Spiced Gingerbread Cream Cookies

Could a spiced gingerbread cream cookie be the one holiday treat that balances bold molasses spice with a silky filling better than a classic cookie—while still staying easy enough for weeknight baking?

Ingredients List

For the gingerbread cookies:

• 2 1/4 cups (280 g) all-purpose flour (substitute: 220 g whole wheat pastry flour + 60 g AP for nuttier flavor)
• 2 tsp ground ginger, freshly toasted if possible (substitute: 1.5 tsp fresh grated ginger for a brighter bite)
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground allspice
• 1/8 tsp ground cardamom (optional, for depth)
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 6 tbsp (85 g) unsalted butter, chilled and cubed (substitute: coconut oil solid at room temp for dairy-free)
• 1/2 cup (100 g) brown sugar, packed (substitute: coconut sugar 1:1 for lower glycemic index)
• 1 large egg, room temperature (substitute: 1/4 cup unsweetened applesauce + 1/2 tsp baking powder for egg-free)
• 1/3 cup (80 ml) molasses (unsulphured)
• 1 tsp vanilla extract

For the cream filling:

• 6 tbsp (85 g) unsalted butter, softened (substitute: vegan butter)
• 4 oz (115 g) cream cheese, softened (substitute: mascarpone for richer filling or coconut cream cheese for dairy-free)
• 1 1/2 to 2 cups (180–240 g) powdered sugar, sifted (adjust to taste)
• 1/2 tsp vanilla extract
• Pinch of ground cinnamon or a drop of molasses for echoing the cookie spice

Garnish and options:

• Flaky sea salt or a dusting of ground cinnamon
• Melted dark chocolate for half-dips
• Colored sanding sugar or royal icing for decorating

Timing

Preparation time: 25 minutes (active). Chill time: 30–60 minutes. Baking time: 8–10 minutes per batch. Assembly: 15 minutes. Total time: about 80–110 minutes depending on chill time and batch size — 90 minutes is a practical middle ground, roughly 15–25% faster than many elaborate sandwich-cookie recipes that require multiple chilling stages and royal icing decoration.

Step 1 — Mix dry spices and flour

Sift or whisk the flour, baking soda, salt, and all spices until evenly combined so every bite is balanced; this prevents pockets of intense clove or ginger. Toasting whole spices in a dry pan for 1–2 minutes and then grinding gives a brighter, fresher spice profile—worth the extra 3 minutes for an aromatic boost.

Step 2 — Cream butter and sugar

Cream the chilled cubed butter with brown sugar until light and slightly fluffy (about 2–3 minutes with a mixer). The goal is aeration, not volume: you want a tender crumb, so scrape the bowl often. If you’re using coconut oil, cream carefully to avoid melting the fat.

Step 3 — Add wet ingredients

Beat in the egg, molasses, and vanilla until smooth and homogeneous. Molasses provides moisture, color, and acidity that reacts with baking soda for a gentle lift; if you prefer a lighter flavor, reduce to 1/4 cup and add 2 tbsp maple syrup.

Step 4 — Combine into a dough and chill

Fold the dry mixture into the wet ingredients until just combined; overmixing develops gluten and toughens the cookies. Pat into a disk, wrap tightly, and chill 30–60 minutes. Chilling firms the fats, concentrates flavors, and prevents excessive spread in the oven—skip it and you risk flatter cookies that lack snap.

Step 5 — Roll and cut

Lightly flour your surface and roll dough to about 1/4-inch thickness for sandwich cookies that have structure. Use a 2 1/2-inch cutter for 24 cookies (12 sandwiches). For uniformity, use a ruler to check thickness or rolling guides. Transfer cut shapes to a parchment-lined sheet using a thin offset spatula.

Step 6 — Bake to just-done perfection

Bake at 350°F (175°C) for 8–10 minutes until edges are set and centers show slight spring. Cookies will firm as they cool; aim for a matte surface rather than glossy. For a chewier result, pull at 8 minutes; for crisper, go 10 minutes and rotate trays halfway through for even baking.

Step 7 — Prepare the cream filling

Beat softened butter and cream cheese until silky, then add powdered sugar gradually until you reach a spreadable consistency. Flavor with vanilla and a tiny pinch of cinnamon or a teaspoon of molasses if you want harmony with the cookie spice. Chill 10 minutes if too soft for piping.

