Gingerbread Vanilla Creme Cookies
Prep time
Cook time
Total time
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
  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
  2. Beat 1½ sticks of butter with the brown sugar in an electric mixer on medium speed until light and fluffy.
  3. Add molasses, egg and 1 teaspoon of vanilla and mix well.
  4. Gradually beat in flour mixture on low speed until well mixed.
  5. Remove and press dough into a thick flat disk. Wrap in plastic wrap and refrigerate at least 4 hours (or overnight).
  6. Preheat oven to 350°F.
  7. Roll out dough to ¼-inch thickness on lightly floured work surface. Cut into 2 inch circles.
  8. Place 1 inch apart on ungreased baking sheets.
  9. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.
  10. Cool on baking sheets 1 to 2 minutes then remove to wire racks.
Vanilla Creme Filling
  1. Beat 1 stick of butter with cream cheese and 2 teaspoons of vanilla in an electric mixer.
  2. Slowly add confectioners sugar and beat until smooth.
  3. If desired, use food coloring to change the color of the frosting - red and green are always festive
Cookie Assembly
  1. Place 1 teaspoon of filling on bottom of one cooled gingerbread cookie.
  2. Top with second cookie and lightly squeeze until filling spreads to the edge of the cookie.
Recipe adapted from McCormick
Recipe by I Heart Kitchen at