As the chill of winter settles in, there’s nothing quite like the sweet scent of gingerbread cookies wafting through the house. Picture this: you’ve just come in from the frosty air, cheeks aglow, and the warmth of freshly baked cookies greets you like a hug. I discovered this delightful Gingerbread Sandwich Cookies recipe during one of those cozy afternoons when I had a sudden craving for something festive yet comforting.
With soft, spiced cookies perfectly complemented by a fluffy vanilla buttercream filling, these treats are the ultimate crowd-pleasers for parties or simply to brighten your day. What’s more, they’re irresistibly easy to whip up, making them a fantastic option for both seasoned chefs and home cooks looking to move beyond fast food. So, gather your ingredients, and let’s create some magic in the kitchen with these delectable treats that will not only satisfy your sweet tooth but also fill your home with joy and warmth!
Why are Gingerbread Sandwich Cookies so special?
Irresistible flavor: The blend of warm spices creates a festive aroma that instantly transports you to a cozy winter wonderland.
Customizable fillings: With options from cream cheese to chocolate ganache, you can cater to everyone’s taste.
Easy to prepare: These cookies come together quickly, making them perfect for last-minute holiday gatherings.
Perfect for sharing: Bring joy and delight to friends and family by sharing these delightful treats at parties.
Nostalgic charm: They embody the spirit of the holidays, encouraging moments of togetherness that you’ll cherish.
Indulge in this delicious recipe that not only brings joy but also warms the heart with every bite.
Gingerbread Sandwich Cookies Ingredients
• Discover the secret to perfect gingerbread sandwiches!
For the Cookies
- Unsalted butter – 1/2 cup (1 stick), room temperature; ensures a rich, creamy texture.
- Granulated sugar – 3/4 cup; provides sweetness and helps with cookie spread.
- Light brown sugar – 1/4 cup, packed; adds moisture and a hint of caramel flavor.
- Large egg – 1, room temperature; binds the ingredients together and adds richness.
- Dark molasses – 1/4 cup; delivers a deep flavor and traditional gingerbread color.
- All-purpose flour – 2 1/4 cups; gives structure to the cookies for a perfect bite.
- Ground ginger – 2 tsp; the star spice bringing warmth and depth to the flavor.
- Ground cinnamon – 1 tsp; adds a sweet, aromatic warmth.
- Baking soda – 1 tsp; helps the cookies rise and achieve that ideal puffy texture.
- Ground nutmeg – 1/2 tsp; a little goes a long way in enhancing the spice blend.
- Ground cloves – 1/4 tsp; contributes a bold, distinctive flavor.
- Fine salt – 1/4 tsp; balances the sweetness and enhances flavors.
For the Frosting
- Unsalted butter – 1/2 cup (1 stick), room temperature; crucial for a creamy and smooth frosting.
- Vanilla extract – 1 tsp or vanilla bean paste; infuses a delightful flavor into the frosting.
- Fine salt – 1/4 tsp; enhances the sweetness of the frosting.
- Powdered sugar – 2 cups; for a smooth and sweet finish to your sandwich cookies.
- Heavy cream or milk – 2 Tbsp, room temperature; adds creaminess to the buttercream.
With these Gingerbread Sandwich Cookies ingredients, you’re one step closer to creating a delightful treat that warms the heart and fills the home with the spirit of the season!
How to Make Gingerbread Sandwich Cookies
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two large cookie sheets with parchment paper or silicone mats. This ensures your cookies bake evenly and don’t stick.
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Cream the Butter and Sugars: In a large bowl, cream together 1/2 cup of unsalted butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar using an electric mixer. Mix for about 2 minutes until the mixture is lighter and fluffy.
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Incorporate Wet Ingredients: Add in 1 large egg and 1/4 cup of dark molasses. Mix until well combined, scraping down the sides and bottom of the bowl as needed for a uniform mixture.
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Combine Dry Ingredients: Sift together 2 1/4 cups of all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp fine salt into the bowl. Mix on low until just combined; the dough will be quite thick.
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Scoop the Dough: Use a 1 1/2 Tbsp cookie scoop or a large spoon to create 24 cookie dough balls. Roll them gently in your hands for a smooth finish.
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Sugar Coat the Balls: Roll each cookie ball in white sanding sugar or regular granulated sugar until fully coated. Place them about 2 inches apart on your prepared baking sheets.
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Bake the Cookies: Bake in the preheated oven for 10-11 minutes, or until the edges look set and the centers are puffy and slightly domed.
