Description
Soft, spiced gingerbread crinkle cookies sandwiched with creamy vanilla filling, perfect for holiday treats or cozy cookie cravings.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Powdered sugar, for rolling
- For filling:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, beat butter and brown sugar until fluffy. Add molasses, egg, and vanilla. Mix well.
- Gradually mix dry ingredients into wet until combined. Dough will be soft and slightly sticky.
- Roll dough into balls and coat generously in powdered sugar. Place on baking sheets.
- Bake for 10–12 minutes until crinkled and puffed. Cool completely on a wire rack.
- To make filling, beat butter until creamy. Add powdered sugar gradually, then vanilla and milk until smooth.
- Spread or pipe filling on half the cookies. Top with remaining cookies to sandwich.
Notes
- Chill dough briefly if it’s too sticky to handle.
- Double roll in powdered sugar for extra crackle.
- Cookies can be stored filled or unfilled in the fridge or freezer.