Gingerbread Cookie Sandwiches Recipe

This Gingerbread Cookie Sandwiches Recipe is a soft and spicy recipe, which calls for molasses and orange zest. It’s a great choice for holiday parties, ready in about 3 hours.

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Gingerbread Cookie Sandwiches Recipe Ingredients

For the Cookies:

• 3 1/4 cups all-purpose flour, plus more for dusting
• 1/4 cup cornstarch
• 2 tsp. ground ginger
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/4 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1/2 cup unsalted butter, room temperature
• 3/4 cup packed dark brown sugar
• 1/2 cup unsulphured molasses
• 1 large egg, room temperature
• 1 tsp. vanilla extract

For the Filling:

• 3/4 cup unsalted butter, softened
• 2 tsp. tightly packed orange zest
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt
• 3 cups powdered sugar, plus more for dusting
• 1/2 cup jellied cranberry sauce

How To Make Gingerbread Cookie Sandwiches

1. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, ginger, cinnamon, baking soda, salt, cloves, allspice, and nutmeg.
2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the butter and brown sugar on medium speed for 2 to 3 minutes, until light and fluffy. Drizzle in the molasses while the mixer is running. Add the egg and vanilla and beat well.
3. Combine the Dough: Reduce the mixer speed to low and add the flour mixture in three batches, mixing until just combined after each addition.
4. Chill the Dough: Divide the dough in half and form each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 to 2 hours, until firm.
5. Roll and Cut Cookies: Preheat the oven to 350°F. Line two baking sheets with parchment paper. Working with one disk at a time, roll the dough out on a generously floured surface until it is ⅛-inch thick. Use a 2- to 3-inch cookie cutter to cut shapes from the dough. Place the cookies on the prepared baking sheets. Cut small shapes from the centers of half of the cookies to create the “top” pieces.
6. Bake and Cool: Bake the cookies for 10 to 12 minutes, until they are set but still soft. Let them cool for 5 minutes on the pans before transferring them to wire racks to cool completely.
7. Make the Orange Frosting: In the bowl of a stand mixer, beat the softened butter, orange zest, vanilla, and salt on medium speed until creamy. Gradually add the powdered sugar on low speed, then increase the speed to medium-high and beat for about 1 minute until fluffy.
8. Assemble the Sandwiches: Transfer the frosting to a piping bag or a zip-top bag with the corner snipped off. On the underside of a solid cookie, pipe a ring of frosting around the outer edge. Fill the center with a thinner layer of frosting. Whisk the cranberry sauce in a small bowl to loosen it, then spoon a small amount into the center of the frosting ring. Place a cookie with a cutout on top and gently press to sandwich them together. Repeat with the remaining cookies.

Recipe Tips

• How to prevent gingerbread from spreading? Chilling the dough thoroughly for at least one hour is the most important step. A cold, firm dough will hold its shape much better in the oven. Also, avoid over-mixing the dough.
• Can I make the dough ahead of time? Yes, the gingerbread dough is perfect for making ahead. It can be refrigerated for up to 3 days or frozen for up to 3 months. Let it soften slightly at room temperature before rolling.
• How do I get a clean cutout shape? Make sure your dough is well-chilled and your work surface is well-floured. Dip your cookie cutter in flour before each cut to prevent it from sticking to the dough.
• Can I use a different filling? Absolutely. A classic cream cheese frosting, a simple vanilla buttercream, or even a lemon-flavored frosting would be delicious alternatives.

What To Serve With Gingerbread Cookie Sandwiches

These festive cookies are a wonderful treat on their own, especially during the holidays.

• A glass of cold milk
• A hot cup of coffee or a spiced chai latte
• A mug of hot chocolate
• As part of a larger holiday cookie platter

How To Store Gingerbread Cookie Sandwiches

• Room Temperature: The assembled cookies can be stored in an airtight container at room temperature for up to 2 days.
• Refrigerate: For longer storage, they will keep in an airtight container in the refrigerator for up to 1 week.

Gingerbread Cookie Sandwiches Nutrition Facts

• Calories: 280 kcal
• Carbohydrates: 45g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 6g
• Sodium: 180mg
• Sugar: 28g

Nutrition information is estimated per sandwich and may vary based on ingredients and cooking methods used.

FAQs

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• PB&J Banana Pancakes Recipe
• Fig and Blue Cheese Bruschetta Recipe
• Lemon Raspberry Cake Recipe