Gingerbread Cookie Sandwiches

Delicious gingerbread cookies filled with orange buttercream and cranberry sauce. Perfect for your holiday table!

Gingerbread Cookie Sandwiches Back to Homepage

Ingredients

  • 3 1/4 cups all-purpose flour, plus more for dusting
  • 1/4 cup cornstarch
  • 2 tsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup packed dark brown sugar
  • 1/2 cup unsulphered molasses
  • 1 large egg, room temperature
  • 1 tsp. vanilla extract
  • 3/4 cup unsalted butter (for filling)
  • 2 tsp. tightly packed orange zest
  • 1 tsp. vanilla extract (for filling)
  • 1/4 tsp. kosher salt (for filling)
  • 3 cups powdered sugar
  • 1/2 cup jellied cranberry sauce

Instructions

  1. In a bowl, whisk together the flour, cornstarch, ginger, cinnamon, baking soda, salt, cloves, allspice, and nutmeg.
  2. Beat butter and brown sugar in a stand mixer until light and fluffy. Add molasses, egg, and vanilla, and beat until well combined.
  3. Gradually add the dry ingredients in 3 batches, mixing well after each addition.
  4. Form the dough into disks, wrap in plastic wrap, and refrigerate for 1–2 hours until firm.
  5. Preheat the oven to 350°F and line baking sheets with parchment paper. Roll out the dough and cut into shapes.
  6. Bake for 10–12 minutes. Let cool completely on a wire rack.
  7. For the filling, beat the butter, orange zest, vanilla, and salt until smooth. Gradually add powdered sugar, then beat until fluffy.
  8. Pipe a ring of frosting onto the underside of a whole cookie, fill with cranberry sauce, and top with a cookie with a cutout in the center to make a sandwich.
  9. Serve with a dusting of powdered sugar if desired!
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