Description
Classic gingerbread sandwich cookies featuring spiced, soft gingerbread cookies rolled in sugar and filled with a smooth gingerbread spice buttercream frosting. These festive treats bring warm holiday flavors with a tender texture and sweet, creamy center, perfect for sharing or gifting.
Ingredients
Cookies
- 3¼ cups all purpose flour
- 2¾ teaspoons baking powder
- ⅛ teaspoon baking soda
- ¾ teaspoon salt
- 2⅓ teaspoons gingerbread spice
- ⅞ cup unsalted butter (room temperature)
- 1¼ cups brown sugar (firmly packed)
- 1 large egg (room temperature)
- ½ cup molasses
- ½ cup granulated sugar (to roll)
Filling
- ¾ cup unsalted butter (room temperature)
- 2 cups powdered sugar (sifted)
- ⅜ teaspoon salt
- 1 teaspoon gingerbread spice
- ½ teaspoon vanilla extract
- 2 Tablespoons heavy cream
Instructions
- Preheat Oven: Heat your oven to 350℉ (175℃) and line three sheet pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and gingerbread spice to evenly distribute the leavening agents and spice.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment or hand mixer, beat the unsalted butter and firmly packed brown sugar until the mixture is light and fluffy, creating a soft base for the cookies.
- Add Egg and Molasses: Beat in the egg thoroughly, then mix in the molasses until fully incorporated to provide moisture and rich gingerbread flavor.
- Combine Dough: Gradually stir in the flour mixture until just combined and no dry flour remains; avoid overmixing to keep cookies tender.
- Portion Dough: Use a 3-tablespoon scoop to portion the dough into evenly sized balls, ensuring uniform baking.
- Roll in Sugar: Roll each dough ball in granulated sugar to add a sweet, slightly crunchy exterior texture.
- Arrange and Bake: Place the sugared dough balls on the prepared sheet pans, spacing them to allow for spread. Bake in the preheated oven for about 16 minutes or until the cookies are set and edges are lightly browned.
- Prepare Filling: While cookies bake and cool, beat the butter, powdered sugar, salt, and gingerbread spice on medium speed until smooth, about 1-2 minutes. Add vanilla extract and heavy cream, then beat until the filling is light and fluffy, about 2-3 minutes.
- Assemble Sandwiches: Once cookies have cooled completely, turn half of them flat side up. Spoon the gingerbread filling into a piping bag or plastic zip-top bag with a cut tip. Pipe approximately 2 tablespoons of filling onto each cookie base, then top with the remaining cookies to form sandwich cookies.
Notes
- Room temperature ingredients help achieve a smooth dough and creamy frosting.
- Gingerbread spice can be homemade mixing ground ginger, cinnamon, cloves, nutmeg, and allspice.
- Ensure cookies are completely cool before frosting to prevent filling from melting.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- You can substitute molasses with dark corn syrup if desired, but molasses provides the classic flavor.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
