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–+ servings

Gingerbread Crinkle Cookie Sandwiches

A delightful twist on traditional gingerbread cookies with a creamy filling.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.75 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 0.25 cup molasses
  • 1 teaspoon vanilla extract
  • 0.5 cup powdered sugar (for rolling)
  • 1 cup cream cheese, softened
  • 0.5 cup powdered sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)

Equipment

  • mixing bowls
  • baking sheets
  • Whisk
  • spatula
  • refrigerator

Method
 

  1. In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  2. In a large bowl, cream the softened butter and packed brown sugar together until light and fluffy. Beat in the egg, molasses, and vanilla extract until well blended.
  3. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill the dough for 30 minutes.
  4. Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough, roll in powdered sugar, and place on baking sheets.
  5. Bake for 10-12 minutes until edges are set and centers remain soft. Cool on baking sheets for 5 minutes before transferring to wire racks.
  6. For the filling, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
  7. Once cookies are cool, spread cream cheese filling on one cookie and top with another to create a sandwich.

Nutrition

Calories: 210kcalProtein: 2gSodium: 150mg

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