Gingerbread Crinkle Cookie Sandwiches With Vanilla Bean Frosting

Amy Manes
by Amy Manes
15 Sandwiches
1 hr 12 min

It’s getting to be that time of year when we will be in full cooking-baking mode! There are so many delicious and classic cookies to choose from, but I think that your holiday definitely needs these yummy little gingerbread cookie sandwiches! Vanilla bean cream cheese frosting is sandwiched between two dense and chewy gingerbread crinkle cookies for the ultimate Christmas cookie experience. These cookies would look so pretty in a Christmas cookie box to give to family, neighbors, and friends. So delicious and so festive – you’re definitely going to want to make a batch of these this Christmas season!

Thanks to my sponsor, Rodelle, for supplying the free product to help me write this post today, and for partnering with me for the 2021 Cookie Celebration! This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!

This month, I was fortunate enough to be a part of Rodelle Vanilla’s 2021 Cookie Celebration, along with multiple other talented baking bloggers! For this holiday celebration, I was able to design my very own, special Christmas cookie to be showcased in Rodelle’s special roundup!

And what could be more festive for a cookie celebration than a gingerbread cookie sandwich? Two soft and chewy gingerbread crinkle cookies with vanilla bean cream cheese frosting sandwiched in between – just what everyone needs for a festive treat this time of year!

Read on for how to make these scrumptious gingerbread crinkle cookie sandwiches!

Ingredients for Gingerbread Cookie Sandwiches

Making these gingerbread crinkle cookie sandwiches really is super simple! You likely already have most of the ingredients on hand, but I wanted to point out a few of my favorite products that really take these cookies to the next level!

  • Rodelle Vanilla Bean Paste – You’ll need to use vanilla bean paste for the filling on these crinkle cookie sandwiches and Rodelle’s vanilla bean paste is by far my favorite! Their vanilla is so rich in flavor and their convenient vanilla bean paste makes it super easy to add the best vanilla flavor to frostings, cakes, cookies and more! If you don’t have vanilla bean paste, feel free to substitute regular vanilla extract. The two are easily interchangeable in recipes! Just use a one to one substitute.
  • Molasses – I like to use a regular dark, unsulphered molasses for gingerbread. It has a deliciously rich flavor and makes these cookie sandwiches taste extra yummy! Grab a bottle of molasses to have on hand – it requires zero refrigeration and lasts up to a year in your pantry!

Tips for Making Gingerbread Crinkle Cookies

These cookies are really quite simple to make, but I did want to include a few of my tips to make the process go smoothly for you! In order to get these gingerbread crinkle cookies perfectly tender, chewy, and soft, follow these tips below!

  • Use cold, cubed butter – This is different from most traditional cookie recipes! Cut cold, cubed butter into your dry ingredients until the mixture resembles wet sand. This gives these gingerbread cookies a perfeclty tender crumb (almost like a scone!). I like to use a pastry cutter to integrate the butter.
  • Refrigerate dough – Refrigerate your dough for at least 1 hour before baking your cookies. This will ensure that you get the thickest, chewiest gingerbread crinkle cookies for your cookie sandwiches!
  • Use a cookie scoop – Use a 1 tablespoon cookie scoop to get the most uniform cookies sizes for your cookie sandwiches! This makes them much easier to assemble plus, they’ll look prettier on a holiday cookie plate too!

I hope that you enjoy these festive gingerbread crinkle cookie sandwiches with creamy vanilla bean cream cheese frosting!

Gingerbread Crinkle Cookie Sandwiches With Vanilla Bean Frosting
Recipe details
  • 15  Sandwiches
  • Prep time: 1 Hours Cook time: 12 Minutes Total time: 1 hr 12 min
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For the Gingerbread Crinkle Cookies
  • 2 1/4 cups all-purpose flour
  • 2/3 cup firmly packed brown sugar
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cloves
  • 1/2 cup + 1 tbsp cold, unsalted butter (cubed)
  • 1/2 cup unsulphured molasses
  • 2 tbsp milk
  • Granulated and powdered sugar for rolling
For the Vanilla Bean Cream Cheese Frosting
  • 4 oz cream cheese (room temperature)
  • 1/4 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 tsp Rodelle vanilla bean paste
For the Gingerbread Crinkle Cookies
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, stir together the flour, brown sugar, cinnamon, ginger, salt, baking soda, and cloves until combined.
Using a fork, your fingers, or a pastry cutter, cut in cold butter until small pea-sized pieces remain and the mixture resembles the texture of wet sand.
With the mixer on low speed, slowly beat in the molasses and milk. Beat until the dough is evenly moistened. Increase speed to medium and beat thoroughly until well combined. The dough will appear crumbly.
Turn dough onto work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1-2 hours or overnight.
Once dough is chilled, preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
Using a 1 tablespoon cookie scoop, scoop dough and roll into balls. Roll each ball in granulated sugar until fully covered followed by powdered sugar until fully covered. Place on baking sheet about 1½ inches apart.
Bake until the centers are set, about 10-12 minutes. Let cookies cool on pans for 2 minutes and then transfer to wire rack to cool completely.
Pipe or spread vanilla bean cream cheese frosting onto the flat side of one cookie. Place the flat side of another cookie on top to make a cookie sandwich. Repeat with remaining cookies.
For the Vanilla Bean Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and cream cheese on high speed until smooth and creamy.
Add the powdered sugar and vanilla bean paste and beat on low speed for 30 seconds. Increase speed to high and beat for 2 additional minutes. Frost cookies and enjoy!
  • Cookies will keep in an airtight container in the refrigerator for up to 1 week.
  • Cookies can be frozen and frosted later – simply thaw baked cookies at room temperature for an hour or so and then begin frosting!
  • Vanilla bean cream cheese frosting can be made ahead if needed – simply prepare the frosting and then cover and refrigerate for up to 5 days, or freeze for up to 3 months. After freezing, thaw in the refrigerator and beat for a few seconds until creamy again.
  • *Recipe inspired by Bake from Scratch
Amy Manes
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