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Gingerbread Sandwich Cookies Recipe

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★★★★★

4.8 from 106 reviews

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.

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, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. 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 light and fluffy, about 2 minutes. Add the egg, molasses, and vanilla extract, mixing until smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  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 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

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