Name: Gingerbread Sandwich Cookies with Vanilla Frosting Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 25 min
Cuisine: American
Ingredients: 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

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If you’re like me and love the cozy, spicy flavors of the holidays all year round, then you’re going to absolutely adore this Gingerbread Sandwich Cookies with Vanilla Frosting Recipe. Imagine soft, warmly spiced gingerbread cookies, perfectly paired with fluffy, creamy vanilla buttercream—it’s like a hug in cookie form. Stick with me here, because I’ll share all my secrets to make sure your batch turns out just right every time. Trust me, these cookies will become a fast favorite in your home!

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Why This Recipe Works

Perfect Spiced Balance: The blend of ginger, cinnamon, nutmeg, and cloves gives these cookies their classic warming flavor without one spice overpowering the others.
Soft-Batch Texture: These cookies stay soft but firm enough to hold the buttercream filling, thanks to the precise baking time and dough thickness.
Fluffy Vanilla Frosting: The buttercream is light, creamy, and not too sweet, making it the perfect complement to the gingerbread’s robust flavor.
Simple Yet Elegant: With minimal effort and basic pantry ingredients, you get cookies that look beautiful and taste like you spent hours crafting them.

Gingerbread Sandwich Cookies with Vanilla Frosting, holiday cookie recipes, spiced gingerbread cookies, vanilla frosting cookies, easy Christmas cookies - A stack of sandwich cookies arranged in a pyramid on a white plate, each cookie having two golden-brown textured layers with sugar crystals on the surface and a thick layer of smooth white cream filling in the middle. The cookies show some cracks and rough edges, creating a crunchy look, and the creamy filling is even and slightly raised between the cookie layers. The background is a soft focus with blurred hints of green and red, and the surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Gingerbread Sandwich Cookies with Vanilla Frosting Recipe has a role in making the final result irresistible. From the buttery richness to the spicy kick and that velvety frosting, these ingredients harmonize beautifully. When shopping, try to use fresh spices and quality molasses—you’ll notice the difference in flavor right away.

Unsalted Butter: Provides rich flavor and tender texture, plus control over salt content.
Granulated Sugar: Adds sweetness and helps create that soft, slightly crispy edge.
Light Brown Sugar: Adds moisture and subtle caramel notes that deepen the cookie’s taste.
Egg: Binds the dough and helps with the cookie’s structure and softness.
Dark Molasses: The soul of gingerbread—brings warmth, color, and that unmistakable, slightly bitter depth.
All-Purpose Flour: The base of the dough; provides structure without making the cookies tough.
Ground Ginger, Cinnamon, Nutmeg, Cloves: The classic spices that give gingerbread its iconic flavor; freshly ground or fresh spices deliver the best aroma.
Baking Soda: A leavening agent giving the cookies a little lift and softness.
Fine Salt: Enhances all the flavors and balances the sweetness.
White Sanding or Granulated Sugar (for rolling): Adds a bit of sparkle and a delicate crunch on the cookie surface.
Powdered Sugar: Essential for smooth, creamy frosting.
Vanilla Extract or Bean Paste: Adds fragrant warmth to the buttercream.
Heavy Cream or Milk: Adjusts frosting consistency, making it light and pipeable.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

The beauty of this Gingerbread Sandwich Cookies with Vanilla Frosting Recipe is how easy it is to personalize. You can subtly shift the spices or the frosting to suit your cravings or dietary needs. I find myself tweaking it every year to keep things exciting—don’t hesitate to play around with the flavors!

Ginger-intense variation: If you love that spicy punch, add an extra half teaspoon of ground ginger. I adore this when I want gingerbread with a little extra zing.
Frosting swap: Try swapping vanilla for cream cheese frosting if you want a tangier filling—it pairs beautifully, especially for holiday gatherings.
Mini cookies: For parties or if you want bite-sized treats, halve the cookie scoop size and bake for a shorter time (7-8 minutes). These mini sandwich cookies are adorable and perfectly portable.
Diet-friendly options: You can make this dairy-free by using vegan butter and milk alternatives. The spices and molasses still shine, and the texture remains awesome.

Step-by-Step: How I Make Gingerbread Sandwich Cookies with Vanilla Frosting Recipe

Step 1: Cream and Combine the Wet Ingredients

Start by creaming the softened butter with the granulated and brown sugars until the mixture is lighter in color and fluffy—this usually takes about 2 minutes with a mixer. This little step is crucial because it creates air pockets that help your cookies stay soft and tender. Then, mix in the egg and molasses until everything is fully combined, scraping down the bowl as needed so nothing gets left behind. This part smells amazing—molasses and butter together are pure comfort.

Step 2: Sift and Mix the Dry Ingredients

Sifting in the flour, spices, baking soda, and salt ensures they distribute evenly throughout the dough and prevents clumps. If you don’t have a sifter, no worries—just whisk everything together thoroughly in another bowl before adding it in. Mix these into the wet ingredients on low speed until just combined. The dough will be thick, almost like play-dough, which is exactly what you want so the cookies don’t spread too thin.

Step 3: Scoop, Sugar-Coat, and Bake

Use a 1 1/2 tablespoon cookie scoop or a large spoon to portion out 24 dough balls. Roll each ball in white sanding sugar to give the cookie edges a light sparkle and a delicate crunch. Place them about 2 inches apart on your lined baking sheets to allow room for spreading. Bake at 350°F (175°C) for 10-11 minutes until the edges are set but the center is still a little puffy. Don’t overbake—gingerbread can get dry quickly, and these should stay soft.

