Ingredients for Spiced Sandwich Cookies

• All-Purpose Flour: This is our base, the sturdy foundation for our cookies. I’ve tried whole wheat once, and while it worked, the texture was a bit denser than I like. Stick to AP for that classic chew!
• Unsalted Butter: For richness in both the cookies and that glorious brown butter frosting. I always use unsalted so I can control the salt content myself. Don’t cheap out here, hon, good butter makes a difference.
• Dark Brown Sugar: This isn’t just for sweetness, it brings that deep, molasses-y flavor and helps keep the cookies soft and chewy. Light brown sugar works too, but the dark just gives it more oomph.
• Molasses: The true heart of gingerbread! Use unsulphured, robust molasses. Blackstrap is too strong for these, trust me, I learned that the hard way. It contributes to the dark color and distinct taste.
• Ground Ginger: You can’t have gingerbread without ginger! I’m pretty generous with this spice, I love that warm, slightly spicy kick. Freshly ground is always a win if you have it, but a good quality jarred one is fine.
• Cinnamon & Cloves: These two buddies round out our spice blend. Don’t skip them! They add depth and that unmistakable holiday aroma. I sometimes add a pinch of nutmeg too, just because.
• Baking Soda: Our trusty leavening agent. It reacts with the molasses and brown sugar to give these cookies a soft, slightly puffy texture. Make sure it’s fresh, or your cookies might come out flat!
• Egg: Binds everything together, adds a bit of richness, and helps with the texture. A large egg usually does the trick. I once tried using a flax egg, and while it kinda worked, the texture wasn’t quite the same.
• Powdered Sugar: Essential for that smooth, dreamy brown butter frosting. Sift it, seriously. I’ve had lumpy frosting more times than I care to admit because I skipped this step. It’s for the filling.
• Vanilla Extract: A little splash in the frosting elevates all those other flavors. Use pure vanilla, not imitation. Your taste buds will thank you!

Crafting Your Gingerbread Sandwich Cookies

Mix the Dry & Wet:

First things first, get your dry ingredients together in a medium bowl flour, baking soda, ginger, cinnamon, cloves, and a pinch of salt. Whisk ’em up! In a separate, larger bowl, cream together your softened butter and brown sugar until it’s light and fluffy. This is where I sometimes get impatient and don’t cream long enough, and the cookies aren’t as tender. Add the egg and molasses, mixing until well combined. It’ll look a bit messy, but that’s okay, hon!

Combine and Chill:

Gradually add your dry ingredients to the wet, mixing on low speed until just combined. Don’t overmix! Once it forms a soft dough, flatten it into a disk, wrap it in plastic, and pop it in the fridge for at least 30 minutes. This chilling step is non-negotiable! I once skipped it because I was in a rush, and the dough was impossible to roll, spreading all over the baking sheet. Learn from my mistakes!

Roll and Cut:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out your chilled gingerbread dough to about 1/4-inch thickness. Grab a round cookie cutter I use about a 2-inch one and cut out your shapes. The kitchen will start smelling like pure holiday joy, trust me! Carefully transfer them to your prepared baking sheets. Don’t crowd them, they need their space!

Bake the Gingerbread Cookies:

Bake for 8-10 minutes, or until the edges are just set and slightly darker. They might still seem a little soft in the middle, but that’s what we want for chewy cookies! Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. I’ve tried moving them too soon, and they just break apart. Patience is key here!

Make the Brown Butter Frosting:

While the cookies cool, make that glorious brown butter frosting. Melt the butter in a saucepan over medium heat, stirring constantly, until it turns a lovely amber color and smells nutty. Watch it like a hawk, it goes from perfect to burnt in a second! Remove from heat, let it cool slightly. In a bowl, whisk the brown butter with powdered sugar, vanilla, and a tiny splash of milk until smooth and creamy. If it’s too thick, add more milk a teaspoon at a time. This frosting is a game-changer for these sandwich cookies!

Assemble Your Sandwich Cookies:

Once the cookies are completely cool and I mean completely spread a generous dollop of that delicious brown butter frosting onto the flat side of one cookie. Top with another cookie, gently pressing to form a sandwich. Repeat with the remaining cookies and frosting. The final result should be beautifully spiced, chewy Gingerbread Sandwich Cookies with a sweet, nutty filling. They’re just begging to be eaten!

