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Gingerbread Sandwich Cookies Recipe

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4.9 from 93 reviews

These festive Gingerbread Sandwich Cookies are perfectly spiced, chewy gingerbread cookie rounds paired with a creamy vanilla buttercream frosting. They’re irresistibly delicious and perfect for holiday celebrations, offering a delightful combination of warm spices and sweet creaminess in every bite.

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 all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined. Set this mixture aside.
  2. Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar together until light and fluffy, about 2 minutes. Then add the egg, molasses, and vanilla extract, mixing until the batter is smooth and thoroughly combined.
  3. Combine Wet and Dry: Slowly add the dry ingredient mixture to the wet ingredients, mixing just until combined. The dough will be soft and sticky at this point. Wrap the dough in plastic wrap and place it in the refrigerator to chill for at least 1 hour, which makes it easier to handle.
  4. Roll and Cut the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough out evenly to about ¼ inch thickness. Use gingerbread-shaped or round cookie cutters to cut out shapes, then transfer the cut cookies to a baking sheet lined with parchment paper.
  5. Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set and the cookies are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  6. Make the Frosting: In a bowl, beat together the powdered sugar, softened butter, vanilla extract, and heavy cream (or milk) until smooth and fluffy. Adjust the consistency by adding more cream or powdered sugar if needed.
  7. Assemble the Sandwich Cookies: Using a spatula or piping bag, 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 the remaining cookies.

Notes

  • Chill the dough for at least an hour to make rolling and cutting easier.
  • Roll dough evenly; thicker cookies will be softer, thinner will be crispier.
  • Use a piping bag or a zip-top bag with a corner snipped for neat frosting application.
  • You can add a pinch of salt to the frosting for a sweet-and-salty flavor contrast.
  • Let cookies cool completely before frosting to prevent melting.
  • The dough can be made up to 3 days ahead and refrigerated.
  • Baked cookies freeze well for up to 2 months without frosting.
  • Store assembled sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
  • Freeze sandwich cookies individually wrapped for up to 1 month; thaw before serving.

Keywords: gingerbread cookies, gingerbread sandwich cookies, holiday cookies, spiced cookies, vanilla buttercream, festive cookies

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