Description
Indulge in the spirit of the holiday season with these luscious Gingerbread Delight Sandwiches. Each sandwich features two soft, spiced gingerbread cookies holding a smooth and creamy ginger-infused filing. This recipe offers a perfect balance between the deep, warming flavors of gingerbread and the sweet zest of the ginger cream. Ideal for holiday gatherings, gifting, or simply a cozy night by the fire, these cookie sandwiches promise to be a festive favorite.
Ingredients
- Gingerbread Cookies
- 450 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 125 g unsalted butter, softened
- 125 g brown sugar
- 200 g cooking molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Ginger Cream Filling
- 80 g unsalted butter, softened
- 100 g cream cheese, softened
- 220 g powdered sugar
- 1 tablespoon ground ginger
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Step-by-step Directions
1. Prepare the Cookie Dough
In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. In a large mixing bowl, beat together the butter and brown sugar until pale and creamy, then incorporate the molasses, egg, and vanilla extract. Gradually mix in the dry ingredients to form a slightly crumbly dough. Wrap the dough in plastic and refrigerate for at least 4 hours.
2. Bake the Cookies
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the dough on a floured surface to ⅛” thickness and cut out cookies. Place them on the sheets and bake for 10-11 minutes. Allow to cool on the tray for 10 minutes then transfer to a wire rack.
3. Make the Ginger Cream Filling
Cream together the butter and cream cheese until smooth. Add powdered sugar and continue to beat until fluffy. Mix in the ground ginger and vanilla extract. Place this filling into a piping bag equipped with your chosen tip.
4. Assemble the Sandwiches
Pair similarly sized cookies and pipe the filling onto one cookie. Top with another cookie to form a sandwich. Optionally, dust with powdered sugar before serving.
Servings & Preparation Time
Yields: Approximately 20 cookie sandwiches
Preparation Time: 30 minutes
Cooking Time: 11 minutes
Chilling Time: 4 hours
Tips for Storage & Reheating
- Store the cookie sandwiches in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate for up to 10 days.
- To serve chilled cookies, let them sit at room temperature for 10-15 minutes before serving for enhanced flavor.
Conclusion
The Gingerbread Delight Sandwiches beautifully marry the classic holiday gingerbread flavor with a rich creamy filling, creating a dessert that’s both comforting and celebratory. Whether you’re looking to impress at a holiday party or simply treating yourself, these sandwiches are sure to be a delightful addition to your festive treats.
Print
Gingerbread Delight Sandwiches
- Total Time: 41 minutes
- Yield: Approximately 20 cookie sandwiches 1x
Description
Indulge in the spirit of the holiday season with these luscious Gingerbread Delight Sandwiches. Each sandwich features two soft, spiced gingerbread cookies holding a smooth and creamy ginger-infused filing. This recipe offers a perfect balance between the deep, warming flavors of gingerbread and the sweet zest of the ginger cream. Ideal for holiday gatherings, gifting, or simply a cozy night by the fire, these cookie sandwiches promise to be a festive favorite.
Ingredients
- 450 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 125 g unsalted butter, softened
- 125 g brown sugar
- 200 g cooking molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 80 g unsalted butter, softened
- 100 g cream cheese, softened
- 220 g powdered sugar
- 1 tablespoon ground ginger
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Prepare the Cookie Dough In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. In a large mixing bowl, beat together the butter and brown sugar until pale and creamy, then incorporate the molasses, egg, and vanilla extract. Gradually mix in the dry ingredients to form a slightly crumbly dough. Wrap the dough in plastic and refrigerate for at least 4 hours.
- Bake the Cookies Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the dough on a floured surface to ⅛” thickness and cut out cookies. Place them on the sheets and bake for 10-11 minutes. Allow to cool on the tray for 10 minutes then transfer to a wire rack.
- Make the Ginger Cream Filling Cream together the butter and cream cheese until smooth. Add powdered sugar and continue to beat until fluffy. Mix in the ground ginger and vanilla extract. Place this filling into a piping bag equipped with your chosen tip.
- Assemble the Sandwiches Pair similarly sized cookies and pipe the filling onto one cookie. Top with another cookie to form a sandwich. Optionally, dust with powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 11 minutes