Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

When you were a kid, was there a thing you loved in a way that was almost embarrassing? Not pizza, or ice cream, or cake, because there is nothing embarrassing about loving the classics. I’m talking about something that you were pretty sure you’d get side-eyed for mentioning. For me, it was those little cream-filled oatmeal pie cookies that came in a cardboard box. 

I once snuck an entire box into the movies when my friends were sneaking in more normal treats like candy bars, or their boyfriends. I just sat there with an entire box of little oatmeal cream pies and ate all of them, not even offering to share. No, Lacy, you have a boyfriend and I have cream-filled cookies, if you aren’t going to share than neither am I!

Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

These taste like those, but, you know, with beer. Something I was not sneaking into movies when I was a kid. Although I can’t make any promise about that anymore. Because, let’s be honest, watching a movie at a theater right now with beer and these cookies sounds like magic. 

Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

Print Recipe
5 from 1 vote

Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

Servings: 18 sandwich cookies

Ingredients

Cookies:

  • ¾ cup (171g) unsalted butter, at room temperature
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • ½ cups (100g) light brown sugar, packed
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature
  • ¼ cup molasses not blackstrap
  • 2 tablespoons barrel-aged stout
  • 2 ¾ cups (330g) all-purpose flour
  • 2 teaspoons baking soda
  • Sanding sugar for rolling

Filling:

  • 1 (8oz) package cream cheese, softened
  • ¼ cup (57g) room temperature butter
  • 2 tablespoons stout beer
  • ¼ cup real maple syrup
  • 2 tablespoons powdered sugar

Instructions

  • Add the butter, ginger, cinnamon, cloves, allspice, and salt to a stand mixer with a whisk attachment. Whisk until well combined.
  • Add both kinds of sugar, beat on high until well combined.
  • Add the egg and sugar, beat until the mixture resembles frosting, about 3 minutes.
  • Stir in the molasses and beer.
  • Stop the mixer, add the flour and baking soda, stir until well combined.
  • Add the sanding sugar to a small bowl.
  • Using a cookie scoop, scoop out balls just smaller than golf balls and roll in the sanding sugar. Add to a baking sheet that has been covered with parchment.
  • Make sure the cookies are well spaces, no more than 9 at a time on a standard cookie sheet.
  • Freeze for 15 minutes.
  • Heat the oven to 350°F.
  • Bake for 13-15 minutes. Pull the parchment on the counter and allow to cool.
  • Add the cream cheese and butter to a stand mixer, beat on high until well combined.
  • Add the remaining ingredients, beat until well combined.
  • Spread (or pipe) filling between two cookies, repeat for all cookies.

Notes

These cookies spread thin in order to make them ideal for sandwich cookies. If you are looking for a stand alone cookie, this probably isn't the right recipe for you. 

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