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 love Gingerbread Sandwich Cookies?
Irresistible Flavor: The combination of spices creates a warm, festive taste that brings comfort in every bite.
Simple to Make: With everyday ingredients, even novice bakers can create these delightful cookies effortlessly.
Perfect for Sharing: These cookies are not just delicious; their uniquely sweet presentation will impress family and friends.
Versatile Treat: Whether for holiday celebrations or cozy gatherings, they suit all occasions beautifully.
Quick to Enjoy: With a total time of under 30 minutes, you can whip these up and enjoy them in no time!
Homemade Goodness: Say goodbye to fast food and embrace the joy of baking with your loved ones—everyone will cherish these homemade treats!
Gingerbread Sandwich Cookies Ingredients
• Here’s everything you need to make these delightful cookies!
For the Cookies
- Unsalted butter – 1/2 cup (1 stick), at room temperature for easy creaming.
- Granulated sugar – 3/4 cup, provides sweetness and a lovely texture.
- Light brown sugar – 1/4 cup, adds a hint of caramel flavor to the cookies.
- Large egg – 1, ensures a nice rise and moisture in the dough.
- Dark molasses – 1/4 cup, gives that signature gingerbread taste.
- All-purpose flour – 2 1/4 cups, the base for structure in these cookies.
- Ground ginger – 2 tsp, for a warm and spicy kick.
- Ground cinnamon – 1 tsp, enhances the cozy flavor profile.
- Baking soda – 1 tsp, helps the cookies rise beautifully.
- Ground nutmeg – 1/2 tsp, adds an extra layer of warmth.
- Ground cloves – 1/4 tsp, for that classic gingerbread spice.
- Fine salt – 1/4 tsp, balances the sweetness and enhances flavor.
- White sanding sugar or granulated sugar – 1 cup, for rolling to add a delightful crunch.
For the Buttercream Frosting
- Unsalted butter – 1/2 cup (1 stick), at room temperature for a creamy texture.
- Vanilla extract or vanilla bean paste – 1 tsp, for a rich aroma and flavor.
- Fine salt – 1/4 tsp, to enhance the sweetness of the frosting.
- Powdered sugar – 2 cups, providing a sweet and fluffy consistency.
- Heavy cream or milk – 2 Tbsp, at room temperature for a smooth blend.
Dive into this recipe and let the joy of baking Gingerbread Sandwich Cookies fill your home with warmth!
How to Make Gingerbread Sandwich Cookies
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Preheat your oven to 350°F (175°C) and line 2 large cookie sheets with parchment paper or silicone mats. This ensures your cookies bake evenly without sticking.
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Cream together 1/2 cup of unsalted butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar in a large bowl with an electric mixer for about 2 minutes until the mixture lightens in color and becomes fluffy.
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Add in 1 large egg and 1/4 cup dark molasses, mixing until well combined. Don’t forget to scrape down the sides and bottom of the bowl to incorporate all the ingredients properly.
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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 wet ingredients. Mix on low speed until just combined; the dough should be thick and slightly sticky.
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Scoop using a 1 1/2 Tbsp cookie scoop or large spoon to create 24 cookie dough balls.
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Roll each cookie ball in white sanding sugar or granulated sugar, then place them about 2 inches apart on the prepared baking sheets to allow for spreading.
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Bake for 10-11 minutes. Look for the edges to be set and the centers to be puffy for that perfect chewy texture.
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Flatten the cookies gently with the bottom of a metal measuring cup or glass while they’re still warm. Then let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
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Prepare the buttercream frosting while the cookies bake. Mix 1/2 cup butter on medium speed in a large bowl for 30 seconds until smooth; this gives your frosting that fluffy texture.
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Combine 1 tsp vanilla extract and 1/4 tsp salt with the butter, mixing on medium speed until well blended.
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Add in 2 cups powdered sugar and 2 Tbsp heavy cream or milk on low speed. Remember to scrape the sides and bottom of the bowl to incorporate everything smoothly.
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Adjust the consistency as needed; add an extra Tbsp of heavy cream if the frosting is too thick, or another 1/4 cup powdered sugar if it’s too thin.
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Mix for an additional minute on medium-high speed once the powdered sugar is well incorporated to achieve that dreamy, fluffy consistency we all love.
