Soft & Chewy Gingerbread Sandwich Cookies
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Two sugar-coated, soft and chewy gingersnap cookies held together with fluffy, creamy cinnamon spiced marshmallow buttercream create the ultimate holiday cookie you will have a hard time putting down!
MY NEW FAVORITE CHRISTMAS COOKIE… AND IT MIGHT BECOME YOURS, TOO!
As someone with a cookie recipe collection nearing 200 total recipes and a cookbook dedicated just to cookies, it’s hard to find a cookie I’ve never had, let alone a cookie that comes close to topping my favorite, the best chewy oatmeal raisin cookies.
But this cookie? This. Cookie. It’s one of the only cookies in my history of cookie baking that I didn’t want to give away. In fact, every time I thought about editing the photos or sitting down to write about them, I got mad I didn’t have any left.
While I’ve had gingersnap cookies on my site for some time now (soft & chewy right here and crispy right this way!), knew that after a year of publishing frosted cookies meant I’d be leaning into sandwich cookies before long, and these gingerbread cookie sandwiches were the perfect flagship recipe.
“THIS IS SERIOUSLY THE BEST COOKIE I’VE EVER HAD.”
Yes, that is a direct quote from a neighbor we spent Friendsgiving with. I brought these sandwich cookies to that gathering, and my kids, who knew just how good they were having already tasted them, were begging for me to open the container. And they were gone faster than I could even tell people what was in them.
Here’s what they have going on:
• my beloved soft & chewy gingersnap cookies
• my go-to marshmallow buttercream kicked up a notch with cinnamon
• a sparkly sugar coating on the outside of the cookies
• a texture that gets even better the longer they sit
And that’s my favorite part! Unlike many cookies that lose their luster as they sit, these ones just get better. The only problem? I know you’ll have a hard time keeping them around long enough to find that out.
GRAB THESE 15 INGREDIENTS
Fifteen?! I know, that seems like a lot. But 5 of those ingredients are spices. There is no shortage of spicy, zippy ginger flavor, and the one ingredient that will make you go “hmm?” — TRUST IT. I take my gingerbread cookies very seriously and would never steer you wrong.
Here’s what you’ll need for the cookies:
• all-purpose flour
• baking soda
• salt
• unsalted butter
• granulated sugar
• ground cinnamon
• ground ginger
• ground nutmeg
• ground cloves
• black pepper
• egg
• molasses
And here’s what you’ll need for the frosting:
• unsalted butter
• marshmallow fluff
• powdered sugar
• vanilla extract
• ground cinnamon
• salt
OVERVIEW: HOW TO MAKE THE BEST GINGERBREAD SANDWICH COOKIES
Make the cookie dough: this is a super easy, no chill cookie dough. Be sure your butter is at room temperature and no warmer, as these cookies will spread too much if your butter is too warm.
Bake the cookies: you want to be sure you’re baking just until done. Look for set edges and the tops no longer being shiny. Overbaking these cookies will make them a little harder than I prefer my sandwich cookies to be, but if you do over-bake, fear not! The frosting between the cookies should help turn them into soft sandwich cookies again, it just might take a day or so to get there.
Reshape the hot cookies: this is something I like to do with all of my cookies, but especially for a sandwich cookie recipe, you want your cookies to be as uniform as possible. Use a 4″ round cookie cutter or the rim of a glass to go around the edges of piping hot cookies straight from the oven. You can see I even trimmed off some edges in the process to make sure they were all the same size (plus then you get to taste test!).
Let the cookies cool completely: you do not want to be sandwiching cookies that are even remotely warm, otherwise your frosting will melt! In a rush? Pop the cookies in the fridge or outside on the porch to blast chill them. They’ll cool pretty quickly on their own, so do yourself a favor and pass the time by making the frosting.
Make the frosting: this buttercream frosting is super simple and will only take a few minutes to bring together. You can use it right away!
Fill the sandwiches: start by pairing up cookies that are similar in size, bottoms together. Then, pipe or spread some of the frosting onto the bottom cookie, leaving a border so you can “squish” the ginger sandwich cookies together, then top with the cookie’s buddy and gently squeeze together.
CAN I MAKE MOLASSES COOKIE SANDWICHES AHEAD OF TIME?
Yes, you can absolutely make these ahead of time, as written or as separate components. These cookies keep well for a few days and, as mentioned, get even better as they sit!
Alternatively, you can make the cookies and/or frosting up to 2 days in advance. Store at room temperature covered tightly, then assemble when you are ready.