Step 8 — Assemble and finish

Pair cookies by size, pipe or spread about 1–2 tbsp filling on the bottom of one cookie, sandwich with its match, and gently press to spread filling to the edges. For a bakery look, pipe a small rosette and sprinkle with fleur de sel or micro-grind cinnamon. Double-dip in tempered chocolate and chill for a festive finish.

Nutritional Information

Estimated per sandwich cookie (based on 24 sandwiches): ~200–230 kcal; total fat 10–12 g (saturated fat 6–7 g), carbohydrates 28–32 g (sugar 14–18 g), protein 2–3 g, fiber 1 g, sodium 120–160 mg. These are approximations—substituting coconut sugar, whole-grain flour, or reduced-fat cream cheese lowers calories and sugar. If tracking macros, this style of sandwich cookie is moderate in carbs and fats, typical of holiday treats; enjoying one as part of a balanced meal keeps intake reasonable.

Healthier Alternatives for the Recipe

Replace half the all-purpose flour with whole wheat pastry or oat flour to add fiber without compromising tenderness. Swap brown sugar for coconut sugar or reduce powdered sugar in the filling and use Greek yogurt-thinned cream cheese for a tangier, lower-fat filling. For vegan or dairy-free versions use vegan butter and cream cheese alternatives; add 1–2 tbsp aquafaba whipped with powdered sugar to lighten texture. For lower sugar, cut the filling sugar by 25% and add a touch of vanilla and salt to enhance sweetness perception.

Serving Suggestions

Serve warm with a milky black tea (Earl Grey or Assam) to offset molasses richness, or pair with espresso for an intense contrast. For holiday platters, alternate with ginger thins and candied citrus; for dessert, serve two sandwich cookies with a scoop of vanilla bean ice cream and a drizzle of salted caramel. Personal tip: slightly warm assembled cookies for 10 seconds in the microwave to revive softness before serving to guests.

Common Mistakes to Avoid

Overrolling dough makes cookies tough—roll gently and use rolling sticks. Skipping chill time leads to excessive spread and thin sandwiches. Overbaking removes moisture: measure by color and edge set, not only minutes. Filling too thick makes them clumsy; too thin leads to oozing. Using cold fillings prevents smooth piping—bring to spreadable consistency. Not matching cookie pairs wastes filling and presentation—use a cookie template to keep shapes consistent.

Storing Tips for the Recipe

At room temperature: store in an airtight container layered with parchment for up to 3 days; cookies maintain texture best when not chilled immediately after assembly. Refrigeration: if filled with cream cheese, refrigerate up to 5 days but allow 20 minutes at room temperature before serving for optimal flavor and texture. Freezing: flash-freeze unfilled cookies on a tray, then store in freezer bags up to 3 months; thaw then assemble. Assembled sandwiches freeze well for up to 1 month—wrap individually in plastic and re-crisp 2–3 minutes at 325°F if desired.

Conclusion

These spiced gingerbread cream cookies pair warm molasses-and-spice aromas with a silky filling that’s adaptable for diets and occasions, from casual cookie swaps to plated desserts. They’re efficient—about 90 minutes from start to finish in most kitchens—and forgiving to substitutions, so you can make them your own. Try the recipe, tweak one swap (whole wheat or coconut sugar) and share a photo or note about your favorite filling variation—your feedback helps shape future recipes.

FAQs

Q: Can I make the dough ahead? A: Yes—dough keeps up to 3 days refrigerated or 3 months frozen. Thaw overnight in the fridge before rolling.
Q: How do I prevent cookies from sticking to cutters? A: Dip the cutter in flour or chill the dough well. For intricate cutters, chill rolled dough again for 10 minutes before cutting.
Q: Can I use powdered sugar alternatives? A: Yes—use a blend of powdered erythritol and a small amount of allulose for better mouthfeel if reducing sugar.
Q: How do I get crisp edges and soft centers? A: Roll to slightly thicker (1/4”) and bake at 350°F, monitoring closely—pull at first sign of edge set.
Q: Are these safe for kids? A: Yes, ingredients are common kitchen staples; watch portion sizes due to sugar and molasses content.