thepioneerwoman5.0
Gingerbread Sandwich Cookies
Gingerbread sandwich cookies are a new twist on the gingerbread treat. They're filled with cream cheese frosting and cut into stars for a festive cookie plate.
👥 20 Servings⏱️ Prep & Cook: 3h⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
For the cookies: In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, cloves, ginger, nutmeg, and orange zest.
2
In a separate large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, 2 to ⏱️ 3 minutes. With the mixer running, drizzle in the molasses, mixing well and scraping down the sides of the bowl as needed. Add the egg and beat well.
large egg, at room temperature1
3
Reduce the mixer speed to low and beat in the flour mixture in 3 batches, mixing until just combined after each addition (the dough will be dense and dry). Divide the dough in half and place each half between 2 large pieces of plastic wrap. Roll each piece of dough into a ¼-inch-thick rectangle. Stack the dough on a baking sheet and refrigerate until firm, at least ⏱️ 1 hour and up to ⏱️ 4 hours.
4
Line 2 baking sheets with parchment paper. Cut the dough into stars with a 3-inch cookie cutter. Sprinkle with coarse sugar and gently press the sugar into the cookies. Arrange 2 inches apart on the prepared baking sheets and refrigerate for ⏱️ 1 hour more.
Coarse sugar, for sprinkling
5
For the filling: In a large bowl, beat the cream cheese and butter with a mixer on medium speed until combined. Reduce the mixer speed to low and beat in the powdered sugar in batches, mixing until combined after each addition. Beat in the vanilla and cinnamon. Scrape the filling into a large resealable plastic bag and refrigerate until ready to use.
cream cheese, at room temperature1 (8-oz.) package
6
Preheat the oven to 350°F. Bake the cookies until they are just set but still soft, 8 to ⏱️ 10 minutes. Let cool for ⏱️ 5 minutes on the baking sheets, then remove to a rack to cool completely.
7
Snip a corner off the bag of filling and pipe some onto the bottoms of half of the stars; top with the remaining stars.
Nutrition Facts
calories
5126 Calories
fat Content
247 g
fiber Content
10 g
sugar Content
438 g
sodium Content
4641 mg
protein Content
54 g
trans Fat Content
9 g
cholesterol Content
842 mg
carbohydrate Content
676 g
saturated Fat Content
150 g
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