Description
Delightful gingerbread sandwich cookies filled with fluffy vanilla buttercream frosting. These soft-batch cookies are spiced perfectly with ginger, cinnamon, nutmeg, and cloves, rolled in sugar for a sweet crunch, then sandwiched with creamy, smooth vanilla buttercream for a festive treat.
Ingredients
Scale
Gingerbread Cookie Dough
- 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
Fluffy Vanilla Buttercream Frosting
- 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
- Preheat and Prepare Baking Sheets: Preheat oven to 350°F/175°C and line 2 large cookie sheets with parchment paper or silicone mats. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer or stand mixer to cream together 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar on medium-high speed until the mixture is lighter in color, about 2 minutes.
- Add Egg and Molasses: Mix in 1 egg and 1/4 cup molasses on medium speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Mix Dry Ingredients: Sift together 2 1/4 cups flour, 2 tsp ground ginger, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt. If you don’t have a sifter, whisk dry ingredients separately and then add to wet ingredients.
- Combine Dough: Mix dry ingredients into wet on low speed until just combined. Dough will be thick.
- Scoop and Sugar Coat: Use a 1 1/2 Tbsp cookie scoop or large spoon to form 24 dough balls. Roll each in white sanding sugar or granulated sugar.
- Arrange and Bake: Place cookies about 2 inches apart on prepared sheets. Bake for 11 minutes until edges are set and centers are puffy.
- Flatten Cookies: While warm, gently flatten cookies with the bottom of a metal measuring cup or glass. Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
- Make Buttercream Frosting: Beat 1/2 cup butter in a large bowl on medium speed for 30 seconds until smooth. Add 1 tsp vanilla extract and 1/4 tsp salt and mix until combined. Gradually add 2 cups powdered sugar and 2 Tbsp heavy cream on low speed, scraping bowl as needed. Adjust consistency by adding extra cream or powdered sugar if necessary. Beat on medium-high speed for 1 minute for fluffy texture.
- Assemble Sandwich Cookies: Fill a piping bag with the buttercream. Pair cookies and pipe frosting onto one cookie of each pair. Sandwich together gently.
- Storage: Store assembled cookies at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.
Notes
- The recipe makes 24 gingerbread cookies which become 12 sandwich cookies when paired.
- To make more, double the recipe and use larger mixers if available.
- For mini sandwich cookies, use a 3/4 Tbsp scoop to make 48 cookies and bake at 350°F for 8 minutes.
- Ensure spices are fresh for optimum flavor.
- Use a 1 1/2 Tbsp scoop for uniform cookie size and spacing cookies 2 inches apart prevents sticking during baking.
- Flatten warm cookies gently to make sandwiching easier and more appealing.
- Use a sturdy piping bag or freezer Ziplock bag for frosting application.
- Cookie dough can be refrigerated for up to 2 days before baking; thaw to room temperature before scooping.
- Assembled cookies can be stored at room temperature or refrigerated. Unfilled baked cookies can be frozen up to a month and thawed overnight before frosting.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180 kcal
- Sugar: 17 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
