Description
Gingerbread crinkle cookie sandwiches blend holiday warmth with creamy frosting charm. Spicy-sweet cookies dusted with powdered sugar nestle a luscious cream cheese filling, creating an irresistible winter treat you cannot resist.
Ingredients
Scale
Dry Ingredients:
- 2.25 cups (270 grams) all-purpose flour
- 0.67 cup (133 grams) firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cloves
Fat and Liquid Ingredients:
- 0.5 cup plus 1 tablespoon (127 grams) cold, unsalted butter, cubed
- 0.5 cup (170 grams) unsulphured molasses
- 2 tablespoons (30 milliliters) milk
Coating and Frosting Ingredients:
- Granulated sugar for rolling
- Powdered sugar for rolling
- 4 ounces (113 grams) cream cheese, room temperature
- 0.25 cup (57 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
- Whisk together all-purpose flour, brown sugar, ground cinnamon, ground ginger, salt, baking soda, and ground cloves in a spacious mixing bowl to create a uniform dry ingredient base.
- Cut cold unsalted butter into the dry mixture using a pastry cutter or fingertips until the texture resembles coarse, damp sand with small pebble-like crumbs.
- Pour in robust molasses and whole milk, stirring gently until the dough becomes cohesive and evenly moistened without overmixing.
- Form the dough into a compact disk, encase completely in plastic wrap, and refrigerate for 1 to 2 hours or preferably overnight to enhance flavor development and improve texture.
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring complete surface coverage.
- Extract chilled dough and portion into small, uniform balls approximately 1 inch (2.5 centimeters) in diameter.
- Roll each dough ball first in granulated sugar, then generously coat with powdered sugar to create a distinctive crinkled exterior.
- Arrange sugar-coated cookie balls on prepared baking sheets, spacing them 2 inches (5 centimeters) apart to allow proper spreading during baking.
- Bake for 10 to 12 minutes until edges appear set and surfaces develop characteristic cracked patterns with soft centers.
- Remove from oven and let cookies rest on baking sheets for 3 minutes before transferring to a wire cooling rack.
- For cream cheese frosting, beat room temperature cream cheese and unsalted butter until completely smooth and free of lumps.
- Gradually incorporate powdered sugar and vanilla bean paste, mixing at low speed initially, then increasing to high speed for 2 to 3 minutes until light and fluffy.
- Once cookies are thoroughly cooled, spread a generous layer of cream cheese frosting on one cookie’s surface and sandwich with another, pressing gently to distribute frosting evenly.
Notes
- Discover a festive twist on classic crinkle cookies that blend warm spices with creamy frosting for an irresistible holiday treat.
- Chilling the dough is crucial to prevent spreading and help cookies maintain their perfectly crackled exterior during baking.
- Coating cookies in two types of sugar creates that signature crinkle look while adding layers of sweetness and texture.
- Cream cheese frosting provides a tangy, smooth contrast to the rich, spiced cookie base, making each bite a delightful experience.
- Storing these sandwich cookies in an airtight container keeps them fresh and allows flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 224 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: <1 g
- Protein: 2 g
- Cholesterol: 30 mg