Name: Gingerbread Sandwich Cookies with Vanilla Buttercream Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 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)

If you love cozy holiday flavors and want a cookie that’s both delightful and a little fancy, you’re absolutely going to adore this Gingerbread Sandwich Cookies with Vanilla Buttercream Recipe. These aren’t just ordinary gingerbread cookies — they’re perfectly spiced rounds sandwiched with a fluffy, smooth vanilla buttercream that melts in your mouth. Stick around, because I’m sharing all my best tips to make these turn out just right, every single time.

❣️

Why You’ll Love This Recipe

Perfect balance of spice and sweetness: The gingerbread cookies are deeply flavorful but not overwhelming, complemented beautifully by the vanilla buttercream.
Soft yet structured cookies: These cookies hold their shape, yet stay tender enough to bite through without crumbling to bits.
Fluffy, melt-in-your-mouth frosting: The buttercream frosting is silky and luscious, making every bite feel indulgent.
Quick and approachable: No complicated chilling or tricky steps, so you can whip these up even on a busy day.

Gingerbread Sandwich Cookies with Vanilla Buttercream, holiday gingerbread cookies, spiced sandwich cookies, vanilla buttercream filling, festive gingerbread treats - The image shows a close-up of a tall stack of cream-filled sandwich cookies arranged on a white plate. Each cookie has two golden-brown, cracked cookies with a rough texture coated in large sugar crystals, giving them a sparkling look. Between the cookie layers, there is a thick layer of smooth, creamy white filling. The cookies are stacked unevenly, showing their round shape and crumbly edges. The background is blurred with soft colors, and the whole scene is bright and clear. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Gingerbread Sandwich Cookies with Vanilla Buttercream Recipe uses classic, pantry-friendly ingredients that work harmoniously for that traditional holiday vibe. Each spice adds a layer of warmth without overpowering, while the butter and sugars help create that tender yet sturdy cookie perfect for sandwiching. I always recommend using fresh spices for maximum aroma and flavor, and real molasses because it adds wonderful depth you just can’t fake with syrup.

Unsalted Butter: Room temperature butter ensures smooth creaming, which helps create tender cookies and creamy frosting.
Granulated and Brown Sugar: The combo balances sweetness and moisture—brown sugar adds a hint of caramel richness.
Egg: Acts as a binder and adds richness to the dough.
Dark Molasses: This is the heart of gingerbread flavor and gives your cookies their signature deep color and slight chew.
All-Purpose Flour: Provides structure without being too dense, resulting in cookies that hold up well for sandwiching.
Ground Ginger, Cinnamon, Nutmeg, Cloves: Classic warming spices that make gingerbread, well… gingerbread! Freshly ground spices yield the best aroma.
Baking Soda: Helps the cookies rise just enough so they’re not too flat but still firm.
White Sanding Sugar: Gives a pretty sparkle and slight crunch on the cookie surface.
Powdered Sugar: The base for the buttercream, for that smooth, silky texture.
Vanilla Extract or Bean Paste: Adds sweet complexity to the buttercream, balancing the spices.
Heavy Cream or Milk: Adjusts the buttercream consistency so it’s fluffy but pipeable.
Salt: Enhances all the flavors, avoiding any cloying sweetness.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite things about this Gingerbread Sandwich Cookies with Vanilla Buttercream Recipe is how easy it is to tweak it to your liking. Maybe you prefer a little more spice, or you want to jazz up the frosting with a pinch of citrus zest or a dash of cinnamon. Don’t hesitate to make it your own!

Variation: I once swapped the vanilla buttercream for a honey cream cheese frosting — heavenly and tangy!
Dietary tweaks: You can try a dairy-free butter and coconut milk substitution; just watch the frosting consistency so it stays fluffy.
Seasonal additions: Add a tiny pinch of cardamom or cayenne pepper for an unexpected kick that’ll impress your guests.

Step-by-Step: How I Make Gingerbread Sandwich Cookies with Vanilla Buttercream Recipe

Step 1: Creaming the Butter and Sugars Until Light and Fluffy

Start by combining your softened butter, granulated sugar, and light brown sugar in a large bowl. Using an electric mixer, beat on medium-high speed until the mixture is noticeably lighter in color and fluffy—about 2 minutes. This step is crucial because it incorporates air, giving your cookies a tender crumb rather than a dense texture. Don’t rush this part, trust me, it makes a big difference!

Step 2: Adding Molasses and Egg

Next, mix in the egg and dark molasses. The molasses really brings that signature bite and depth to the cookies, so don’t skip or substitute lightly. Beat on medium speed until everything is combined and the mixture looks glossy. A quick tip: scrape down the sides of your bowl to make sure no pockets of unmixed ingredients hide there.

Step 3: Incorporating the Dry Ingredients

Now for the spices and flour! Sift together the flour, ground ginger, cinnamon, baking soda, nutmeg, cloves, and salt right into the wet mixture. If you don’t have a sifter, no worries—just whisk everything together well before adding. Mix on low speed until the dough just comes together. It should be thick — kind of like playdough. If it feels sticky, a little extra flour (a tablespoon at a time) can help, but don’t overdo it or your cookies will be tough.

