Introduction

These gingerbread sandwich cookies are a delightful holiday treat, blending warm spices with sweet, creamy frosting. Perfect for festive gatherings or cozy afternoons, they’re both fun to make and delicious to eat.

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
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, 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: Gradually 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. Use cookie cutters to cut shapes and place them on a parchment-lined baking sheet.
Step 5: Bake for 8–10 minutes until the edges are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Step 6: To make the frosting, beat the 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 form a sandwich. Repeat with remaining cookies.

Tips & Variations

Chill the dough before rolling to make cutting easier and prevent sticking.
Roll dough evenly; thinner cookies will be crispier, thicker ones softer.
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 contrast.
Try swapping molasses with honey or maple syrup for a lighter flavor.
Adjust spices to your taste—more cinnamon or skip cloves if preferred.
Add cinnamon or orange zest to the frosting for a flavorful twist.
If you don’t have cookie cutters, use a cup to cut round cookies instead.

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 the cookies individually wrapped for up to 1 month; thaw before serving. Allow cookies to cool completely before frosting to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to 3 days in advance and keep it refrigerated until ready to use.

How do I keep the cookies from spreading too much during baking?

Chilling the dough before rolling and cutting helps the cookies hold their shape and prevents excessive spreading in the oven.

Gingerbread Sandwich Cookies Recipe

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These Gingerbread Sandwich Cookies are a festive and delightful treat perfect for the holiday season. Featuring warmly spiced gingerbread cookies sandwiched with a smooth, creamy vanilla frosting, they offer a perfect balance of soft and slightly crisp texture with rich molasses flavor. Ideal for baking enthusiasts looking to create charming, flavorful cookies that can be made ahead and stored or frozen for convenience.

Author: Tara
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Yield: Approximately 24 sandwich cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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 all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: Using a hand or stand mixer, beat the softened unsalted butter and packed brown sugar in a large bowl until the mixture is light and fluffy, approximately 2 minutes. Then add the egg, molasses, and vanilla extract, mixing until the batter is smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft and sticky. Wrap the dough tightly in plastic wrap and refrigerate it for at least 1 hour to firm up.
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 place them evenly spaced on a parchment-lined baking sheet.
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 firm. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting: In a mixing bowl, beat the powdered sugar, softened butter, vanilla extract, and heavy cream (or milk) together until the frosting is smooth, creamy, and fluffy.
Assemble the Sandwich Cookies: Spread or pipe an even layer of frosting onto the flat side of one cookie, then gently press another cookie on top to form a sandwich. Repeat the process with the remaining cookies and frosting.

Notes

Chilling the dough helps make rolling and cutting easier.
Roll the dough evenly; thicker cookies will be softer while thinner ones will be crisper.
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 if desired.
Allow cookies to cool completely before frosting to prevent melting.
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze baked cookies (without frosting) for up to 2 months; freeze assembled sandwich cookies for up to 1 month wrapped individually.
Molasses can be substituted with honey or maple syrup, but expect a milder flavor.
Adjust spices to taste, adding more cinnamon or omitting cloves if preferred.
For frosting variation, try adding cinnamon or orange zest.
If you don’t have cookie cutters, a cup can be used for cutting round cookies.