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Fill a large piping bag with the buttercream and snip a 1/2-inch opening at the base. This makes frosting your cookies quick and easy!
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Sandwich the cookies by pairing them up and filling them with the buttercream frosting. Store your delicious creations in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Optional: Sprinkle a touch of cinnamon on top of the frosting for an extra festive flair!
Exact quantities are listed in the recipe card below.
Gingerbread Sandwich Cookies Variations
Feel free to put your own spin on these delightful gingerbread treats! Each twist adds a unique flavor that will elevate your baking experience.
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Gluten-Free: Swap all-purpose flour with a gluten-free flour blend for a deliciously safe treat for gluten-sensitive guests.
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Spice Boost: Add an extra teaspoon of your favorite warm spices like cardamom or allspice to deepen the flavor profile of the cookies.
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Choco-Ginger: Fold in 1/2 cup of mini chocolate chips into the dough before baking for a chocolatey surprise in every bite.
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Nutty Upgrade: Incorporate 1/2 cup of finely chopped nuts, such as walnuts or pecans, into the dough for added richness and crunch.
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Pumpkin Spice: For a seasonal twist, replace 1/4 cup of molasses with pumpkin puree and add 1 tsp of pumpkin spice for a fall-inspired flavor.
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Dairy-Free: Use coconut oil or a dairy-free butter alternative along with almond or oat milk in the frosting for an indulgent dairy-free treat.
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Lemon Zest: Add 1 tsp of lemon zest to the frosting for a zesty contrast that brightens the rich ginger flavor. The light citrus note will refresh your palate.
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Peppermint Fusion: Stir in 1/4 tsp of peppermint extract to the frosting for a festive touch that pairs beautifully with gingerbread.
Embrace these variations and customize your gingerbread sandwich cookies to create something truly special!
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 freshness and softness.
Fridge: Keep your gingerbread sandwich cookies in the refrigerator for up to 5 days, ensuring they stay tightly wrapped to prevent drying out.
Freezer: For longer storage, freeze unfilled cookies for up to 3 months. Wrap each cookie in plastic wrap and place them in a freezer-safe bag.
Reheating: When ready to enjoy, thaw cookies at room temperature and fill with frosting just before serving for that fresh taste.
Expert Tips for Gingerbread Sandwich Cookies
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Chill the Dough: If your dough feels too sticky, chill it for 30 minutes before scooping. This makes rolling the cookie balls easier and keeps cookies from spreading too much while baking.
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Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature for better blending. Cold ingredients can cause the dough to be lumpy instead of smooth.
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Watch the Baking Time: Every oven is different; keep an eye on your cookies during the last few minutes of baking. Pull them out once the edges are set, and centers are puffy for the perfect texture.
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Sifting Matters: Sifting your flour and spices helps remove lumps and blends everything evenly. This small step can improve the overall texture of your Gingerbread Sandwich Cookies.
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Frosting Consistency: If your frosting is too thick after mixing, add a tablespoon of heavy cream until you reach your desired consistency. This will ensure it spreads easily without being runny.
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Store Smart: Keep your gingerbread cookies in an airtight container for optimal freshness. You can also layer them with parchment paper to avoid sticking.
What to Serve with Gingerbread Sandwich Cookies?
Creating a magical winter treat is just the beginning; let’s make it a heartwarming experience!
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Hot Chocolate: Rich and creamy, a cup of hot chocolate makes a cozy pairing with these spiced cookies. The warmth contrasts beautifully with the cool buttercream filling.
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Spiced Apple Cider: Aromatic and comforting, spiced apple cider brings out the flavors of your gingerbread cookies. Serve warm for a festive touch that everyone will love!
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Pumpkin Pie: The creamy filling of a classic pumpkin pie alongside gingerbread creates delightful flavor harmony. It’s an unexpected yet perfect pairing for holiday gatherings!
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Roasted Nuts: A mix of roasted almonds and pecans adds a crunch that contrasts with the softness of the cookies. Their savory flavor balances the sweetness, making every bite a delight.
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Cream Cheese Frosted Brownies: Rich, fudgy brownies with a tangy cream cheese frosting complement the spices in the cookies beautifully. It’s a decadent duo that’s hard to resist!
