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Creamy Gingerbread Crinkle Cookie Sandwiches

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These festive sandwich cookies feature chewy, spiced gingerbread crinkle cookies filled with a dreamy cream cheese frosting. Perfect for Christmas gatherings, gifting, or cozy nights in, they deliver nostalgic comfort and irresistible flavor.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (or 1:1 gluten-free blend)
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for rolling)
  • 1/4 cup granulated sugar (for rolling)
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Instructions

  1. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
  2. In a large mixing bowl, beat softened butter and brown sugar with a hand mixer on medium speed for about 2 minutes until light and fluffy.
  3. Add molasses, egg, and vanilla extract to the butter mixture and beat until well combined.
  4. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
  5. Cover dough and refrigerate for at least 30 minutes (or overnight for deeper flavor).
  6. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone baking mat.
  7. Place granulated sugar and powdered sugar in separate shallow bowls for rolling.
  8. Scoop dough into 1-tablespoon balls (about 20g each). Roll each ball first in granulated sugar, then in powdered sugar.
  9. Arrange dough balls 2 inches apart on the baking sheet. Bake for 10-12 minutes until edges are set and tops are crinkled.
  10. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  11. For the filling: In a clean bowl, beat cream cheese and butter until smooth and fluffy (about 2 minutes). Gradually add powdered sugar, vanilla, and a pinch of salt. Mix until thick and creamy.
  12. Match cookies by size. Spread 1-2 teaspoons of filling on the flat side of one cookie, then top with another. Press gently to seal.
  13. Optional: Roll edges in holiday sprinkles for extra festive flair.

Notes

Chilling the dough is essential for crinkle tops and chewy texture. Do not overbake—cookies should look slightly underdone in the center. Filling can be chilled if too runny. For gluten-free or dairy-free adaptations, use appropriate substitutes. Cookies are best at room temperature and can be stored in an airtight container for up to 5 days.

Nutrition

Keywords: gingerbread, crinkle cookies, Christmas cookies, cookie sandwiches, cream cheese filling, holiday baking, festive dessert

Find it online: https://blipflavor.com/creamy-gingerbread-crinkle-cookie-sandwiches-easy-christmas-treats/