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gingerdoodle sandwich cookies

cinnamon cream cheese frosting sandwiched between two chewy gingerdoodle cookies

cookie recipe from Lauren's Latest

frosting recipe from Sally's Baking Addiction

baked in December 2022

yield: 24 sandwich cookies

prep time: 30 minutes

cook time: 6 minutes

difficulty level: easy

Ingredients

Cookies

• 1/2 cup butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 3/4 teaspoon vanilla extract
• 1/4 cup molasses
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 cup granulated sugar for rolling

Frosting

• 4 ounces full-fat block cream cheese, at room temperature
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1 and 1/2 cups confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Directions

For the cookies:

1. Preheat oven to 350°F degrees.
2. In medium bowl, combine flour, cinnamon, cloves, nutmeg, ginger, salt, and baking soda.
3. Cream butter and sugars together until light and fluffy.
4. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color.
5. Stir dry ingredients into wet ingredients and mix until dry ingredients are just combined.
6. Scoop a 2 teaspoon ball of dough into your hands and roll.
7. Coat in granulated sugar.
8. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
9. Bake 6-7 minutes or until outside looks cooked but inside is still soft and gooey.
10. Cool 5 minutes on cookie sheet before transferring to cooling rack.
11. Spread 1/2 to 1 tablespoon of buttercream onto one cookie. Top with another cookie. Repeat with remaining cookies

For the frosting:

1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
2. Add confectioners’ sugar, vanilla, cinnamon, and salt.
3. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
4. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
5. Spread 1/2 to 1 Tablespoon of buttercream onto one cookie. Top with another cookie. Repeat with remaining cookies

Nutrition

• Total calories: 4,543
• Calories per cookie: 189

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