Gingerbread Cookie Sandwiches Recipe

Name: Gingerbread Cookie Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Soda; 2 teaspoons Ground Ginger; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Salt; 10 Tablespoons Unsalted Butter, Softened; 3/4 cups Sugar; 1 whole Egg, At Room Temperature; 1/4 cups Unsulfured Molasses; _____; FOR THE FILLING:; 6 Tablespoons Unsalted Butter, Room Temperature; 1-1/4 cup Confectioners Sugar; 1 Tablespoon Milk

Servings: persons

FOR THE COOKIES:
1-1/2 cup All-purpose Flour
1 teaspoon Baking Soda
2 teaspoons Ground Ginger
1 teaspoon Ground Cinnamon
1/4 teaspoons Salt
10 Tablespoons Unsalted Butter, Softened
3/4 cups Sugar
1 whole Egg, At Room Temperature
1/4 cups Unsulfured Molasses
_____
FOR THE FILLING:
6 Tablespoons Unsalted Butter, Room Temperature
1-1/4 cup Confectioners Sugar
1 Tablespoon Milk

1
Preheat oven to 350 degrees and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
2
To make cookies:
3
In a bowl, whisk together the flour, baking soda, ginger, cinnamon and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the egg and molasses. Add dry ingredients and beat at low speed until well incorporated, scraping down the sides. Drop tablespoon-sized dough onto the baking sheets, 3 inches apart. Bake the cookies for 10-15 minutes, until they have risen and fallen and are slightly firm; shift the sheets halfway through for even baking. Let cool slightly, then transfer the parchment paper to racks to cool completely.
4
To make the filling:
5
In the bowl of a electric mixer fitted with the paddle attachment, beat the butter with the confectioners' sugar at medium speed until light and fluffy, about 3 minutes. Beat in the milk until well combined.
6
Arrange the cookies in pairs on a large working surface and spoon or pipe the filling onto the flat side of half of the cookie. Place the other cookie flat side down on top of the cookie with the filling and press down slightly until filling spreads to the edges.
7
Sandwich cookies can be stored in an airtight container between sheets of waxed paper for up to a week.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE COOKIES:, 1-1/2 cup All-purpose Flour, 1 teaspoon Baking Soda, 2 teaspoons Ground Ginger, and more.

Yes, Gingerbread Cookie Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cookie Sandwiches

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