Description
This Gingerbread Sandwich Cookies recipe features soft-batch gingerbread cookies filled with fluffy vanilla buttercream frosting, perfect for holiday treats or year-round enjoyment. The spiced cookies are rolled in sanding sugar for a festive sparkle and paired with a smooth, sweet vanilla buttercream, creating a delightful sandwich cookie experience.
Ingredients
Scale
Gingerbread Cookie Dough
- 1/2 cup (1 stick) unsalted butter, room temperature 113g
- 3/4 cup granulated sugar 150g
- 1/4 cup packed light brown sugar 50g
- 1 large egg, room temperature 56g
- 1/4 cup dark molasses 70g
- 2 1/4 cups all-purpose flour 290g
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp fine salt
- 1 cup white sanding sugar or granulated sugar
Fluffy Vanilla Buttercream Frosting
- 1/2 cup (1 stick) unsalted butter, room temperature 113g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/4 tsp fine salt
- 2 cups powdered sugar 250g
- 2 Tbsp heavy cream or milk, room temperature 30g
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two large cookie sheets with parchment paper or silicone mats. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar using an electric mixer on medium-high speed for about 2 minutes until the mixture lightens in color.
- Add Egg and Molasses: Mix in 1 large egg and 1/4 cup molasses on medium speed until combined, scraping the bowl sides and bottom with a rubber spatula as needed.
- Combine Dry Ingredients: Sift together 2 1/4 cups flour, 2 tsp ground ginger, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt. If no sifter is available, whisk the dry ingredients in a separate bowl.
- Mix Dough: Add the dry ingredients to the wet mixture and mix on low speed until just combined. The dough will be quite thick.
- Scoop and Sugar Coat: Using a 1 1/2 Tbsp cookie scoop or large spoon, scoop and roll 24 cookie dough balls. Roll each ball in white sanding sugar or granulated sugar, then place them about 2 inches apart on the prepared cookie sheets.
- Bake Cookies: Bake for 11 minutes or until edges are set and centers are puffy. Remove from oven and immediately flatten each cookie gently with the bottom of a metal measuring cup or glass while still warm.
- Cool Cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.
- Make Buttercream Frosting: While cookies bake and cool, beat 1/2 cup butter on medium speed for 30 seconds until smooth. Add 1 tsp vanilla extract and 1/4 tsp salt, mixing until combined.
- Add Sugar and Cream: On low speed, gradually add 2 cups powdered sugar and 2 Tbsp heavy cream or milk. Scrape the bowl as needed.
- Adjust Frosting Consistency: If frosting is too thick, add 1 Tbsp more heavy cream. If too thin, add an additional 1/4 cup powdered sugar. Beat on medium-high speed for 1 minute to achieve fluffy texture.
- Assemble Sandwich Cookies: Place the buttercream in a large piping bag fitted with a 1/2-inch opening or use a sturdy Ziplock freezer bag. Pair up cooled cookies, pipe frosting onto one cookie, and sandwich together.
- Store Cookies: Store assembled cookies at room temperature in an airtight container up to 2 days or refrigerate for up to 5 days.
Notes
- The recipe yields 24 cookies which make 12 sandwich cookies using a 1 1/2 Tbsp scoop.
- For a larger batch, double all ingredients and bake as directed using a mixer.
- To make mini sandwich cookies, scoop with a 3/4 Tbsp scoop and bake for 8 minutes at 350°F; yields 48 cookies or 24 sandwich cookies.
- Use fresh ground spices for optimal flavor.
- Space cookies 2 inches apart on baking sheets to allow for spreading.
- Do not overbake; cookies may look soft but will set as they cool.
- Flatten cookies while warm for easier sandwiching.
- If no piping bag is available, use a sturdy freezer Ziplock bag to pipe frosting.
- Dough can be made up to 2 days ahead; store refrigerated in an airtight container.
- Baked, unfrosted cookies can be frozen for a month and thawed in the fridge overnight before filling.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
