Gingerbread Vanilla Creme Cookies
Prep time
Total time
Author: Michelle
Serves: 24
- 3 cup all purpose flour
- 2 teaspoons McCormick Ginger, ground
- 1 teaspoon McCormick Cinnamon, ground
- 1 teaspoon baking soda
- ¼ teaspoon McCormick Nutmeg, ground
- ¼ teaspoon salt
- 2½ sticks butter, softened (divided)
- ¾ cup firmly packed light brown sugar
- ½ cup molasses
- 1 egg
- 3 teaspoons McCormick Pure Vanilla, divided
- 2 cups confectioners sugar
- 8 oz cream cheese, softened
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
- Beat 1½ sticks of butter with the brown sugar in an electric mixer on medium speed until light and fluffy.
- Add molasses, egg and 1 teaspoon of vanilla and mix well.
- Gradually beat in flour mixture on low speed until well mixed.
- Remove and press dough into a thick flat disk. Wrap in plastic wrap and refrigerate at least 4 hours (or overnight).
- Preheat oven to 350°F.
- Roll out dough to ¼-inch thickness on lightly floured work surface. Cut into 2 inch circles.
- Place 1 inch apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.
- Cool on baking sheets 1 to 2 minutes then remove to wire racks.
- Beat 1 stick of butter with cream cheese and 2 teaspoons of vanilla in an electric mixer.
- Slowly add confectioners sugar and beat until smooth.
- If desired, use food coloring to change the color of the frosting - red and green are always festive
- Place 1 teaspoon of filling on bottom of one cooled gingerbread cookie.
- Top with second cookie and lightly squeeze until filling spreads to the edge of the cookie.
Recipe by I Heart Kitchen at https://www.iheartkitchen.com/gingerbread-vanilla-creme-cookies/
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