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Perfectly spiced, these Ginger Sandwich Cookies with Bourbon Cream Cheese Frosting offer a rich, indulgent experience without being excessively sweet.
Imagine biting into the soft, chewy gingerbread cookies only to discover a cloud of creamy, luxurious cream cheese frosting nestled within. Mmmmm. Divine! These gingerbread sandwich cookies are an innovative spin on a beloved holiday staple. They boast the perfect blend of molasses and gingerbread spice, making every bite perfectly spiced, soft and chewy. Add a generous helping of bourbon cream cheese frosting that completes and rounds out the cookie sandwich. These tasty treats have become my favorite Christmas cookie.
When it comes to frosting, bourbon cream cheese frosting holds the crown in my kitchen. It's the all-star player for cakes, cobblers, cookies and pies. Cream cheese frosting's appeal lies in its silky texture that spreads dreamily on any baked good. It strikes a balance between sweetness and a hint of tang, bringing an extra dimension to your treats. And the cherry on top? The bourbon. Yep. A little splash of bourbon. Because I believe everything tastes better with bourbon.
Bourbon in the cream cheese frosting acts as a flavor enhancer, adding depth and warmth with its oak, caramel and vanilla notes. It elevates the richness of the frosting and complements the flavor of these ginger molasses cookies (moderation is essential to ensure the bourbon complements rather than overpowers the overall taste).
These ginger cookie sandwiches might be THE Christmas cookies that makes your cookie exchange this season's hit!
Why You Should Make This Recipe
- Flavor explosion: The warm spiciness of ginger combined with the sweet, creamy frosting and a hint of bourbon is just flawless.
- Perfect for the holiday season: They combine holiday flavors into a pretty festive package, making them ideal for gifting.
- A unique treat: Bored with plain old chocolate chip? This ginger sandwich cookie recipe is your escape route.
Ginger Sandwich Cookie Ingredients
- all-purpose flour
- baking soda
- baking powder
- kosher salt
- ground ginger
- ground cinnamon
- allspice
- ground cloves
- unsalted butter
- sugar
- brown sugar
- unsulfured molasses
- large egg
- pure vanilla extract
- full-fat block of cream cheese
- confectioners' sugar (powdered sugar)
- Bourbon
See the printable recipe card below for exact quantities.
How to Make Sandwich Cookies
Here's the simple, step-by-step guide to creating your ginger sandwich cookies with cream cheese icing:
- Whisk the dry ingredients.
- Cream butter and sugar.
- Add molasses, egg and vanilla.
- Gradually add the dry mix to the wet.
- Shape dough, chill, then bake.
- Whip up your bourbon cream cheese frosting.
- Sandwich a dollop of frosting between two cookies.
- Enjoy the Christmas season with these boozy cookies!
See the printable recipe card below for exact recipe instructions.
More Christmas Cookies You'll Love
Recommended Equipment & Tools
Wire rack, silpat mat, stand mixer
Gingerbread Sandwich Cookie Storage
Refrigerating: Place them in an airtight container and refrigerate. They can last up to 1 week in the fridge. Before eating, let them sit at room temperature for a bit, as the flavors tend to stand out more when they're not too cold.
Freezing: To freeze these cookies, place them in a single layer on a baking sheet and freeze for about an hour, or until the frosting is firm. Then, transfer the cookies to a freezer-safe bag or container. This method prevents the cookies from sticking together. When you're ready to enjoy them, let them thaw in the fridge overnight and then come to room temperature.
Tips for Sandwich Cookie Success
- Even size is key: When making sandwich cookies, ensure all of your cookies are the same size. This guarantees that they'll pair up nicely and look more appealing. Using a cookie scoop can be a great help.
- Chill your dough: This helps prevent the cookies from spreading too much while baking.
- Cool completely: Allow your cookies to cool completely before applying the filling. If the cookies are even slightly warm, the filling might melt and create a gooey mess.
- Quality filling: The filling is just as important as the cookie itself! Make sure you choose high-quality ingredients. Remember, the filling can either make or break your sandwich cookies.
