Dessert

Gingerbread Crinkle Cookie Sandwiches Recipe

BySana Jeannette November 10, 2025November 10, 2025

Introduction

Gingerbread Crinkle Cookie Sandwiches offer a delightful twist on a classic holiday treat. Soft, spiced gingerbread cookies coated in a dusting of confectioners’ sugar are sandwiched with a creamy, vanilla-flavored filling. These festive cookies are perfect for sharing or enjoying with a cup of warm tea.

The image shows multiple sandwich cookies arranged close together on a white marbled surface. Each cookie has two round, cracked cookies with a golden-brown color and a dusting of white powdered sugar on top. Between the two cookie layers, there is a thick, smooth layer of creamy white filling. The cookies are stacked and laid flat, some leaning on each other, showing the soft, creamy filling clearly. The cracks on the cookie surface add texture, making them look crispy outside and soft inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup packed brown sugar
1/4 cup canola oil

1 large egg, room temperature
1/3 cup molasses

2 cups all-purpose flour
2 teaspoons ground ginger

1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1/2 teaspoon salt
3 tablespoons confectioners’ sugar
Filling:

1/2 cup unsalted butter, room temperature
2-1/4 cups confectioners’ sugar
3 tablespoons 2% milk

2 teaspoons vanilla bean paste
1/8 teaspoon salt

Instructions

Step 1: In a large bowl, beat the brown sugar and canola oil together until well blended. Add the egg and molasses, beating until the mixture is smooth, about 1 to 2 minutes.

Step 2: In a separate large bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. Cover the dough and refrigerate for at least 2 hours.
Step 3: Preheat your oven to 350°F (175°C). Line two 15x10x1-inch baking sheets with parchment paper.
Step 4: Shape the chilled dough into 1-inch balls and roll each ball in confectioners’ sugar. Place the balls on the prepared baking sheets about 2 inches apart. Slightly flatten each ball to form a disk.

Step 5: Bake the cookies for 10 to 12 minutes, until they are set and the tops have cracked. Remove from the oven and transfer to wire racks to cool completely.
Step 6: To make the filling, beat the unsalted butter in a large bowl until light and fluffy, about 1 to 2 minutes. Add the confectioners’ sugar, milk, vanilla bean paste, and salt. Beat on low speed until the sugar is incorporated, then increase the speed and continue beating until the filling is fluffy and smooth, about 2 to 3 minutes.
Step 7: Using an offset spatula, spread about 1 tablespoon of the filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and filling.

Tips & Variations

For a more intense molasses flavor, try using blackstrap molasses instead of regular molasses.
Chill the dough overnight for easier handling and deeper flavors.
Substitute half the all-purpose flour with whole wheat flour for a nuttier taste.

Try adding a pinch of nutmeg or cardamom to the dough for an extra layer of warming spice.
Use cream cheese in the filling instead of butter for a tangy alternative.

Storage

Store the cookie sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Bring to room temperature before serving for the best texture. You can also freeze the cookies without filling for up to 3 months; thaw and fill when ready to enjoy.

How to Serve

The image shows several small round cookies with a cracked golden-brown top dusted with white powdered sugar, placed on a metal cooling rack over a white marbled surface. Some of the cookies are sandwiched with a smooth, creamy white filling that looks soft and thick. A spatula with a wooden handle and a white creamy spread resting on it lies on the rack. On the right side, there is a clear glass bowl filled with the same creamy white frosting, swirled smoothly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute canola oil with vegetable oil or melted coconut oil for a slightly different flavor and texture.

How can I make sure the cookies don’t spread too much while baking?

Chilling the dough for at least 2 hours before baking helps prevent excessive spreading. Also, make sure to space the cookies properly on the baking sheet.