Gingerbread Sandwich Cookies
- 30m Prep Time
- 12m Cook Time
- 1h 12mReady In
Active Time 30 minutes Double up on the gingerbread goodness by stacking two cookies and layering a rich milk chocolate frosting in between.
Ingredients
- 591 ml all-purpose flour
- 12.3 ml ground ginger
- 7.39 ml ground cinnamon
- 2.46 ml freshly grated nutmeg
- 2.46 ml baking soda
- 1.23 ml ground cloves
- 1.23 ml kosher salt
- 118 ml unsalted butter at room temperature
- 118 ml firmly packed dark brown sugar
- 1 large egg
- 59.1 ml molasses
- 7.39 ml pure vanilla extract
- Royal Icing
- Sanding sugar and white pearl dragées for decorating
- 118 ml unsalted butter at room temperature
- 78.9 ml confectioners' sugar
- Kosher salt
- 113 g milk chocolate melted and cooled to room temperature
Nutrition (per serving, estimated)
Estimated based off 13 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 650 mg
- Iron: 26.4 mg
- Magnesium: 404 mg
- Phosphorus: 829 mg
- Potassium: 2638 mg
- Zinc: 6.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 591 ml all-purpose flour
- 12.3 ml ground ginger
- 7.39 ml ground cinnamon
- 2.46 ml freshly grated nutmeg
- 2.46 ml baking soda
- 1.23 ml ground cloves
- 1.23 ml kosher salt
- 118 ml firmly packed dark brown sugar
- 1 large egg
- 59.1 ml molasses
- 7.39 ml pure vanilla extract
- Royal Icing
- 78.9 ml confectioners' sugar
- Kosher salt
Prepare
- 118 ml unsalted butter, at room temperature
- Sanding sugar and white pearl dragées, for decorating
- 118 ml unsalted butter, at room temperature
- 113 g milk chocolate, melted and cooled to room temperature
Let's Cook
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Step 1.
In a large bowl, whisk together 2½ cups all-purpose flour, 2½ teaspoons ground ginger, 1½ teaspoons ground cinnamon, ½ teaspoon freshly grated nutmeg, ½ teaspoon baking soda, ¼ teaspoon ground cloves, and ¼ teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat ½ cup (1 stick) unsalted butter at room temperature and ½ cup firmly packed dark brown sugar in another large bowl on high speed until light and fluffy, 4 to 6 minutes. Beat in 1 large egg, ¼ cup molasses, and 1½ teaspoons pure vanilla extract. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (dough will be soft).
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Step 3.
Shape the dough into 3 disks. Roll each disk between 2 sheets of parchment paper to ⅛ inch thick. Stack the rolled disks on a baking sheet and chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.
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Step 4.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using floured cookie cutters, cut out cookies from the chilled dough. Place onto the prepared sheets, spacing them 2 inches apart.
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Step 5.
Bake, rotating the positions of the baking sheets halfway through, until light golden brown around edges, 10 to 12 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
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Step 6.
While the cookies are baking and cooling, make the chocolate frosting: Using an electric mixer, beat ½ cup (1 stick) unsalted butter at room temperature, ⅓ cup confectioners’ sugar, and a pinch of kosher salt in a large bowl on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and add 4 ounces milk chocolate (melted and cooled to room temperature), beating until combined.
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Step 7.
Prepare the Royal Icing according to the recipe on the referenced page. Decorate half the cookies with the royal icing, sanding sugar, and white pearl dragées as desired. Spread the chocolate frosting onto the remaining cookie halves and sandwich with the decorated halves.