Gingerbread Sandwich Cookies

three stacked sandwich cookies with top cookie missing a bite.

Gingerbread Sandwich Cookies

Get into the holiday spirit with these irresistible Gingerbread Sandwich Cookies! Indulge in the perfect balance of soft, chewy gingerbread cookies and sweet buttercream frosting, creating a delicious treat that will always leave you wanting more.

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 16

Total Time: 41

Servings:

Calories: 802kcal

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.

Nutrition