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