Name: Gingerbread Sandwich Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
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; ½ cup unsalted butter, softened; 1 teaspoon vanilla extract; 2 tablespoons heavy cream (or milk)

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

½ cup unsalted butter, softened (for frosting)

1 teaspoon vanilla extract (for frosting)

2 tablespoons heavy cream or milk

Instructions

Step 1: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.

Step 2: In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar 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 just until combined. The dough will be soft and sticky. Wrap in plastic and chill for at least 1 hour.

Step 4: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use cookie cutters to cut shapes and place them on a parchment-lined baking sheet.

Step 5: Bake for 8–10 minutes, or until the edges are set. Let 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 together until smooth and fluffy.

Step 7: Spread or pipe frosting onto the flat side of one cookie, then gently press another cookie on top to create a sandwich. Repeat with remaining cookies.

Tips & Variations

Chill the dough before rolling to make cutting easier and cleaner.

Roll dough evenly; thicker cookies bake softer, thinner ones become crispier.

Use a piping bag or a zip-top bag with the corner snipped for neat frosting application.

Add a pinch of salt to the frosting for a sweet-and-salty flavor contrast.

Swap molasses with honey or maple syrup for a lighter flavor.

Adjust spices as you like; increase cinnamon or omit cloves to suit your taste.

Add cinnamon or orange zest to frosting for a unique twist.

If you don’t have cookie cutters, use a cup to cut round cookies.

Storage

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

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. This helps the flavors develop and makes it easier to roll out when ready to bake.

How do I prevent the frosting from melting?

Allow the cookies to cool completely before frosting them. Applying frosting to warm cookies will cause it to melt and lose its shape.