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Gingerbread Sandwich Cookies Recipe

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4.5 from 721 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://spatulaqueen.com/gingerbread-sandwich-cookies-recipe/