These gingerbread sandwich cookies are pure holiday magic! Soft, spiced gingerbread cookies filled with a creamy, sweet frosting—every bite is like Christmas in cookie form.
They’re kid-approved, perfect for cookie swaps, and so fun to make with the family. Plus, they smell amazing while they bake.
Whether you’re sharing them with friends or saving them for a cozy night by the fire, these cookies will quickly become a holiday favorite. Let’s bake!
What You’ll Need
For the 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 brown sugar, packed
- 1 egg
- ½ cup molasses
- 1 teaspoon vanilla extract
For the Frosting:
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk)
Pro Tips
- Chill the dough! It makes rolling and cutting so much easier.
- Roll your dough evenly—thicker cookies will bake softer, while thinner ones will be crispier.
- Use a piping bag (or a zip-top bag with the corner snipped) for neat frosting application.
- Add a pinch of salt to the frosting if you like a sweet-and-salty vibe.
- Let the cookies cool completely before frosting, or the filling will melt!
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Rolling pin
- Gingerbread-shaped or round cookie cutters
- Baking sheet
- Parchment paper
- Cooling rack
- Spatula or piping bag for frosting
Substitutions & Variations
- Molasses: Swap with honey or maple syrup, but note the flavor will be lighter.
- Spices: Adjust the spice level to your liking—add more cinnamon or leave out the cloves if you prefer.
- Frosting Flavor: Try adding a dash of cinnamon or orange zest to the frosting for a twist!
- Shape: Don’t have cookie cutters? Use a cup to cut out round cookies.
Make Ahead Tips
- You can make the dough up to 3 days ahead and store it in the fridge.
- The baked cookies (without frosting) freeze beautifully for up to 2 months—just thaw and fill when ready.
How to Make Gingerbread Sandwich Cookies
1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
2. Cream Butter and Sugar
In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar until light and fluffy (about 2 minutes). Add the egg, molasses, and vanilla, mixing until smooth.
3. Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft and sticky. Wrap the dough in plastic wrap and chill for at least 1 hour.
4. Roll and Cut the Dough
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough to about ¼ inch thick. Cut out shapes with cookie cutters and place them on a parchment-lined baking sheet.
5. Bake the Cookies
Bake the cookies for 8–10 minutes, or until the edges are set. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
6. Make the Frosting
Beat the powdered sugar, butter, vanilla, and cream together until smooth and fluffy.
7. Assemble the Sandwich Cookies
Spread or pipe the frosting onto the flat side of one cookie, then gently press another cookie on top to make a sandwich. Repeat with remaining cookies.
Leftovers & Storage
- Store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
- Freeze the sandwich cookies (individually wrapped) for up to 1 month—just thaw before enjoying!
Conclusion
I can’t wait for you to try these gingerbread sandwich cookies! They’re festive, fun, and so delicious that you’ll want to bake them every holiday season. Don’t forget to leave a comment and let me know how they turned out—or if you have any questions, I’m here to help. Happy baking!
