Gingerbread Sandwich Cookies

Gingerbread Sandwich Cookies are soft, buttery, and spicy cookies filled with a cream cheese frosting.

These are melt in your mouth delicious and full of spices. These are a spin off these Soft Molasses Cookies.

Because these are definitely on the rich side, I suggest making them small. I like to slightly underbake mine because I like them extra soft.

King Arthur Flour says this: “At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.”

Since I’m at 5,000 ft I added 2 tablespoons of flour.

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Yield: 12 sandwich cookies

Gingerbread Sandwich Cookies are soft, buttery, and spicy cookies filled with a cream cheese frosting.

Frosting:

Preheat oven to 375 degrees and line baking sheets with parchment paper.
In a large bowl, cream butter and sugar until light and fluffy. Add the egg and molasses and mix until combined.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly mix the dry ingredients into the wet ingredients. Roll 1.5 inch balls of dough and roll in sugar. The dough will be soft. If you want to chill it to make it easier to roll you can.
Place on baking sheets at least 2 inches apart and bake for 8-10 minutes. Let cookies rest on the cookie sheet. They will continue to bake while cooling.
For the frosting: In a medium bowl, combine the cream cheese, butter, vanilla, and powdered sugar. Once the ingredients have combined, whip the frosting until fluffy. If your ingredients are softened you shouldn’t have to add any milk but you can add a dash if needed.
To frost the cookies, spread a small layer on one cookie and top with another cookie. Store in an airtight container in the fridge.