Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting
Your holiday needs these yummy little gingerbread cookie sandwiches! Vanilla bean cream cheese frosting is sandwiched between two dense and chewy gingerbread crinkle cookies. So delicious and so festive!
Ingredients
For the Gingerbread Crinkle Cookies
- 2¼ cups all-purpose flour
- ⅔ cup firmly packed brown sugar
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp ground cloves
- ½ cup + 1 tbsp cold, unsalted butter (cubed)
- ½ cup unsulphured molasses
- 2 tbsp milk
- granulated and powdered sugar for rolling
For the Vanilla Bean Cream Cheese Frosting
- 4 oz cream cheese (room temperature)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp Rodelle vanilla bean paste
Instructions
For the Gingerbread Crinkle Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, stir together the flour, brown sugar, cinnamon, ginger, salt, baking soda, and cloves until combined.
- Using a fork, your fingers, or a pastry cutter, cut in cold butter until small pea-sized pieces remain and the mixture resembles the texture of wet sand.
- With the mixer on low speed, slowly beat in the molasses and milk. Beat until the dough is evenly moistened. Increase speed to medium and beat thoroughly until well combined. The dough will appear crumbly.
- Turn dough onto work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1-2 hours or overnight.
- Once dough is chilled, preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Using a 1 tablespoon cookie scoop, scoop dough and roll into balls. Roll each ball in granulated sugar until fully covered followed by powdered sugar until fully covered. Place on baking sheet about 1½ inches apart.
- Bake until the centers are set, about 10-12 minutes. Let cookies cool on pans for 2 minutes and then transfer to wire rack to cool completely.
- Pipe or spread vanilla bean cream cheese frosting onto the flat side of one cookie. Place the flat side of another cookie on top to make a cookie sandwich. Repeat with remaining cookies.
For the Vanilla Bean Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and cream cheese on high speed until smooth and creamy.
- Add the powdered sugar and vanilla bean paste and beat on low speed for 30 seconds. Increase speed to high and beat for 2 additional minutes. Frost cookies and enjoy!
Notes
- Cookies will keep in an airtight container in the refrigerator for up to 1 week.
- Cookies can be frozen and frosted later - simply thaw at room temperature for an hour or so and then begin frosting!
- Vanilla bean cream cheese frosting can be made ahead if needed - simply prepare the frosting and then cover and refrigerate for up to 5 days, or freeze for up to 3 months. After freezing, thaw in the refrigerator and beat for a few seconds until creamy again.
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