Gingerbread Sandwich Cookies

 

Gingerbread Sandwich Cookies

Yield: 12 sandwich cookies

Many years ago, I attempted to make a Gingerbread House, but after I made the dough and the frosting, my back gave me pause, so I covered everything up and went to lie down. A few hours later, I got up and instead of making a house, I made Gingerbread cookie sandwiches only because I was lazy. However, to my surprise, they turned out great and were a hit. So now I say, indulge in the delightful charm of Gingerbread Sandwich Cookies this holiday season! These buttery, tender treats boast a sweet sugar crust and are generously filled with luscious frosting. Perfect for sharing or savoring alone!

Ingredients

3/4 cup unsalted butter softened

1 Cup packed brown sugar

1 egg

1/4 Cup molasses

2 1/2 Cups all-purpose flour spooned into measuring cups

1 teaspoon baking soda

2 teaspoons cinnamon

1 Teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 Teaspoon salt

1/2 cup sugar for rolling

Frosting:

4 Ounces cream cheese, softened

1/4 Cup butter, softened

1/2 Teaspoon vanilla

2 cups powdered sugar

Preheat oven to 375 degrees and line baking sheets with parchment paper.

In a large bowl, cream butter and sugar until light and fluffy. Add the egg and molasses and mix until combined.

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly mix the dry ingredients into the wet ingredients. Roll 1.5-inch balls of dough and roll in sugar. The dough will be soft. If you want to chill it to make it easier to roll, you can.

Place on baking sheets at least 2 inches apart and bake for 8-10 minutes. Let cookies rest on the cookie sheet. They will continue to bake while cooling.

For the frosting: In a medium bowl, combine the cream cheese, butter, vanilla, and powdered sugar. Once the ingredients have combined, whip the frosting until fluffy. If your ingredients are softened, you shouldn’t have to add any milk, but you can add a dash if needed.

To frost the cookies, spread a small layer on one cookie and top with another cookie. Store in an airtight container in the fridge.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Holiday, Entertaining, Desserts, Kilbride, Potpourri of Frugality, Homemade, Do it yourself