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Vanilla Ice Cream: A scoop of vanilla ice cream provides a creamy, cool contrast to your warm gingerbread cookies. The flavors meld delightfully, elevating your dessert experience!
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Chai Latte: This spiced tea offers a warming sip that echoes the flavors of gingerbread. Its aromatic profile enhances the festive vibes perfectly as you enjoy your cookies.
Choose any of these pairings, and watch as they turn your cozy treat into a delightful meal moment. Enjoy every bite!
Make Ahead Options
These Gingerbread Sandwich Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance; simply wrap it tightly in plastic wrap and refrigerate. The baked cookies can be stored at room temperature for up to 2 days or in the fridge for up to 5 days in an airtight container. As for the fluffy vanilla buttercream frosting, it can be made and stored in the fridge for up to 3 days; just give it a quick mix before using to restore its creamy texture. When you’re ready to enjoy, simply assemble the cookies just before serving for freshness, and you’ll have those delightful flavors waiting for you with minimal effort!
Gingerbread Sandwich Cookies Recipe FAQs
How can I tell if the ingredients for my gingerbread cookies are ripe or fresh?
Absolutely! For optimal flavor, ensure your spices are fresh; they should be fragrant and vibrant in color. If your molasses is overly thick or has an off smell, it’s best to replace it. Also, make sure your butter is at room temperature for best creaming results; this creates a light texture in the cookies.
What’s the best way to store my Gingerbread Sandwich Cookies?
Very! Keep your cookies in an airtight container at room temperature for up to 2 days to maintain their softness. If you need to store them longer, refrigerate them in a tightly sealed container for up to 5 days.
Can I freeze Gingerbread Sandwich Cookies? How?
Absolutely! To freeze, I recommend wrapping each unfilled cookie in plastic wrap and placing them in a freezer-safe bag. They’ll keep their flavor for up to 3 months. When you’re ready to enjoy, thaw them at room temperature and fill with frosting right before serving for that freshly baked taste!
What should I do if my cookies spread too much when baking?
If your cookies spread too much, it might be due to overly warm dough or not enough flour. Chill the dough for 30 minutes prior to baking, as this will help firm it up and reduce spreading. Also, ensure all measurements are accurate, especially flour!
Are these cookies safe for pets or those with allergies?
No, it’s important to keep these cookies away from pets. Ingredients like butter and sugar are not suitable for them. Additionally, be cautious of allergies; ingredients like eggs and wheat can pose hazards for some. Always check for dietary concerns when sharing treats with others.
What if my buttercream frosting is too thick or too thin?
Don’t worry! If your frosting is too thick, add an extra tablespoon of heavy cream or milk until you reach your desired consistency. If it’s too thin, gradually mix in more powdered sugar, about 1/4 cup at a time, mixing well in between, until it thickens to your liking. Happy frosting!
Gingerbread Sandwich Cookies with Dreamy Buttercream Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line 2 large cookie sheets with parchment paper or silicone mats.
- Cream together unsalted butter, granulated sugar, and light brown sugar in a large bowl for about 2 minutes until fluffy.
- Add the egg and dark molasses, mixing until well combined. Scrape down the bowl to incorporate all ingredients.
- Sift together all-purpose flour, ground ginger, ground cinnamon, baking soda, ground nutmeg, ground cloves, and fine salt into the wet ingredients. Mix on low speed until just combined.
- Scoop using a cookie scoop to create 24 cookie dough balls.
- Roll each cookie ball in sanding sugar and place them on prepared baking sheets.
- Bake for 10-11 minutes until edges are set and centers are puffy.
- Flatten cookies gently with a measuring cup while warm. Cool for 10 minutes before transferring to a wire rack.
- Prepare the buttercream frosting while cookies bake. Mix unsalted butter until smooth.
- Combine vanilla extract and fine salt with butter, mixing until well blended.
- Add powdered sugar and heavy cream, mixing on low speed, scraping the sides as needed.
- Adjust the frosting consistency as needed and mix for an additional minute.
- Fill a piping bag with the buttercream and snip a 1/2-inch opening.
- Sandwich the cookies with the buttercream frosting. Store in an airtight container.