These are a great holiday treat (or anytime really). They are sweet, fun to share, and easy to make. Plus, these are a great twist on the traditional gingerbread flavors that are so popular when the holidays roll around.
While we prefer a cream cheese filling- feel free to be creative! Some folks even like to put lemon curd in between them, others like just whipped cream.
1 Package of Polly’s Gingerbread Mix
3/4 Cup Milk
1 Cup Molasses
1/2 Cup Butter (or vegetable oil)
For Cream Cheese Frosting:
8 oz Cream Cheese (softened)
8 oz Butter (room temperature)
1 Cup Confectioners Sugar
1 Tsp Vanilla
Preheat the oven to 350 degrees F.
Mix together the Gingerbread pancake mix (including spice packet) with eggs, milk, molasses until thick. Mix in butter.
You can either cook these now, or if you want a thicker cookie- allow the batter to set in the fridge, covered, overnight. Take it out when you are ready to bake.
Line a cookie sheet with parchment paper, or spray with cooking spray. Keeping in mind that these cookies expand, drop 1/3 cup to 1/2 cup of the batter about 2 inches apart on your cookie trays.
Bake at 350 degrees F for 15-20 minutes- or until the edges are slightly crisp but not burnt.
Allow cookies to FULLY cool before frosting.
While cookies are cooling, with and electric mixer- beat together frosting ingredients.
Once cookies are done, make sandwiches with frosting in between both cookies. Enjoy!
Yields- 8 Large sandwiches (16 cookies) – or 12 Smaller sandwiches (24 cookies).