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Gingerbread Sandwich Cookies Recipe

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4.9 from 135 reviews

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.

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. Set this mixture aside for later use.
  2. 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.
  3. 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.
  4. 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.
  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 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.
  6. 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.
  7. 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.

Keywords: gingerbread cookies, sandwich cookies, holiday cookies, Christmas cookies, spiced cookies, molasses cookies, homemade frosting

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