Step 4: Rolling, Coating, and Baking the Cookies

Use a 1 1/2 tablespoon cookie scoop or spoon to portion out dough balls. Roll each ball in white sanding sugar for a pretty, sparkly finish, then space them about 2 inches apart on your lined cookie sheets. Bake at 350°F for 10-11 minutes. Watch closely—when the edges start to look set and the cookies are puffy, they’re ready. Immediately after removing from the oven, press down gently with the bottom of a measuring cup or glass to flatten. This helps create the perfect surface for sandwiching and prevents cracking.

Step 5: Cooling and Preparing the Vanilla Buttercream

Let the cookies cool 10 minutes on the pan, then move to a wire rack to cool completely. While they cool, whip up that dreamy vanilla buttercream frosting. Beat room temperature butter for 30 seconds till smooth, then add vanilla and salt. Slowly add powdered sugar and heavy cream, adjusting consistency as you go until the frosting is nicely fluffy but pipeable. Give it one last whip on medium-high for that cloud-like texture. Place into a piping bag with a quarter-inch opening—ready your cookies for assembly!

Step 6: Assembling Your Gingerbread Sandwich Cookies with Vanilla Buttercream Recipe

Pair up your cookies by size and pipe a generous dollop of buttercream onto the flat side of one cookie. Sandwich it with the other, gently pressing so the frosting spreads evenly but doesn’t spill out too much. This is the moment your kitchen will smell irresistibly like holiday magic. Store them in an airtight container at room temp if you plan to eat quickly, or refrigerate to keep fresh longer.

👨‍🍳

Pro Tips for Making Gingerbread Sandwich Cookies with Vanilla Buttercream Recipe

Use room temperature ingredients: Soft butter and room temp egg blend better and give you smoother dough and frosting.
Don’t overbake the cookies: They’ll firm up as they cool, so pull them out just as edges set and centers look puffy.
Roll in sanding sugar for texture: This little touch adds sparkle and a subtle crunch that makes these cookies extra special.
Adjust frosting consistency thoughtfully: Add heavy cream slowly to keep it fluffy but firm enough to pipe neatly without collapsing.

How to Serve Gingerbread Sandwich Cookies with Vanilla Buttercream Recipe

Garnishes

I like to keep it simple — a sprinkle of extra sanding sugar on top of the frosting edges adds sparkle and invites you in to take a bite. Sometimes I dust a tiny bit of cinnamon or add a small edible gold star for festive flair. Crystallized ginger pieces crushed lightly on the frosting can add a fun texture and zing if you’re feeling adventurous.

Side Dishes

These cookies are perfect alongside a warm cup of chai latte or a classic hot cocoa topped with marshmallows. If you’re serving at a party, a cheese board with sharp cheddar or spiced nuts oddly pairs great to contrast the sweetness. Think cozy, comforting drinks and snacks that complement those gingerbread spices.

Creative Ways to Present

I love arranging these cookies in a circular pattern on a pretty plate with sprigs of fresh rosemary or pine for a holiday table centerpiece. Wrapping individual sandwich cookies in parchment and tying with twine makes adorable gifts or party favors. For a fun twist, you can create mini stacks layered with frosting and even add little edible flowers on top for a whimsical look.

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread sandwich cookies in an airtight container at room temperature if I’ll eat them within two days, which usually happens fast! For longer storage, I keep them in the fridge for up to five days. Just make sure they’re sealed well, so the cookies don’t dry out and the frosting stays fresh.

Freezing

These cookies freeze quite well! I separate individual sandwiches with parchment paper and place them in a freezer-safe container or bag. When I’m ready to enjoy, I let them thaw at room temperature for about 30 minutes. The frosting stays creamy and the cookie’s texture holds up surprisingly well.

Reheating

If you prefer your cookies slightly warm, pop a sandwich cookie in the microwave for about 8-10 seconds—not more, or the frosting might melt too much. This brings out those molasses notes beautifully and softens the buttercream just a tad for a dreamy experience.

FAQs

Can I make the gingerbread cookie dough ahead of time?

Absolutely! You can make the dough up to 2 days in advance, wrap it tightly in plastic wrap, and refrigerate. When ready to bake, let it sit at room temperature for about 15 minutes to soften slightly, then scoop and bake as usual.
What’s the best way to store the assembled sandwich cookies?

Store the assembled cookies in an airtight container. They’re perfect at room temperature for up to 2 days, but if you want to keep them longer, refrigerate and consume within 5 days for optimal freshness.
Can I use store-bought gingerbread cookies instead?

You can, but making the gingerbread cookies from scratch allows you to control the spice level and achieve that tender yet sturdy texture perfect for sandwiching. Store-bought cookies might be too hard or crumbly for this type of recipe.
How do I fix frosting that is too runny or too stiff?

If your frosting is runny, add a bit more powdered sugar, about 1/4 cup at a time. If it’s too stiff, add a splash more cream or milk, starting with a teaspoon and going up slowly. Then whip again to get the perfect fluffy consistency.

Final Thoughts

This Gingerbread Sandwich Cookies with Vanilla Buttercream Recipe is honestly one of my personal favorites because it strikes the perfect balance between classic holiday warmth and little indulgent moments you want to savor. Whether you’re baking with kids, making gifts for friends, or just indulging your own sweet tooth, these are guaranteed to bring smiles. I genuinely hope you give them a try and enjoy every bite as much as I do — happy baking, friend!