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Flatten and Cool: Once baked, gently flatten the cookies with the bottom of a measuring cup while they’re still warm. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
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Prepare the Frosting: In a separate bowl, mix 1/2 cup soft unsalted butter on medium speed for 30 seconds, achieving a smooth texture. Then, add in 1 tsp vanilla extract and 1/4 tsp fine salt, mixing until well combined.
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Incorporate the Sugar and Cream: Gradually mix in 2 cups of powdered sugar and 2 Tbsp of heavy cream or milk on low speed. Scrape the sides and bottom of the bowl as necessary for a smooth consistency.
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Adjust the Frosting: If your frosting is too thick, add an extra Tbsp of heavy cream; if too thin, add an additional 1/4 cup of powdered sugar. Mix for an extra minute on medium-high speed for that fluffy finish.
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Pipe and Sandwich: Place the buttercream frosting into a large piping bag and cut a 1/2-inch opening at the base. Pair up your cooled cookies, pipe the frosting on one half, and sandwich them together gently.
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Storage Tips: Store your gingerbread sandwich cookies in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days to keep them fresh.
Optional: Decorate with sprinkles or additional icing for a festive touch!
Exact quantities are listed in the recipe card below.
Gingerbread Sandwich Cookies Variations
Feel free to get creative with these delightful gingerbread treats and tailor them to your liking!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for equally tasty results.
- Dairy-Free: Replace butter with coconut oil or dairy-free margarine and use almond milk in the frosting.
- Spiced Up: Add 1/4 tsp cayenne pepper to the dough for a warm, spicy kick that’ll surprise your taste buds.
- Chocolate Lovers: Incorporate 1/2 cup of mini chocolate chips into the cookie dough for extra indulgence.
- Zesty Twist: Mix in 1 tsp of orange zest to the dough for a citrusy brightness that pairs beautifully with the spices.
- Nutty Addition: Fold in 1/2 cup of finely chopped walnuts or pecans into the cookie dough for a lovely crunch.
- Frosting Fun: Swirl in a tablespoon of lemon curd or raspberry jam into the buttercream for a fruity contrast against the gingerbread.
- Holiday Spice Blend: Experiment by using pumpkin pie spice instead of the traditional spices for a modern holiday twist.
Embrace the warmth and joy these variations bring, and enjoy the adventure of creating your favorite gingerbread sandwich cookies!
Make Ahead Options
These Gingerbread Sandwich Cookies are perfect for those busy days when you want to enjoy homemade treats without the last-minute rush! You can prepare the cookie dough up to 24 hours in advance by chilling it tightly wrapped in plastic wrap. Alternatively, bake the cookies and store them in an airtight container at room temperature for up to 2 days. For the frosting, mix it ahead of time and refrigerate it in an airtight container for about 3 days; just bring it back to room temperature and re-whip before using. When you’re ready to serve, simply assemble the cookies with the buttercream and enjoy these delightful treats just as delicious as if they were freshly made!
Expert Tips for Gingerbread Sandwich Cookies
Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature for better mixing, creating a smoother dough and fluffier cookies.
Don’t Overmix the Dough: When combining dry ingredients, mix just until combined to avoid tough cookies. The Gingerbread Sandwich Cookies should be tender!
Uniform Cookie Size: Use a cookie scoop for consistent-sized balls to ensure even baking. This prevents some cookies from being undercooked while others are overdone.
Cool Before Filling: Allow the cookies to cool completely before frosting. Filling warm cookies can melt the buttercream and create a mess!
Make Ahead: These cookies can be prepared in advance and stored in an airtight container. Add the frosting just before serving for the best texture and flavor.
How to Store and Freeze Gingerbread Sandwich Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days to maintain their freshness and flavor.
Fridge: For extended storage, place cookies in the fridge in an airtight container for up to 5 days. This helps maintain their soft texture and rich taste.
Freezer: For longer storage, freeze the assembled gingerbread sandwich cookies up to 3 months. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container.
Reheating: To enjoy the cookies warm, gently reheat them in the microwave for about 10-15 seconds. This will help revive their delicious flavors.
What to Serve with Gingerbread Sandwich Cookies?
Nothing pairs better with these delightful cookies than a cozy atmosphere and a warm drink!
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Hot Cocoa: The rich, chocolaty flavor beautifully balances the spice of the gingerbread, making for a soothing treat.
Imagine curling up by a fire with a fluffy marshmallow-topped mug, perfectly complementing the cookie’s sweetness. -
Chai Tea: This spiced tea mirrors the ginger and cinnamon in the cookies, enhancing their festive flavors.
The aromatic notes create a delightful pairing for those chilly evenings spent indoors. -
Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts into the sandwich cookies, creating a heavenly contrast of textures.
The cold creaminess is the ultimate treat after a cozy meal or gathering. -
Pumpkin Spice Latte: A seasonal classic with warm spices that harmonize wonderfully with the gingerbread, inviting cozy holiday vibes.
