Gingerbread Cookie Sandwiches

Baking

Gingerbread Cookie Sandwiches

These gingerbread cookie sandwiches are soft and the perfect cookie recipe for the holidays!

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Prep Time: 10

Cook Time: 16

Makes: 9 large cookie sandwiches

Ingredients

Gingerbread Cookies:

2 sticks (8 oz/226 g) unsalted butter, at room temperature
1 cup (210 g) packed dark brown sugar
1/4 cup (50 g) granulated sugar
2 teaspoons vanilla extract
1/4 cup organic unsulphured molasses
2 eggs, room temperature
2 3/4 cups (410 g) 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

Brown 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

Instructions

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, eggs, and molasses and beat until well combined. The mixture will look curdled at first, but keep beating until smooth.
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 just until the dough clumps together.
Using a 2 oz (4 tablespoon) 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. Refrigerate for 1 hour before baking.
Preheat an oven to 350 F. 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.
To make the frosting: In a small saucepan, melt the butter over low heat. Continue to cook until the butter is golden brown, but not too dark. Transfer to a heat-proof bowl and 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.