Introduction

Gingerbread sandwich cookies are a delightful treat perfect for the holiday season or any cozy gathering. These spiced cookies filled with creamy frosting offer a perfect balance of warmth and sweetness that’s sure to impress your family and friends.

Gingerbread Sandwich Cookies Recipe - Recipe Image

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

Instructions

Step 1: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
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.
Step 3: Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be soft and sticky. Wrap it in plastic wrap and chill for at least 1 hour.
Step 4: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the dough out to about ¼ inch thickness. Use cookie cutters to cut shapes and place them on a parchment-lined baking sheet.
Step 5: Bake the cookies for 8–10 minutes or until the edges are set. Allow them to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Step 6: To make the frosting, beat powdered sugar, softened butter, vanilla extract, and heavy cream (or milk) together until smooth and fluffy.
Step 7: Spread or pipe frosting onto the flat side of one cookie, then press another cookie on top to form a sandwich. Repeat with remaining cookies.

Tips & Variations

Chill the dough; this makes rolling and cutting easier and helps prevent sticking.
Roll dough evenly: thicker cookies stay soft, thinner ones become 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 flavor.
Substitute molasses with honey or maple syrup for a lighter flavor.
Adjust spices to taste—add more cinnamon or omit cloves if preferred.
Try adding cinnamon or orange zest to the frosting for a unique twist.
If you don’t have cookie cutters, a cup works well to cut out round cookies.

Storage

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze sandwich cookies individually wrapped for up to 1 month. Thaw before serving. Let cookies cool completely before frosting to prevent melting.

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 refrigerated until ready to bake.

How do I keep the frosting from melting?

Make sure the cookies are completely cool before frosting. Using chilled frosting can also help prevent melting, especially in warm environments.

Gingerbread Sandwich Cookies Recipe

Print Recipe

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4.7 from 80 reviews

Delight in these festive Gingerbread Sandwich Cookies, featuring warm spices and rich molasses in soft, chewy cookies sandwiched with a creamy vanilla buttercream frosting. Perfect for holiday celebrations or any cozy day, they offer a classic seasonal treat that’s easy to make and wonderfully delicious.

Author: Dana
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Yield: Approximately 24 sandwich cookies (48 individual cookies) 1x
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

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

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly combined. Set this mixture aside.
Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the softened unsalted butter and brown sugar together for about 2 minutes until light and fluffy. Then add the egg, molasses, and vanilla extract, mixing until the batter is smooth and homogenous.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined. The dough will be soft and somewhat sticky. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 1 hour to firm up.
Roll and Cut the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough evenly to about ¼ inch thickness. Use gingerbread-shaped or round cookie cutters to cut out shapes, then place them on a baking sheet lined with parchment paper.
Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and just starting to brown. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Make the Frosting: In a mixing bowl, beat together the powdered sugar, softened butter, vanilla extract, and heavy cream (or milk) until the frosting is smooth and fluffy.
Assemble the Sandwich Cookies: Spread or pipe the frosting onto the flat side of one cookie, then gently press another cookie on top to form a sandwich. Repeat with all cookies, creating multiple sandwich cookies.

Notes

Chilling the dough is essential for easier rolling and cutting.
For softer cookies, roll the dough thicker; for crispier cookies, roll thinner.
Use a piping bag or a zip-top bag with a corner cut off for neater frosting application.
Adding a pinch of salt to the frosting can enhance its flavor with a sweet-and-salty contrast.
Let cookies cool completely before frosting to prevent the filling from melting.
The dough can be made up to 3 days in advance and refrigerated.
Unfrosted baked cookies freeze well for up to 2 months; thaw before frosting.
Sandwich cookies can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.
Wrap individual sandwich cookies and freeze for up to 1 month; thaw before serving.

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