Sipping this latte while enjoying the cookies will truly make your day complete! -
Fruit Platter: Fresh slices of apples and pears add a crisp, refreshing element that cuts through the sweetness.
This colorful addition also brings brightness to your dessert table. -
Persimmon Pudding: This unique dessert’s richness and subtle sweetness provides an interesting twist alongside the cookies.
Sharing it alongside gingerbread cookies makes for a memorable and sophisticated holiday spread! -
Eggnog: A classic holiday drink that pairs perfectly with spiced cookies, filling your home with festive cheer.
The creaminess of the eggnog beautifully contrasts the gingerbread, enhancing every delicious bite. -
Hot Cider: A warm apple cider, spiced with cloves and cinnamon, complements the comforting flavors of your cookies.
Picture the aromatic steam swirling up as you sip and savor each bite of your cookies! -
Peppermint Bark: This sweet, minty treat adds a festive flair to your cookie platter and is a crowd favorite.
Its crunchiness offers a delightful contrast to the soft texture of the gingerbread sandwich cookies.
Gingerbread Sandwich Cookies Recipe FAQs
What is the best way to select ripe ingredients for Gingerbread Sandwich Cookies?
Absolutely! For this recipe, ensure your butter is at room temperature for optimal creaming with the sugars. The egg should also be room temperature to help the batter combine smoothly, creating a tender texture in your cookies. Choose dark molasses that’s rich and thick; this adds depth of flavor to the dough.
How should I store Gingerbread Sandwich Cookies to keep them fresh?
These delightful cookies can be stored in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to 5 days. Just make sure to keep the container sealed tightly to prevent them from drying out and losing that wonderful flavor!
Can I freeze Gingerbread Sandwich Cookies?
Certainly! To freeze them, first assemble the cookies with frosting. Place the cookies in a single layer on a baking sheet and freeze until solid (about 1 hour). Then, transfer them to a freezer-safe container, layering parchment paper between the cookies. They can be frozen for up to 3 months. To enjoy later, simply thaw them in the refrigerator overnight.
What can I do if my cookie dough is too sticky?
If your dough feels overly sticky, you might consider chilling it in the fridge for about 30 minutes. This will help firm it up, making it easier to roll into balls. Additionally, ensure you’re measuring your flour correctly—too little can lead to stickiness. When scooping, keep a bit of additional flour handy to dust your hands or work surface!
Are Gingerbread Sandwich Cookies safe for pets or individuals with allergies?
It’s essential to keep these cookies away from pets, particularly dogs, as ingredients like molasses can be harmful. For individuals with allergies, make sure to adjust the recipe accordingly — use gluten-free flour or substitute for any specific allergens. The key is to ensure that everyone can join in on the delightful experience without worry!
How can I make Gingerbread Sandwich Cookies healthier?
To give your cookies a healthier twist, try substituting half of the granulated sugar with a natural sweetener like honey or maple syrup, keeping in mind that this may affect the dough’s consistency. You can also use whole wheat flour instead of all-purpose flour for added nutrition. Just remember to adjust the liquid ingredients as necessary to maintain the right dough consistency!
Irresistible Gingerbread Sandwich Cookies You’ll Adore
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper or silicone mats.
- In a large bowl, cream together 1/2 cup unsalted butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar using an electric mixer. Mix for about 2 minutes until lighter and fluffy.
- Add in 1 large egg and 1/4 cup dark molasses. Mix until well combined, scraping down the sides and bottom of the bowl as needed.
- Sift together 2 1/4 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp fine salt into the bowl. Mix on low until just combined.
- Use a 1 1/2 Tbsp cookie scoop or a large spoon to create 24 cookie dough balls. Roll them gently in your hands.
- Roll each cookie ball in sanding sugar or granulated sugar until fully coated. Place them about 2 inches apart on your prepared baking sheets.
- Bake in the preheated oven for 10-11 minutes, or until edges look set and centers are slightly domed.
- Once baked, gently flatten cookies with a measuring cup while still warm. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
- In a separate bowl, mix 1/2 cup soft unsalted butter on medium speed for 30 seconds until smooth. Add in 1 tsp vanilla extract and 1/4 tsp fine salt.
- Gradually mix in 2 cups powdered sugar and 2 Tbsp heavy cream or milk on low speed. Scrape the sides and bottom as necessary.
- If too thick, add an extra Tbsp heavy cream; if too thin, add 1/4 cup powdered sugar. Mix for an extra minute on medium-high speed.
- Pipe the frosting onto one half of each cooled cookie and sandwich together gently.
- Store cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.