Introduction

These Gingerbread Sandwich Cookies are a festive treat perfect for the holiday season. Soft, warmly spiced cookies are filled with a creamy vanilla frosting, making each bite delightfully comforting and sweet. They’re easy to make and fun to share with family and friends.

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
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, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
Step 2: In a large bowl, beat the softened butter and brown sugar 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, stirring 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 thick. Cut out shapes using cookie cutters and place them on a parchment-lined baking sheet.
Step 5: Bake the cookies for 8–10 minutes, until the edges are set. Let them 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 shapes easier and prevent sticking.
Roll the dough evenly; thicker cookies stay softer, while thinner ones 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 subtle sweet-and-salty flavor.
Try swapping molasses for honey or maple syrup for a lighter flavor.
Adjust spices to taste—add more cinnamon or skip cloves if preferred.
Enhance frosting with a dash of cinnamon or orange zest for a flavorful twist.
If you don’t have cookie cutters, use a drinking glass or cup to cut rounds.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze the cookies individually wrapped for up to 1 month. Thaw before serving. Let the 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 ready to use.

How do I keep my cookies from spreading too much?

Chilling the dough thoroughly before rolling and cutting helps the cookies hold their shape better during baking.