CAN I USE A DIFFERENT FROSTING?
You can absolutely use any frosting to fill these cookies that you prefer. Fill your ginger sandwich cookies with cream cheese filling, traditional vanilla buttercream, molasses buttercream, or maple cinnamon cream cheese frosting. There is no wrong way to fill these cookies!
Soft & Chewy Gingerbread Sandwich Cookies
Ingredients
GINGERSNAP COOKIES
- 2 cups (240g) all-purpose flour be sure to measure properly
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup (171g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon black pepper
- 1 large egg at room temperature
- ¼ cup molasses
SUGAR COATING
- ½ cup (100g) granulated sugar
CINNAMON MARSHMALLOW BUTTERCREAM FILLING
- ½ cup (113g) unsalted butter softened to room temperature
- 3 and ½ ounces (99g) marshmallow fluff
- 1 and ¾ cups (210g) powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Instructions
GINGERSNAP COOKIES
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, and salt until combined. Set aside.2 cups (240g) all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, cinnamon, ginger, nutmeg, cloves, and black pepper on medium-high speed until mixture is light and fluffy. Stop the mixer, use a spatula to scrape the sides and bottom of the bowl, and blend a few more times to ensure all of the spices are incorporated.1 cup (200g) granulated sugar, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon black pepper, ¾ cup (171g) unsalted butter
- Add the egg and the molasses and continue to beat the mixture on medium speed until everything is incorporated.1 large egg, ¼ cup molasses
- With the mixer still on medium speed, slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the additional ½ cup (100g) of sugar into a medium size bowl. Then, using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough into the sugar and use your fingers to roll the dough all around to coat the cookie dough entirely in sugar.½ cup (100g) granulated sugar
- Place on the prepared baking sheet and bake 8-10 minutes1 or until edges just look set. Do not overbake these cookies! They will look underdone when you remove them from the oven.
- Working quickly but carefully, use a large round cookie cutter or the rim of a glass or mug to reshape hot cookies. This will tuck in any edges that got thin and also encourage the "wrinkle" on the tops of the cookies. Allow to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely before making sandwiches.
CINNAMON MARSHMALLOW BUTTERCREAM FROSTING
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and fluffy. Add the marshmallow creme and beat on high until smooth (approximately 2 minutes).½ cup (113g) unsalted butter, 3 and ½ ounces (99g) marshmallow fluff
- With the mixer on low, add the powdered sugar, vanilla extract, cinnamon, and salt. Increase mixer speed to medium and beat until completely combined (approximately 1 minute).1 and ¾ cups (210g) powdered sugar, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon salt
ASSEMBLE THE SANDWICH COOKIES
- When you are ready to assemble the sandwiches, pair the cookies, bottom to bottom, with like-sized/shaped cookies as best as possible.
- Working with the bottom cookie of one pair at a time, add the frosting to a piping bag or use an offset spatula to spread frosting onto the bottom of the cookie. Leave about ½" border so you can "squish" the cookies together.
- Take the top cookie and press the bottom of the cookie onto the fresh frosting to make a sandwich. Press the cookies together gently so the frosting moves to the edges. Cookies can be served immediately, but in my opinion, they get better as they sit! Store filled gingerbread cookies covered tightly at room temperature for up to 5 days. Cookies freeze well, up to 3 months. Unbaked cookie dough balls freeze well, up to 3 months. Do not roll in sugar, allow to thaw in the refrigerator, then roll in sugar and bake as directed.
- Make ahead: you can make the cookies and/or frosting up to 2 days in advance. Store at room temperature covered tightly, then assemble when you are ready.
Notes
- Bake time: there is a fine line between soft and chewy and “just starting to get crispy” here. The sweet spot for my oven was 9 minutes, and the ones baked for 10 minutes were a little more crisp on the edges.
- Frosting: you can use any kind of buttercream you want in these cookies, but this one lends more to the “cream pie” flavor. Here are all of my frosting recipes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Second year I’ve made these cookie sandwiches! Such a crowd pleaser! Yummy, soft and rich!
– my_midlands_cottage
Thank you so much, Margie!
Just chiming in to say this is the most delicious frosting I have tasted in my life! I had low expectations because it sounded too sweet, but it’s so flavorful that I don’t mind the sweetness (which isn’t so bad.) This is the first time I’ve ever licked out the bowl. Amazing recipe!
Thanks so much, Tricia! I’m going to be using this frosting for another sandwich cookie this coming holiday season, so make sure you check back for that one 🙂