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
Scale
- 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.
