Introduction

These Gingerbread Sandwich Cookies are a delightful holiday treat, combining spicy, soft gingerbread cookies with a creamy vanilla frosting. Perfect for sharing or gifting, they bring festive cheer and cozy flavors to any occasion.

Gingerbread Sandwich Cookies Recipe - Recipe Image

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

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, mixing just until combined. The dough will be soft and sticky. Wrap it 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 thickness. Cut out shapes with cookie cutters and place them on a parchment-lined baking sheet.
Step 5: Bake the cookies for 8–10 minutes, or until the edges are set. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Step 6: Beat the powdered sugar, softened butter, vanilla extract, and heavy cream together until smooth and fluffy to make the frosting.
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 a snipped corner for neat frosting application.
Add a pinch of salt to the frosting for a sweet-and-salty balance.
Swap molasses with honey or maple syrup for a lighter flavor.
Adjust spices to your liking—add more cinnamon or omit cloves if preferred.
Try adding cinnamon or orange zest to the frosting for a flavor twist.
If you don’t have cookie cutters, use a cup to cut out rounds.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. You can freeze the baked cookies (without frosting) for up to 2 months, and freeze assembled sandwich cookies individually wrapped for up to 1 month. Thaw before enjoying. Let cookies cool completely before frosting to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 3 days in advance and keep it chilled in the refrigerator until ready to roll and bake.

What if I don’t have molasses?

You can substitute molasses with honey or maple syrup, though the flavor will be lighter and less robust. Adjust the amount slightly as these are sweeter and thinner than molasses.