Gingerbread Sandwich Cookies

These gingerbread sandwich cookies are a favorite in our house around the holidays.

Making Gingerbread Sandwich Cookies

These cookies are easy to mix together. You can bake them all at once, or freeze the dough in a  container. Another option is to scoop the dough onto a sheet pan, freeze, and then store the frozen balls of cookie dough in a large plastic bag until you are ready to bake them.

You'll start by creaming the butter and sugar together until light and fluffy in your stand mixer. Next, you'll add the eggs, molasses, and milk and mix until well combined. Carefully add the dry ingredients and mix the dough until it is just combined. You are ready to start baking!

The mini cookie scoop makes a perfect bite-sized cookie. I like to arrange 16-20 scoops on a half sheet tray and then bake at 350° for exactly 7 minutes. Be careful not to overbake these... you want them chewy not crunchy.

Once the cookies have cooled completely, flip half of the cookies over so that the flat side is facing up. Next, use a pastry bag fitted with a plain tube tip. Pipe about 1 tablespoon of cream cheese buttercream onto each flipped over cookie. If you don't like a cream cheese buttercream, try filling them with the Vanilla Bean Buttercream from my Chocolate Cupcake recipe.

Once you are finished, top each sandwich with a second cookie and voila! They are ready to eat and won't last long...

Other delicious cookie recipes

• Blood Orange Butter Cookies
• Macadamia Nut Thumbprint Cookies with Citrus and Passion Fruit Curd
• Peanut Butter Cup Cookies
• Brown Butter Coconut Chocolate Chip Cookies

[popout_newsletter]

Gingerbread Sandwich Cookies

Amanda Smallwood

A bite-sized gingerbread sandwich cookie filled with homemade cream cheese buttercream.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 9 mins

Total Time 24 mins

Course Dessert

Cuisine American

Servings 36 sandwiches

Calories 154 kcal

Ingredients

  

1x2x3x

Gingerbread Cookies

• ▢ ¾ cup butter softened
• ▢ 1 cup granulated sugar
• ▢ 1 large egg
• ▢ ¼ cup molasses
• ▢ 1 tablespoon milk
• ▢ 2 ¼ cup all-purpose flour
• ▢ 2 ½ teaspoon ground ginger
• ▢ ¾ teaspoon cinnamon
• ▢ ¼ teaspoon ground cloves
• ▢ 1 tsp baking soda
• ▢ ¼ teaspoon salt

Cream Cheese Buttercream

• ▢ 4 oz cream cheese softened
• ▢ 8 tablespoon butter softened
• ▢ 2 cups confectioner's sugar
• ▢ 2 teaspoon vanilla extract
• ▢ 3-4 tablespoon milk
• ▢ 1 pinch sea salt

Instructions

 

Gingerbread Cookies

• Preheat your oven to 350° and line a half sheet pan with parchment paper or spray with a cooking spray. 
• In the bowl of your standing mixer, use the paddle attachment to cream the butter and granulated sugar together. Use a medium speed to beat the butter and sugar until they are light and fluffy - about 3 minutes.
• While the butter and sugar are mixing, combine the flour, ginger, cinnamon, cloves, baking soda, and salt in a small bowl. Stir to combine.
• Stop the mixer and add the egg, molasses, and milk. Mix until well combined. 
• Stop the mixer and add ½ of the dry ingredients. Turn your mixer on low and combine. Add the second ½ of the dry ingredients. Mix again until the ingredients are just combined. 
• Using a small (½ tablespoon) cookie scoop, drop 16-20 balls of dough onto your prepared sheet pan. If you don't have a small cookie scoop, use a teaspoon to scoop the dough, and then use your hands to roll the dough into balls. Roll the cookie dough in granulated sugar and place on your cookie sheet. 
• Bake the dough at 350° for 7-8 minutes. You want the cookies to be firm, yet not overcooked. 

Cream Cheese Buttercream

• In the bowl of your standing mixer, using the paddle attachment to whip the softened butter and cream cheese until they are light and fluffy - about 5 minutes.
• Add the confectioner's sugar, vanilla, and whole milk.
• Turn your mixer on low and combine all ingredients. Once combined, turn the mixer to medium high and whip the buttercream until it is light and fluffy, about 2-3 minutes.
• Stop the mixer, scrape the sides of the bowl, add a pinch of salt to the buttercream and mix once more, on medium high, for about 1 minute.

Making the Sandwiches

• Once the cookies are completely cool, flip ½ of the cookies over so that the flat side is facing up. 
• Fit a pastry bag with a plain pastry tube. Pipe the buttercream onto each cookie and then top with another gingerbread cookie. If you don't have a pastry bag, just spoon a dollop of buttercream onto each cookie. 

Nutrition

Calories: 154kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 122mgPotassium: 53mgSugar: 14gVitamin A: 250IUCalcium: 14mgIron: 0.5mg

Tried this recipe?Let us know how it was!

KITCHEN TOOLS THAT I USED TO MAKE THIS RECIPE:

AFFILIATE DISCRETION:

This post contains affiliate links to products that I use for baking and cooking. If you click on these links, and make a purchase, I will earn a small commission. The commission is paid by the retailers, not by you. I only link to products that I use, love, and think you may love as well