Soft Ginger Sandwich Cookies. I cannot even begin to describe how good these are. And for as good as they are on day 1, just wait until day 3 when the frosting has made them so chewy and flavor soaked and AH-MAZING. These are absolute favorite cookies of all time.
Rather than saving my favorite for last, I am giving you my best on day 1 of The 12 Days Of Christmas Cookies. Be sure to follow along and try out all 12 of these delicious cookies. You will have everything you need to be the guest of honor at any Christmas party or cookie exchange.
About 7 years ago I was invited to my very first Christmas Cookie Exchange. I went to the same party for 2 years, hosted one myself and then I was HOOKED! And now I have been hosting one at my house each year and last year we had over 20 different cookies there to swap! Talk about going home with an awesome loot!Print
Soft Ginger Sandwich Cookies
Soft Ginger Sandwich Cookies. I cannot even begin to describe how good these are. And for as good as they are on day 1, just wait until day 3 when the frosting has made them so chewy and flavor soaked and AH-MAZING.
For the cookies:
2 1/4 cup flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup butter, soft at room temperature
1 cup sugar
1 Tbsp water
1/4 cup molasses
2 Tbsp granulated sugar for rolling
For the Filling:
8 oz cream cheese, soft at room temperature
1/3 cup butter, soft at room temperature
1 tsp vanilla extract
1 1/2 tsp cinnamon
4 cups powdered sugar
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, cream together 3/4 cup butter and 1 cup sugar and beat until light and fluffy. Add in egg, water and molasses and mix until well combines.
- Slowly add in sifted dry mixture to molasses while mixing. Stir until combined.
- Roll dough in to 1 to 1 1/2 inch balls and roll in 2Tbsp granulated sugar. Place 12 balls evenly spaced on prepared cookie sheet and slightly flatten.
- Bake cookies 8-10 minutes. Do not over bake, you don’t want the edges to get crispy and they should still be slightly fluffy. If too flat, try chilling dough balls and try not flattening.
- To make the filling, cream together the cream cheese and 1/3 cup butter. Cream until nice and smooth. Slowly add in vanilla, cinnamon and powdered sugar while mixing. Beat until fluffy and smooth.
- Pair up cookies by size and fill pairs with cream to make a delicious sandwich.
Loved my Soft Ginger Sandwich Cookies? Make sure to get the Gingersnap Sandwich Cookies recipe then!