Gingerbread Sandwich Cookies Recipe

Introduction

Gingerbread sandwich cookies are a festive treat perfect for sharing during the holidays or any cozy occasion. These spiced cookies filled with creamy frosting are delightfully soft and bursting with warm flavors. Let’s walk through an easy recipe to make these irresistible sweets at home.

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: 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, 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 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 out 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, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
6. Step 6: To make the frosting, beat together the powdered sugar, softened butter, vanilla extract, and heavy cream (or milk) 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 this process with the remaining cookies.

Tips & Variations

• Chill the dough before rolling to make cutting easier and improve texture.
• Roll the dough evenly—thicker cookies will be softer, thinner will be crispier.
• Use a piping bag or a zip-top bag with a small corner cut for neat frosting application.
• Add a pinch of salt to the frosting for a sweet-and-salty flavor balance.
• If you don’t have cookie cutters, use a cup or glass to cut out round shapes.
• Try swapping molasses with honey or maple syrup for a lighter flavor.
• Add cinnamon or orange zest to the frosting for an interesting twist.

Storage

Store the 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 unfrosted baked cookies for up to 2 months or the assembled sandwich cookies (individually wrapped) for up to 1 month. Thaw before serving and add frosting if freezing only the cookies.

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.

What if I don’t have molasses?

You can substitute molasses with honey or maple syrup, but be aware this will lighten the flavor and slightly change the texture of the cookies.