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Soft & Chewy Ginger Snap Sandwich Cookies with Rum Cream Cheese

These soft, chewy Ginger Snap Sandwich Cookies will look so pretty on any cookie platter...and the rum cream cheese filling will make them a new favorite!

Yields 25-30 sandwiches     adjust servings

Preparation 30m Cook Time 11m Total Time


Ginger Snaps

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 3/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 cup molasses
  • 3/4 cup crystallized ginger, chopped
  • Coarse sugar

Rum Cream Cheese

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (8 oz.) cream cheese, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum


Ginger Snaps

  1. Sift the flour, ginger, baking soda, cinnamon, cloves, and salt into a medium mixing bowl. Whisk to combine.
  2. In a large mixing bowl, combine the butter, brown sugar, and vegetable oil. Beat until creamy, about 3 minutes. Beat in the egg, then the molasses. Add the dry ingredients and crystallized ginger and mix together until soft dough forms. Cover and refrigerate for at least 1 hour.
  3. Place coarse sugar in a wide, shallow bowl. Set aside. 
  4. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone liners. Set aside.
  5. Using the palms of your hands, roll about a tablespoon of dough into 1-inch diameter balls. Roll each ball in coarse sugar, then place 2 inches apart on an ungreased baking sheet.
  6. Bake 9-11 minutes, or until the tops are rounded and slightly cracked. Remove from oven and cool on baking sheets for 1-2 minutes, then remove to wire rack to cool completely. Repeat with remaining dough. 

Rum Cream Cheese

  1. In the bowl of the stand mixer fitted with the paddle attachment, place butter and cream cheese. Beat until smooth and well blended. Sift in powdered sugar and continue beating until smooth and fluffy, 3-4 minutes. Add vanilla and rum and stir to combine.
  2. Spoon cream cheese into a piping bag. Pipe filling in the center of 1 cookie, leaving 1/2-inch edge uniced, and sandwich with another. Repeat until you have used all of the cookies (you'll end up with 25-30 sandwiches depending on the size of your cookies.)
  3. Chill the cookies for at least 1 hour until the filling is firm. Keep refrigerated.


Recipe Notes


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