Who wouldn’t be thrilled to get their own private stash of homemade Gingerbread Sandwich Cookies? It would be very difficult to share the subtle creaminess of cinnamon buttercream paired with tender, buttery gingerbread … so we recommend that they be quickly hidden away. The cookies without the buttercream are also a tempting accompaniment to a mug of café au lait sipped slowly on a winter Saturday. By a roaring fire. With someone nice.
Gingerbread Sandwich Cookies Recipe
INGREDIENTS
FOR THE COOKIES:
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg
1/2 cup packed brown sugar
3/4 tsp vanilla extract
1/4 cup molasses
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp salt
2 cups all-purpose flour
1 tsp baking soda
1/4 cup granulated sugar, for rolling
FOR THE CINNAMON BUTTERCREAM:
1/2 cup butter, softened
2 ½ cups powdered sugar
1 tsp vanilla
3-4 tbsp heavy cream
1 tsp cinnamon
INSTRUCTIONS
FOR THE COOKIES:
- Preheat oven to 350 degrees.
- Cream butter and sugars together until light and fluffy.
- Stir in egg, vanilla, and molasses. Whip 1-2 minutes or until it turns a light brown color.
- Stir together remaining ingredients.
Scoop a 1 ½ teaspoon-ball of dough into your hands and roll. Coat in granulated sugar. Place on a parchment-lined cookie sheet. - Bake 6-7 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before moving to cooling rack.
FOR THE CINNAMON BUTTERCREAM:
- Mix butter, sugar, vanilla, cream, and cinnamon together until a thick and smooth frosting forms.
- Pipe a small amount of buttercream onto one cookie. Top with another cookie and sprinkle the edges with festive sprinkles. Repeat with remaining cookies.
- Serve or store in an airtight container for up to 5 days.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
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