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A stack of gingerbread sandwich cookies on a plate with a bite taken out of the one on the top and you can see a mug and a Christmas tree in the background.
5 from 14 votes
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Soft & Chewy Gingerbread Sandwich Cookies

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!
Prep Time15 minutes
Bake Time9 minutes
Total Time24 minutes
Recipe Author Lynn April
Servings: 13 sandwiches

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

  1. 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. 
  2. 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.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

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.

Serving: 1sandwich cookie | Calories: 427kcal | Carbohydrates: 65g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 291mg | Potassium: 129mg | Fiber: 1g | Sugar: 48g | Vitamin A: 565IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg
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