Ginger Cookie Sandwiches

These Ginger Cookie Sandwiches are a spin on the classic holiday cookie! The ginger molasses cookies are perfectly chewy in the centre and crisp around the edges and are paired with a fluffy cream cheese buttercream. Your kitchen will smell amazing when baking these thanks to the warm and cozy blend of holiday spices!

What you will need to make Ginger Cookie Sandwiches

Salted Butter – I don’t usually use Salted Butter in my cookies, but it was what I had on hand! If you are using unsalted butter, add 1 tsp of salt to your dry ingredients. 

Granulated Sugar – It gives these cookies a little crunch around the edges. Also used for rolling the balls of cookie dough in before baking for that sparkly effect!

Brown Sugar – Brown sugar gives these cookies a nutty, caramel flavour and makes them chewy in the centre.

Eggs – You will need 1 egg!

Molasses – Molasses is a key flavour in these cookies and also keeps them super moist and chewy. 

Vanilla Extract – For a little added sweetness. It’s amazing what a small amount can do!

Flour – All-purpose flour is used here. If you want to make them gluten-free, you can swap the all-purpose for a 1-1 gluten-free baking flour. See my note below!

Baking Soda – Makes for a tender and chewy cookie! 

Ginger, Nutmeg & Cloves – This combination of spices is perfect in these cookies and will make your kitchen smell amazing! 

Cream Cheese – It’s important to use brick-style cream cheese and that it be chilled when making the buttercream. Soft cream cheese leads to soft and gloopy buttercream! I have only tried these with full-fat cream cheese, but you could probably use light as well. 

Powdered Sugar – Be sure that your powdered sugar is well-sifted and that there are no clumps. This makes for a smooth buttercream. 

Heavy Cream – You only need a little bit, but this is a key ingredient for any light and fluffy buttercream. 

How to make Ginger Cookie Sandwiches

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a medium-sized bowl, combine the flour, baking soda and spices. Set aside. 

Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.

Next, add the eggs, molasses and vanilla extract and mix. Scrape down the sides of the bowl to make sure everything is incorporated.

With the mixer on low, add the dry ingredients to the wet and mix until combined.

Using a large cookie scoop (2 1/2 tablespoon), scoop balls of cookie dough and roll them in the 1/2 cup of sugar. Then place the balls of cookie dough onto a lined cookie sheet about two inches apart. 

Bake for about 10 minutes. The tops should look a little bit crackly. 

Let the cookies cool on a wire rack. 

How to make Cream Cheese Buttercream 

Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and cream cheese together until smooth.

It’s important to use slightly chilled cream cheese for this buttercream to avoid it becoming too soft and gloopy. If you are planning on piping with this buttercream, then you will want a buttercream that holds its shape!

With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the vanilla and heavy cream. Then, whip on high speed for 3-5 minutes until light and fluffy.

Assembly 

Once your cookies have cooled, spread or pipe the cream cheese buttercream onto the bottom of half of the cookies. Sandwich the remaining cookies on top! I used a 6B piping tip to create this swirled look of buttercream. 

Can these Ginger Cookie Sandwiches be made gluten-free?

Yes! To make these cookies gluten-free, swap the all-purpose flour for a 1-to-1 gluten-free baking flour that has xanthan gum. The Bob’s Red Mill baking flour is my favourite. You will also want to chill the cookie dough for about an hour before baking. Otherwise, these cookies will spread a lot. Increase the baking time to about 12-14 minutes. 

FOR MORE HOLIDAY-INSPIRED RECIPES, CHECK OUT:

White Chocolate Peppermint Cupcakes

Peppermint Mocha Cupcakes

Gingerbread Snack Cake

Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these Ginger Cookie Sandwiches. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.

Ginger Cookie Sandwiches

Recipe by Kelsey LacombeCourse: Dessert, SnacksDifficulty: Easy

Servings

8

cookie sandwiches

Prep time

28

minutes

Bake time

10

minutes

Soft and chewy Ginger Molasses Cookies sandwiched together with light and fluffy cream cheese buttercream!

Ingredients

• Ginger Molasses Cookies

• 1/2 cup salted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1 egg

• 1/4 cup plus 2 tablespoons molasses

• 1/2 tsp vanilla extract

• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp ginger

• 1/2 tsp nutmeg

• 1/8 tsp cloves

• 1/4 cup sugar – to roll balls of cookie dough in

• Cream Cheese Buttercream

• 1/4 cup plus 2 tablespoons salted butter, softened

• 3 tablespoons cream cheese, chilled

• 1 1/4 cups powdered sugar

• 1/2 tbsp heavy cream

• 1/2 tsp vanilla extract

Directions

• Ginger Molasses Cookies
• Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
• In a medium-sized bowl, combine the flour, baking soda and spices. Set aside. 
• Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
• Next, add the eggs, molasses and vanilla extract and mix. Scrape down the sides of the bowl to make sure everything is incorporated.
• With the mixer on low, add the dry ingredients to the wet and mix until combined.
• Using a large cookie scoop (2 1/2 tablespoon), scoop balls of cookie dough and roll them in the 1/2 cup of sugar. Then place the balls of cookie dough onto a lined cookie sheet about two inches apart. 
• Bake for about 10 minutes. The tops should look a little bit crackly. 
• Let the cookies cool on a wire rack. 
• Cream Cheese Buttercream
• Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and cream cheese together until smooth.
• With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the vanilla extract and heavy cream. Then, whip on high speed for 3-5 minutes until light and fluffy.
• Assembly
• Once your cookies are cooled, spread or pipe the cream cheese buttercream onto the bottom of half of the cookies. Sandwich the remaining cookies on top! I used a 6B tip to create this swirled look of buttercream.

Notes

• This recipe can be double for a total of 16 cookie sandwiches.