The aroma of warm ginger and cinnamon filling the kitchen is my absolute favorite signal that the holidays have finally arrived. Nothing beats cozying up with a warm mug and a sweet treat that perfectly captures the spirit of the season.
My homemade Gingerbread Sandwich Cookies take that nostalgia to a new level with soft, chewy layers hugging a rich white chocolate center. This recipe balances bold spices with creamy sweetness for a festive bite that disappears fast.
The Magic Behind These Gingerbread Sandwich Cookies
Unlike traditional crisp snaps, these cookies stay incredibly soft and tender for days after baking. The texture is satisfyingly chewy without being tough or dry, making every bite a joy.
The filling adds a luscious creaminess that perfectly offsets the deep molasses and spice of the dough. It creates a harmony of flavors where neither the sugar nor the spice overpowers the other.
I love that this method requires absolutely no rolling pins or cookie cutters to get beautiful results. You simply scoop, roll in sugar, and bake for a stress-free holiday project.
If you enjoyed this spiced treat, you will want to try my Savory Pecan Pie Cheesecake Recipe next for another seasonal favorite. The Savory Chocolate Cheesecake Brownies Recipe is another rich dessert that always impresses my dinner guests.
Everything You Need for Perfect Gingerbread Sandwich Cookies
Here are the pantry staples and fresh items required for this recipe:
- Unsalted butter: Softened to room temperature so it creams easily with the sugars without leaving lumps.
- Granulated sugar: Sweetens the dough and provides a sparkly coating for the exterior of each cookie.
- Dark brown sugar: Adds moisture and a deep caramel flavor that complements the warm spices.
- Unsulphured molasses: Essential for that classic gingerbread color and robust flavor profile.
- Vanilla extract: Mellows the spices and adds aromatic depth to both the cookie and the filling.
- Ground ginger: Provides the signature warmth and zest that defines this classic dessert.
- Ground cinnamon: Adds a sweet woody spice note that pairs beautifully with the ginger.
- Ground cloves: Contributes a strong and pungent warmth that rounds out the spice blend.
- Cayenne pepper: A tiny pinch adds a subtle background heat that makes the other flavors pop.
- Egg: Binds the dough together and adds richness to the texture.
- All-purpose flour: Forms the structure of the cookie for the perfect soft chew.
- Baking powder: Helps the cookies puff up slightly during baking for a tender crumb.
- Baking soda: Reacts with the molasses to tenderize the dough properly.
- Salt: Balances the sweetness and enhances the spice blend so it doesn’t taste flat.
- White chocolate: Melted down to create a stable and luxurious buttercream base.
- Powdered sugar: Sweetens and thickens the filling to the perfect piping consistency.
My Method for Perfect Gingerbread Sandwich Cookies
Let’s get cooking!
- Begin by preparing the cookie dough base in a large bowl or stand mixer. Cream the softened butter, granulated sugar, and brown sugar together until the mixture is pale and fluffy, which usually takes about two to three minutes. Scrape down the sides of the bowl, then mix in the molasses, vanilla extract, ginger, cinnamon, cloves, and that secret pinch of cayenne pepper until everything is fragrant and uniform.
- Beat in the egg until it is fully incorporated into the spiced butter mixture. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure there are no clumps. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overworking the dough, then cover and chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop the chilled dough into 1.5-tablespoon balls and roll them smooth between your palms before rolling each ball in the extra granulated sugar for a sparkly finish. Place the balls about 2 inches apart on the baking sheet and bake for 10 minutes, pulling them out when the edges are just barely set but the centers still look soft and slightly underdone.
- While the cookies cool completely on the baking sheet, prepare the filling by melting the white chocolate in short microwave intervals until smooth. In a clean bowl, beat the softened butter until creamy, then mix in the cooled melted chocolate, followed by the powdered sugar, vanilla, and a pinch of salt until fluffy. Pipe or spoon a tablespoon of filling onto the flat side of one cookie and gently press a second cookie on top to create your Gingerbread Sandwich Cookies.
My Best Tips for Perfect Gingerbread Sandwich Cookies
Pulling these Gingerbread Sandwich Cookies out of the oven before they look fully done is the secret to keeping them soft. They should just barely be set on the edges while the centers remain puffy and soft.
Using fresh spices makes a massive difference in the final flavor profile of this dough. If your ginger has been sitting in the pantry for years, grab a new jar for the best impact.
Allow the baked rounds to cool completely on the baking sheet before trying to move or fill them. They are quite fragile when warm and need that time to set up properly.
How to Serve These Gingerbread Sandwich Cookies
I find these cookies taste even better the next day after the flavors have had time to meld together. They look stunning stacked on a festive platter dusted with a little extra powdered sugar.
Serve them alongside a hot cup of coffee or spiced cider to cut through the sweetness of the filling. The warm beverage highlights the ginger and cinnamon notes in the Gingerbread Sandwich Cookies beautifully.
Join me on Pinterest for more holiday baking inspiration and festive treat ideas.
Print
Gingerbread Sandwich Cookies
- Total Time: 1 hr 7 min
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
Soft and chewy spiced gingerbread cookies filled with a creamy white chocolate buttercream. A festive holiday treat that stays tender for days.
Ingredients
- 2 1/4 cups (285 g) all-purpose flour
- 2 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (175 g) unsalted butter, softened
- 1/2 cup (95 g) granulated sugar
- 1/2 cup (105 g) dark brown sugar, packed
- 1/4 cup (60 ml) unsulphured molasses
- 1 large egg, room temperature
- 3/4 teaspoon vanilla extract
- 1/2 cup (100 g) granulated sugar, for rolling
- 3 oz (85 g) white chocolate, chopped
- 1/2 cup (115 g) unsalted butter, softened (for filling)
- 1 cup (120 g) powdered sugar
- 1/4 teaspoon vanilla extract (for filling)
- Pinch of salt
Instructions
- Cream the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Mix in the molasses, vanilla, ginger, cinnamon, cloves, and cayenne pepper until fragrant.
- Add the egg and beat until fully combined. Whisk the flour, baking powder, baking soda, and salt in a separate bowl, then gradually stir into the wet ingredients until a dough forms.
- Cover the dough and chill in the refrigerator for about 30 minutes. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 1.5 tablespoon balls, roll until smooth, then coat in granulated sugar. Place on baking sheets 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers look soft. Cool completely on the baking sheet.
- Melt white chocolate and let cool slightly. Beat remaining butter until creamy, add chocolate, then mix in powdered sugar, vanilla, and salt until fluffy.
- Spread filling on the bottom of one cookie and press another on top to assemble.
Notes
Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 min
- Chilling Time: 30 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 465
- Sugar: 46g
- Sodium: 265mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 68mg
Keywords: Gingerbread Sandwich Cookies, holiday cookies, spiced cookies, Christmas baking, sandwich cookies