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Gingerbread Sandwich Cookies with Vanilla Buttercream Recipe

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4.9 from 63 reviews

These Gingerbread Sandwich Cookies feature spiced gingerbread cookies paired with a fluffy vanilla buttercream, perfect for holiday treats or cozy gatherings. The cookies are rolled in sugar for a sweet crust, baked to a soft yet firm texture, and then sandwiched with creamy, flavorful frosting.

Ingredients

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Gingerbread Cookie Dough

  • 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

Fluffy Vanilla Buttercream Frosting

  • 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)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper or silicone baking mats. Set aside for later use.
  2. Cream Butter and Sugars: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to cream together 1/2 cup unsalted butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar. Mix on medium-high speed until the mixture is lighter in color, about 2 minutes.
  3. Add Egg and Molasses: Mix in 1 large egg and 1/4 cup dark molasses on medium speed until fully combined. Be sure to scrape down the sides and bottom of the bowl with a rubber spatula as needed to incorporate all ingredients evenly.
  4. Combine Dry Ingredients: Sift or whisk together 2 1/4 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp fine salt in a separate bowl. Then mix this dry mixture into the wet ingredients on low speed until just combined. The dough will be thick.
  5. Shape Cookies: Use a 1 1/2 Tbsp cookie scoop or large spoon to form 24 dough balls. Roll each ball in white sanding sugar or granulated sugar thoroughly, then place the cookie dough balls about 2 inches apart on the prepared baking sheets.
  6. Bake Cookies: Bake cookies for 10 to 11 minutes, or until edges are set and centers look puffy. Immediately after removing from the oven, gently flatten each cookie with the bottom of a metal measuring cup or glass while still warm.
  7. Cool Cookies: Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
  8. Make Buttercream Frosting: While the cookies bake and cool, make the frosting by mixing 1/2 cup unsalted butter in a large bowl on medium speed for 30 seconds until smooth. Add 1 tsp vanilla extract and 1/4 tsp fine salt, mixing until combined.
  9. Add Powdered Sugar and Cream: Gradually mix in 2 cups powdered sugar and 2 Tbsp heavy cream or milk on low speed. Scrape the bowl sides as needed. If the frosting is too thick, add an extra tablespoon of heavy cream; if too thin, add an additional 1/4 cup powdered sugar. Beat on medium-high speed for 1 minute to achieve a fluffy consistency.
  10. Assemble Sandwich Cookies: Transfer the buttercream to a piping bag fitted with a 1/2-inch opening. Pair up the cooled cookies and pipe the frosting generously on one cookie before sandwiching the two together.
  11. Store: Store the sandwich cookies at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.

Notes

  • Rolling cookies in sanding sugar before baking adds a delightful crunch and sparkle.
  • Molasses adds richness and deep flavor; dark molasses is preferred for a bolder taste.
  • If you don’t have a piping bag, you can spread the frosting with a knife, though piping provides a neater appearance.
  • Buttercream frosting consistency can be adjusted by adding more cream or powdered sugar as needed.
  • Allow cookies to cool completely before assembling to prevent frosting from melting.
  • Store sandwich cookies in layers separated by parchment paper to prevent sticking.
  • You can substitute milk for heavy cream in the frosting for a lighter version.

Find it online: https://queenrecipe.com/gingerbread-sandwich-cookies-with-vanilla-buttercream-recipe/