There is nothing that gets me more ready for christmas than baking (and eating!) christmas cookies. How can you beat the smell of gingerbread in the air and some hot chocolate along with cookie decorating? Oh, and let me tell you about the smell of gingerbread in the air when I made these cookies. They will go on your yearly must-bake-christmas-cookie-list, I guarantee you! Well, they are on mine now that’s for sure.

These little cuties are made of gingerbread spiced and dusted shortbread cookies filled with milk cream. The milk cream filling is super easy and so genius: white candy melts, milk, cream, and butter! Compared to regular buttercream, this filling does not only taste very milky but holds up much better when unrefrigerated for a longer time. Perfect cookies to put out for Santa! Or – to just leave out on the table for the family until they’re gone… and they will be gone fast. Merry christmas!

Gingerbread Milkcream Sandwich Cookies


  • 2 cups flour

  • 1 cups (2 sticks) Challenge Unsalted Butter, room temperature

  • ½ cup powdered sugar

  • 1 teaspoon cinnamon

  • 1 teaspoon ginger

  • ⅛ nutmeg

  • ⅛ ground cloves (pinch)

  • ⅛ allspice

  • pinch salt


  • 10 ounces white candy melts

  • ¼ cup whole milk

  • ¼ cup (½ stick) Challenge Butter, room temperature, cubed


  • 1

    In the bowl of your electric mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).

  • 2

    Mix the spices together in a small bowl. Add half of the gingerbread spice mix to the cookie dough.

  • 3

    Gently knead the flour into the mixture with your hands just until incorporated.

  • 4

    Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.

  • 5

    Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

  • 6

    On a lightly floured surface roll out the dough. Place dough on a cutting board or baking sheet and refrigerate for about 20 mins.

  • 7

    Cut out 1-2 inch round cookies with a round cookie cutter and place on the baking sheet. Rub half of the cookies with the gingerbread spice mix. Bake for 8 -10 minutes, or until cookies are very lightly browned. Cool on a wire rack.


  • 1

    Pour the milk over the candy melts and melt in the microwave according to instructions. Stir well and let the mixture cool down in the refrigerator for about 1 hour.

  • 2

    Place cooled candy melt mix in the bowl of your electric mixer and add the cubed butter. Beat on high speed for about 3 minutes.

  • 3

    Pour filling in piping bag and pipe onto cookies that have been rubbed with gingerbread spice mix. Top all cookies with another cookie and keep refrigerated for about 1 week.