Description
Make irresistibly soft, chewy gingerbread sandwich cookies filled with spiced buttercream or cream cheese.
Ingredients
Scale
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) dark brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 large egg yolk
- 1/3 cup (110 g) unsulphured molasses
- 1 tsp vanilla extract
- 1/4 cup crystallized ginger, finely chopped (optional)
- For Buttercream Filling: 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 1 tsp ground cinnamon
- 1–2 tbsp milk or cream
- Pinch of salt
Instructions
- Whisk dry: In a bowl, sift together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- Cream butter and sugars: In a stand mixer, beat butter and both sugars on medium speed until light and fluffy, 2–3 minutes.
- Add eggs and molasses: Beat in egg and yolk, then molasses and vanilla until combined. Scrape bowl.
- Combine: Reduce mixer speed and add dry ingredients in two batches; mix until just combined. Fold in crystallized ginger if using.
- Chill: Form dough into a flat disk, wrap in plastic, chill at least 1 hour (up to 24 hours).
- Preheat: Preheat oven to 350°F (176°C). Line baking sheets with parchment.
- Roll and cut: On lightly floured surface, roll dough to 1/4-inch thickness. Cut 2-inch rounds.
- Bake: Place cookies 2 inches apart. Bake 8–10 minutes until edges are set but centers still soft. Let cool 5 minutes on sheet then transfer to rack to cool completely.
- Make buttercream: Beat softened butter until creamy. Add powdered sugar and cinnamon, add milk 1 tbsp at a time until spreading consistency; add pinch of salt.
- Assemble: Pair cookies by size, pipe ~1–2 tbsp buttercream on flat side of one half, sandwich and press lightly. Chill briefly to set.
Notes
For best results, chill the dough and avoid overmixing to ensure chewy cookies.
- Prep Time: 90 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gingerbread, sandwich cookies, holiday baking, cookies, soft cookies