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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


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



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


  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. 


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

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