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Gingersnap Sandwich Cookies

Photograph by The Naptime Chef

The current favorite sandwich cookies in our house are these gingersnap beauties with cream cheese frosting in the center. They are festive, spicy, and just the right amount of decadence for the season. I've recently had a lot of fun making these with my daughter. She loves to get into rolling the balls of dough in the sugar before setting them on the sheet to bake.

To spice these up sometimes I add chopped crystallized ginger. Or, for a richer take, I add chopped shards of dark chocolate. There is really no way to go wrong with little add-ins here are there.

The cream cheese frosting is richer than regular buttercream and the tang complements the spicy cookie beautifully. You could always use regular buttercream, however, or even try adding chocolate frosting to make it extra rich.

Add these pretty sweets to your festive cookie plate this season and enjoy!

RECIPE: Gingersnap Sandwich Cookies

Yields 4 dozen cookies, or 2 dozen sandwich cookies

Ingredients

  • 1 ½ sticks unsalted butter, room temperature
  • 1 ¼ cup granulated sugar, divided
  • 1 large egg
  • ¼ cup dark molasses
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

Cream Cheese Frosting Filling

  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  1. In an electric mixer beat the butter and 1 cup of the sugar. Then add the egg and molasses and beat well.
  2. Mix the flour, baking soda, cloves, ginger, cinnamon, and salt together in a bowl. With the mixer on low speed slowly add it in and mix until the flour is no longer visible. Do not overmix. Wrap the dough in plastic wrap and chill for 4 hours, or up to 3 days.
  3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  4. Allow the dough to warm at room temperature for 15 minutes. Pinch off balls that are about 1 teaspoon each and roll into balls. Roll the balls in the remaining granulated sugar until evenly coated. Place them on the baking sheet 2 inches apart and bake for 10 to 12 minutes. Remove and allow to cool completely before proceeding.

To make the frosting: Add all of the ingredients to a large bowl and mix well.

To assemble the cookies: Spread a generous layer of frosting between two cookies and make the sandwiches. Don't squeeze too tightly or the frosting will fall out!

Recipe via The Naptime Chef

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