Gingerbread Sandwich Cookies Recipe
Introduction
Gingerbread sandwich cookies are a delightful treat that combine warm, spiced cookies with a creamy frosting filling. Perfect for the holidays or any cozy day, these cookies offer a charming twist on classic gingerbread.
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
- For the Frosting:
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk)
Instructions
- Step 1: In a medium bowl, whisk together the flour, 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: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Wrap the dough 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 using cookie cutters and place them on a parchment-lined baking sheet.
- Step 5: Bake for 8–10 minutes or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 6: To make the frosting, beat powdered sugar, softened butter, vanilla extract, and heavy cream together until smooth and fluffy.
- Step 7: Spread or pipe 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.
- Roll dough evenly; thicker cookies stay soft, thinner ones become crispier.
- 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 balance.
- Swap molasses for honey or maple syrup for a lighter flavor.
- Adjust spices to taste, or omit cloves if preferred.
- 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 round cookies.
Storage
Store the 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 individually wrapped cookies for up to 1 month and thaw before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared up to three days in advance and stored in the refrigerator until ready to use.
How do I prevent the frosting from melting?
Make sure the cookies have cooled completely before applying the frosting to prevent it from melting and sliding off.
PrintGingerbread Sandwich Cookies Recipe
These Gingerbread Sandwich Cookies are a festive treat perfect for the holiday season. Soft, spiced gingerbread cookies sandwiched with a creamy vanilla frosting make for a delightful combination of flavors and textures. With warming spices and a rich molasses taste, these cookies are ideal for sharing or gifting and bring cozy holiday cheer in every bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 sandwich cookies (48 individual cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the softened butter and brown sugar in a large bowl on medium speed until light and fluffy, approximately 2 minutes. Then add the egg, molasses, and vanilla extract, mixing until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. The dough will be soft and slightly sticky. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
- Roll and Cut the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough evenly to about ¼ inch thickness. Use gingerbread-shaped or round cookie cutters to cut out shapes, then place them on a parchment-lined baking sheet, leaving some space between each cookie.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set and lightly firm. Allow the cookies to cool on the baking sheet for approximately 5 minutes before transferring them to a wire cooling rack to cool completely.
- Make the Frosting: In a medium bowl, beat together the powdered sugar, softened butter, vanilla extract, and heavy cream or milk until the frosting is smooth, creamy, and fluffy.
- Assemble the Sandwich Cookies: Once the cookies are completely cool, spread or pipe a generous amount of frosting onto the flat side of one cookie. Gently press a second cookie on top to create a sandwich. Repeat this process for the remaining cookies.
Notes
- Chill the dough for easier rolling and cutting of shapes.
- Roll dough evenly: thicker cookies will be softer; thinner cookies will crisp up more.
- Use a piping bag or zip-top bag with a corner cut for neat frosting application.
- Adding a pinch of salt to the frosting enhances a sweet-and-salty flavor profile.
- Ensure cookies are completely cool before frosting to prevent melting.
- Molasses can be substituted with honey or maple syrup for a lighter flavor.
- Adjust spice quantities to taste—add more cinnamon or omit cloves if preferred.
- Without cookie cutters, use a cup or glass to cut round cookies.
- Dough may be made up to 3 days ahead and refrigerated.
- Baked cookies freeze well (without frosting) for up to 2 months; thaw before frosting.
- Store assembled sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze assembled sandwich cookies individually wrapped for up to 1 month.
Keywords: gingerbread cookies, holiday cookies, sandwich cookies, gingerbread sandwich cookies, homemade cookies, festive desserts, Christmas cookies, vanilla frosting
