gingerbread cookie sandwiches with browned butter cream cheese frosting

Everyone loves a soft gingerbread cookie sandwich. It’s not even a question! Well, try filling them with browned butter cream cheese frosting and then let your mind explode. These are perfectly spiced, soft and chewy, and require no rolling or cookie cutting of any kind! Just scoop them, roll them in sugar, and bake! If you do want a gingerbread man recipe, check out my super soft gingerbread men. I was honestly a little blown away when I first tried these cookies. I knew they would be tasty, but when I tasted one I actually looked at my husband and said “holy shit.” The gingerbread spices come through nice and warm, but not overwhelming, and the browned butter frosting is just absolutely delicious. They remind me of those Grandma’s oatmeal cookie sandwiches, but perfect for Christmas. Make them today, right now and I promise Santa will bring you all the gifts if you leave these out!

TIPS FOR BAKING GINGERBREAD COOKIE SANDWICHES

Make sure you really take the time to whip your butter and sugars. It should be very light and fluffy before you add the molasses and other ingredients. Whipping air into the cookies helps them be nice and fluffy.

Use good quality molasses! I can’t stress this enough. I use the brand Wholesome Organic Molasses which can be found at whole foods and it makes such a difference. It’s thicker than your average molasses and has a richer flavor and color. If all you have is regular molasses, don’t let that stop you from making these cookies, but the organic stuff does truly make a difference.

Rolling them in sanding sugar or raw sugar is totally optional, but it gives them a lovely crunchy texture and sparkle on the outside.

Is chilling the cookie dough necessary? YES. This allows the butter to firm back up, but also really allows the flavors of the spices to permeate the dough. Plus, it keeps them from spreading into super thin cookies.

HOW TO STORE GINGERBREAD COOKIE SANDWICHES

These cookies can be stored in an airtight container at room temperature for up to 3 days. They can be refrigerated for a week, but I recommend bringing them to room temperature before eating.

The cookie dough balls can be frozen and baked from frozen, just allow extra time for baking.

gingerbread cookie sandwiches with browned butter cream cheese frosting

• Author: jenny goycochea
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 9 large cookie sandwiches 1x
• Category: baking
• Diet: Vegetarian

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Description

I love a good gingerbread cookie sandwich and these are seriously amazing! Super soft with warm spices and the most incredible browned butter frosting!

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Ingredients

Scale 1x2x3x

Gingerbread Cookies:

• 2 sticks (8 oz) unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla bean paste
• 1/3 cup organic unsulphured molasses
• 2 eggs
• 2 2/3 cups all purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 2 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• pinch of kosher salt
• sanding sugar or raw sugar for coating

Browned Butter Frosting:

• 8 oz cream cheese, at room temperature
• 2 oz (1/2 stick) unsalted butter
• 4 cups powdered sugar
• 1/3 cup heavy cream
• 1 teaspoon vanilla bean paste
• 1 teaspoon ground cinnamon

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Instructions

1. To make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2-3 minutes. Add the vanilla and molasses and beat until well combined. Add the eggs, one at a time, mixing well between each addition (you may need to scrape down the sides of the bowl to make sure everything is well mixed). In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, ginger, cinnamon and cloves. Add to the wet ingredients and mix until the dough clumps together. Cover the bowl with plastic wrap and chill for 40 minutes. 
2. Preheat an oven to 350 degrees F. Using a 2 oz scoop, portion the cookie dough and then roll it in the coarse sugar. Place the cookie scoops on a baking sheet lined with parchment paper at least 2-3 inches apart. Only bake one tray at a time, keep the other in the fridge. Bake for 15-17 minutes, until puffed in the middle but still soft. Repeat with the remaining tray. Cool on a wire rack until room temperature, then fill the cookies with cream cheese frosting using a piping bag and large star tip.
3. To make the frosting: In a small saucepan, melt the butter over low heat. Continue to cook until the butter is golden browned, but not too dark. Allow to cool. In the bowl of a stand mixer fitted with the paddle attachment, pour the somewhat cooled browned butter over the cream cheese and beat together until smooth. Add the vanilla and cinnamon. Add the powdered sugar and mix well, adding the heavy cream while the mixer is running. Beat until smooth and store in a piping bag or airtight container until ready to use. 

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Notes

You can use regular molasses, but organic molasses has a better flavor and color and provides the best texture.