Gingerbread Sandwich Cookies Recipe
Introduction
These Gingerbread Sandwich Cookies are a festive and flavorful treat perfect for the holiday season. Soft, spiced gingerbread cookies are sandwiched with a smooth, creamy frosting for a delightful bite. They’re fun to make and even better to share.
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
- 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 in plastic wrap and chill for at least 1 hour.
- Step 4: Preheat your 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.
- 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: For the frosting, beat powdered sugar, 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 to make rolling and cutting easier.
- Roll dough evenly; thicker cookies are softer, thinner ones crispier.
- 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 flavor contrast.
- Swap molasses for honey or maple syrup for a lighter flavor.
- Adjust spices to your taste—add more cinnamon or omit cloves if desired.
- Add cinnamon or orange zest to the frosting for a flavor twist.
- If you don’t have cookie cutters, use a cup to cut round cookies.
Storage
Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. You can freeze baked cookies without frosting for up to 2 months; thaw and frost when ready. Freeze assembled sandwich cookies (wrapped individually) for up to 1 month, thaw before serving.
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 made up to 3 days in advance and stored in the refrigerator. This also helps the flavors develop and makes the dough easier to handle.
How do I prevent the frosting from melting?
Make sure the cookies are completely cooled before applying the frosting. If the cookies are warm, the frosting can melt and become messy.
PrintGingerbread Sandwich Cookies Recipe
These Gingerbread Sandwich Cookies are a festive holiday treat featuring spiced gingerbread cookies sandwiched with a creamy vanilla frosting. Soft and flavorful, these cookies are perfect for holiday gatherings or gifting. The recipe includes a classic mix of warm spices, molasses, and a buttery frosting that can be piped or spread for decorative appeal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 sandwich cookies (48 individual cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside to prepare the dry spice mixture evenly.
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar until light and fluffy, about 2 minutes. Then add the egg, molasses, and vanilla extract, mixing until the batter is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until all ingredients are combined to form a soft and sticky dough. Wrap the dough in plastic wrap and chill for at least 1 hour to make it easier to handle.
- Roll and Cut the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough evenly to about ¼ inch thickness. Use gingerbread-shaped or round cookie cutters to cut out shapes, then transfer them to a baking sheet lined with parchment paper.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Make the Frosting: In a bowl, beat together powdered sugar, softened butter, vanilla extract, and heavy cream until smooth and fluffy, creating a creamy and spreadable frosting.
- Assemble the Sandwich Cookies: Spread or pipe the frosting onto the flat side of one cookie, then gently press another cookie on top to form a sandwich. Repeat until all cookies are paired and frosted.
Notes
- Chilling the dough improves manageability and rolling.
- Rolling dough thicker yields softer cookies; thinner dough makes crispier cookies.
- 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 if you prefer a sweet-and-salty flavor profile.
- Ensure cookies are completely cooled before frosting to prevent melting.
- Molasses can be substituted with honey or maple syrup, though flavor will be milder.
- Adjust spices to personal taste by varying cinnamon or omitting cloves.
- Cookies can be made ahead: dough refrigerated for up to 3 days; baked cookies can be frozen for up to 2 months without frosting.
- Store finished sandwich cookies in airtight container at room temperature for 3 days or refrigerated up to 1 week. Freeze individually wrapped for up to 1 month.
Keywords: gingerbread cookies, holiday cookies, sandwich cookies, molasses cookies, spiced cookies, Christmas cookies
