Soft, buttery, ginger cookies filled with tart cream cheese frosting. These gluten free cookies are all the best parts of a cheesecake, transformed into a festive sandwich cookie!I love ginger. It’s such a versatile spice moving between the sweet and savoury worlds like a peppery nymph. While I enjoy ginger in savoury dishes, where it really comes to life for me is here in baked goods. Add a buttery back drop and a cloak of sugar and ginger transforms a shortbread biscuit into something truly magical. Oh, and it makes every cookie taste like cheesecake base, which is always a good thing in my opinion.
I have memories of my Mum preparing her favourite afternoon treat on a hot summer’s day. Take a large glass of cold milk, add ice cubes so the milk doesn’t even have the chance to start warming up, and then remove a decent stack of peppery gingersnaps from the sleeve of cookies and ensconce oneself somewhere comfortable with a good book. In this cookie I combined those peppery ginger cookies with a decent dose of Mum’s other favourite: cream cheese frosting. The result: somewhere between a Christmas cookie taste explosion and cheesecake in cookie form. Portable, cookie jar appropriate cheesecake. You’re welcome.My Ginger Sandwich Cookies with Cream Cheese Filling are one of my contributions to the fabulous Speckled Palate‘s Sweetest Season Cookie Exchange! Over 60 bloggers are sharing their favourite holiday cookie recipes in this cookie palooza, which means that your cookie jar never has to be empty this holiday season! Head over to Erin’s website to see the running list of delicious cookie recipes!Back to these gluten free wonders. The cookies are crispy at the edges, soft and pillowy in the middle. They are just the right amount of crumbly, and spiced deeply by the ginger and the golden syrup. The cream cheese filling is tart and sweet, with just the right amount of vanilla to take the edge off. In combination you have soft, cookies that yield to your teeth, each bite is spicy sweet-cookie, and tart-sweet frosting.
Cookies make a great gift for those you care for, and they also make a wonderful contribution to holiday gatherings! I brought these to work for a morning tea and they were gone before I managed to have even a one! The smiles on my co-workers faces were worth sacrificing a second cookie (hey, the baker had to taste test at home!). I’ve had several requests for them since so I know what I’m bringing to our end of year lunch!
Make your cookie swaps extra festive this year and bring along a plate of these beauties, but remember to save a few for yourself first. Take it from me, two of these, a glass of cold milk, and a good read is the perfect way to spend a December afternoon.
Ginger Sandwiches with Cream Cheese Filling
Gluten Free | Makes about 24 4cm sandwich cookies | Leftovers will keep up to a week in an airtight container
- 125 grams butter, softened
- ½ cup caster sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1 tablespoon golden syrup
- 70 grams sorghum flour
- 70 grams brown rice flour
- 70 grams white rice flour
- 50 grams almond meal
- 50 grams buckwheat flour
- 2 teaspoons ginger
- 4 teaspoons baking powder
- 150 grams cream cheese, softened
- 30 grams butter, softened
- 300 grams gluten free icing sugar
- 1 teaspoons vanilla extract
- 1-2 tablespoons milk
- Preheat oven to 180C (350F) and line three baking sheets with baking paper. Set aside until required.
- In a medium bowl whisk together sorghum flour, brown rice flour, white rice flour, almond meal, buckwheat flour, ginger, and baking powder.
- In a large mixing bowl using hand beaters, or in the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and caster sugar together until light and fluffy.
- Add egg, vanilla, and golden syrup and beat until incorporated.
- Add flour, and use a wooden spoon to mix together dough. It may be tough to get it to come together in a ball, but you can use your hands if you need to.
- Scoop the dough together into a large ball. Divide this in half.
- Lightly dust your bench with some rice flour and gently roll out the dough to about .8cm thick. This dough is a little more delicate than a wheat dough but it will roll.
- Use your choice of cookie cutter to cut out shapes and place on prepared baking sheets. You can use a thin, flat, spatula to help remove the cut out shapes from the bench if required. Leave a little room for spreading.
- Once you have cut out all the shapes, gather together dough scraps and re-roll, continue until all the dough it used up.
- Bake for 10-12 minutes or until the edges are lightly golden and the cookies have puffed up slightly.
- Remove from oven and cool completely on a wire rack before frosting and pairing the cookies.
- While cookies are cooling, make your filling.
- lace cream cheese and butter into the bowl of a stand mixer fitted with the paddle attachment. Beat until light and creamy, about 3 minutes.
- Add icing sugar, vanilla extract, and 1 tablespoon of milk and beat on a low speed until everything comes together. If the mix is too dry add the extra tablespoon of milk.
- Switch mixer speed to medium-high and beat until smooth and creamy.
- Place frosting in the refrigerator for an hour. Mix with a wooden spoon every 20 minutes or so. This frosting needs a little time in the fridge to firm up otherwise you may end up with very runny frosting.
- Once frosting is firmer and cupcakes are cooled it’s time to sandwich! Fit a piping bag with your preferred decorating tip (I used a medium star tip) and fill the bag with frosting. Pipe about 1/2- 1 tablespoon of frosting onto 1/2 the cookies (you could use a palette knife instead if you’d prefer) then top with the remaining cookies.
- Store in the refrigerator for up to three days.
Oh and here’s a little teaser: I’ve got two more cookie recipes coming your way this week! Let’s get baking!