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.
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, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside to ensure even distribution of spices and leavening agents.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
