The Story & Intro

Every holiday season, my kitchen in Crete fills with the cozy scent of spices cinnamon, ginger, cloves and it instantly reminds me of my childhood. My grandmother would bake traditional honey cookies, and I’d watch in awe as she transformed simple ingredients into tiny edible treasures. Fast forward to today, I discovered gingerbread sandwich cookies with cream filling, and they became my festive obsession.

I love them because they combine the crisp warmth of gingerbread with a soft, sweet cream center. These cookies are perfect for gifting, decorating, or just sharing a special treat with family and friends. Making them feels like revisiting those joyful moments in my grandmother’s kitchen messy, fun, and full of laughter.

The magic of gingerbread isn’t just in its flavor; it’s in the memories it creates. And when you sandwich a luscious cream filling between perfectly spiced gingerbread cookies, it elevates them to a whole new level. Imagine the smell of ginger and cinnamon filling your kitchen while the cookies cool, then biting into that crunchy-yet-soft cookie with creamy sweetness in every bite. That’s the experience I want you to share with your loved ones.

Whether you’re a seasoned baker or just trying your hand at holiday baking, this recipe is approachable, fun, and incredibly rewarding. Let’s dive in and make these festive treats together.

Ingredients

For the Gingerbread Cookies

3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
1 large egg
⅓ cup molasses
1 teaspoon vanilla extract

For the Cream Filling

½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk
Optional: a pinch of cinnamon for extra holiday flavor

Step-by-Step Instructions

1. Prepare the Gingerbread Dough

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until smooth. Gradually combine the dry ingredients with the wet until a soft dough forms. Wrap the dough in plastic and chill in the fridge for at least 1 hour. Chilling is key to rolling out cookies without cracking.

2. Roll and Cut the Cookies

Preheat the oven to 350°F (175°C). Lightly flour your work surface and rolling pin. Roll the dough out to about ⅛–¼ inch thick. Use cookie cutters (circles, stars, or holiday shapes) to cut out your cookies. Place them on parchment-lined baking sheets, leaving a little space between each cookie.

3. Bake the Cookies

Bake the cookies for 8–10 minutes, or until the edges are just starting to brown. Thin cookies will be crisp, while slightly thicker ones will have a tender bite. Let them cool completely on a wire rack before filling.

4. Make the Cream Filling

In a medium bowl, beat the butter until smooth. Gradually add powdered sugar, vanilla extract, and 2 tablespoons of cream or milk. Mix on medium speed until creamy and fluffy. If the filling is too thick, add another tablespoon of milk. For a holiday twist, sprinkle in a pinch of cinnamon.

5. Assemble the Sandwich Cookies

Once the gingerbread cookies are completely cool, spread or pipe a generous layer of cream filling onto the flat side of one cookie. Top with a second cookie, gently pressing to create a sandwich. Repeat with remaining cookies.

6. Optional Decoration

Dust with powdered sugar, drizzle with melted chocolate, or add sprinkles for a festive look. These little touches make them perfect for gifts or holiday parties.

Serving Suggestions

Gingerbread sandwich cookies with cream filling are versatile treats. Serve them with hot cocoa, tea, or coffee for a cozy afternoon. They’re also perfect for cookie platters at holiday gatherings or wrapped in cellophane as thoughtful homemade gifts. Their crisp edges and soft cream filling balance perfectly, making each bite irresistible.

For a show-stopping display, arrange cookies on a platter with holiday ornaments, pine sprigs, or cinnamon sticks. Guests will not only enjoy the taste but also be delighted by the presentation.

Recipe Notes

Chill the dough for best handling and flavor.
Roll cookies evenly for uniform baking.
Ensure cookies are completely cooled before filling to prevent cream from melting.
For extra flavor, add a pinch of ground cardamom or ginger to the cream filling.
Store in an airtight container at room temperature for up to 5 days, or in the fridge for 1 week.

🎄 Recipe Card 🎄

⏰ Time

Prep: 25 minutes
Chill: 1 hour
Bake: 8–10 minutes
Total: 1 hour 45 minutes

📝 Ingredients

(Full list above)

🍴 Instructions

Whisk dry ingredients for cookies.
Beat butter and sugar, add egg, molasses, and vanilla.
Combine dry and wet ingredients; chill dough.
Roll, cut, and bake at 350°F for 8–10 min.
Beat butter, sugar, cream, and vanilla for filling.
Assemble sandwich cookies and decorate as desired.

💡 Notes

Thin cookies = crisp edges
Chill dough for easier handling
Add optional spices to cream filling

⚖️ Nutrition (Per Cookie)

Approx.: 160 calories | 7g fat | 22g carbs | 2g protein

Short 100-Word Version with Marilyn’s Story

Baking in my grandmother’s kitchen in Crete was always magical, filled with laughter, stories, and the sweet scent of warm spices. These gingerbread sandwich cookies with cream filling remind me of those festive moments. Crisp gingerbread cookies paired with soft, sweet cream make them irresistible. They’re perfect for gifting, decorating, or enjoying with a warm drink on a winter evening. The recipe is simple, fun, and approachable even if your kitchen gets a little messy! From my home to yours, these cookies are a joyful treat that brings loved ones together and makes holiday memories unforgettable.