Description
Warm spices dance through homemade Gingerbread Delight Sandwiches, creating a nostalgic winter treat that whispers comfort. Creamy filling nestled between perfectly spiced cookies delivers sweet memories of holiday gatherings that welcome friends and family.
Ingredients
Scale
Gingerbread Delight Sandwiches
Main Ingredients:
- 450 grams (1 pound) all-purpose flour
- 200 grams (7 ounces) cooking molasses
- 125 grams (4.4 ounces) unsalted butter, softened
- 125 grams (4.4 ounces) brown sugar
- 1 large egg
Spices and Seasonings:
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Filling Ingredients:
- 80 grams (2.8 ounces) unsalted butter, softened
- 100 grams (3.5 ounces) cream cheese, softened
- 220 grams (7.8 ounces) powdered sugar
- 1 tablespoon ground ginger
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Craft a harmonious blend of dry ingredients by whisking flour, baking soda, salt, and warm spices like cinnamon, ginger, allspice, and cloves in a medium mixing vessel.
- In a spacious bowl, cream butter and brown sugar until the mixture achieves a light, airy consistency, then fold in molasses, egg, and vanilla extract until thoroughly integrated.
- Gently incorporate the dry ingredient mixture into the wet ingredients, working until a slightly crumbly dough emerges with uniform texture.
- Encase the dough in plastic wrap and allow it to rest and chill in the refrigerator for a minimum of 4 hours, enabling the flavors to meld and the texture to firm.
- Heat the oven to 350°F (175°C) and prepare baking sheets with parchment paper for even cookie distribution.
- On a lightly floured surface, roll the chilled dough to a delicate ⅛-inch thickness, ensuring uniform thinness for consistent baking.
- Using preferred cookie cutters, carefully cut out shaped cookies and transfer them to prepared baking sheets with gentle precision.
- Bake for 10-11 minutes until edges are lightly golden and cookies maintain a slight softness in the center.
- Allow cookies to cool directly on the baking tray for 10 minutes, then transfer to a wire rack for complete cooling.
- Whip butter and cream cheese together until smooth and silky, creating a luxurious base for the filling.
- Gradually add powdered sugar, beating continuously until the mixture becomes light and fluffy with an airy consistency.
- Incorporate ground ginger and vanilla extract, blending thoroughly to distribute flavors evenly.
- Transfer the cream filling into a piping bag fitted with a decorative tip for elegant application.
- Match cookies of similar size and shape, creating potential sandwich pairs.
- Pipe a generous dollop of ginger cream filling onto one cookie, ensuring even coverage.
- Delicately place a matching cookie on top, pressing gently to form a delightful sandwich.
- Optional: Dust the completed sandwich cookies with a light sprinkle of powdered sugar for an elegant finishing touch.
Notes
- Chill the dough thoroughly to develop rich, deep flavors and prevent spreading during baking.
- Roll the dough precisely to ⅛” thickness for perfectly crisp and uniform cookies that sandwich together seamlessly.
- Use fresh ground spices to enhance the warm, aromatic gingerbread profile and create a more intense flavor experience.
- Allow cookies to cool completely before filling to prevent the cream from melting and ensure a sturdy sandwich structure.
- Pipe the cream filling generously but neatly to create a professional-looking and deliciously balanced treat.
- Store these delightful sandwiches in an airtight container at room temperature for up to 3 days to maintain their texture and taste.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg