Spiced Gingerbread Cookie Sandwiches
Thick and tender spiced gingerbread sandwich cookies made with molasses, butter, shortening, ginger, cinnamon, and cloves, filled with a silky spiced cream cheese frosting. Chilled before rolling for maximum thickness and baked just until set for that perfect soft center. The holiday cookie that makes every cookie exchange, gift box, and December tradition better.
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!)