Gingerbread Sandwich Cookies Recipe

Introduction

These gingerbread sandwich cookies are a festive treat perfect for the holiday season. Soft, spiced cookies filled with a creamy vanilla frosting make a delightful combination that’s sure to please friends and family.

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
• ½ cup unsalted butter, softened (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons heavy cream or milk

Instructions

1. Step 1: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
2. Step 2: In a large bowl, beat the softened butter and brown sugar with a hand or stand 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 the oven to 350°F (175°C). On a lightly floured surface, roll the dough to about ¼ inch thick. Cut out shapes with cookie cutters and place them on a parchment-lined baking sheet.
5. Step 5: Bake for 8–10 minutes, until the edges are set. Let cookies 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 powdered sugar, softened butter, vanilla extract, and heavy cream or milk together until smooth and fluffy.
7. Step 7: Spread or pipe the frosting onto the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with remaining cookies.

Tips & Variations

• Chill the dough for easier rolling and cutting.
• Roll dough evenly—thicker cookies will be softer, thinner cookies will be crispier.
• Use a piping bag or a zip-top bag with a snipped corner for neat frosting application.
• Add a pinch of salt to the frosting for a sweet-and-salty contrast.
• Try swapping molasses with honey or maple syrup for a lighter flavor.
• Adjust spices to taste, increasing cinnamon or omitting cloves as preferred.
• Add cinnamon or orange zest to frosting for a flavor twist.
• If you don’t have cookie cutters, use a cup to cut round cookies.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. They freeze well—wrap individually and freeze for up to 1 month. Thaw before enjoying.

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 chilled in the refrigerator until ready to use.

How can I keep cookies from spreading too much when baking?

Make sure to chill the dough thoroughly before rolling and cutting. Also, roll them evenly and avoid overworking the dough, which helps maintain the cookie shape.

Gingerbread Sandwich Cookies Recipe

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4.9 from 141 reviews

Delightfully spiced gingerbread sandwich cookies filled with a smooth, creamy vanilla frosting. Perfect for the holiday season, these cookies combine warm spices like ginger, cinnamon, and cloves with rich molasses to create an irresistibly festive treat. The soft yet slightly crisp cookies are sandwiched with a luscious buttercream that can be easily piped for a neat finish. A classic holiday favorite made easy with straightforward steps and simple ingredients.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 24 sandwich cookies (48 individual cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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)

Instructions

1. Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt until evenly combined. Set aside.
2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and brown sugar together using a hand or stand mixer until the mixture is light and fluffy, approximately 2 minutes. Then add the egg, molasses, and vanilla extract, mixing until smooth and incorporated.
3. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing just until combined. The dough will be soft and sticky. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to chill and firm up.
4. Roll and Cut the Dough: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use gingerbread-shaped or round cookie cutters to cut out shapes and place the cutouts on 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 firm. Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
6. Make the Frosting: In a medium bowl, beat powdered sugar, softened unsalted butter, vanilla extract, and heavy cream together until smooth, fluffy, and spreadable.
7. Assemble the Sandwich Cookies: Using a spatula, piping bag, or zip-top bag with a snipped corner, spread or pipe frosting onto the flat side of one cookie. Gently press a second cookie on top to form a sandwich. Repeat with remaining cookies.

Notes

• Chilling the dough makes rolling and cutting easier and prevents spreading during baking.
• Roll dough evenly for consistent baking; thicker cookies will be softer, thinner will be crispier.
• Use a piping bag for neat and even frosting application.
• Add a pinch of salt to frosting for a sweet-and-salty flavor balance.
• Let cookies cool completely before frosting to prevent melting.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• Freeze baked unfrosted cookies for up to 2 months; freeze assembled sandwiches up to 1 month.

Keywords: gingerbread cookies, holiday cookies, sandwich cookies, molasses cookies, Christmas cookies, gingerbread sandwich cookies, spiced cookies, homemade frosting