Gingerbread Sandwich Cookies Recipe
Introduction
These gingerbread sandwich cookies are a festive treat perfect for the holiday season. Featuring soft, spiced cookies filled with a creamy vanilla frosting, they’re sure to be a crowd-pleaser at any gathering.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 egg
- ½ cup molasses
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons heavy cream or milk (for frosting)
Instructions
- Step 1: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- Step 2: In a large bowl, beat the softened butter and brown sugar with a hand or stand mixer until light and fluffy, about 2 minutes. Add the egg, molasses, and vanilla extract, mixing until smooth.
- Step 3: Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft and sticky. Wrap it in plastic wrap and chill for at least 1 hour.
- Step 4: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough to about ¼ inch thickness. Use cookie cutters to cut out shapes and place them on a parchment-lined baking sheet.
- Step 5: Bake for 8–10 minutes or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
- Step 6: To make the frosting, beat the powdered sugar, butter, vanilla extract, and heavy cream until smooth and fluffy.
- Step 7: Spread or pipe the frosting onto the flat side of one cookie, then gently press another cookie on top to form a sandwich. Repeat with the remaining cookies.
Tips & Variations
- Chill the dough to make rolling and cutting easier.
- Roll dough evenly; thicker cookies bake softer, thinner cookies get crispier.
- Use a piping bag or a zip-top bag with a snipped corner for neat frosting application.
- Add a pinch of salt to the frosting for a sweet-and-salty flavor.
- Swap molasses with honey or maple syrup for a lighter flavor.
- Adjust spices to taste; increase cinnamon or omit cloves if preferred.
- Add cinnamon or orange zest to the frosting for a flavor twist.
- If you don’t have cookie cutters, use a cup to cut out round cookies.
Storage
Store the sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze individually wrapped cookies for up to 1 month and thaw before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 3 days in advance and keep it refrigerated until ready to use.
How do I prevent the frosting from melting?
Make sure the cookies are completely cooled before frosting to avoid melting. Chilling the frosting slightly can also help maintain its shape.
PrintGingerbread Sandwich Cookies Recipe
These gingerbread sandwich cookies are a delightful holiday treat featuring spiced gingerbread cookies sandwiched with a creamy vanilla buttercream frosting. Perfectly soft with a hint of warm spices, these cookies offer a festive twist ideal for sharing during the holidays or gifting to loved ones.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 1 hour 40 minutes
- Yield: About 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies:
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 egg
- ½ cup molasses
- 1 teaspoon vanilla extract
For the Frosting:
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk)
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until fully combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar until the mixture is light and fluffy, about 2 minutes. Then add the egg, molasses, and vanilla extract, mixing thoroughly until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing just until combined. The dough should be soft and slightly sticky. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour to firm up.
- Roll and Cut the Dough: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to approximately ¼ inch thickness. Use gingerbread-shaped or round cookie cutters to cut out shapes and place them evenly spaced on a parchment-lined baking sheet.
- Bake the Cookies: Bake the cookies for 8–10 minutes or until edges are set and slightly firm. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
- Make the Frosting: In a mixing bowl, beat together the powdered sugar, softened butter, vanilla extract, and heavy cream until the frosting is smooth, fluffy, and pipeable.
- Assemble the Sandwich Cookies: Spread or pipe the frosting onto the flat side of one cookie, then gently press another cookie on top to form a sandwich. Repeat this process with remaining cookies.
Notes
- Chill the dough before rolling to make it easier to handle and prevent sticking.
- Rolling the dough evenly ensures consistent baking; thicker cookies will be softer, thinner ones crispier.
- Use a piping bag or a zip-top bag with a corner snipped for neat, even frosting application.
- Add a pinch of salt to the frosting for a balanced sweet-and-salty flavor if desired.
- Make sure cookies are completely cool before frosting to prevent melting.
- The dough can be made up to 3 days in advance and refrigerated.
- Baked and unfrosted cookies can be frozen for up to 2 months; frost after thawing.
- Assembled sandwich cookies freeze well up to 1 month if individually wrapped.
Keywords: gingerbread cookies, sandwich cookies, holiday cookies, Christmas cookies, gingerbread recipe, spiced cookies, buttercream frosting
