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Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

5 from 1 vote
Servings 18 sandwich 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


  • 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


  • 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.


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.