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Gingerbread Sandwich Cookies with Cream Cheese

Gingerbread sandwich cookies with cream cheese pair soft, spiced cookies with a smooth vanilla filling. Bake until puffed with set edges, then sandwich the cooled cookies together for a festive treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Chilling 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 382
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed, light
  • 0.33 cup unsulphured molasses
  • 1 egg large
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp kosher salt
For the cream cheese filling
  • 4 oz cream cheese softened
  • 4 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 electric mixer
  • 2 rimmed 18x13-inch baking sheets

Method
 

Make the cookies
  1. Beat the softened butter and packed light brown sugar in a large bowl with an electric mixer until creamy, about 2 minutes, scraping the bowl as needed.
  2. Beat in the molasses and egg until combined.
  3. Add the flour, baking soda, ginger, cinnamon, cloves, and salt and mix on low just until no dry streaks remain.
  4. Cover the dough and refrigerate for 30 minutes.
  5. Preheat the oven to 350°F.
  6. Line two rimmed 18x13-inch baking sheets with parchment paper.
  7. Scoop the dough into 24 level tablespoons, spacing 12 on each sheet.
  8. Bake one sheet at a time for 9–11 minutes, until the cookies are puffed and the edges are set.
  9. Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the filling
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Beat in the powdered sugar and vanilla until creamy.
Assemble the cookies
  1. Spread the filling evenly over the flat sides of 12 cooled cookies.
  2. Top with the remaining cookies, pressing gently to make sandwiches.

Notes

For neat sandwiches, let the cookies cool completely before filling. Store assembled cookies airtight in the refrigerator for up to 5 days; freeze for up to 2 months. A 1:1 gluten-free baking flour may work as a swap, though the texture can vary.