Gingerbread Sandwich Cookies Recipe
These Gingerbread Sandwich Cookies are festive, flavorful treats perfect for the holiday season. Soft and spiced gingerbread cookies are sandwiched with a creamy vanilla buttercream frosting for a delightful sweet and spicy combination that’s sure to impress your family and friends.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 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 flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the softened butter and brown sugar in a large bowl until light and fluffy, about 2 minutes. Add the egg, molasses, and vanilla extract and mix until smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. The dough will be soft and sticky. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
- Roll and Cut the Dough: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Use gingerbread-shaped or round cookie cutters to cut out shapes, then place them on a parchment-lined baking sheet.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and just beginning to brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Make the Frosting: In a clean bowl, beat together powdered sugar, softened butter, vanilla extract, and heavy cream until the mixture is smooth and fluffy.
- 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 with the remaining cookies.
Notes
- Chill the dough before rolling to make it easier to handle and cut.
- Roll dough evenly: thicker cookies will be softer, thinner cookies will be 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 if you prefer a sweet-and-salty flavor contrast.
- Ensure cookies are completely cooled before frosting to prevent melting.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freeze unfrosted cookies for up to 2 months and assembled sandwich cookies for up to 1 month, thaw before serving.
Keywords: gingerbread cookies, sandwich cookies, holiday cookies, festive desserts, molasses cookies, buttercream frosting
Find it online: https://famdishes.com/gingerbread-sandwich-cookies-recipe/
