Gingersnap Sandwich Cookies Dessert Recipe
Gingersnap sandwich cookies are a delicious treat with a delightful crunch and creamy filling. I’m excited to share how to make these yummy cookies with simple tools and ingredients.
Equipment
- Mixing bowls 🥣
- Electric mixer
- Baking sheets
- Parchment paper
- Cooling rack
- Measuring cups and spoons
- Having all my equipment ready makes the process smooth.
- I like to use an electric mixer because it really blends the dough well.
- Don't forget parchment paper; it keeps cookies from sticking to my baking sheets.
- A cooling rack is very helpful to let the cookies cool evenly.
Ingredients
Cookies:
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup sugar
- 1 egg
- ¼ cup molasses
- 2 tablespoons water
Filling:
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- I make sure to use fresh spices for the best flavor.
- For the filling the cream cheese should be softened to blend easily.
The combination of these ingredients creates a spicy, sweet, and satisfying cookie sandwich!
Instructions
- Preheat oven to 350°F (175°C) and line my baking sheets with parchment paper.
- In a bowl, mix flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In another bowl, cream butter and sugar until fluffy. Add egg, molasses, and water, mixing well.
- Gradually add dry ingredients to the wet ingredients, combining thoroughly.
- Scoop small dough balls onto the prepared sheets and bake for 10 minutes until cookies are set.
- Allow cookies to cool completely on a rack.
For the filling:
- Combine cream cheese, powdered sugar, and vanilla in a bowl. Beat until smooth.
- Spread filling on the flat side of one cooled cookie. Top with another to make a sandwich. Repeat for all cookies.
Notes
With this recipe, I end up with about 20 cookie sandwiches!
If I want a stronger ginger flavor, I can add a bit more ginger to suit my taste.
To make a holiday version, I sometimes sprinkle a little powdered sugar on top.
These cookies keep well in an airtight container for a few days, though they’re often devoured much sooner!
Make sure the cookies are completely cool before storing.
If needed, refrigerate the filling to keep the cream cheese firm while assembling the sandwiches.