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Soft & Chewy Gingerbread Sandwich Cookies Recipe

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4 from 13 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 13 sandwich cookies

Description

These Soft & Chewy Gingerbread Sandwich Cookies combine spiced gingerbread cookies with a luscious cinnamon marshmallow buttercream frosting. Perfectly balanced with warm spices and a sweet, fluffy filling, these festive cookies are ideal for holiday gatherings or cozy treats year-round. The gingerbread cookies are crisp at the edges and tender in the center, complemented by a creamy cinnamon-infused marshmallow filling that melts in your mouth.

Ingredients

Gingersnap Cookies

  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup (171g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon black pepper
  • 1 large egg, at room temperature
  • ¼ cup molasses
  • ½ cup (100g) granulated sugar (for rolling)

Cinnamon Marshmallow Buttercream Frosting

  • ½ cup (113g) unsalted butter, softened to room temperature
  • 3 and ½ ounces (99g) marshmallow fluff
  • 1 and ¾ cups (210g) powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350ºF (177ºC) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
  3. Cream butter and spices: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, 1 cup granulated sugar, cinnamon, ginger, nutmeg, cloves, and black pepper on medium-high speed until light and fluffy. Scrape the bowl to incorporate all ingredients thoroughly.
  4. Add egg and molasses: Add the egg and molasses to the butter mixture and continue to beat on medium speed until fully incorporated.
  5. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients on medium speed, mixing just until combined to avoid overworking the dough.
  6. Coat dough balls in sugar: Pour ½ cup granulated sugar into a medium bowl. Using a cookie scoop (#50 size), scoop dough balls and roll them thoroughly in the sugar to coat completely.
  7. Shape and bake cookies: Place the sugared dough balls on the prepared baking sheet and bake for 8-10 minutes, or until the edges are just set but the cookies still look slightly underdone. Avoid overbaking to maintain softness.
  8. Reshape hot cookies: Immediately after removing from the oven, use a large round cookie cutter or glass rim to gently reshape the warm cookies, tucking in edges and encouraging surface wrinkles. Let rest on the baking sheet for 5 minutes.
  9. Cool completely: Transfer cookies to a wire rack to cool thoroughly before assembling sandwiches.
  10. Make cinnamon marshmallow buttercream: In a large bowl, beat softened butter until light and fluffy. Add marshmallow fluff and beat on high for about 2 minutes until smooth.
  11. Add remaining frosting ingredients: On low speed, add powdered sugar, vanilla extract, ground cinnamon, and salt. Increase mixer speed to medium and beat until fully combined, about 1 minute.
  12. Assemble sandwich cookies: Pair cookies by size and shape. Using a piping bag or offset spatula, spread frosting onto the bottom side of one cookie, leaving about a ½-inch border.
  13. Press to form sandwiches: Top the frosted cookie with its pair, pressing gently so the frosting spreads to the edges. Serve immediately or allow flavors to meld by storing.
  14. Storage and make-ahead tips: Store assembled sandwich cookies covered tightly at room temperature for up to 5 days. Both assembled cookies and unbaked dough balls freeze well for up to 3 months. For dough, thaw in the refrigerator before rolling in sugar and baking as directed. You can prepare cookies and frosting up to 2 days in advance, cover tightly, and assemble when ready.

Notes

  • Do not overbake the cookies; they should look slightly underdone when removed from the oven for optimal softness.
  • Use a cookie cutter or a glass rim to reshape cookies immediately after baking while still hot to maintain a consistent shape and encourage their classic wrinkled tops.
  • Rolling dough balls in sugar before baking gives the cookies a sweet, slightly crunchy coating.
  • Store assembled cookies covered at room temperature for up to 5 days to maintain freshness.
  • Both the dough balls and finished cookies freeze well; thaw dough balls before rolling in sugar and baking.
  • Frosting can be spread with a piping bag or spatula based on your preferred presentation.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/soft-and-chewy-gingerbread-sandwich-cookies-recipe/