Gingerbread Sandwich Cookies
Happy Christmas cookie season!!! These Gingerbread Sandwich Cookies are my favorite way to do gingerbread. A soft and tender cookie, as opposed to a firmer, crisp cookie. Plus frosting. And sprinkles.
All the best spices are in these cookies in addition to some molasses for that iconic and delightful gingerbread flavor. *chef’s kiss*
These are the kind of cookies that are perfect for gifting or bringing to a holiday party because if you keep them in your house, you will want to eat them all. They’re fairly easy to whip up, which makes them perfect for a baking night with friends or with the whole fam. Christmas movie on in the background, mugs of hot cocoa. These are the vibes!
Another wonderful thing about these Gingerbread Sandwich Cookies is that I’m sharing them as part of the Sweetest Season Cookie Exchange! It’s an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, a bunch of us food bloggers get together to share new holiday cookie recipes and raise money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
A little background info: since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. These grants have helped develop 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause by donating through our fundraising page!
More good news: Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2024, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
I really love both of these organizations and this cause, so I hope you’ll consider donating if you can! Happy baking! 🩷
MORE COOKIE RECIPES:
Thick and Soft Snickerdoodles
Peppermint Bark Cookie Bars
Red Velvet Sandwich Cookies
Chocolate Hazelnut Cookies
Gingerbread Sandwich Cookies
Ingredients
Gingerbread Cookies:
- ½ cup unsalted butter room temp
- 1 ¼ cup packed brown sugar
- 1 large egg room temp
- 3 tbsp molasses
- 2 tbsp buttermilk or heavy cream
- 2 ¼ cups all-purpose flour
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves optional
- ¼ tsp ground allspice optional
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Cream Cheese Frosting:
- 4 oz cream cheese room temp
- 4 tbsp unsalted butter room temp
- 1 tsp vanilla
- 3 cups powdered sugar
- Sprinkles optional
Instructions
To make the cookies:
- Preheat oven to 350ºF and line 2-3 baking sheets with parchment paper. (You can reuse 1-2 baking sheets if you’d like!)
- Cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg, molasses, and buttermilk. Add flour, spices (ginger, cinnamon, nutmeg, cloves, allspice), baking powder, baking soda, and salt. Mix on low speed until combined, scraping the sides of the bowl as necessary.
- Using a 1 ½ tablespoon cookie scoop, scoop nine cookies on the first and second baking sheets, and four cookies on the third. Use a measuring scoop or glass cup to press each ball of dough into a flat circle about 1/4th-inch thick.
- Bake, one baking sheet at a time, for 6-7 minutes. Cookies will look puffed and will sink and settle as they cool. Let cookies cool completely before frosting.
To make the frosting and assemble:
- Beat cream cheese and butter in the bowl of a stand mixer until combined and smooth. Beat in vanilla and powdered sugar until incorporated.
- Pipe frosting onto flat sides of half of the cookies. Sandwich remaining cookies on top. Add sprinkles to the exposed frosting, if desired.
- Store cookies in an airtight container in the fridge for 2-3 days.
Notes
Love this!