Gingerbread Sandwich Cookies Recipe

Introduction

Gingerbread sandwich cookies are a festive treat perfect for the holiday season. These spiced cookies filled with creamy frosting offer a delightful combination of warm flavors and sweet richness. They’re fun to make and even better to share with friends and family.

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

1. Step 1: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
2. 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.
3. Step 3: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Wrap the dough in plastic wrap and chill for at least 1 hour.
4. Step 4: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough to about ¼ inch thick. Use cookie cutters to cut out shapes and place them on a parchment-lined baking sheet.
5. Step 5: Bake the cookies for 8–10 minutes, or until the edges are set. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
6. Step 6: To make the frosting, beat the powdered sugar, softened butter, vanilla extract, and heavy cream together until smooth and fluffy.
7. Step 7: 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 remaining cookies.

Tips & Variations

• Chill the dough to make rolling and cutting easier and prevent sticking.
• Roll dough evenly—thicker cookies are softer, thinner cookies are crispier.
• 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.
• Swap molasses with honey or maple syrup for a lighter flavor.
• Adjust spices to your preference—add more cinnamon or omit cloves.
• Add cinnamon or orange zest to the frosting for a fun twist.
• If you don’t have cookie cutters, use a cup to cut round cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, freeze individually wrapped sandwich cookies for up to 1 month. Thaw before enjoying. Let 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 store it wrapped in the refrigerator until ready to bake.

How do I keep the frosting from melting?

Make sure the cookies are completely cooled before adding frosting. Using chilled frosting can also help prevent melting.

Gingerbread Sandwich Cookies Recipe

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★★★★★

4.9 from 261 reviews

• Author: Gabriel
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies (12 sandwich cookies) 1x

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Description

These Gingerbread Sandwich Cookies are a perfect festive treat combining classic spiced gingerbread cookies with a creamy vanilla frosting. Soft and flavorful cookies sandwich a sweet, fluffy frosting that can be customized with additional flavors like cinnamon or orange zest. Ideal for holiday celebrations or cozy winter snacking, these cookies are both fun to make and delicious to enjoy.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. 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.
2. Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar together for about 2 minutes until the mixture is light and fluffy. Then add the egg, molasses, and vanilla extract and mix until smooth and fully incorporated.
3. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough. The dough will appear soft and slightly sticky. Wrap it tightly in plastic wrap and chill in the refrigerator 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 out to approximately ¼ inch thickness. Use gingerbread-shaped or round cookie cutters to cut out shapes and transfer the cookies to a parchment-lined baking sheet, spacing them slightly apart.
5. Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set but the cookies remain soft. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
6. Make the Frosting: In a medium bowl, beat together the powdered sugar, softened butter, vanilla extract, and heavy cream (or milk) until the frosting is smooth, creamy, and fluffy in texture.
7. Assemble the Sandwich Cookies: Once the cookies are completely cooled, spread or pipe the frosting onto the flat side of one cookie, then carefully sandwich with another cookie on top. Repeat with the remaining cookies to make sandwich pairs.

Notes

• Chill the dough to make rolling and cutting easier and to prevent spreading during baking.
• Roll the dough evenly; thicker cookies will be softer, thinner ones crispier.
• Use a piping bag or a zip-top bag with a corner cut off for precise frosting application.
• Adding a pinch of salt to the frosting can balance sweetness with a subtle salty note.
• Ensure cookies are fully cooled before frosting to prevent melting or sliding of the filling.
• You can substitute molasses with honey or maple syrup, though flavor will be lighter.
• Dough can be made up to 3 days ahead and stored refrigerated.
• Baked cookies freeze well for up to 2 months without frosting; freeze assembled sandwich cookies for up to 1 month.
• For a flavor twist, add cinnamon or orange zest to the frosting.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: gingerbread cookies, holiday cookies, sandwich cookies, gingerbread, frosting, Christmas cookies