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Gingerbread Sandwich Cookies

Gingerbread Sandwich Cookies
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Soft, chewy gingerbread cookies filled with a dreamy vanilla buttercream. This recipe is perfect for beginners and yields a delicious, crowd-pleasing treat.

Ingredients

Scale
  • 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
  • 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

  1. Preheat your oven to 350°F (175°C).
  2. Line 2 large cookie sheets with parchment paper or silicone mats.
  3. Set the prepared cookie sheets aside.
  4. Add 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar to a large bowl.
  5. Cream the butter and sugars together with an electric hand mixer or stand mixer on medium-high speed for about 2 minutes.
  6. Mix until the mixture becomes lighter in color and fluffy.
  7. Add 1 large egg and 1/4 cup molasses to the creamed mixture.
  8. Mix on medium speed until just combined.
  9. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  10. Add 2 1/4 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp fine salt to the wet ingredients.
  11. Mix on low speed until just combined.
  12. The dough should be quite thick.
  13. Use a 1 1/2 Tbsp cookie scoop or a large spoon to scoop 24 cookie dough balls.
  14. Roll each cookie dough ball in white sanding sugar or granulated sugar.
  15. Place the cookies about 2 inches apart on the prepared baking sheets.
  16. Bake for 10-11 minutes.
  17. Bake until the edges of the cookies seem set and the centers are puffy.
  18. Gently flatten the warm cookies with the bottom of a metal measuring cup or glass.
  19. Let the cookies cool on the baking sheet for 10 minutes.
  20. Transfer the cookies to a wire rack to finish cooling completely.
  21. While cookies bake and cool, make the buttercream frosting.
  22. Add 1/2 cup butter to a large bowl.
  23. Mix the butter on medium speed for 30 seconds, or until smooth.
  24. Add 1 tsp vanilla extract and 1/4 tsp fine salt.
  25. Mix on medium speed until combined.
  26. Add 2 cups powdered sugar and 2 Tbsp heavy cream or milk to the butter mixture.
  27. Mix on low speed until combined.
  28. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  29. If the frosting seems too thick, add an extra Tbsp of heavy cream.
  30. If the frosting seems too thin, add another 1/4 cup of powdered sugar.
  31. Once the powdered sugar is incorporated, mix for an additional minute on medium-high speed.
  32. Mix until the frosting has a fluffy consistency.
  33. Place the buttercream in a large piping bag.
  34. Snip a 1/2-inch opening at the base of the bag.
  35. Pair up the cooled cookies.
  36. Pipe buttercream onto the flat side of one cookie in each pair.
  37. Sandwich the cookies together with the piped buttercream.
  38. Store the finished cookies.

Notes

Ensure butter and egg are at room temperature for a smooth dough.
Do not overmix the dough once flour is added to keep cookies tender.
Flatten cookies immediately after baking for perfect sandwiching.
Let cookies cool completely before frosting to prevent melting.

Nutrition

Find it online: https://pinchofwarmthbakes.com/gingerbread-sandwich-cookies/