + sugar for 2–3 minutes.
- Add molasses, egg, and yolk.
- Add dry ingredients.
- Chill for 20-30 min in the freezer.
- Roll dough thick (1/2″). If dough is too cold, let it rest for 5 min on the counter.
- Bake at 350°F for 6-7 minutes (edges set, centers slightly soft).
- In a bowl of a stand mixer or using a hand mixer, whip the butter with powdered sugar and vanilla and spices for 2 minutes. Add cream cheese and mix until smooth.
- Transfer into piping bag or using a knife, speed a generous layer of frosting on the back of one of the cookies and top with another cookie making a sandwich. ENJOY!
- Store in an air tight container (add a slice or bread or slice of apple to keep moist!)
Comments +