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Gingerbread Sandwich Cookies

Gingerbread Sandwich Cookies
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Soft, chewy gingerbread cookies filled with a fluffy vanilla buttercream, perfect for the holidays or any cozy day.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, room temperature 113g
  • 3/4 cup granulated sugar 150g
  • 1/4 cup packed light brown sugar 50g
  • 1 large egg, room temperature 56g
  • 1/4 cup dark molasses 70g
  • 2 1/4 cups all-purpose flour 290g
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp fine salt
  • 1 cup white sanding sugar or granulated sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature 113g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 1/4 tsp fine salt
  • 2 cups powdered sugar 250g
  • 2 Tbsp heavy cream or milk, room temperature 30g

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line 2 large cookie sheets with parchment paper or silicone mats. Set aside.
  3. Cream together 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar in a large bowl with an electric mixer on medium-high speed for about 2 minutes, until lighter in color.
  4. Mix in 1 egg and 1/4 cup molasses on medium speed until combined.
  5. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
  6. Add 2 1/4 cups flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp fine salt to the wet ingredients.
  7. Mix on low speed until just combined. The dough will be quite thick.
  8. Use a 1 1/2 Tbsp cookie scoop or large spoon to scoop 24 cookie dough balls.
  9. Roll each dough ball in white sanding sugar or granulated sugar.
  10. Place the cookies about 2 inches apart on the prepared baking sheets.
  11. Bake for 10-11 minutes, or until the edges are set and centers are puffy.
  12. Gently flatten the warm cookies with the bottom of a metal measuring cup or glass.
  13. Let the cookies cool on the baking sheet for 10 minutes.
  14. Transfer cookies to a wire rack to finish cooling completely.
  15. While cookies bake and cool, prepare the frosting.
  16. Beat 1/2 cup butter in a large bowl on medium speed for 30 seconds, until smooth.
  17. Add 1 tsp vanilla extract and 1/4 tsp fine salt. Mix on medium speed until combined.
  18. Mix in 2 cups powdered sugar and 2 Tbsp heavy cream or milk on low speed.
  19. Scrape the sides and bottom of the bowl as needed.
  20. If frosting is too thick, add an extra Tbsp of heavy cream. If too thin, add another 1/4 cup of powdered sugar.
  21. Once powdered sugar is incorporated, mix for an additional minute on medium-high speed for a fluffy consistency.
  22. Place the buttercream in a large piping bag and snip a 1/2-inch opening at the base.
  23. Pair up cookies of similar size.
  24. Pipe buttercream onto one cookie and sandwich with its matched cookie.
  25. Store the finished cookies as directed.

Notes

Ensure all dairy ingredients are at room temperature for best results.
Do not overbake the cookies; they should be soft and chewy.
Flatten the cookies immediately after baking for a perfect sandwich shape.
Measure flour by weight for accuracy if possible.

Find it online: https://theflakytruth.com/gingerbread-sandwich-cookies/