Gingersnap Sandwich Cookies with Cranberry Orange Cream Cheese Frosting
Gingersnap sandwich cookies with cranberry orange cream cheese frosting are delicious, festive, and just a little *extra*! They're the perfect cookies for a Christmas cookie exchange or for gifting!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: about 10 sandwich cookies 1x
- Category: dessert
- Method: no bake
- Cuisine: holiday
Ingredients
Scale
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp orange zest
- 1/4 cup dried cranberries, chopped
- 20 gingersnap cookies
Instructions
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar. Mix until well combined.
- Stir in cranberries and orange zest.
- Spoon cream cheese mixture into a zip-top bag and seal. Cut one corner off of the zip-top bag.
- Squeeze filling onto the bottom sides of 10 cookies. Top each with a second cookie, flat side in, to make sandwiches.
- Store cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator.
Notes
- If the frosting seems a little runny to hold its shape, add just a bit more powdered sugar to stiffen it up before adding the cranberries and orange zest.
- The cranberries don't have to be chopped super fine, but they do need to be small enough that they'll fit through the corner hole of the bag for piping, so chop the cranberries and cut your hole accordingly.
- I love these sandwich cookies with my homemade gingersnaps, but to make things super simple, you can use pre-made gingersnaps. The ones from World Market are delicious, and a great size for these cookies.
Keywords: gingersnap sandwich cookies, gingersnap cookies with cranberry orange cream cheese frosting, gingersnap cream cheese sandwich cookies