Go Back
To make gingerbread sandwich cookies, gather these ingredients: - 2 ½ cups all-purpose flour - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - ½ teaspoon ground cloves - 1 teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened - ½ cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - ½ cup unsulfured molasses - 1 teaspoon vanilla extract - 1 ½ cups powdered sugar (for frosting) - 2 teaspoons milk (to adjust frosting consistency) - Optional: Sprinkles or edible glitter for decoration Each ingredient plays an important role in the flavor and texture of these cookies. The flour gives structure, while the spices add warmth and depth. The molasses adds sweetness and a rich color. Using butter helps create a tender cookie. Brown sugar brings moisture and a slight chewiness, while granulated sugar helps the cookies spread nicely. For the frosting, powdered sugar and milk create a sweet, creamy topping that holds everything together. You can add sprinkles or edible glitter for a festive touch. The ingredients are easy to find and perfect for cozy baking sessions. {{ingredient_image_1}} 1. Preheat the oven and prepare baking sheets: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps the cookies not stick and makes clean-up easy. 2. Mix dry ingredients: In a mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, ½ teaspoon of ground cloves, 1 teaspoon of baking soda, and ½ teaspoon of salt. This blend gives the cookies their warm, spicy flavor. 3. Cream butter with sugars: In a large bowl, beat ¾ cup of softened unsalted butter with ½ cup of packed brown sugar and ½ cup of granulated sugar. Mix until it’s creamy and light. This step adds air, making the cookies light and fluffy. 4. Combine wet ingredients with dry ingredients: Mix in 1 large egg, ½ cup of unsulfured molasses, and 1 teaspoon of vanilla extract until everything is smooth. Gradually add the dry mix to the wet mix. Stir until a soft dough forms. It should be touchable, not too sticky. 5. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This makes the dough easier to shape and helps the cookies hold their form when baking. 1. Shape and flatten cookies: After chilling, roll the dough into 1-inch balls. Place them about 2 inches apart on the baking sheets. Use the bottom of a glass to flatten each ball slightly. This gives them a nice shape. 2. Baking time and cooling tips: Bake the cookies in the preheated oven for 8-10 minutes. The edges should be firm, while the centers stay soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without breaking. 1. Preparing frosting: In a small bowl, mix 1 ½ cups of powdered sugar with 2 teaspoons of milk. Adjust the milk until you have a smooth, spreadable frosting. This will be the glue for your sandwich cookies. 2. Assembling sandwich cookies: Once the cookies are cool, spread frosting on the bottom of one cookie. Top it with another cookie to make a sandwich. Repeat this for all cookies. 3. Optional decoration techniques: If you want to add some flair, sprinkle edible glitter or sprinkles on the frosting before it sets. This gives your cookies a festive look! To get the best cookie texture, you need to chill the dough. This step helps the cookies keep their shape. If you skip this, the cookies may spread too much. Make sure to wrap the dough tightly in plastic wrap. Chill it in the fridge for at least 30 minutes. This will make the dough easier to work with. For frosting, get creative! You can use white icing for a classic look. If you want to spice it up, try colored frosting. You can also add sprinkles or edible glitter for a fun touch. These small details can make your cookies pop on any tray. Kids love to help with this part, too! To keep your cookies fresh, store them in an airtight container. Place parchment paper between layers if you stack them. This keeps them from sticking together. If you want to save some for later, freezing works well. Just wrap each cookie in plastic wrap, then put them in a freezer bag. They can last up to three months! Pro Tips Chill for Easier Handling: Chilling the dough for at least 30 minutes helps to firm it up, making it easier to roll into balls and preventing the cookies from spreading too much while baking. Adjust Frosting Consistency: If your frosting is too thick, add a little more milk, a teaspoon at a time, until you reach the desired spreadable consistency for the cookie sandwiches. Flavor Enhancement: For an extra burst of flavor, consider adding a teaspoon of freshly grated ginger to the dough for a more pronounced ginger taste in your cookies. Use Piping Bags for Frosting: To make decorating easier and neater, use a piping bag to apply the frosting between the cookies and on top for a beautiful finish. {{image_2}} You can add a twist to your gingerbread sandwich cookies by mixing in