Gingerbread Sandwich Cookies

Gingerbread sandwich cookies combine soft and chewy gingerbread cookies with a smooth and creamy buttercream filling. A fun twist on the festive classic!

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chilling Time 30

Total Time 1

Servings sandwich cookies

Calories 460kcal

Author Sam Merritt

Equipment

Ingredients

Cookies

¾ cup (170 g) unsalted butter softened
½ cup (100 g) granulated sugar
½ cup (100 g) dark brown sugar firmly packed
¼ cup (60 ml) unsulphured molasses
¾ teaspoon vanilla extract
2 ½ teaspoons ground ginger
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
1 large egg room temperature preferred
2 ¼ cups (280 g) all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon table salt
½ cup (100 g) granulated sugar for rolling (see note)

Filling

3 oz (85 g) white chocolate finely chopped (see note)
½ cup (113 g) unsalted butter softened
1 cup (125 g) powdered sugar
¼ teaspoon vanilla extract
Pinch of table salt about 1/16th teaspoon

Instructions

Cookies

Combine butter and sugar in a large mixing bowl (or the bowl of a stand mixer fitted with paddle attachment) and use an electric mixer to beat together until creamy and well-combined.
¾ cup (170 g) unsalted butter, ½ cup (100 g) granulated sugar, ½ cup (100 g) dark brown sugar
Add molasses, vanilla extract, ginger, cinnamon, cloves, and cayenne pepper and stir together until all ingredients are thoroughly incorporated.
¼ cup (60 ml) unsulphured molasses, ¾ teaspoon vanilla extract, 2 ½ teaspoons ground ginger, ¾ teaspoon ground cinnamon, ½ teaspoon ground cloves, ⅛ teaspoon ground cayenne pepper
Add egg and stir well.
1 large egg
In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and table salt.
2 ¼ cups (280 g) all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon table salt
Gradually add the dry ingredients into the wet ingredients (I do this in 3 or 4 parts), stirring until just combined after each addition.
Cover dough tightly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes and up to 2 days.
When cookie dough is almost done chilling, preheat your oven to 350F (175C) and line baking sheets with parchment paper.
Once dough is chilled and oven is preheated, scoop dough by 1 ½ Tablespoon-sized scoop (27g) and roll gently between your palms to create a smooth surface (if dough is too sticky to roll, return it to the refrigerator to chill a bit longer). Roll cookie dough through granulated sugar and place on prepared baking sheets, spacing at least 2” (5cm) apart.
½ cup (100 g) granulated sugar
Transfer to center rack of preheated 350F (175C) oven and bake for 10 minutes. Cookies may appear slightly underdone in the centers when finished. It's best if the edges are not browning or at most are just turning a very very light golden when finished, as over-baking will make the cookies dry and crisp when they should be soft and chewy.
Allow cookies to cool completely on baking sheet (they will be fragile when warm) before filling.

Filling & Assembly

Add chocolate to a small, microwave-safe bowl and heat in microwave for 30 seconds. Stir, then return to microwave in 15-second instruments, stirring in between, until chocolate is completely melted and smooth. Set aside and allow to cool (stirring occasionally) until chocolate is still melted but no longer warm to the touch before proceeding.
3 oz (85 g) white chocolate
Place butter in a medium-sized mixing bowl and use an electric mixer to beat the butter until creamy.
½ cup (113 g) unsalted butter
Add melted, cooled chocolate and stir on low-speed until well combined.
With mixer on low-speed, gradually stir in powdered sugar. Be sure to scrape the sides and bottom of the bowl periodically to incorporate all ingredients.
1 cup (125 g) powdered sugar
Add vanilla extract and salt and stir again.
¼ teaspoon vanilla extract, Pinch of table salt
Once cookies are completely cooled, scoop 1 Tablespoon of filling (14g) onto the bottom of one cookie. Top with another cookie to make a sandwich and press the cookies together gently but firmly to distribute the frosting in the cookie. Repeat with the remaining cookies. Enjoy!

Video

Notes

White chocolate

I like to use a baking bar and finely chop it. Alternatively, while they’re not my preference, you can use white chocolate chips. You would need ½ cup.

Sugar for rolling

Regular granulated sugar works just fine here but I prefer to use a slightly more coarse sugar for rolling. My grocery store sells organic sugar which is slightly more coarse and looks a bit more sparkly than the granulated sugar after baking and I use this for rolling the cookies that you see in the photos and video. Turbinado sugar is a bit too coarse for rolling the cookie dough in in my opinion (too much texture on the outside of the cookies).

Storing

Store in an airtight container at room temperature for up to 3 days.

Nutrition