Chewy Gingerbread Cookies with Candied Ginger and Cream Cheese Filling

gingerbread cookies sandwiched with cream cheese filling

Chewy Gingerbread Cookies with Candied Ginger and Cream Cheese Filling

These Chewy Gingerbread cookies are spicy, made with candied ginger and cinnamon... And they're perfect with cream cheese filling!

5 from 3 votes

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Course: From Scratch Recipes

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 430kcal

Author: Juliea Huffaker

Ingredients

2 1/2 cups all purpose flour
3/4 cups softened butter
1 cup white sugar
1/3 molasses
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 tsp salt
1/2 cup chopped candied ginger
Cream Cheese Filling:
2 cups powdered sugar
4 ounces of cream cheese
1 teaspoon vanilla extract

Instructions

Prep: Preheat oven to 350°F. Line baking sheet with parchment paper.
Mix the cookies batter: Combine all ingredients in a stand mixer with a dough hook. Mix until a dough forms.
Shape the cookies: Roll dough into 1" balls, flatten to 1/2" thick. Place 1.5-2" apart on baking sheet.
Bake: Bake for 10-12 minutes. Cool completely.

Cream Cheese Filling Ingredients:

4 oz cream cheese, softened
1 tsp vanilla extract
2 cups powdered sugar
Mix Cream Cheese Filling: Beat cream cheese, vanilla, and powdered sugar until smooth.
Assemble Gingerbread Sandwich Cookies: Spread 1 tbsp filling on 12 cookies. Top with remaining cookies.

Notes

For a softer cookie, underbake slightly. Check the cookies at 10 minutes and remove from the oven when they are just starting to brown on the edges.

Store cookies in an airtight container at room temperature. They will stay fresh for up to a week.

For a richer flavor, use dark molasses.

To prevent the cream cheese filling from becoming too soft, chill the cookies before assembling.

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