Gingerbread Sandwich Cookies Recipe

Introduction

These gingerbread sandwich cookies are a festive treat perfect for the holiday season. Soft spiced cookies are filled with a smooth, creamy frosting, making each bite wonderfully balanced and delicious. Whether shared with family or gifted to friends, they’re sure to delight.

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

• 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. Step 1: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt. Set this dry mixture aside.
2. Step 2: In a large bowl, beat the softened butter and brown sugar with a mixer 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. The dough will be soft and sticky. Wrap 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 chilled dough to about ¼ inch thickness. 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, until the edges are set. Allow them to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
6. Step 6: To make the frosting, beat together powdered sugar, softened butter, vanilla extract, and heavy cream until the mixture is 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 create a sandwich. Repeat with the remaining cookies.

Tips & Variations

• Chill the dough before rolling to make cutting easier.
• Roll the dough evenly to control cookie texture; thicker cookies stay softer, thinner ones become crispier.
• Use a piping bag or a zip-top bag with a small corner cut off for neat frosting application.
• Add a pinch of salt to the frosting for a sweet-and-salty flavor contrast.
• Try swapping molasses with honey or maple syrup for a milder flavor.
• 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 the finished 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 for best texture.

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 roll and bake.

How do I prevent the frosting from melting on the cookies?

Make sure the cookies are completely cooled before applying the frosting. If the cookies are warm, the frosting may soften or melt.

Gingerbread Sandwich Cookies Recipe

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★★★★★

4.4 from 53 reviews

• Author: Sarah
• Total Time: 1 hour 40 minutes
• Yield: About 24 sandwich cookies (48 individual cookies) 1x

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Description

These Gingerbread Sandwich Cookies are a festive holiday treat featuring spiced gingerbread cookies sandwiched together with a creamy vanilla frosting. The perfectly balanced spices of ginger, cinnamon, nutmeg, and cloves combine with rich molasses and brown sugar for a soft yet slightly crisp cookie. Paired with a smooth, buttery frosting, these sandwich cookies are ideal for holiday gatherings or gifting.

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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 fully combined; set aside for later.
2. Cream Butter and Sugar: Using a hand or stand mixer, beat the softened butter and brown sugar together in a large bowl until light and fluffy, about 2 minutes. Then add the egg, molasses, and vanilla extract, continuing to mix until smooth and fully incorporated.
3. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. The dough will be soft and slightly sticky. Wrap the dough 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 to approximately ¼ inch thickness. Use gingerbread-shaped or round cookie cutters to cut out shapes, then transfer them onto 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 cookies are firm to the touch. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
6. Make the Frosting: In a bowl, beat together the powdered sugar, softened butter, vanilla extract, and heavy cream until the mixture is smooth, creamy, and fluffy.
7. Assemble the Sandwich Cookies: Spread or pipe the frosting onto the flat side of one cookie. Gently press a second cookie on top to create a sandwich. Repeat this with the remaining cookies and frosting until all are assembled.

Notes

• Chill the dough before rolling to make cutting easier and to prevent spreading during baking.
• Roll dough evenly—thicker cookies will be softer, thinner cookies will be crispier.
• Use a piping bag or zip-top bag with a snipped corner for neat and precise frosting application.
• Adding a pinch of salt to the frosting can balance the sweetness for a sweet-and-salty flavor.
• Allow cookies to cool completely before frosting to prevent melting of the frosting.
• You can substitute molasses with honey or maple syrup, but expect a lighter flavor.
• Customize the spices to your liking by adjusting amounts or omitting cloves.
• Cookies can be cut into any shape; a cup works well if cookie cutters are unavailable.
• Dough can be prepared and refrigerated up to 3 days in advance.
• Baked but unfrosted cookies freeze well for up to 2 months; freeze assembled sandwich cookies for up to 1 month.
• Store cookies in an airtight container at room temperature up to 3 days or refrigerate up to 1 week.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Gingerbread, Holiday Cookies, Sandwich Cookies, Spiced Cookies, Molasses Cookies, Christmas Baking