different spices. Try nutmeg or allspice for a warm flavor boost. These spices blend perfectly with the classic ginger and cinnamon. You can also incorporate chocolate or caramel. Melted chocolate drizzled on top adds richness. Caramel filling brings a sweet surprise in every bite. If you need gluten-free cookies, swap the all-purpose flour with a gluten-free blend. Many brands work well in this recipe. For vegan options, replace the butter with coconut oil or a vegan butter alternative. Use a flax egg instead of a regular egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Gingerbread cookies fit any holiday! For Christmas, add festive sprinkles or red and green icing. For Thanksgiving, use pumpkin pie spice instead of ginger and cinnamon. You can even shape the cookies into leaves or turkeys. These fun shapes make them a hit at any gathering. Gingerbread has a rich history. It dates back to ancient times, with roots in ancient Greece and Egypt. People made gingerbread for special events and celebrations. In medieval Europe, gingerbread became popular. Bakers shaped it into fun forms, often using molds. During the holidays, gingerbread houses and cookies became a staple. You might wonder about the difference between gingersnaps and gingerbread sandwich cookies. Both use similar spices like ginger, cinnamon, and cloves. Gingersnaps are crunchy and often spiced more. Gingerbread sandwich cookies are soft and chewy. They have a creamy filling that makes them special. Gingerbread takes many forms around the world. In Germany, people make lebkuchen, a spiced gingerbread with nuts. In Sweden, pepparkakor are thin, crisp cookies enjoyed during holidays. Each culture adds its twist to the classic recipe. Many countries have traditional recipes for gingerbread. For example, in Poland, they bake pierniki, often filled with jam. In Italy, you find pan di zenzero, which is soft and sweet. These variations show how gingerbread unites different cultures through delicious flavors. Can I use honey instead of molasses? Yes, you can use honey. Honey will make the cookies sweeter. It may also change the texture a bit. Molasses gives a unique flavor and color that honey lacks. What can I substitute for flour? You can use almond flour or oat flour. Both work well but may change the cookie's texture. Use a gluten-free blend if you want a gluten-free option. How do I know when my cookies are done baking? Look for firm edges and soft centers. The cookies should not be shiny or wet in the middle. They will firm up as they cool. Can I make the dough ahead of time? Yes! You can chill the dough and keep it in the fridge for up to three days. This helps the flavors develop and makes it easier to handle. How should I store leftover sandwich cookies? Store them in an airtight container at room temperature. They stay fresh for about a week. For longer storage, freeze the cookies for up to three months. This article covered everything you need to make gingerbread sandwich cookies. We looked at the ingredients, steps, tips, variations, and even some fun history. Baking these cookies can be easy and fun, perfect for any occasion. Remember to chill your dough for the best texture. You can customize flavors and decorate creatively. Now, gather your ingredients and start baking your delicious treats. Enjoy sharing these delightful cookies with family and friends!

Gingerbread Delight Sandwich Cookies

Delicious gingerbread cookies filled with sweet frosting, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 large egg
  • 0.5 cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • 1.5 cups powdered sugar (for frosting)
  • 2 teaspoons milk (to adjust frosting consistency)
  • 1 optional sprinkles or edible glitter for decoration

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until creamy and lightened in color.
  • Mix in the egg, molasses, and vanilla extract until fully combined and smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. It should be soft but not overly sticky.
  • Cover the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
  • Once chilled, roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Flatten them slightly with the bottom of a glass.
  • Bake in the preheated oven for 8-10 minutes, or until the edges are firm but the centers are slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • In a small bowl, mix the powdered sugar with enough milk to create a smooth, spreadable frosting.
  • Once the cookies are completely cooled, spread frosting on the bottom of one cookie and top it with another to form a sandwich. Repeat with the remaining cookies.
  • If desired, add sprinkles or edible glitter to the frosting before it sets.

Notes

Serve on a festive platter and dust with powdered sugar for a wintry effect.
Keyword cookies, gingerbread, holiday