Gingerbread Sandwich Cookies

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Gingerbread Sandwich Cookies

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

Gingerbread Cookie Mix Recipe

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.

Homemade Gingerbread Sandwich Cookies

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

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:

Gingerbread Cookie Dough

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 Cookie Stamps

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 Tbsp Gingerbread Cookie Dough Ball

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

Stamp Cookie Dough

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

Stamped Cookie Before Trimming

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

Stamped Gingerbread Cookie

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.

Gingerbread Sandwich Cookies Before Baking

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.

Stamped Gingerbread Cookies After Baking

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.

Buttercream Frosting

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.

Add Filling to Gingerbread Sandwich Cookies

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.

Tray of Gingerbread Sandwich Cookies

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

Closeup of Gingerbread Sandwich 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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Gingerbread Sandwich Cookies

Gingerbread Sandwich Cookies

These homemade gingerbread sandwich cookies put the store-bought version to shame.

  • Total Time: 38 minutes
  • Yield: 16 sandwich cookies 1x

Ingredients

Scale

For the Gingerbread Cookies:

For the Buttercream Frosting

  • 1/2 lb powdered sugar (about 13/4 cups sifted)
  • 1/2 stick butter, softened (1/4 cup)
  • 22-1/2 Tbsp milk
  • 11/2 tsp vanilla extract

Instructions

Make a batch of gingerbread cookie dough, following the My Frugal Home Gingerbread Cookie Mix recipe.

Roll your dough out, and cut it with cookie cutter; shape it into a log, and cut slice-and-bake cookie style; or form 2 Tablespoon dough balls, and stamp them with a cookie stamp.

Space cookies 2″ apart on a baking sheet; and chill for at least 30 minutes (longer is fine).

Preheat oven to 350, and bake for 8-12 minutes.

While cookies are cooling, make buttercream frosting by creaming butter and sugar together in a stand-mixer (or with a hand mixer). Add 2 Tablespoons of the milk, plus the vanilla. Continue beating, until smooth, and well combined. Add the extra 1/2 Tbsp of milk, if the frosting seems too thick.

To fill cookies, add a dollop of frosting to the backside of a cookie. Then, top with another cookie.

Keywords: gingerbread sandwich cookie recipe, gingersnap sandwich cookie recipe, ginger sandwich cookie recipe

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