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.
Excited to try these! My son has egg and wheat allergies and I can make substitutes in the cookie recipe. But, for the icing, I’m aware of no brand of marshmallow fluff that doesn’t have egg- what do you recommend?
Hi, Rachel! I’d suggest either making a cream cheese frosting or vanilla frosting, OR going for gold and making your own egg-free fluff. Here is a recipe/how-to from my friends at Make It Dairy Free if you’re interested in that. The marshmallow buttercream is SO GOOD, so that would be my vote, but I recognize the extra work involved. Let me know what you decide to do!
You could make a homemade marshmallow fluff with aquafaba
Can these be frozen after assembling them?
Hi, Melissa– yes, up to 3 months.
Can you freeze these cookies?
Yes, second to last step in the recipe.
These look divine! I plan on making these for coworker gift boxes this week! What brand of marshmallow fluff did you use? I’m comparing Marshmallow Fluff and Jet Puff and wanted to ask since I know there’s a difference in texture!
Hi, Laura– I actually use my store brand the most often! I’ve used that and Fluff brand mostly, so that’s what I’d suggest. Enjoy! These cookies are dangerously delish!
Can this dough be made ahead of time and left in the fridge until ready to bake?
Hi, Allison– yes, it can. Just be sure you’re letting it come back to room temperature before baking!
The gingerbread sandwich cookies are delicious. All of my friends went wild for them. The recipe was thorough and easy to follow.
Thank you so much, Kelly!
I never saved and made a cookie recipe so fast! These are so good. The cookie is perfectly soft and the icing puts these over the top. I did add a bit more fluff for more marshmallow flavor. SO GOOD!!
Thank you so much, Brooke! I’m so happy you tried and enjoyed them!
I made these for a vendor fair and they sold out!! The cookies are so soft and that filling is pure genius!
I’m not surprised!! Thanks so much, Amanda 🙂
I’ve made this recipe twice in a week and a half, both times making them gluten-free for my children with celiac disease. Everyone that had them LOVED them and raved about how good they were. I used King Arthur’s 1:1 GF all purpose flour and you could not tell they were GF at all. This is a keeper!
Thanks so much, Stephanie! And I appreciate you sharing your GF modifications. So happy to hear this!
In the ingredients list it states 1 1/2 cups sugar divided. Then under step 3 (cookie directions) it states 1 1/2 cups sugar then later it stated to roll the dough into the remaining 1/2 cup sugar. Can you clarify if the ingredients list is wrong and it should be two total cups or is step 3 wrong and there it should be just 1 cup. Thank you. Can’t wait to try these!
Hi, Susan– the ingredient list is not wrong, it’s just laid out in a way that is a little confusing. You are not the only person struggling with this, so I am going to edit the recipe for clarity. Thank you!
These are soft and chewy and perfect for the holidays!
Thanks so much, LaShandra!
Ok, I’ve never left a comment before but these are amazing. I took them to a party and couldn’t believe how much everyone loved them and asked for the recipe. The next week I saw some of the same people only their husbands were with them and the husbands absolutely loved the cookies their wives brought home. Make a triple batch. Or more!
Thanks so much, Sandy! I love reviews like this. Thank you for taking the time to leave it!
These cookies were so yummy. Very soft and sweet. Will be making these every holiday season moving forward!!
Thank you so much, Ashley!
These are as amazing as they look! I made two regular batches and a gluten free batch. They turned out delicious, and after learning to space them apart better & find the right baking time for my oven and cookie size, they were beautiful! Huge hits as my coworker Christmas gifts!
Thank you so much, Kelsey! Also, I LOVE this comment. The TIME in a recipe is always a guide and it’s SO important to pay attention to what happens in your own individual oven. I appreciate you including this in your review 🙂
I was Christmas baking today and sent a batch of these with my college aged son and his buddies on a quick fishing expedition. He said the cookies didn’t even make it on the boat because they gobbled them up in the truck, “and they were hyping them up and said we could make money off of these.” The other batch is gone by this evening, and will not see Christmas Day. These are amazing.
Thank you so much, Shawna! 🙂
I made these for work and they were a big hit! I didn’t make them into sandwiches but the cookie was perfectly spiced and nicely chewy. Everyone commented on the texture.
Thanks so much, Sam!
For the record, I never comment on recipes, or rate them but these cookies are probably the best cookies I have ever had or made in my entire life. My son and I loved making them together and my only regret is that we didn’t double the recipe and make more, they were that good. Thank you for sharing!
Hi, Bronte– thank you so much for leaving your review! I’m so glad you enjoyed the cookies.
I made these cookies for a family gathering and they were a huge hit! I didn’t make the marshmallow filling because I didn’t have any “Fluff” on hand, but I used cream cheese frosting and they were still delicious!
Ohhh, yum! Thanks so much, Linda 🙂
Made these for the first time and they were a HUGE hit. We will be making these every year now!
Thank you so much, Sarah!
These are delicious! I made them for my Christmas cookie gift box and everyone wanted the recipe. I made the recipe as is with no changes. Thanks so much for sharing.
Thanks so much, Jacqueline!