Gingerbread Cookie Stacks

Gingerbread Cookie Stacks

4.2 of 5 (21)
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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 93.3
  • Total Fat: 3.1 g
  • Cholesterol: 7.3 mg
  • Sodium: 41.1 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.7 g

View full nutritional breakdown of Gingerbread Cookie Stacks calories by ingredient
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View the original recipe for Chewy Molasses Ginger Cookies


Soft, spicy cookies sandwiched with creamy cinnamon-cream cheese frosting... You'll love these! Soft, spicy cookies sandwiched with creamy cinnamon-cream cheese frosting... You'll love these!
Number of Servings: 48


    1/3 c butter or margarine, softened
    3/4 c packed brown sugar
    1/4 c dark molasses
    1 tsp ginger, ground
    1 tsp cinnamon, ground
    1 egg
    1 tsp baking powder
    1 1/2 c all purpose wheat flour
    1/2 c whole wheat flour
    1/2 tsp cinnamon
    1/4 c granulated sugar

    2 cups cream cheese frosting, homemade or store-bought
    1 t cinnamon


Beat the butter on medium-high speed in a large mixing bowl for 2 minutes. Beat in the brown sugar. Add the molasses, ginger, and cinnamon, mix thoroughly. Add the egg. Add the baking powder. Mix in as much of the flour & wheat flour as you can with the electric mixer. Stir in any remaining by hand. Refrigerate for 1 hour.
Heat oven to 350 degrees Fahrenheit. Spray 3-4 cookie sheets with non-stick cooking spray.
Shape into 1/2 inch balls, roll in granulated sugar mixed with cinnamon. Place 2 inches apart on prepared baking sheets. Bake for 8-12 minutes, until cookies are set and tops crack.
When cookies have cooled, stir the cinnamon into the cream cheese frosting and spread onto half the cookies. Top with the remaining cookies.

Makes 96 cookies for 48 sandwiches

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Member Ratings For This Recipe

  • Very Good
    4 of 4 people found this review helpful
    I used Splenda and Splenda brown sugar and just made cookies without the cream cheese frosting. They were very tasty. - 12/24/15

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  • Very Good
    1 of 1 people found this review helpful
    I rolled these into balls about double the size of a small about 24 finished cookies...needed to bake them about 13 minutes and let them sit on the cookie sheet another couple of minutes after I removed them from the oven prior to removing them to a rack to cool. Great taste! Crispy! - 12/20/15

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  • I got about 36 cookies out of this recipe to make 18 sandwiches. Also, making the balls was super hard! Everything was crumbly. I wonder if I did something wrong. - 12/17/20

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  • I used both Splenda and Brown sugar Splenda. They were delicious. - 11/24/20

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  • looks good - 8/10/20

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