Gingerbread Sandwich Cookies Recipe

Introduction

Gingerbread sandwich cookies are a festive and flavorful treat perfect for the holiday season. Crisp ginger-spiced cookies are filled with a smooth, creamy frosting to create a delightful bite-sized dessert. These cookies are fun to make and even better to share.

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 (for frosting), softened
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons heavy cream or milk

Instructions

1. Step 1: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
2. 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.
3. 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.
4. Step 4: Preheat the oven to 350°F (175°C). Roll the chilled dough on a lightly floured surface to about ¼ inch thick. Cut out shapes using cookie cutters and place them on a baking sheet lined with parchment paper.
5. Step 5: Bake the cookies for 8–10 minutes, until the edges are set. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
6. Step 6: For the frosting, beat the powdered sugar, softened butter, vanilla extract, and heavy cream (or milk) together until smooth and fluffy.
7. Step 7: Spread or pipe the frosting onto the flat side of one cookie, then gently press another cookie on top to create a sandwich. Repeat with remaining cookies.

Tips & Variations

• Chill the dough to make rolling and cutting easier and to prevent spreading during baking.
• Roll your dough evenly: thicker cookies will be soft, thinner ones will be crispier.
• Use a piping bag or a zip-top bag with a corner snipped for neat frosting application.
• Add a pinch of salt to the frosting for a balanced sweet-and-salty flavor.
• You can swap molasses with honey or maple syrup for a lighter flavor but the taste will change.
• Try adding cinnamon or orange zest to the frosting for a unique twist.
• If you don’t have cookie cutters, use a cup to cut out round cookies.

Storage

Store the gingerbread sandwich cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze the frosted sandwich cookies individually wrapped for up to 1 month. Thaw before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can make the dough up to 3 days in advance and keep it refrigerated. Just be sure to wrap it tightly to prevent drying out.

What if I don’t have molasses?

You can substitute molasses with honey or maple syrup, but the flavor will be lighter and less traditional. Adjust spices if desired to boost flavor.

Gingerbread Sandwich Cookies Recipe

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★★★★★

4.9 from 117 reviews

• Author: Zoe
• Total Time: 1 hour 30 minutes
• Yield: About 24 sandwich cookies 1x

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Description

Delightfully spiced gingerbread sandwich cookies filled with a smooth vanilla buttercream frosting. These festive cookies combine warm holiday spices with a rich molasses-infused dough, baked to a perfect soft-crisp texture and sandwiched with creamy frosting. Ideal for holiday celebrations or any time you crave a cozy treat.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside to ensure even distribution of spices and leavening agents.
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. Then, add the egg, molasses, and vanilla extract, mixing until smooth and fully combined.
3. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined. The dough will be soft and sticky. Wrap it tightly in plastic wrap and chill for at least 1 hour to firm up for easier handling.
4. Roll and Cut the Dough: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about ¼ inch thickness. Use gingerbread-shaped or round cookie cutters to cut out shapes and transfer them to a parchment-lined baking sheet, spacing evenly.
5. Bake the Cookies: Bake for 8–10 minutes or until the edges are set and cookies are lightly firm to touch. Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely, which prevents melting the frosting when assembled.
6. Make the Frosting: Beat powdered sugar, softened butter, vanilla extract, and heavy cream together until the frosting is smooth and fluffy, perfect for spreading or piping.
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 with remaining cookies. Allow assembled cookies to rest for a little to set the filling before serving.

Notes

• Chill the dough before rolling to make it easier to handle and prevent sticking.
• Roll dough evenly; thinner cookies will be crispier, and thicker ones softer.
• 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 twist if desired.
• Ensure cookies are completely cooled before frosting to avoid melting the filling.
• Dough can be prepared and chilled up to 3 days ahead for convenience.
• Baked cookies freeze well without frosting for up to 2 months; assemble after thawing.
• Freeze assembled sandwich cookies individually wrapped for up to 1 month.
• Substitute molasses with honey or maple syrup if desired, but flavor will be lighter.
• Adjust spices to personal taste or omit cloves if preferred.
• Add cinnamon or orange zest to the frosting for extra flavor variations.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gingerbread cookies, sandwich cookies, molasses cookies, holiday cookies, gingerbread recipe, spiced cookies, festive treats