Gingerbread Sandwich Cookies

These gingerbread sandwich cookies feel extra special, but they couldn’t be easier to make.

Just start with a batch of my gingerbread cookie mix. Then, make a half batch of buttercream frosting for the filling. I even have a trick for making the fancy flower-shaped cookies that you see here.

Gingerbread Sandwich Cookies Recipe

The size of your sandwich cookies will determine how many cookies this recipe makes. Mine are on the large side, and I ended up with 16.

Ingredients:

For the Gingerbread Cookies

• 1 stick butter, softened
• 1/2 c. molasses
• 1 egg, beaten
• 1 batch My Frugal Home Gingerbread Cookie Mix

For the Buttercream Frosting

• 1/2 lb powdered sugar (about 1-3/4 cups sifted)
• 1/2 stick butter, softened (1/4 cup)
• 2-2-1/2 Tbsp milk
• 1-1/2 tsp vanilla extract

What You Do:

Make a batch of gingerbread cookie dough, following the mix instructions.

To make the gingerbread cookies, you can go the traditional route, and use cookie cutters; you can shape the cookie dough into a log, and cut them off slice-and-bake style, or you can do what I did, and use a cookie stamp.

A cookie stamp is ideally-suited to the task because it allows you to quickly and easily create the sort of intricate designs that you typically see on sandwich cookies.

Nordicware sent me a set of their Pretty Pleated Cookie Stamps to try. They come in a set of three, and I used the flower stamp to make the gingerbread sandwich cookies that you see here.

After a bit of experimenting, here’s the cooking-stamping technique that I landed on:

Make a 2 Tablespoon ball of cookie dough. A medium cookie scoop makes quick work of this.

Center the cookie stamp on your dough ball, and press down to flatten your ball.

Lift your stamp, and this is what you’ll have. Just remove the scraps from the edges …

and you’ll have a perfectly formed cookie.

Pro Tip: This gingerbread cookie dough is on the drier side, so I didn’t have any trouble with the dough sticking to the stamp. If you find you have some sticking, just sprinkle the inside of the stamp with a bit of all-purpose flour.

Space your cookies 2-inches apart on a baking sheet. Once you’ve made all your cookies, chill them in the fridge for at least 30 minutes, longer is fine. This will keep the cookies from spreading in the oven, so the stamped design stays nice and sharp.

Then, bake your cookies at 350 degrees for 8-12 minutes. I baked mine for 12 minutes, so they’d be on the crisper side.

While you’re waiting for the cookies to cool, whip up a batch of buttercream frosting for the filling.

It’s easy. Just cream the butter and sugar together in a stand mixer (or a hand mixer). Then, add the vanilla and 2 Tablespoons of milk. Beat, until the frosting is smooth. Add the other 1/2 Tablespoon of milk, if the frosting seems too thick.

To assemble your gingerbread sandwich cookies, add a generous dollop of frosting to the backside of a cookie (You can do this with a piping bag, or a spoon); then, top with another cookie.

Repeat the process, until you’ve matched up all your cookies.

These gingerbread sandwich cookies have been a hit with my family. I hope they’re a hit with yours, too.

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