Gingerbread Sandwich Cookies
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The holiday season just got a whole lot sweeter with these Gingerbread Sandwich Cookies! It’s just like the classic cookie you know and love, but now even BETTER! A creamy spiced buttercream frosting sandwiched between two extra large, but oh-so soft and chewy spiced cookies. Perfect for Christmas Eve or as an after dinner treat this holiday season.
If there is a lack of gingerbread in your life, then it’s time to double up and enjoy these DELICIOUS gingerbread sandwich cookies! Honestly, we love baking during the holiday season, and one of our all-time favorite recipes is for gingerbread cookies. They are the perfect combination of sweet and spicy, and truly a must-bake for Christmas!
Since, we have shared a LOT of different gingerbread recipes over course of the 5 years we’ve been blogging, from gingerbread molasses cookies to gingerbread ice cream, we know just about anything and everything when it comes to gingerbread.
So, without a doubt, I can confidently tell you that these gingerbread sandwich cookies might just be some of our best EVER. The cookies are soft and chewy, with just the right amount of crunch. And the filling, made with butter, powdered sugar, and a dash of spice, is the perfect complement to the spicy gingerbread.
If you’re looking for a fun and festive holiday baking project, then you should definitely give these gingerbread sandwich cookies a try!
Let’s Talk About These Cookies!
- They’re super simple to make, with the cookies needing only ONE bowl to mix up!
- Flavors of warming gingerbread and sweet molasses in every bite.
- Reminiscent of the classic Oatmeal Cream Pie, but much more festive.
- The filling is made from a super simple American buttercream.
Here’s What You Will Need:
All basic cookie ingredients, with the addition of molasses. Unsulfured molasses is ideal for this cookie dough recipe, as it contributes a rich, deep flavor, adds moisture to create a soft and chewy texture, and gives these cookies their iconic dark brown color!
You will need an electric mixer for this recipe because the base for these cookies is creamed butter + sugar. You can expect a thick, sticky dough:
Unlike our pumpkin snickerdoodles, these cookies don’t need to be refrigerated! Yep. As soon as you’re finished mixing, it’s time to scoop and bake. We recommend using a 3 Tablespoon cookie scoop to get that extra large sandwich cookie.
As they bake, the cookies puff up and spread out, then slightly deflate, forming that gorgeous texture similar to our classic soft sugar cookies. I don’t blame you if you want to eat a cookie (or two!) while they’re still warm, but if you can manage to wait for them to cool, your patience will be rewarded with a delicious filled gingerbread cookie. 😉
Perfect Spiced Buttercream Frosting
For the frosting, we’re grabbing the gingerbread spice mix again!
My mom and I tested these cookies a marshmallow fluff-like filling, similar to what we used for our hot cocoa cookies, and while it was delicious, it just felt a bit a bit much with these chewy cookies. So, we turned to our go-to recipe for american buttercream. If you’ve been on the blog before, you’ll recognize the recipe from many of our cakes and cupcakes. It’s sweet, easier to make, and ultra creamy.
And it is perfection sandwiched between these cookies!
Spread the frosting on the cookies. I like to use an offset spatula, but a spoon or a dull knife works just fine. Top with a second cookie, then ENJOY!
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When you make these Gingerbread Sandwich Cookies, be sure to leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Gingerbread Sandwich Cookies
Ingredients
Cookies
- 3¼ cups all purpose flour
- 2¾ teaspoons baking powder
- ⅛ teaspoon baking soda
- ¾ teaspoon salt
- 2⅓ teaspoons gingerbread spice
- ⅞ cup unsalted butter, room temperature
- 1¼ cups brown sugar, firmly packed
- 1 large egg, room temperature
- ½ cup molasses
- ½ cup granulated sugar, to roll
Filling
- ¾ cup unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- ⅜ teaspoon salt
- 1 teaspoon gingerbread spice
- ½ teaspoon vanilla extract
- 2 Tablespoon heavy cream
Instructions
Cookies
- Heat oven to 350℉.
- Line 3 sheet pans with parchment. Set aside.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and gingerbread spice together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand held electric mixer, beat butter and brown sugar until light and fluffy.
- Beat in egg.
- Mix in molasses.
- Stir in flour mixture only until no dry ingredients remain.
- Use a 3 Tablespoon scoop to portion dough.
- Roll each scoop of dough into a ball.
- Roll in granulated sugar.
- Place on prepared pan.
- Bake for 16 minutes, or until done.
Filling
- With an electric mixer, beat butter, sugar, salt, and spice until smooth, about 1-2 minutes.
- Add vanilla and cream.
- Beat until light and fluffy, about 2-3 minutes.
Assembly
- Turn half the cookies flat (bottom) side up.
- Spoon frosting into a piping bag or a zip top plastic bag.
- Snip off the end.
- Pipe about 2 Tablespoons of filling on each cookie.
- Top with remaining cookies.
Tools You May Need (affiliate links)
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