Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Cream Cheese Frosting
As the holidays approach, the warm spices of gingerbread are always a welcome treat. These Gingerbread Crinkle Cookie Sandwiches take the beloved holiday flavor profile a step further by pairing soft, spicy cookies with a smooth and sweet vanilla bean cream cheese frosting. Perfect for cookie exchanges, holiday parties, or as a festive treat for family and friends, this recipe combines the classic flavors of the season into a delightful sandwich cookie that’s as fun to make as it is to eat.
Ingredients
For the Gingerbread Crinkle Cookies:
- All-Purpose Flour: 2¼ cups
- Brown Sugar: ⅔ cup, firmly packed
- Ground Cinnamon: 2 tsp
- Ground Ginger: 2 tsp
- Salt: ½ tsp
- Baking Soda: ½ tsp
- Ground Cloves: ½ tsp
- Cold, Unsalted Butter: ½ cup + 1 tbsp, cubed
- Unsulphured Molasses: ½ cup
- Milk: 2 tbsp
- Granulated Sugar: For rolling
- Powdered Sugar: For rolling
For the Vanilla Bean Cream Cheese Frosting:
- Cream Cheese: 4 oz, room temperature
- Unsalted Butter: ¼ cup, softened
- Powdered Sugar: 2 cups
- Vanilla Bean Paste: 1 tsp
Directions
For the Gingerbread Crinkle Cookies:
- Mix Dry Ingredients: In a mixing bowl, combine flour, brown sugar, cinnamon, ginger, salt, baking soda, and cloves.
- Incorporate Butter: Cut in the cold butter until the mixture resembles wet sand.
- Add Molasses and Milk: Gradually mix in the molasses and milk until the dough is evenly moistened.
- Chill: Form the dough into a disk, wrap in plastic, and chill for 1-2 hours or overnight.
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line baking sheets with parchment.
- Roll and Coat: Roll the dough into balls, coat first in granulated sugar, then in powdered sugar.
- Bake: Place on prepared sheets and bake for 10-12 minutes until set.
- Cool: Let the cookies cool slightly on the pan, then transfer to a wire rack to cool completely.
For the Vanilla Bean Cream Cheese Frosting:
- Cream Butter and Cheese: Beat cream cheese and butter until smooth.
- Add Sugar and Vanilla: Gradually add powdered sugar and vanilla paste, mix on low to incorporate, then beat on high for 2 minutes until fluffy.
Assemble the Cookie Sandwiches:
- Spread frosting on the flat side of one cookie and top with another, pressing gently to form a sandwich.
Preparation Details
- Prep Time: 15 minutes + chilling time
- Cooking Time: 12 minutes
- Total Time: Approximately 2 hours (including chilling and assembly)
- Calories: Approximately 350 kcal per sandwich
- Servings: 12 cookie sandwiches
These Gingerbread Crinkle Cookie Sandwiches are a must-try for anyone who loves the deep, rich flavors of gingerbread paired with the creamy sweetness of vanilla cream cheese frosting. They’re sure to bring a touch of gourmet craftsmanship to your holiday festivities!
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Gingerbread Crinkle Cookie Sandwiches
- Total Time: 2 hours
- Yield: 12 1x
Description
These Gingerbread Crinkle Cookie Sandwiches are the epitome of holiday cheer, combining the warm spices of gingerbread with the smooth, sweet taste of vanilla bean cream cheese frosting. The rich flavors and crinkly texture make each bite a delightful experience.
Ingredients
For the Gingerbread Crinkle Cookies:
2¼ cups all-purpose flour
⅔ cup firmly packed brown sugar
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp salt
½ tsp baking soda
½ tsp ground cloves
½ cup + 1 tbsp cold, unsalted butter, cubed
½ cup unsulphured molasses
2 tbsp milk
Granulated and powdered sugar for rolling
For the Vanilla Bean Cream Cheese Frosting:
4 oz cream cheese, room temperature
¼ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla bean paste
Instructions
For the Gingerbread Crinkle Cookies:
In a mixing bowl, combine flour, brown sugar, cinnamon, ginger, salt, baking soda, and cloves.
Cut in the cold butter until the mixture resembles wet sand.
Gradually add molasses and milk, mixing until the dough is evenly moistened.
Form the dough into a disk, wrap in plastic, and chill for 1-2 hours or overnight.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment.
Roll dough into balls, coat first in granulated sugar, then in powdered sugar.
Place on prepared sheets and bake for 10-12 minutes until set.
Let cool slightly, then transfer to a wire rack to cool completely.
For the Vanilla Bean Cream Cheese Frosting:
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla paste, mix on low, then beat on high for 2 minutes.
Assemble cookies by spreading frosting on one cookie and topping with another.
- Prep Time: 15 minutes + chilling
- Cook Time: 12 minutes
Nutrition
- Calories: 350