Soft, sweet Gingerbread Sandwich Cookies are the ultimate holiday cookie! Buttery and soft cookies with a sugar crunch on top filled with creamy frosting!
Make sure to try my recipe for Soft Gingerbread Cookies too!
Table of Contents
- Gingerbread Sandwich Cookies
- Gingerbread Sandwich Cookies with Vanilla Buttercream
- Why Gingerbread Sandwich Cookies?
- Ingredients
- Making the Soft Gingerbread Cookies
- How To Get Evenly Shaped and Sized Cookies?
- Variations:
- How To Store Gingerbread Sandwich Cookies
- Get the Recipe
- Here Are A Few More Ginger Cookies You Might Enjoy:
This festive take on a classic soft gingerbread cookie is my take on the popular cookie sold at Trader Joe’s every year at the holidays! Soft gingerbread is my favorite type of gingerbread. Of course I love those cute little gingerbread men, but they never seem to be as delicious as I want them to be. A soft gingerbread cookie is a lot like a snickerdoodle with a bit more spice! And of course you have that rich, molasses flavor that is a must in gingerbread!
Why not?? Why have one cookie when you can have two…plus the addition of creamy, sweet filling on the inside. They’re basically a whole dessert! The buttercream pairs beautifully with the spiced gingerbread cookie. You could even use a delicious cream cheese frosting as well, that would be such a great pairing! These are a fun way to switch up your usual Christmas Cookies.
Ingredients
Scroll down to the bottom off the post for the full recipe ingredients and instructions!
- Butter at room temperature
- Granulated sugar
- 1 egg plus 1 egg yolk
- Molasses
- Baking soda
- Kosher salt
- Ground ginger
- Ground cinnamon
- Ground cloves
- All purpose flour
- Coarse Turbinado sugar
- Filling
- Butter at room temperature
- Powdered sugar
- Milk
The key to making your gingerbread soft is the ratio of ingredients. Adding an egg yolk along with a full egg makes the cookies chewy and soft. The amount of molasses matters paired with the correct amounts of sugar and flour.
This is simple and is great for this recipe as well as all cookie recipes!
- Use a cookie scoop! This is an easy way to ensure that your cookies are all the same size!
- Weigh the cookie dough. If you don’t have a cookie scoop, you can weigh the dough to make sure they are all the same size.
- For these cookies, rolling the dough into uniform balls ensures that they will bake evenly.
- Make sure all your ingredients are mixed well. If you don’t mix well you can get pockets of butter or sugar causing the cookie to bake unevenly and spreading.
- As soon as the cookies come out of the oven, if you notice any are misshapen, use you spatula to form them back into the correct shape. Once they cool this won’t work, so do this asap!
Variations:
- Use cream cheese frosting instead of buttercream! That would be a delicious combo!
- Add in a teaspoon of ground cinnamon to the frosting for a cinnamon buttercream filling!
- Coat the filling edges with some mini chocolate chips, coconut or sprinkles for a festive and pretty touch!
Store these chewy ginger sandwich cookies airtight at room temperature. You can also freeze these for up to 30 days airtight!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 20 sandwich cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These sweet Gingerbread Sandwich cookies are soft, buttery, and filled with creamy buttercream. The ultimate holiday cookie, perfect for gifting or your cookie platter!
Ingredients
- 3/4 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg plus 1 yolk
- 1/4 cup molasses
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 2 1/4 cups all purpose flour
- 1/4 cup coarse turbinado sugar (like Sugar in the Raw)
Filling
-
- 1/2 cup butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes on medium speed.
- Add in the molasses and mix until incorporated.
- Beat in egg plus additional yolk, baking soda, salt, ginger, cinnamon and cloves. Mix until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in flour until dough comes together.
- Pour the turbinado sugar into a small bowl and set aside.
- Using a small (1- tablespoon) cookie scoop portion out the dough and roll into balls. Dip half of the dough ball into the turbinado sugar and place them (unsugared side down) onto your prepared baking sheet 2 inches apart. *You want the tops of the cookies to be coated in the coarse sugar.
- Bake for 7-8 minutes until the edges are golden.
- Allow to cool on the baking sheet for 2 minutes and then transfer to wire rack to cool completely.
- Filling: In the bowl of your stand mixer fitted with the paddle attachment mix the butter, powdered sugar, and milk together for 2 minutes until creamy, scraping the sides of the bowl as needed. Spread 1 1/2 tablespoons of the filling on the bottom of half the cookies (alternately you could pipe the filling using a pastry bag or a zip-top bag with the corner cut off). Press the remaining cookies on top creating sandwiches.
Notes
Store airtight at room temperature for up to 3 days.
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Hi,
This recipe is no longer on Imperial Sugar’s website. Could you please share here?
Shoot! Our partnership ended and they removed my recipes! I got it all fixed so you can get it here in the recipe card!