Gingerbread Sandwich Cookies
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If you’re craving something cozy for the season, these Gingerbread Sandwich Cookies deliver all the charm you’d expect from a holiday bake. The rich spices give them a bold, aromatic flavor that feels nostalgic and inviting. With their soft texture and creamy center, they look as pretty as they taste.
Gingerbread wasn’t really a thing in my family growing up. I don’t remember a single gingerbread cookie, cake, or dessert on our holiday table. It wasn’t until I was an adult that I really fell in love with it. And if you’ve been here for a while, you know that love has grown into dozens of gingerbread recipes and even a several adorable decorative gingerbread projects. So it only feels right to add something new to the collection this year. Say hello to these Gingerbread Sandwich Cookies. Gingerbread has become a must on my holiday baking list, and I’m thrilled to share this recipe with you.
What I love about these cookies is how boldly flavored they are. The spices and molasses really shine. I figured if I was going to make a gingerbread cookie, I might as well lean all the way in. To balance that big flavor, I paired the cookies with a simple buttercream frosting and sandwiched them together. The combination is really lovely. The flavors play off each other beautifully. And the best part? They’re surprisingly easy to make. I know this is a recipe you’re going to enjoy. Let’s get into the details.
Why You’ll Enjoy This Recipe
- These cookies bring a bold gingerbread flavor thanks to a generous mix of warm spices and molasses, creating a classic holiday cookie that feels rich and cozy. They hold their shape beautifully and bake up with a soft but sturdy texture that’s perfect for sandwiching.
- The dough is easy to handle and doesn’t require fussy decorating, which makes this a great option for both newer bakers and seasoned cookie makers. You can keep them simple like I did, or dress them up with piped details or sprinkles if you’re in the mood for something extra.
- These gingerbread sandwich cookies make a charming addition to any holiday cookie tray since the little gingerbread shapes feel nostalgic and festive. They’re also sturdy enough to package up for gifting, so they’re a great treat to share throughout the season.
Looking for more unique Christmas cookie recipes? You’ve got it. Check out this collection of dozens of my favorite holiday cookie recipes. I know you’ll find a few new favorites to add to your menu this year.
Ingredients
Before I walk you through the recipe for these holiday sandwich cookies, let’s gather up all the ingredients you’ll need.
- All-purpose flour – This is the foundation of the dough and gives the cookies their structure, so they hold their shape while staying soft.
- Spices (ground ginger, cinnamon, nutmeg, and cloves) – This blend creates that classic gingerbread flavor that’s warm, cozy, and full of depth, with each spice adding its own layer of richness.
- Baking soda – Helps the cookies rise slightly and keeps the texture tender instead of dense.
- Salt – A small amount brings balance and heightens the flavors already present in the dough and frosting.
- Unsalted butter – Adds richness to both the dough and frosting and helps everything come together with a smooth, creamy texture.
- Brown sugar – Adds moisture and a subtle caramel note that pairs beautifully with the molasses.
- Egg – Helps bind the dough and contributes to the soft, chewy texture of the finished cookies.
- Molasses – Brings the unmistakable gingerbread flavor and gives the cookies their deep color and signature holiday richness.
- Vanilla extract – Adds warmth and ties the flavors together in the cookies and the frosting.
- Powdered sugar – Whips into a light, smooth frosting that pairs perfectly with the spiced cookies.
- Heavy cream or milk – Adjusts the frosting to a creamy, spreadable consistency.
How To Make
And with all of our ingredients assembled, I think we’re ready to bake these adorable Gingerbread Sandwich Cookies. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Start by whisking the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt together in a medium bowl so everything is evenly mixed.
- In a separate large bowl, beat the softened butter and brown sugar until the mixture looks light and airy. Mix in the egg, molasses, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients in a few additions, mixing just long enough for everything to come together. The dough will be soft. Shape it into a disc, wrap it up, and refrigerate for at least an hour to firm it up.
- When you’re ready to bake, heat the oven to 350 degrees F. Lightly flour your work surface, roll the dough to about a quarter inch thick, and cut out your shapes. Arrange them on a baking sheet lined with parchment.
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- Bake for 8 to 10 minutes or until the cookies look set around the edges. Let them rest on the baking sheet for a few minutes before moving them to a rack to cool completely.
- For the frosting, mix the powdered sugar, butter, vanilla, cream, and a pinch of salt until smooth and fluffy.
- To assemble, add a layer of frosting to the flat side of one cookie and top it with a second cookie. Continue until all the sandwiches are made.
- Store your cookies in an airtight container to keep them fresh.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, the dough can be made a day or two in advance. Before putting it in the refrigerator, wrap it well to keep it from drying out. When you’re ready to bake, let it sit on the counter for a few minutes so it’s soft enough to roll without cracking.
How do I keep the cookies from spreading too much in the oven?
A well-chilled dough is the biggest help here. If your kitchen is warm or you’re making multiple trays, pop the cut cookies into the fridge for ten minutes before baking. Cold dough holds its shape and gives you cleaner outlines.
Can the buttercream filling be flavored?
Absolutely. A touch of orange zest, a sprinkle of cinnamon, or even a spoonful of maple syrup can add a fun twist without changing the texture. Add small amounts at a time so the frosting stays smooth and pipeable.
Can these be frozen?
Yes, they freeze well. Arrange them in a single layer on a sheet pan to firm up, then transfer to a container with parchment between the layers. Thaw them in the refrigerator so the filling stays intact.
More Joyful Holiday Cookies You’ll Love
- Ugly Christmas Sweater Cookies
- Buddy’s Kitchen Sink Cookies
- Christmas Pinwheel Cookies
- Chocolate Striped Peanut Butter Shortbread Cookies
- Cheesecake Cookie Cups
I hope these Gingerbread Sandwich Cookies bring as much joy to your kitchen as they have to mine. I think you’re going to love their bold flavor. They pair perfectly with a cup of tea or coffee. If you end up making a batch, I’d love to know how they turned out for you. Please stop back and leave a comment and a 5-star rating below.
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Gingerbread Sandwich Cookies
Ingredients
Cookies:
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup packed brown sugar
- 1 egg
- ½ cup molasses
- 1 teaspoon vanilla extract
Frosting:
- 1 ½ cups powdered sugar
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Start by whisking the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt together in a medium bowl so everything is evenly mixed.
- In a separate large bowl, beat the softened butter and brown sugar until the mixture looks light and airy. Mix in the egg, molasses, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients in a few additions, mixing just long enough for everything to come together. The dough will be soft. Shape it into a disc, wrap it, and refrigerate for at least an hour to firm it up.
- When you’re ready to bake, heat the oven to 350 degrees F. Lightly flour your work surface, roll the dough to about a quarter inch thick, and cut out your shapes. Arrange them on a baking sheet lined with parchment.
- Bake for 8 to 10 minutes or until the cookies look set around the edges. Let them rest on the baking sheet for a few minutes before moving them to a rack to cool completely.
- For the frosting, mix the powdered sugar, butter, vanilla, cream, and a pinch of salt until smooth and fluffy.
- To assemble, add a layer of frosting to the flat side of one cookie and top it with a second cookie. Continue until all the sandwiches are made.
- Store your cookies in an airtight container to keep them fresh.
Your cream cheese filling has no cream cheese listed.
I think my brain is confusing recipes. Ha! Sorry about that. It’s a buttercream frosting. I’ve fixed the post. Thanks!
xo Michael