Gingerbread Sandwich Cookies Recipe
Introduction
Gingerbread sandwich cookies are a delightful twist on a classic holiday treat. With their warmly spiced cookies and creamy frosting, they’re perfect for sharing or enjoying with a cup of tea. Easy to make and irresistibly tasty, these cookies bring festive cheer to any occasion.
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, ground 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: Slowly add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft and sticky. Wrap the dough in plastic wrap and chill for at least 1 hour.
- Step 4: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the dough to about ¼ inch thick. Cut out shapes with cookie cutters and place them on a parchment-lined baking sheet.
- Step 5: Bake for 8–10 minutes, or until the edges are set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Step 6: To make the frosting, beat together the powdered sugar, softened 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 remaining cookies.
Tips & Variations
- Chill the dough before rolling to make cutting easier and prevent sticking.
- Roll the dough evenly; thicker cookies will be softer, thinner ones crispier.
- Use a piping bag or a zip-top bag with the corner snipped for neat frosting application.
- Add a pinch of salt to the frosting for a sweet-and-salty flavor balance.
- If you don’t have cookie cutters, use a cup to cut round cookies.
- Swap molasses with honey or maple syrup for a lighter flavor.
- Enhance the frosting with cinnamon or orange zest for a festive twist.
Storage
Store the assembled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze, wrap sandwiches individually and freeze for up to 1 month; thaw before serving. If freezing unassembled cookies, bake and cool first, then freeze for up to 2 months before filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made up to 3 days in advance and stored tightly wrapped in the refrigerator until ready to use.
How can I prevent the frosting from melting?
Make sure the cookies are completely cool before frosting. You can also chill the frosted cookies briefly to help the filling set.
PrintGingerbread Sandwich Cookies Recipe
These Gingerbread Sandwich Cookies are perfect for the holiday season, featuring soft and spiced gingerbread cookies sandwiched with a creamy vanilla buttercream frosting. The cookies are easy to make, rolled to the perfect thickness, and decorated with a smooth frosting that adds a sweet finishing touch. Ideal for festive gatherings or gifting, these cookies bring warmth and joy to any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 sandwich cookies (48 cookies before assembling) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. 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 light and fluffy, about 2 minutes. Add the egg, molasses, and vanilla extract, mixing until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to form a soft, sticky dough. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 1 hour.
- Roll and Cut the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use gingerbread-shaped or round cookie cutters to cut out the cookies. Arrange them on parchment-lined baking sheets, spacing them evenly.
- Bake the Cookies: Bake for 8 to 10 minutes until the edges are set but the cookies remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Make the Frosting: In a small bowl, beat together the powdered sugar, softened butter, vanilla extract, and heavy cream (or milk) until the frosting is smooth and fluffy.
- 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 the remaining cookies.
Notes
- Chill the dough to make rolling and cutting easier and to help prevent spreading during baking.
- Roll the dough evenly for consistent texture—thicker cookies will be softer, thinner cookies will be crispier.
- Use a piping bag or a zip-top bag with a snipped corner for neat frosting application.
- Adding a pinch of salt to the frosting can enhance the flavor with a sweet-and-salty balance.
- Ensure cookies are completely cooled before frosting to prevent the filling from melting.
- You can substitute molasses with honey or maple syrup for a lighter flavor, though molasses provides the classic taste.
- Adjust spices to your preference; for example, add more cinnamon or omit cloves if desired.
- The dough can be made up to 3 days ahead and refrigerated; baked unfrosted cookies freeze well for up to 2 months.
- Store assembled sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week; freeze wrapped sandwiches for up to 1 month.
Keywords: gingerbread cookies, sandwich cookies, holiday cookies, gingerbread sandwich, festive treats, buttercream frosting, spiced cookies