Step 4: Flatten Gently and Cool

Right when the cookies come out of the oven, gently press down on each one with the bottom of a metal measuring cup or glass. This flattens them slightly to make a perfect sandwich base and ensures the frosting spreads nicely. Let them cool on the baking sheet for about 10 minutes, so they firm up enough, then transfer them to a wire rack to cool completely.

Step 5: Whip Up the Fluffy Vanilla Buttercream

While the cookies are cooling, beat the softened butter on medium speed for 30 seconds until smooth. Add vanilla extract and salt, mixing until incorporated. Gradually add powdered sugar and heavy cream (or milk) on low speed, scraping down the sides as you go. Adjust the consistency by adding more cream if too thick or more powdered sugar if too thin. Once it’s all combined, whip at medium-high speed for another minute or so to get that light, whipped texture that melts in your mouth.

Step 6: Assemble and Enjoy

Pair your cookies up—try to match sizes for an even sandwich. Fill a piping bag with the vanilla buttercream and pipe a generous dollop on one cookie, then gently press the partner cookie on top. Easy and oh-so-yummy! These cookies can be stored at room temperature for a couple of days or refrigerated if you want them to last longer.

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Pro Tips for Making Gingerbread Sandwich Cookies with Vanilla Frosting Recipe

Keep Spices Fresh: I learned the hard way that old ground spices won’t give you that deep gingerbread flavor; replace them every year for the best results.
Watch the Bake Time: These cookies can look done but still feel soft; they firm up as they cool, so take them out a bit early to keep them tender.
Flatten While Warm: Pressing the cookies while warm makes them easier to sandwich and gives a better texture—don’t skip this step!
Piping Bag Hack: No piping bag? I use a sturdy freezer ziplock bag with a small corner snipped off for an easy frosting applicator.

How to Serve Gingerbread Sandwich Cookies with Vanilla Frosting Recipe

Garnishes

I love to add just a touch of festive charm by sprinkling a little extra sanding sugar or some tiny edible gold stars on top of the frosting before sandwiching the cookies. It adds that extra sparkle without messing up the delicate pipework. You can also dust with a pinch of cinnamon or powdered sugar for a snowy look that’s perfect for holidays or any cozy afternoon tea.

Side Dishes

These cookies pair perfectly with a warm drink—think ginger tea, chai latte, or classic hot cocoa topped with marshmallows. I often serve them during holiday get-togethers alongside a cheese board or a platter of fruit to balance out the sweetness.

Creative Ways to Present

If you want to wow your guests, try stacking these gingerbread sandwiches on a tiered cookie stand or arranging them in little gift boxes tied with festive ribbons. I once made a “cookie bouquet” by attaching sticks to mini sandwich cookies and placing them in a decorated jar—it was a huge hit for a cookie exchange party!

Make Ahead and Storage

Storing Leftovers

I store my leftover gingerbread sandwich cookies in an airtight container at room temperature for up to two days—this keeps that tender texture just right. If I want to keep them longer, I pop the container in the fridge, where they stay fresh for about five days. Just bring them to room temp before eating for best flavor and softness.

Freezing

Freezing is a game-changer with this recipe. You can freeze the cookie dough for up to two days before baking, or freeze the baked, unfilled cookies for up to a month. When I freeze unfilled cookies, I thaw them overnight in the fridge and then fill them with freshly made frosting— it tastes like they were just baked! Sandwiched cookies freeze fine too, just be sure to separate layers with parchment paper.

Reheating

If you want to warm a cookie before eating, I recommend a quick 10-15 second zap in the microwave. This softens the buttercream just a bit and brings out the spices in the cookie. Be careful not to overheat or the frosting might melt too much!

FAQs

Can I make these Gingerbread Sandwich Cookies gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure your blend contains xanthan gum or a similar binder to help the cookies hold together. Baking times should remain similar, but watch the texture and adjust as needed.
How do I keep my gingerbread cookies soft?

Don’t overbake them! Take the cookies out as soon as the edges look set and the centers are still a little puffed. They will continue to firm up as they cool. Also, storing them in an airtight container once cooled helps preserve moisture.
Can I make the frosting ahead of time?

Absolutely! You can prepare the vanilla buttercream up to two days in advance. Keep it tightly covered at room temperature if your kitchen is cool, or in the fridge if warmer. Stir or re-whip slightly before spreading to refresh its fluffy texture.
What if I don’t have molasses?

Molasses is key for authentic gingerbread flavor and moisture, but if you must substitute, a dark corn syrup or dark honey may work in a pinch. The flavor will be a bit different—less robust and rich—but your cookies will still be tasty.

Final Thoughts

This Gingerbread Sandwich Cookies with Vanilla Frosting Recipe has become one of my go-to treats for both everyday indulgences and special occasions. It hits that perfect sweet-spice note with a frosting that makes you smile with every bite. I honestly can’t wait for you to make these and see how easy and delightful they are—plus, your kitchen will smell incredible! So go ahead, bake a batch, share with friends, and enjoy all the warm, festive goodness wrapped up in these little cookie sandwiches.