These Gingerbread Sandwich Cookies are pure holiday joy! With spiced gingerbread on the outside and creamy filling on the inside, they are delightful treats for any gathering.
Who can resist a cookie that looks this cute? I love decorating them with colorful icing! Perfect for sharing or enjoying with a cup of hot cocoa—yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. If you’re gluten-free, consider using a 1:1 gluten-free flour blend as a substitute. I’ve tried it, and it’s just as delightful!
Spices (Ginger, Cinnamon, Cloves, Nutmeg): These spices make the cookies aromatic and cozy. If you don’t have one on hand, you can increase the amount of another spice. For example, use more cinnamon in place of cloves for a different flavor profile.
Unsalted Butter: Butter adds richness and flavor. If you’re dairy-free, coconut oil can be a great alternative, though it will change the flavor slightly. Be sure to adjust your expectations as it affects the texture.
Molasses: This gives gingerbread its characteristic flavor and color. If you can’t find molasses, dark corn syrup can substitute, but the taste will be less robust. I prefer the deep sweetness of molasses in these cookies.
Cream Filling: For the filling, you can use cream cheese instead of butter for a tangy twist. It adds a nice contrast to the spice in the cookies!
How Do You Get the Perfect Texture for Your Gingerbread Cookies?
The texture of gingerbread cookies is all about the mixing and baking process. You want them to be soft in the center with a bit of chew. Here’s how to nail it:
- Mix the wet and dry ingredients gently. Overmixing can lead to tough cookies.
- Don’t skip on letting the cookies cool on the baking sheet for 5 minutes; this allows them to firm up and retains moisture.
- Bake until the edges are set but the centers still look a bit soft – they will continue baking on the cooling rack.
When done right, your cookies will have the perfect snap on the outside and a delightful chew on the inside. This is exactly how I like them!
Gingerbread Sandwich Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk
Optional:
- Coarse sugar for sprinkling on cookies before baking
How Much Time Will You Need?
This delicious treat will take about 15 minutes to prepare and 10 minutes to bake. Once fully assembled, let them cool down before enjoying! You’ll have about 30 minutes of total time before they’re ready to serve, depending on how quickly you work.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to help the cookies bake evenly and make cleaning up easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Mixing these spices together will help spread their flavor throughout the dough. Set your dry mixture aside for now.
3. Cream the Butter and Sugar:
In a larger bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy; this will take about 2-3 minutes.
4. Add the Wet Ingredients:
Beat in the egg, then add the molasses and vanilla extract. Mix until everything is well combined. This will add moisture and richness to your gingerbread cookies!
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture into the wet ingredients. Use low speed to mix just until everything is combined. Be careful not to overmix; you want a soft dough.
6. Shape the Cookie Dough:
Shape the cookie dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheets. Gently flatten each ball slightly with your palm. If you’d like, sprinkle coarse sugar on top for a festive touch!
7. Bake the Cookies:
Bake your cookies in the preheated oven for 8-10 minutes. Keep an eye on them! The edges should be set, but the centers might still look a bit soft. They’ll firm up as they cool.
8. Cool Down:
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This makes them easier to transfer without breaking before moving them to a wire rack to cool completely.
9. Make the Cream Filling:
While your cookies cool, it’s time to make the cream filling! In a medium bowl, beat the softened butter until it’s smooth. Gradually add the powdered sugar until the mixture is fluffy and creamy.
10. Final Touch to the Filling:
Mix in the vanilla extract. Then, add heavy cream or milk one tablespoon at a time until the filling is spreadable but firm.
11. Assemble the Sandwich Cookies:
Once your cookies are completely cool, spread or pipe your cream filling onto the flat side of one cookie, then sandwich it with another cookie. Press them gently together to create a delicious cookie sandwich!
12. Serve and Enjoy:
These cookies are best enjoyed right away, but you can also store them in an airtight container for a few days. Enjoy your festive gingerbread sandwich cookies with friends and family!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be a bit denser. If you want to keep a lighter texture, consider using a mix of half whole wheat and half all-purpose flour.
Can I Make These Cookies Vegan?
Absolutely! You can replace the butter with a plant-based butter or coconut oil and use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) instead of the egg. The cookies will still taste delightful!
How Do I Store Leftover Cookies?
Store leftover gingerbread sandwich cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerating for up to a week, but the filling may firm up slightly; just allow them to come to room temperature before enjoying.
Can I Freeze These Cookies?
Yes! You can freeze the individual cookies before assembling them or freeze the assembled cookies. For best results, wrap them tightly in plastic wrap and then place them in a freezer-safe container. Thaw them in the fridge before serving!