Perfectly spiced gingerbread sandwich cookies with a creamy ginger cream cheese buttercream filling on the inside
Gingerbread is my favourite easy, make-ahead holiday cookies. They are a perfect baking and decorating activity with family, friends, and children. You can make the dough several days in advance and the baked gingerbread cookies will last for weeks. The decoration possibilities are really endless. Above all, they taste like the holidays and your house will smell SO GOOD the day after you bake them.
With these gingerbread sandwich cookies, I opted for a simple look with a cute heart out-out with tiny cutter and a dusting of powdered sugar. The cookies are deep in flavour of spices and molasses. They will be crisp on the first day after baking and get softer over the next few days.
The ginger cream cheese buttercream sandwiched in between the two cookies is creamy and spiced with just enough ginger flavour but you can always add more if you like them very gingery.
How to make gingerbread cookies
Mix the dry ingredients: In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. Set aside.
Cream the butter & sugar: In a large mixing bowl, beat together the butter and brown sugar with an electric mixer until it becomes very pale and creamy.
Add dry to wet ingredients: Beat in the molasses, egg, and vanilla extract until combined. Add in the dry ingredients you set aside earlier and mix on low speed until it comes together as a slightly crumbly dough.
Chill the dough: Turn out the dough onto a sheet of plastic wrap and press together to form a flattened disc. Wrap the dough in plastic wrap and chill in the fridge overnight.
Roll & cut out cookies: On a well-floured surface, roll the dough out to about ⅛" thick. Use a cookie cutter of your choice to cut out your cookies and transfer them to a baking sheet, leaving about ½"-1" in between each cookie. Re-roll the scraps and repeat until you can't get any more cookies out of the dough.
Bake cookies: Bake at 350F for 10-11 minutes. Let them cool on the baking tray for at least 10 minutes before transferring them to a wire rack.
How to make ginger cream cheese buttercream
Cream together ingredients: In a large mixing bowl, cream together the butter and cream cheese until smooth and creamy. Add in the powdered sugar and beat until it becomes aerated, light, and fluffy. Beat in the ground ginger and vanilla extract until combined.
Fill piping bag: Transfer the ginger cream to a piping bag fitted with a piping tip of your choice.
Assemble the gingerbread sandwich cookies: Match up two similarly sized and shaped cookies and pipe the filling onto one cookie. Gently sandwich the other cookie on top. Dust the tops with powdered sugar if you like before enjoying.
Gingerbread cookies have a very long shelf life, making it easy to make them ahead of the holiday rush and enjoy them all season.
Since there is cream cheese in the ginger filling, store your sandwiched cookies in an airtight container in the fridge for up to 1 week.
If you have only made the gingerbread cookies without the filling, you can store them in an airtight container at room temperature for 3-4 weeks or in the freezer for 3 months.
Gingerbread cookie dough can be wrapped securely in plastic wrap and stored in the fridge for 3 days or in the freezer for 3 months.