Gingersnap Cookies with Cinnamon Cream Cheese Filling

Gingersnap cookies with cinnamon cream cheese fillingWhen it comes to most things in life, I’m a stickler for timeliness. If an event starts at 5, I’m there at 5. I meet deadlines. I’m 10-15 minutes early for appointments. I even buy fruits and vegetables in season.

But holidays are my one exception to the rule.

Gingersnap cookies with cinnamon cream cheese fillingHere’s the thing.

I don’t mind getting birthday or Christmas gifts late. I actually enjoy it. When a gift arrives a week after Christmas, I get just as excited as if it had been under my tree on Christmas morning. It’s like the sender is saying “I know how much you love Christmas, so I wanted to give you a bonus dose of it this year.” The official holiday may be over, but for the next 10 minutes while I open that gift, it’s like Christmas all over again.

Gingersnap cookies with cinnamon cream cheese fillingCall me crazy, but I’m just not ready to say goodbye to Christmas this year. So any excuse to keep celebrating is a-okay by me.

And I’m not just saying this because I dropped my Christmas cards in the mail today. Two days after Christmas. Let’s just call that an extension of my previously-held belief on the subject. And a shipping disaster, courtesy of InvitationBox. *ahem*

My littlest helperSo, in the spirit of extending Christmas, I’m going to keep sharing my favorite Christmas cookie recipes with you.

Just because I didn’t get you these cookie recipes in time for Christmas doesn’t mean I love you any less. I promise. And now you’ll have all of these awesome recipes for next year. So, as far as Christmas 2014 is concerned, you’re basically set, cookie-wise. How easy was that?


To kick off my post-Christmas cookie extravaganza, let’s start with these gingersnap cookies. This is a recipe I got from my friend, Amy. She made these incredible little gems for her Christmas party this year, and the moment I bit into one, I *had* to have the recipe. They are a.m.a.z.i.n.g. Seriously. You

must make these cookies.

Gingersnap cookies with cinnamon cream cheese filling

And while they’re in the oven, take a minute to peruse Amy’s website, Entertaining Creativity. She’s a creative genius, so I’m sure you’ll find more than a few things to bookmark for later.

Merry (belated) Christmas, and happy baking!

Gingersnap cookies with cinnamon cream cheese fillingGingersnap Cookies with Cinnamon Cream Cheese Filling
Recipe courtesy of Entertaining Creativity 

Active time: 30 minutes
Start to finish: 1 1/2 hours
Makes 1 dozen large or 2 dozen small cookie sandwiches

For the cookies
2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar; more for rolling
1/4 cup molasses
1 large egg, at room temperature
2 teaspoons pure vanilla extract

For the cinnamon cream filling
8 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons vanilla extract
4 teaspoons cinnamon

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or Silpat liners.

In a large bowl, whisk together flour, ginger, cinnamon, cardamom, baking soda, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add the molasses, egg, and vanilla and continue to beat until in, about 1 minute. Reduce the speed to low, slowly add flour mixture, and mix until just incorporated, about 1 minute. Shape the dough into a disk, wrap in plastic, and refrigerate until firm, about 1 hour.

Place 1/2 cup sugar for rolling in a shallow bowl. Roll a heaping teaspoon of dough into a ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls slightly with the bottom of the glass, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).

Bake in preheated oven 12 to 14 minutes until the cookies feel dry to the touch and are beginning to firm up (they’ll still feel soft inside). Cool completely on wire rack.

Spread about 1 rounded teaspoonful cinnamon cream filling on flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies. Store in an airtight container for up to 2 days.

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