Warm, warmly spiced cookies meet a tangy cream cheese filling in these Gingerbread Cream Cheese Cookie Sandwiches. The ginger, cinnamon, nutmeg, and cloves fill the kitchen with a cozy aroma while the molasses gives the cookies a deep, rich flavor. Soft, slightly chewy cookie edges and a smooth, sweet-tart filling make these sandwiches perfect for holiday plates, cookie swaps, or an indulgent afternoon treat.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 10 minutes (per batch)
- Total Time: 30 minutes
- Servings: 12 sandwiches
- Difficulty Level: Easy
Nutrition Information
(Approximate per sandwich)
- Calories per serving: 310 kcal
- Protein: 4 g
- Carbohydrates: 44 g
- Fat: 18 g
- Fiber: 1 g
- Sugar: 22 g
- Sodium: 250 mg
Why Make This Gingerbread Cream Cheese Cookie Sandwiches
These cookie sandwiches pair classic holiday spices with a creamy center. The cookies are soft and slightly chewy, with a warm molasses sweetness. The cream cheese filling adds a light tang and silky texture that balances the spice. They smell like winter and taste like comfort, and they look festive if you roll the edges in sprinkles. They’re simple enough for a weeknight bake and special enough for celebrations.
How to Make Gingerbread Cream Cheese Cookie Sandwiches
Follow a few clear steps to create even, tasty sandwiches. The process is straightforward: prepare, mix, bake, cool, and assemble.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- Decorative sprinkles (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure and sift or whisk together the dry ingredients so they are ready to add.
Step 2: Mixing
In a bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until evenly combined. In a separate large bowl, beat the softened butter with the granulated sugar and brown sugar until creamy and smooth. Add the egg, molasses, and 1 teaspoon vanilla extract to the butter mixture and mix until fully incorporated. Gradually add the dry ingredients to the wet mixture and mix until just combined—do not overmix.
Step 3: Cooking
Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers so cookies bake evenly. Bake in the preheated oven for 8–10 minutes, or until the edges are set and the centers look slightly soft. The cookies will firm up as they cool.
Step 4: Finishing
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For the cream cheese filling, beat the softened cream cheese with the powdered sugar and 1 teaspoon vanilla extract until smooth and spreadable. Once the cookies are cool, spread a layer of the cream cheese filling on the flat side of one cookie and top with another cookie to make a sandwich. Optionally, roll the filled edges in decorative sprinkles for a festive touch.
How to Serve Gingerbread Cream Cheese Cookie Sandwiches
Serve these warm-spiced sandwiches at room temperature so the filling stays soft. They pair beautifully with coffee, black tea, or hot chocolate. For a party, arrange them on a platter with fresh cranberries and rosemary sprigs for color. For a kid-friendly treat, serve with milk; for adults, try alongside mulled cider or spiced liqueur.
How to Store Gingerbread Cream Cheese Cookie Sandwiches
- Short term: Store in an airtight container in the refrigerator for up to 5 days. Place parchment between layers to prevent sticking.
- Room temperature: If you plan to eat within a day, you can keep them at room temperature for up to 24 hours, but refrigeration is safer because of the cream cheese.
- Freezing: Freeze unfilled cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw cookies, then prepare and fill with fresh cream cheese filling. You can also freeze assembled sandwiches (well wrapped) for up to 1 month; thaw in the refrigerator.
Expert Tips for Perfect Gingerbread Cream Cheese Cookie Sandwiches
- Soften, don’t melt, the butter and cream cheese. Softened gives structure and smooth texture; melted changes spread and chew.
- Measure flour by spooning into the cup and leveling off for accuracy. Too much flour makes cookies dry.
- Don’t overbake. Pull cookies when centers still look slightly soft; they’ll firm up as they cool for a tender crumb.
- Chill dough briefly (15–20 minutes) if it feels too sticky; this helps cookies hold shape.
- For easier filling, beat the cream cheese until very smooth and warm to room temperature so powdered sugar blends without lumps.
- If the filling is too loose, add a little more powdered sugar (1–2 tbsp) until it reaches a spreadable consistency.
- Toasted nuts or a pinch of orange zest in the filling add depth—mix gently to keep the filling smooth.
Delicious Variations
- Orange-Cream Cheese: Add 1 tsp orange zest to the filling for bright citrus notes.
- Brown Butter Gingerbread: Brown the butter before cooling and using for a nutty, deeper flavor.
- Vegan Option: Use dairy-free butter, dairy-free cream cheese, and a flax egg (1 tbsp flaxseed + 3 tbsp water) to replace the egg.
- Chocolate-Dipped Edges: Dip one side of assembled sandwiches in melted dark chocolate and let set for a decadent twist.
- Salted Caramel Filling: Swirl 1–2 tbsp of soft caramel into the cream cheese filling for a sweet-salty contrast.
Frequently Asked Questions
Q: Can I make the cookies ahead of time?
A: Yes. Bake the cookies up to 3 days ahead and store in an airtight container at room temperature. For longer storage, freeze unfilled cookies up to 2 months. Fill sandwiches just before serving for the freshest texture.
Q: My cookies spread too much. How can I prevent this?
A: Make sure your butter is softened, not melted. Chill the dough for 15–20 minutes if it’s soft or warm. Also flatten the dough balls slightly rather than pressing them thin—this helps even baking.
Q: Can I use low-fat cream cheese or Greek yogurt for the filling?
A: You can use low-fat cream cheese, but texture will be less rich and possibly runnier. Greek yogurt will be tangy and thinner; if you use Greek yogurt, strain it to thicken and mix with powdered sugar to achieve a spreadable consistency.
Q: Why are my cookies hard instead of soft?
A: Overbaking is the most common cause. Remove cookies when edges set but centers are still slightly soft. Also, using too much flour makes them dry—measure carefully.
Q: How many cookies does this recipe make?
A: Using tablespoon-sized scoops, you should get about 24 cookies, which assembles into about 12 sandwiches. Size will change yield.
Q: Can I add nuts or mix-ins to the cookie dough?
A: Yes. Chopped walnuts or pecans (about 1/2 cup) work well. Fold them in gently after the dough is mixed. Be careful not to overload the dough or it may spread differently.
Conclusion
These Gingerbread Cream Cheese Cookie Sandwiches bring cozy spice, soft texture, and a creamy tang to every bite. They are easy to make, great for gifting, and fun to dress up with sprinkles or chocolate. For another take on gingerbread sandwich ideas and serving inspiration, see this recipe for Gingerbread Cookie Sandwiches | So Much Food. Give these a try — the warm smell of spices and sweet cream cheese is a treat that asks to be shared.
Print
Gingerbread Cream Cheese Cookie Sandwiches
- Total Time: 30 minutes
- Yield: 12 sandwiches 1x
- Diet: Vegetarian
Description
Warm, spiced cookies with a creamy cream cheese filling make these Gingerbread Cream Cheese Cookie Sandwiches perfect for holiday celebrations.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- Decorative sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure and sift or whisk together the dry ingredients.
- In a bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. In a separate bowl, beat the softened butter with the granulated and brown sugars until creamy. Add the egg, molasses, and 1 tsp vanilla extract, and mix until incorporated. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly. Bake for 8–10 minutes until edges are set and centers are soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- For the filling, beat softened cream cheese with powdered sugar and 1 tsp vanilla extract until smooth. Once cookies are cool, spread cream cheese filling on one cookie and top with another to make a sandwich. Optionally, roll the edges in sprinkles.
Notes
These cookie sandwiches are easy enough for a weeknight bake and special enough for holiday celebrations. Optional variations include adding orange zest to the filling or dipping in chocolate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