Gingerbread Sandwich Cookies Storage Tips

These spiced cookies are pretty sturdy, which is great for making ahead. Once assembled, I usually store them in an airtight container at room temperature for up to 3-4 days. I’ve tried refrigerating them, and while it keeps them fresh, the cookies can get a bit firm, and the frosting a little too solid. If you do chill them, let them come back to room temperature for about 30 minutes before serving for the best texture. You can also freeze the unfrosted cookies for up to a month. Just layer them with parchment paper in an airtight container. Thaw them at room temperature, then make the frosting fresh and assemble. I once froze a batch with the frosting, and while they were edible, the frosting got a bit watery upon thawing. So, I learned that lesson for you!

Substitutions for Gingerbread Sandwich Cookies

Okay, so you’re out of something, or just want to shake things up? I get it! For the molasses, if you’re really in a pinch, dark corn syrup or even honey could work, but honestly, the flavor won’t be quite the same for these cookies. I tried using all honey once, and while it was sweet, it lacked that signature gingerbread depth. If you don’t have dark brown sugar, light brown sugar is a decent swap, though you might lose a tiny bit of that rich flavor. For the spices, feel free to play around! If you’re not a huge clove fan, reduce it or swap it for a pinch of nutmeg or allspice. I sometimes add a tiny bit of black pepper to my gingerbread for an extra kick sounds weird, works wonders!

Serving Gingerbread Sandwich Cookies

These cookies are pretty versatile for serving. My absolute favorite way to enjoy them is with a hot mug of strong black tea or a creamy latte the bitterness of the tea really balances the sweetness of the cookie and frosting. They’re also fantastic alongside a scoop of vanilla bean ice cream, especially if the cookies are still slightly warm! For a cozy night in, I love them with a classic holiday movie playing in the background. They make a wonderful addition to any holiday cookie platter, too. I’ve even served them after a hearty winter stew, that warm, spiced flavor is just so comforting after a savory meal. Honestly, they’re good any time you need a little pick-me-up!

The Warm History of Gingerbread

Gingerbread, in its many forms, has such a rich history! The spices used ginger, cinnamon, cloves were once incredibly valuable and traveled along ancient trade routes. Early gingerbread wasn’t even a cookie, it was more of a spiced bread or cake, often sweetened with honey or molasses. Monks in medieval Europe were some of the first to bake it, and it gradually evolved into the treats we know today. My personal connection came from my grandmother, who always had some form of spiced cookie baking during the colder months. While she didn’t make sandwich cookies, the spirit of her spiced treats lives on in these cookies, bringing that old-world comfort into my modern kitchen. It’s a taste of history, made new again!

Frequently Asked Questions About Gingerbread Sandwich Cookies

→ Can I make the cookie dough ahead of time?

Oh, absolutely! I often make the dough a day or two in advance. Just wrap it tightly in plastic wrap and keep it in the fridge. It actually helps the flavors meld even more, which is a bonus for these spiced treats!

→ What if I don’t have molasses for these cookies?

Molasses is pretty key for that classic gingerbread flavor. As I mentioned, dark corn syrup or honey could work, but it won’t be quite the same. I’d honestly recommend trying to get some molasses if you can it makes all the difference!

→ My brown butter frosting is too thin/thick, what do I do?

Been there! If it’s too thick, add more milk (or even a tiny bit of water) a teaspoon at a time until it’s spreadable. If it’s too thin, sift in a bit more powdered sugar. It’s a delicate balance, but you’ll get it!

→ How long do these sandwich cookies last?

In my house, not long, haha! But seriously, stored in an airtight container at room temperature, they’re good for about 3-4 days. They tend to get softer over time, which I personally love, but some prefer them fresher.

→ Can I add other spices to my gingerbread cookies?

Yes, please do! I sometimes throw in a pinch of allspice or even a tiny bit of black pepper for an extra kick. A touch of cardamom would also be lovely. Feel free to experiment and make them your own!