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+ servings
gingerbread sandwich cookies in a row

Gingerbread Sandwich Cookies

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 36 sandwiches
Calories: 154kcal
A bite-sized gingerbread sandwich cookie filled with homemade cream cheese buttercream.
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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


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. 


Calories: 154kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 122mg | Potassium: 53mg | Sugar: 14g | Vitamin A: 250IU | Calcium: 14mg | Iron: 0.5mg