Gingerbread & Cheesecake Cookie Sandwiches

Baking homemade cookies is without a doubt one of our most treasured Christmas traditions. This year we teamed up with our friend, Maddy Trueman, to bring you something a little different. Try these delicious gingerbread cookie sandwiches, filled with vanilla cheesecake. The perfect fresh take on a classic holiday cookie…

Gingerbread and Vanilla Cheesecake Cookie Sandwiches

Makes 12

Ingredients:

Gingerbread Cookies

300g unsalted butter, softened

1 cup coconut or brown sugar

1/4 cup molasses

2 eggs

2 tsp vanilla bean paste

2 tsp finely grated ginger

3 cups spelt flour

3 tsp mixed spice

Vanilla Cheesecake Filling

250g cream cheese

100g unsalted butter, softened

1 tsp vanilla bean paste

1 tbsp raw honey

Method:

1. Preheat oven to 170 degrees fan forced.

2. Add butter, coconut sugar and molasses to a large bowl of a stand mixer. Beat for 5 minutes or until light and creamy. Add eggs, vanilla and ginger and continue to beat until combined. Use a spatula to mix through spelt flour and mixed spice.

3. Use a medium ice cream scoop to form 24 rounds. Distribute dough onto lined baking trays and lightly press each cookie.

4. Working in batches, bake cookies for 10 minutes. Allow to cool on tray for 5 minutes then transfer to wire rack.

5. Add cream cheese, butter, vanilla bean paste and honey to a small bowl of a stand mixer. Beat until light and fluffy.

6. Turn cooled cookies upside down and arrange into two rows. Dollop 1 large spoonful of cheesecake filling into the centre of each cookie in one row. Carefully place the other cookie on top and press down to distribute filling. Refrigerate for 15 minutes or until firm. Enjoy! Store in fridge.