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Halloween Gingerbread Sandwich Cookies Recipe

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These Halloween Gingerbread Sandwich Cookies combine rich gingerbread flavors with a spooky twist, perfect for the festive season. Soft cocoa-spiced cookies are sandwiched with a creamy marshmallow cream and cream cheese filling, then decorated with black and red icing for a fun, eerie look. Ideal for Halloween parties or a festive treat.

Ingredients

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Cookies:

  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup mild molasses
  • 1/4 cup boiling water
  • 1/4 tsp. baking soda
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg

Decorations & Filling:

  • Black and red tube icing
  • 1 package (8 oz) cream cheese, softened
  • 1 cup marshmallow cream

Instructions

  1. Prepare Dry and Wet Mixtures: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, pumpkin pie spice, baking powder, and salt. In a separate cup, stir together the mild molasses, boiling water, and baking soda until combined.
  2. Make Cookie Dough: In a large bowl, using a mixer on medium speed, beat the unsalted butter, brown sugar, and granulated sugar until fluffy. Add the egg and beat until blended. On low speed, alternately beat in the dry flour mixture and the molasses mixture until the dough forms a cohesive ball.
  3. Roll and Chill Dough: Divide the dough in half and place each half between sheets of waxed paper. Roll each portion out to 1/8-inch thickness. Stack the rolled dough sheets on a baking sheet and freeze for 30 minutes until firm.
  4. Preheat Oven and Prepare Cookies: Heat the oven to 350°F (175°C). Line cookie sheets with parchment paper. Working with one portion of dough at a time, peel off one sheet of waxed paper to release the dough, then turn over and remove the second sheet. Use 3-inch Halloween-shaped cookie cutters to cut out 20 cookies. Use a skewer to cut eyes in bat shapes and a small knife to carve jack-o’-lantern faces. Transfer cookies with a small spatula to the prepared sheets, spacing them 1 1/2 inches apart. Reroll scraps, freeze, and cut out remaining cookies.
  5. Bake Cookies: Bake each sheet for 8 minutes. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
  6. Make Filling: In a bowl, beat the softened cream cheese and marshmallow cream until smooth and creamy.
  7. Assemble Sandwich Cookies: Spread a heaping tablespoon of the cream filling on each bottom cookie. Place a top cookie over the filling and gently press to form a sandwich.
  8. Decorate: Use black and red tube icing to decorate the sandwich cookies with Halloween designs, adding spooky eyes, mouths, or other fun details as desired.

Notes

  • Ensure the butter and cream cheese are softened to room temperature for easy mixing.
  • Freezing the dough makes it easier to cut out shapes cleanly.
  • Use parchment paper to prevent cookies from sticking during baking.
  • Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For more intense spice flavor, increase pumpkin pie spice slightly or add a pinch of ground ginger.

Find it online: https://yummelle.com/halloween-gingerbread-sandwich-cookies-recipe/