Gingerbread Sandwich Cookies

The BEST gingerbread cookies you'll ever have! Smooth cream cheese frosting is sandwiched between two soft gingerbread cookies resulting in delicious gingerbread whoopie pies.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings whoopie pies

Calories 579kcal

Author Whitney Wright

Equipment

Ingredients

Gingerbread Cookies

1 cup butter softened to room temperature
1 1/4 cup brown sugar packed
1/3 cup molasses
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 large eggs at room temperature
4 cups all purpose flour
granulated or coarse sugar

Cream Cheese Filling

8 oz cream cheese softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Gingerbread Cookies

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. If not using mats, spray the cookie sheets with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, or using hand beaters, beat the butter and brown sugar on medium speed for 2 minutes or until fluffy. Add the molasses and mix until combined. Add the eggs, one at a time, mixing well after each addition.
Add the baking soda, ginger, cinnamon, salt, and cloves and flour. Mix until combined.
Scoop the soft dough into 24 - 1 ¾" inch balls. Roll each ball in granulated or coarse sugar. Place the balls on the baking sheet about 2 inches apart from one another.
Bake for 9-11 minutes or until the edges are set and lightly golden brown. Cool the cookies on the cookie sheet for 5 minutes and then transfer the cookies to a cooling rack to cool completely.

Cream Cheese Filling

In a medium bowl beat the cream cheese until smooth. Add the powdered sugar and vanilla and beat until smooth.

Assemble the Whoopie Pies

To make the whoopie pies spread or pipe the filling on the flat sides of half of the cookies. Gently Press the flat sides of the remaining cookies against the filling. Chill the whoopie pies to help the filling set. Store in the fridge for 2-3 days.

Notes

Filled cookies need to be store in the fridge due to the cream cheese in the frosting.

I placed 6 cookies on a sheet to avoid any risk of them touching.

To freeze complete cookies, flash freeze until the filling is firm (about 5-10 minutes) then wrap in plastic wrap and store in a ziplock bag in the freezer for up to 2 months. Remove and let thaw.

Nutritional info is based on 1 whoopie pie.

Nutrition