Chewy gingerbread sandwich cookies with a thick cream cheese filling, warm molasses spice and soft, matching cookie halves.
Use full-fat block cream cheese, sift the sugar and stop beating once smooth. Warm, overbeaten filling becomes softer.
The cream cheese filling is included in nutrition. Use block cream cheese, not spreadable tub cheese. Filled sandwiches must be refrigerated; allow filling ingredients to soften before starting.
Gingerbread Sandwich Cookies
Per tray: 11–12 minutes · About 3 trays; bake one tray at a time
Allow 150 minutes: 35 hands-on, 60 chilling, 35 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Digital kitchen scale and US measuring cups/spoons
- Large mixing bowl and electric mixer
- 1-tablespoon cookie scoop
- Two 13 × 18-inch light-colored baking sheets and parchment paper
- Wide spatula and wire cooling rack
- Electric mixer and small piping bag or offset spatula
Chewy gingerbread sandwich cookies with a thick cream cheese filling, warm molasses spice and soft, matching cookie halves.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Filling
Instructions
Mix
- Cream and combineBeat butter and both sugars for 2 minutes. Mix in molasses, then egg and vanilla; scrape the bowl. Whisk flour, soda, salt and spices separately, then mix into the wet ingredients just until combined.
Chill
- Firm the doughCover and refrigerate for at least 1 hour. If chilled longer than 2 hours, let stand about 20–30 minutes until scoopable; keep it cool rather than greasy.
Shape
- Portion evenlyHeat to 350°F (175°C) conventional, or 320°F (160°C) fan. Line pans. Make 32 equal portions, about 26 g each, and roll into balls. Space 3 inches apart, up to 12 per large tray. Optional granulated sugar coating is additional.
Bake
- Check the centersBake on the center rack for 11–12 minutes. The edges should be set and tops cracked, with soft centers that are no longer glossy-wet. Use a cool pan for each new batch.
Cool
- Let the structure setRest 5 minutes on the pan, then lift onto a wire rack. Cool another 15 minutes before sealing airtight. Cookies firm as they cool; do not bake until hard.
Fill
- Make the cream cheese fillingBeat softened butter until smooth, then beat in block cream cheese briefly. Add sifted confectioners sugar and vanilla on low speed, then beat only until smooth. If loose, refrigerate 15–20 minutes; this extra waiting is additional.
- Pair and sandwichMatch the fully cooled halves by size. Spread or pipe about 1 1/2 tablespoons filling over the flat side of half the cookies, leaving a narrow rim. Add the second cookie and press gently. Refrigerate promptly in an airtight container.
Chef’s Science & Pro Tips
Match the halves
Use evenly weighed portions so the baked tops pair neatly. Let both halves cool fully before filling.
Avoid a runny filling
Use full-fat block cream cheese, sift the sugar and stop beating once smooth. Warm, overbeaten filling becomes softer.
Serve softly chilled
Let a refrigerated sandwich sit 10–15 minutes before eating for a softer filling and cookie.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 hours | Keep the cream-cheese-filled sandwiches chilled except when serving; in temperatures above 90°F, limit to 1 hour. |
| Refrigeration | 3–4 days | Store filled sandwiches airtight. |
| Raw freezing | Up to 2 months | Freeze unfilled dough balls airtight; thaw in the refrigerator before baking. |
| Cooked freezing | Up to 2 months | Freeze plain cookie halves airtight, then thaw and add freshly made filling. |
| Restoration | 10–15 minutes | Let a chilled sandwich soften briefly before serving; do not microwave the filling. |
Notes
- The cream cheese filling is included in nutrition. Use block cream cheese, not spreadable tub cheese. Filled sandwiches must be refrigerated; allow filling ingredients to soften before starting.
Nutrition
Estimated per stated serving from generic ingredient weights and yield. Includes listed icing, fillings, candy and toppings; excludes optional extras. Prepared icing is modeled as sugar-based cookie icing. Brands, coating left over, cutter sizes and yield change the estimate.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Can I use spreadable cream cheese?
Use full-fat block cream cheese. Tub spreads contain more moisture and can make the filling loose.
Can I store them in a room-temperature gift box?
Only briefly for serving. The cream cheese filling needs refrigeration; use an insulated chilled carrier for transport.
Can I make the halves ahead?
Yes. Freeze unfilled baked halves and fill them after thawing for the best texture.
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