Gingerbread Crinkle Cookie Sandwiches Recipe
These Gingerbread Crinkle Cookie Sandwiches combine soft, spiced gingerbread cookies with a luscious vanilla bean buttercream filling. Rolled in confectioners’ sugar, the cookies bake to a delicate crisp with characteristic crackled tops, then are paired to create irresistible holiday treats perfect for sharing or gifting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: About 24 cookie sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 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 (for rolling dough balls)
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
- Prepare the dough: In a large bowl, beat the brown sugar and canola oil together until blended. Add the egg and molasses, beating for 1-2 minutes until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate large bowl, whisk together all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Gradually add this dry mixture to the wet ingredients, stirring until thoroughly combined. Cover the dough and refrigerate for at least 2 hours to firm up.
- Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C). Line two 15x10x1-inch baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Shape and bake cookies: Roll the chilled dough into 1-inch balls, then roll each ball in confectioners’ sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets, slightly flattening each ball to encourage spreading. Bake for 10-12 minutes, or until the cookies are set and the tops develop characteristic cracks. Remove from oven and let cool completely on wire racks.
- Make the filling: While the cookies cool, place the unsalted butter in a large bowl and beat on medium speed until light and fluffy, about 1-2 minutes. Add the confectioners’ sugar, 2% milk, vanilla bean paste, and salt. Beat on low speed initially to incorporate sugar, then increase speed and beat for 2-3 minutes until the filling is fluffy and smooth.
- Assemble cookie sandwiches: Use an offset spatula to spread about one tablespoon of the buttercream filling onto the flat side of one cookie. Top with another cookie, flat side down, to form a sandwich. Repeat with remaining cookies and filling.
Notes
- Refrigerating the dough for at least 2 hours helps the cookies hold their shape and enhances flavor.
- Make sure cookies cool completely before assembling sandwiches to prevent the filling from melting.
- Vanilla bean paste adds a rich flavor, but you can substitute with vanilla extract.
- Store assembled cookie sandwiches in an airtight container at room temperature for up to 3 days.
- These cookies freeze well before assembling; bake and cool, then freeze in an airtight container and assemble sandwiches when ready to serve.
Keywords: Gingerbread cookie sandwiches, crinkle cookies, holiday cookies, ginger molasses cookies, buttercream filling, festive treats
