Gingerbread Sandwich Cookies Recipe

Introduction

Gingerbread sandwich cookies are a delightful treat perfect for the holiday season or any cozy gathering. Spiced with warm flavors and filled with creamy frosting, these cookies are sure to impress your friends and family.

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 (for frosting)
• ½ cup unsalted butter, softened (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons heavy cream or milk (for frosting)

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, stirring 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). 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.
5. Step 5: Bake for 8–10 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
6. Step 6: To make the frosting, beat the powdered sugar, softened butter, vanilla extract, and heavy cream 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 form a sandwich. Repeat with the remaining cookies.

Tips & Variations

• Chill the dough to make rolling and cutting easier.
• Roll dough evenly—thicker cookies will be softer, thinner ones crispier.
• Use a piping bag or a zip-top bag with the corner snipped for neat frosting.
• Add a pinch of salt to the frosting for a sweet-and-salty balance.
• Try swapping molasses with honey or maple syrup for a different flavor.
• Adjust the spice mix to your liking, adding more cinnamon or leaving out cloves.
• Add cinnamon or orange zest to the frosting for a festive 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 individually wrapped cookies for up to 1 month and thaw before serving. 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 refrigerated until you’re ready to bake.

What can I use if I don’t have molasses?

You can substitute molasses with honey or maple syrup, but keep in mind that the flavor will be milder and less traditional.

Gingerbread Sandwich Cookies Recipe

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★★★★★

4.9 from 66 reviews

• Author: Andria
• Total Time: 1 hour 30 minutes
• Yield: About 24 sandwich cookies (48 individual cookies before sandwiching) 1x

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Description

These Gingerbread Sandwich Cookies are a delightful holiday treat featuring spiced gingerbread cookies filled with a smooth and creamy vanilla frosting. Perfect for festive occasions, this recipe offers tender, flavorful cookies that sandwich rich frosting, making for a sweet and satisfying bite. The recipe includes tips for easy rolling, chilling, and frosting to ensure perfect results every time.

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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, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until fully combined. Set this dry mixture aside for later use.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar with a hand or stand mixer until the mixture is light and fluffy, approximately 2 minutes. Then add the egg, molasses, and vanilla extract, mixing thoroughly until the batter is smooth and uniform.
3. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated. The resulting dough will be soft and slightly sticky. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 1 hour to firm up.
4. Roll and Cut the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to an even thickness of about ¼ inch. Use gingerbread-shaped or round cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.
5. Bake the Cookies: Bake the cut-out cookies for 8 to 10 minutes, or until the edges are set and slightly firm. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
6. Make the Frosting: In a medium bowl, beat together the powdered sugar, softened butter, vanilla extract, and heavy cream until the frosting is smooth, creamy, and fluffy.
7. Assemble the Sandwich Cookies: Once the cookies have fully cooled, spread or pipe the frosting on the flat side of one cookie, then gently press a second cookie on top to create a sandwich. Repeat this process with all the cookies.

Notes

• Chilling the dough makes rolling and cutting much easier and prevents sticking.
• Roll dough evenly: thicker cookies yield a softer texture, thinner cookies become 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 sweet-and-salty flavor balance if desired.
• Make sure cookies are completely cooled before frosting to avoid melting the filling.
• The dough can be made up to 3 days ahead and refrigerated.
• Baked cookies freeze well without frosting for up to 2 months; frost after thawing.
• Once assembled, store sandwich cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
• Freeze assembled sandwich cookies individually wrapped for up to 1 month.

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

Keywords: gingerbread cookies, sandwich cookies, holiday cookies, gingerbread, festive desserts, vanilla frosting, spiced cookies