Gingerbread Sandwich Cookies

These Gingerbread Sandwich Cookies are soft, warmly spiced cookies filled with a luscious cream or frosting center. I love how they combine the nostalgic flavor of classic gingerbread with the indulgence of a sandwich cookie. They’re perfect for the holiday season—or any time I’m craving something cozy and sweet.

Why You’ll Love This Recipe

I love these cookies because they’re soft, chewy, and full of bold ginger and molasses flavor. The creamy filling adds a smooth contrast that makes each bite melt in my mouth. They look festive and feel fancy, but they’re easy to make and even easier to enjoy. Whether I’m baking them for a cookie exchange or stacking them on a dessert platter, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the gingerbread cookies:

• All-purpose flour

• Baking soda

• Ground ginger

• Ground cinnamon

• Ground cloves

• Ground nutmeg

• Salt

• Unsalted butter (softened)

• Brown sugar

• Egg

• Molasses

• Vanilla extract

For the filling (cream cheese or buttercream):

• Cream cheese or unsalted butter (softened)

• Powdered sugar

• Vanilla extract

• Optional: a pinch of cinnamon or nutmeg for extra warmth

• Optional: a splash of milk or cream to adjust consistency

Directions

1. I whisk together the flour, baking soda, spices, and salt in a bowl and set it aside.

2. In a separate large bowl, I cream the butter and brown sugar until light and fluffy.

3. I beat in the egg, molasses, and vanilla until smooth.

4. I gradually add the dry ingredients, mixing just until a soft dough forms.

5. I chill the dough in the fridge for at least 1 hour so it’s easier to handle.

6. I preheat the oven to 350°F (175°C), then scoop the dough into small balls (about 1 tablespoon each), placing them on a parchment-lined baking sheet.

7. I flatten them slightly and bake for 8–10 minutes, just until the edges are set and the centers are soft.

8. I let the cookies cool completely before filling.

9. For the filling, I beat together cream cheese or butter with powdered sugar and vanilla until smooth and fluffy.

10. I spread or pipe the filling onto half the cookies, then gently sandwich with the other halves.

Servings and timing

This recipe makes about 20–24 sandwich cookies. It takes 20 minutes to prep (plus chilling time) and 10 minutes to bake per batch.

Variations

• I’ve made maple or lemon filling for a flavor twist.

• For extra flair, I roll the edges of the filled cookies in crushed peppermint or sprinkles.

• I sometimes use marshmallow fluff for a nostalgic, gooey center.

• To make them dairy-free, I use vegan butter and dairy-free filling options.

• I shape the cookies with festive cutters and bake them flat for decorated sandwich cookies.

Storage/reheating

I store the finished cookies in an airtight container in the fridge for up to 5 days. The flavors get even better after a day or two.

They freeze beautifully—I layer them between parchment paper in a freezer-safe container and thaw in the fridge overnight. I don’t reheat them since they’re best enjoyed chilled or at room temperature.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day or two ahead and keep it chilled until I’m ready to bake.

Do I have to chill the dough?

Chilling helps the dough hold its shape and prevents the cookies from spreading too much. I highly recommend it.

What’s the best filling for these cookies?

I love cream cheese filling for its tangy richness, but buttercream or marshmallow filling also works well.

How do I keep the cookies soft?

I store them in an airtight container with a slice of bread—it helps maintain moisture and keeps them soft.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with great results. I just make sure to chill the dough a bit longer for easy handling.

Conclusion

These Gingerbread Sandwich Cookies are everything I want in a holiday treat—spiced, soft, and filled with creamy goodness. I love how they bring all the warmth of gingerbread with an extra layer of indulgence. Whether I’m baking them for loved ones or enjoying a batch with a mug of hot cocoa, they always make the season feel a little more special.

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