Ginger Cookie Sandwiches

Welcome to the world of Ginger Cookie Sandwiches, where every bite brings a little warmth to your soul. These are not your everyday cookies, folks. They’re a magical combination of spicy ginger snap crispiness wrapped around a creamy filling that whispers sweet nothings to your taste buds. Perfect for those moments when you’re looking for something comforting with a kick, these beauties have nestled their way into our family traditions. Trust me, once you try these, your cookie-eating days will never be the same again.

Ah, the magical chaos of family life! My gang goes absolutely bonkers over these ginger delights. Picture this: cool autumn Sundays, the kitchen smelling all spicy and heavenly, and my husband sneaking cookies off the tray when he thinks I’m not looking. It’s become a bit of a tradition. I whip these up whenever we need a little extra love in the house, and let me tell you, they do the trick every time.

Why You’ll Love This Ginger Cookie Sandwiches

Because life’s too short to say no to cookies, right? Here’re some reasons you’re gonna fall head over heels:
– They’re the perfect bedtime snack — ’cause who wants to end the day with anything but warmth in their belly?
– Guaranteed to win you the Parent/Spouse/Favorite Person of the Year award.
– These innocent-looking cookies hold the power of ginger magic — perfect comfort food with a twist.

How to Make It

Alright, here we go. Blooper reel included. Start by gathering your ginger, cinnamon, and all those cozy spices. Don’t stress if you spill some cinnamon—it happens. In another bowl, we’re creaming our butter and sugar together. Totally normal to get some sugar on the floor, but just keep going. Slowly add your egg and that sticky molasses, stirring like a pro (or really, just trying not to splash it everywhere). Start adding the dry stuff. It’s gonna thicken—like, really thicken. Just arm workout bonus, right?

Next, it’s dough time. Let it chill out in the fridge (while you chill with a coffee). Once ready, roll out those babies on a floured surface, cut, bake, and let’s not burn ’em, okay?

Now comes the fun bit: frosting! A simple mix of powdered sugar and cream cheese—easy, right? Slather an ample amount between two cookies and voila—a perfect ginger hug in food form.

Ingredient Notes

– Ginger: This is your flavor lifeline. Love it or leave it (nah, just love it).
– Butter: Oh, buttery goodness. Don’t you dare skimp on this unless you want bland sadness.
– Molasses: Gives depth and flavor. Once I forgot it, and boy, was it panickingly annoying.

Recipe Steps:
1. Gather all dry ingredients and spices in a bowl — obligatory sneeze from the ginger.
2. Cream butter and sugar like your life depends on it. Add in an egg and molasses.
3. Combine dry and wet ingredients until your arm gives out.
4. Chill the dough because you really should.
5. Roll, cut, and bake the dough into delightful circles.
6. Whip up that sweet cream cheese filling.
7. Assemble sandwiches with joy (and maybe a taste test).

What to Serve It With

Tips & Mistakes

Some spillage is inevitable, not a tragedy. If you mistakenly overheat the cookies, make use of that extra crunch—no judgments.

Storage Tips

Keep these babies in an airtight container, but honestly, they rarely last the week in our house. If you eat them cold, you’ll get a festive chill. As a breakfast treat with coffee? Heavenly. No regrets.

Variations and Substitutions

Swap out the sugar with honey or maple syrup if your sweet side isn’t cooperating. Skipping the molasses? Kind of a big deal-breaker, but you do you, boo. Believe in your empty-fridge creativity!

Frequently Asked Questions

Ginger Cookie Sandwiches

Delicious spiced ginger cookies sandwiched with rich vanilla cream, perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups all-purpose flour
• ▢ 1 teaspoon ground ginger
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.25 teaspoon ground cloves
• ▢ 0.5 cup unsalted butter softened
• ▢ 1 cup brown sugar packed
• ▢ 1 large egg
• ▢ 0.25 cup molasses dark
• ▢ 1 teaspoon vanilla extract

Vanilla Cream Filling

• ▢ 0.5 cup unsalted butter softened
• ▢ 2 cups powdered sugar sifted
• ▢ 2 tablespoons heavy cream
• ▢ 1 teaspoon vanilla extract
• ▢ salt optional, a pinch

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together flour, ground ginger, baking soda, cinnamon, and cloves until well combined.
• In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
• Beat in the egg, then stir in molasses and vanilla extract until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Drop tablespoon-sized dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 12-15 minutes or until the edges are firm and the centers are set. Allow to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
• For the filling, beat the softened butter in a medium bowl until creamy.
• Gradually add powdered sugar, mixing well after each addition. Add heavy cream and vanilla extract, beating until the frosting is fluffy. Add salt if desired.
• Spread or pipe the vanilla cream filling onto the flat side of half the cookies, then top with remaining cookies to form sandwiches.
• Serve immediately or refrigerate until ready to serve.

Notes

These cookies can be stored in an airtight container for up to one week. For best texture, let them come to room temperature before serving.