These Gingerbread Sandwich Cookies are a delightful treat, perfect for any occasion! The soft and chewy gingerbread cookies are sandwiched together with a creamy frosting, creating a delicious and festive combination. I love making these for holiday gatherings; it’s a fantastic way to get everyone involved, from rolling the dough to decorating the finished cookies. This recipe is quite simple, even for beginner bakers, yet it creates such a delicious result! Give it a shot!

My personal touch? I always add a pinch of extra ginger to the dough – it adds a lovely warm spice. You’ll find that these cookies are the perfect blend of sweet and spicy, with a comforting texture that melts in your mouth. It's truly an experience that warms you from the inside out!

Gingerbread Sandwich Cookies

Name: Gingerbread-Sandwich-Cookies
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 24
Cuisine: Winter
Ingredients: 1 cup (2 sticks) Unsalted butter, softened; 1 ¾ cups Granulated sugar; 2 Large eggs; 1 teaspoon Vanilla extract; 3 ½ cups All-purpose flour; 2 teaspoons Ground ginger; 1 teaspoon Ground cinnamon; 1 teaspoon Ground cloves; ½ teaspoon Baking soda; ½ teaspoon Salt; 1-2 tablespoons (optional) Milk; Enough to frost the cookies Cream cheese frosting (recipe of your choice)

Soft and chewy gingerbread cookies sandwiched together with a creamy frosting – a perfect holiday treat (or any day treat!)

⏳ Yield & Time

Yield: 24 servings

Preparation Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper; this prevents sticking and makes cleanup a breeze. Trust me on this one, I've learned the hard way!
In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups granulated sugar until it's light and fluffy. It should look like whipped cream. Mmm….
Beat in two large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Don't overmix! Just until combined.
In a separate bowl, whisk together 3 ½ cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1 teaspoon of ground cloves, ½ teaspoon of baking soda, and ½ teaspoon of salt. Remember to add a dash of love!
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If the batter seems too dry, add a tablespoon or two of milk; if it's too wet, add a little more flour.
Once the dough is mixed well, cover the bowl and refrigerate for at least 30 minutes. This chilling step is important; it allows the gluten to relax and prevents the cookies from spreading too much. It also gives you time to take a tea break!
After chilling, roll out the dough on a lightly floured surface to about ¼ inch thickness. Use your favorite cookie cutters (or just a knife) to cut out your cookies. My kids love using stars and Christmas trees around the holiday season. Make sure to use a rolling pin! Don't just use your hands!
Place the cut-out cookies onto the prepared baking sheets, leaving some space between them. Bake for 8-10 minutes, or until the edges are lightly golden brown. Check them frequently!
Let the cookies cool completely on a wire rack before frosting. This prevents the frosting from melting.
Once the cookies are completely cooled, prepare your frosting. I prefer a simple cream cheese frosting but feel free to use your favorite recipe. The possibilities are endless!
Spread frosting on one cookie and top with another to create a sandwich. Get creative with decorations! I like using colored sprinkles. My kids like to use mini marshmallows, but my husband hates them so we avoid them.
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for up to two months. Enjoy!