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Gingerbread Sandwich Cookies

Gingerbread Sandwich Cookies with Fluffy Buttercream Delight

Delightful Gingerbread Sandwich Cookies with fluffy buttercream, perfect for the holidays.
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Prep Time 30 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 51 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Adds richness and flavor; substitute with margarine for a dairy-free version.
  • 1/2 cup Granulated Sugar Sweetens and provides structure; can swap with coconut sugar for a deeper flavor.
  • 1/2 cup Light Brown Sugar Contributes moisture and caramel notes; ideally, use granulated sugar if unavailable.
  • 1 large Egg Binds ingredients and ensures tenderness; replace with a flax egg for a vegan option.
  • 1/2 cup Dark Molasses Essential for that classic gingerbread flavor; regular molasses can be used as a substitute.
  • 2 1/2 cups All-Purpose Flour The base for the cookie structure; opt for a gluten-free flour blend for a gluten-free treat.
  • 1 tablespoon Ground Ginger The key spice that imparts flavor; freshly grated ginger offers a fresher taste.
  • 1 teaspoon Ground Cinnamon Provides that warm, comforting aroma and taste.
  • 1 teaspoon Baking Soda A crucial leavening agent for fluffiness; avoid substitutions unless necessary.
  • 1/2 teaspoon Ground Nutmeg Enhances the spiciness; feel free to tweak the amount based on your preference.
  • 1/2 teaspoon Ground Cloves Offers a robust and aromatic flavor; adjust to your taste.
  • 1/4 teaspoon Fine Salt Balances sweetness and elevates flavors.
For the Frosting
  • 2 cups Powdered Sugar Sweetens and thickens the buttercream frosting for a delightful finish.
  • 1 teaspoon Vanilla Extract Adds a harmonious layer of sweetness in the frosting.
  • 2 tablespoons Heavy Cream or Milk Used to adjust the frosting consistency; non-dairy milk works as a substitute.
For the Coating
  • White Sanding Sugar or Granulated Sugar For rolling the cookies, enhancing their visual appeal.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • cookie scoop
  • Baking Sheets
  • parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions for Gingerbread Sandwich Cookies
  1. Begin by preheating your oven to 350°F (175°C). While it warms up, line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together 1 cup of unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of light brown sugar for about 2 minutes until fluffy.
  3. Next, add 1 large egg and 1/2 cup of dark molasses to your creamy mixture. Mix on low speed until well combined.
  4. In a separate bowl, sift together 2 1/2 cups of all-purpose flour, 1 tablespoon of ground ginger, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of fine salt. Gradually mix this into the wet ingredients.
  5. Portion out 1.5 tablespoons of dough, roll in sugar, and place on baking sheets, spaced about 2 inches apart.
  6. Bake for 10-11 minutes. They should look set but slightly soft in the centers. Allow them to cool on a wire rack.
  7. In a mixing bowl, beat together 1/2 cup of unsalted butter, 1 teaspoon of vanilla extract, and a pinch of salt until smooth. Gradually add 2 cups of powdered sugar and 2 tablespoons of cream or milk until light and fluffy.
  8. To assemble, pipe frosting onto the flat side of one cookie and top with another, gently pressing to form a sandwich.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Cookies can be stored at room temperature for up to 2 days or refrigerated for 5 days. Unfilled cookies can be frozen for up to 1 month.

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