- Don't overfill: While it's tempting to load up on the filling, too much can cause it to squeeze out the sides when bitten into. Aim for just enough to taste the filling with each bite without it overwhelming the cookie.
Ginger Molasses Sandwich Cookies FAQs
The consistency of your cream cheese frosting can quickly become thin and runny if you're not attentive to the type of cream cheese you use. Always opt for an 8-ounce block of full-fat cream cheese, steering clear of low-fat variants or cream cheese spread typically sold in tubs.
Also, refrigerate the cream cheese frosting for 20-30 minutes before piping.
Thickening cream cheese frosting can be easily achieved through a few methods:
Add More Powdered Sugar: The most straightforward way to thicken cream cheese frosting is by adding more powdered sugar. However, be mindful not to add too much, as it could overly sweeten the frosting.
Use Full-Fat Cream Cheese: Always choose full-fat cream cheese over low-fat or non-fat alternatives. The full-fat version helps to give the frosting a thicker consistency.
Chill It: If your frosting is looking a little runny, try refrigerating it for a bit. The cold will help firm up the frosting.
Cornstarch: Another option is to add a bit of cornstarch, but use sparingly (about ½ to 1 tsp) as it can alter the flavor if used in large amounts.
Cream Cheese and Butter Temperature: When making the frosting, ensure your cream cheese and butter are at room temperature but not too warm. If they're too soft, the frosting may become too thin.
Gradually add in your thickening agent, thoroughly mix, and see if it reaches your desired consistency before adding more.
Those characteristic cracks appear because the outer edges cook faster than the middle, causing the cookie to puff up and then fall, creating the crackled top.
Sandwich Cookies are generally composed of two cookies with a filling in between. The cookies can be either hard and crunchy or soft and chewy, depending on the recipe. The filling can vary widely, including cream cheese frosting, ganache, jam or even ice cream.
Whoopie Pies, on the other hand, have a more specific composition. They consist of two round, cake-like cookies with a filling. The texture of a whoopie pie is closer to cake than to a traditional cookie, and the filling is typically sweeter and lighter than the fillings found in most sandwich cookies.
While both are delightful treats involving fillings sandwiched between two pieces of yumminess, sandwich cookies offer more variety in composition, while whoopie pies are a specific type of sandwich treat with a cake-like texture.
If you give this Ginger Sandwich Cookies with Bourbon Cream Cheese Frosting recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
PrintGinger Sandwich Cookies with Bourbon Cream Cheese Frosting
Perfectly spiced, these Ginger Sandwich Cookies with Bourbon Cream Cheese Frosting offer a rich, indulgent experience without being excessively sweet.
- Prep Time: 20
- Chill Time: 60
- Cook Time: 12
- Total Time: 1 hour 32 minutes
- Yield: 12 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- 12 tablespoons unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¼ cup unsulfured molasses
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 recipe Bourbon Cream Cheese Frosting
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, ground ginger, ground cinnamon, allspice and ground cloves. Set aside.
- In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar and packed brown sugar on high speed for 2 minutes until light and fluffy.
- Beat in molasses, egg and vanilla until well combined.
- On low speed, gradually add the flour mixture to the wet ingredients and beat until just combined. Be careful not to overmix the dough.
- Using a medium cookie scoop (1.5 tablespoons), scoop dough and roll it into a ball.
- Chill the cookie dough balls for at least 1 hour.
- Once dough is chilled, preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
- Place cookie dough on baking sheets, spacing 2 to 3 inches apart.
- Bake for 12-15 minutes, rotating the pan halfway through. The cookies are done when the edges of the cookie just begin to set brown and the centers look slightly under-baked.
- Remove the pan from oven and allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
- While cookies are cooling, make the bourbon cream cheese frosting and transfer to a piping bag fitted with a star tip.
- Flip half the cookies over and evenly pipe or spread the frosting on the cookie. Then place the other 12 cookies on top (flat/bottom sides in) to create your ginger sandwich cookies with bourbon cream cheese frosting.
- Refrigerate for about 10-15 minutes to help set the filling. Serve immediately or store refrigerated in an airtight container for up to 5 days.
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