Description
Gingerbread crinkle cookie sandwiches showcase holiday magic with rich molasses and warm spices. Creamy vanilla bean frosting nestled between spiced cookies creates an irresistible winter treat you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2¼ cups (532 milliliters) all-purpose flour
- ½ cup + 1 tablespoon (127 grams) cold, unsalted butter
- ½ cup (170 grams) unsulphured molasses
- 4 ounces (113 grams) cream cheese
- 2 cups (240 grams) powdered sugar
Spices and Seasonings:
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
Additional Ingredients:
- ⅔ cup (133 grams) firmly packed brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla bean paste
- Granulated sugar (for rolling)
- Powdered sugar (for rolling)
Instructions
- Gather all dry ingredients including flour, brown sugar, cinnamon, ginger, salt, baking soda, and ground cloves in a mixing bowl, thoroughly blending the spices and sugar until evenly distributed.
- Incorporate cold butter into the dry mixture, using fingertips or a pastry cutter to create a texture resembling coarse sand with small pebble-like fragments.
- Introduce molasses and milk into the mixture, gently mixing at low speed until the dough begins to form, ensuring even moisture throughout the ingredients.
- Shape the dough into a compact disk, encase in plastic wrap, and refrigerate for a minimum of one hour to allow flavors to meld and dough to firm.
- Prepare baking sheets with parchment paper and preheat the oven to 350°F, creating an ideal baking environment.
- Extract chilled dough and portion into small spheres using a cookie scoop, rolling each ball generously in granulated sugar followed by a complete coating of powdered sugar.
- Arrange cookie balls on prepared baking sheets, maintaining adequate spacing to prevent merging during baking.
- Bake for 10-12 minutes until edges are slightly crisp and centers appear set, allowing cookies to stabilize on the sheet for two minutes post-baking.
- Transfer cookies to a wire rack for complete cooling, ensuring optimal texture and structural integrity.
- Prepare vanilla bean cream cheese frosting by whipping cream cheese and butter until silky smooth, gradually incorporating powdered sugar and vanilla bean paste.
- Once cookies are thoroughly cooled, pipe or spread frosting on one cookie’s flat surface, carefully sandwiching with a matching cookie to create the final delicacy.
- Serve immediately or store in an airtight container to maintain freshness and enjoy the delightful gingerbread crinkle cookie sandwiches.
Notes
- Chill the dough for optimal texture, allowing flavors to meld and prevent spreading during baking.
- Generously coat cookies in two layers of sugar for that classic crinkle effect and sweet, crisp exterior.
- Ensure room temperature cream cheese and butter for smooth, lump-free frosting that spreads easily.
- Allow cookies to cool completely before sandwiching to prevent frosting from melting and maintain structural integrity.
- Roll cookie dough balls uniformly for consistent baking and attractive presentation.
- Store assembled cookie sandwiches in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 220
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg