Gingerbread Sandwich Cookies with Vanilla Frosting Recipe

If you’re anything like me, you adore those cozy holiday flavors wrapped up in a treat that’s both fun and irresistibly tasty. That’s exactly why I’m excited to share this Gingerbread Sandwich Cookies with Vanilla Frosting Recipe with you. These little gems are soft, spicy gingerbread cookies sandwiched with the fluffiest vanilla buttercream—perfect for sharing or sneaking a couple (or more) on your own. Whether you’re baking for a festive gathering or just craving something special, this recipe will become your go-to for those crisp, chilly days.

this …

Ingredients & Why They Work

Each ingredient in this Gingerbread Sandwich Cookies with Vanilla Frosting Recipe plays a crucial role. From the rich molasses that deepens flavor to the perfect combination of spices, these components come together beautifully. I always recommend sourcing fresh spices and good-quality butter to really make your cookies shine.

• Unsalted Butter: Using room temperature butter helps achieve that silky cookie dough and smooth frosting texture.
• Granulated Sugar & Light Brown Sugar: A mix of sugars provides both sweetness and slight chewiness in the cookies.
• Egg: Acts as a binding agent and enriches the dough’s moisture.
• Dark Molasses: The star ingredient for that classic gingerbread depth and rich color.
• All-Purpose Flour: Forms the cookie’s structure without making them too heavy.
• Ground Ginger, Cinnamon, Nutmeg, Cloves: The warm spice blend that defines gingerbread—make sure they’re fresh to maximize flavor.
• Baking Soda: Gives a subtle lift and chewy texture.
• White Sanding Sugar: Creates a delicate sparkle and light crunch on the cookie exterior.
• Powdered Sugar: Essential for that dreamy, creamy vanilla buttercream frosting.
• Vanilla Extract: Adds a fragrant and sweet note, balancing the spices.
• Heavy Cream or Milk: Perfects the buttercream’s richness and smoothness.
• Fine Salt: Enhances the overall flavors, preventing the cookies from tasting flat.

Make It Your Way

I love making these Gingerbread Sandwich Cookies with Vanilla Frosting Recipe my own depending on the season or occasion. Whether it’s swapping out the vanilla for almond extract or adding a pinch of cayenne for a spicy kick, this recipe is a great canvas for your creativity.

• Variation: I once added a bit of orange zest to the cookie dough, and the citrus twist brightened the spices beautifully—give it a try if you want a fresher take!
• Dietary Modifications: For dairy-free lovers, swap butter with coconut oil and use a plant-based milk in the frosting; it’s surprisingly delicious.
• Seasonal Changes: Around winter holidays, sometimes I sprinkle a little edible gold dust over the frosting for an extra-special presentation.

Step-by-Step: How I Make Gingerbread Sandwich Cookies with Vanilla Frosting Recipe

Step 1: Cream the Butter and Sugars

Start by creaming your room-temperature butter with both granulated and light brown sugar until the mixture lightens in color and feels fluffy—about 2 minutes with a mixer. This step is key because it dissolves the sugar crystals and incorporates air, making your cookies tender, not dense. I like to scrape down the bowl halfway through to keep things even.

Step 2: Add Egg and Molasses

Next, mix in the egg and molasses until fully combined. Molasses gives this dough its signature gingerbread depth. A quick tip: make sure your egg is room temperature to avoid shocking the butter mixture—this means smoother dough and better bake.

Step 3: Incorporate Dry Ingredients

Sift or whisk together your flour, spices, baking soda, and salt, then slowly add this to the wet ingredients. Mix on low speed just until combined; overmixing will make the cookies tough. The dough is thick, almost dough-ball like, which is why I recommend a sturdy spoon or cookie scoop for portioning.

Step 4: Shape and Sugar Coat

Using a 1 1/2 tablespoon cookie scoop, form 24 dough balls. Roll each dough ball in sanding sugar—this gives the cookies a festive sparkle and a delicious crunch on the outside. Place them spaced about 2 inches apart on your baking sheets to leave room for spreading.

Step 5: Bake and Flatten

Bake in a preheated 350°F (175°C) oven for 10-11 minutes. The trick here is to watch the edges; the cookies will still be soft in the center but set at the edges. While still warm, gently press each cookie flat using the bottom of a metal measuring cup or glass—this helps them cool with the ideal shape for sandwiching without cracking later.

Step 6: Whip Up the Vanilla Buttercream

While your cookies are cooling, blend softened butter on medium speed until smooth, then add vanilla extract and salt. Gradually add powdered sugar and heavy cream, starting on low speed to avoid powdered sugar clouds everywhere. Once combined, whip on medium-high for one minute to get that fluffy texture. If the frosting feels too thick, add a splash more cream; too thin—add more powdered sugar.

Step 7: Assemble Your Sandwich Cookies

Pair up cookies of similar size, then pipe or spoon in a generous dollop of frosting. I love using a piping bag with a 1/2-inch opening, but a sturdy Ziplock bag with a cut corner works fine in a pinch. Press gently to sandwich together, and voila — you’re ready to enjoy these tender, spicy delights!

How to Serve Gingerbread Sandwich Cookies with Vanilla Frosting Recipe

Garnishes

I love sprinkling a little extra sanding sugar on top of the frosting for sparkle, or even a few festive nonpareils when I’m feeling whimsical. If you want to be fancy, a light dusting of powdered sugar post-assembly is beautiful too.

Side Dishes

These cookies pair wonderfully with a hot cup of chai, coffee, or even a simple mug of warm milk. For a party, I like serving them alongside a bowl of seasonal fruit or a plate of spiced nuts to complement the flavors.

Creative Ways to Present

At my last holiday gathering, I arranged these cookies in a wreath shape on a platter, adding fresh rosemary sprigs and cranberries around the edges for a rustic look that impressed everyone. For gifting, wrapping them in parchment paper tied with twine and a cinnamon stick makes a simple and charming presentation.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to two days, which keeps the frosting soft and the cookies chewy. For longer storage, refrigeration is your friend, especially if your kitchen’s warm—the cookies last up to 5 days in the fridge without drying out.

Freezing

Freezing is super handy here. I freeze the baked but unfilled cookies in a single layer on a baking sheet, then transfer to a ziplock bag for up to a month. When I want to enjoy them, I thaw overnight in the fridge and frost fresh the next day for best texture.

Reheating

If your cookies are chilled or a bit firm from the fridge, I give them 10 to 15 seconds in the microwave—just enough to soften that lovely buttercream without melting it completely. It’s like biting into fresh-baked cookies all over again.

FAQs

Final Thoughts

This Gingerbread Sandwich Cookies with Vanilla Frosting Recipe is one of my all-time favorites because it feels like a hug in cookie form. Whether you’re baking it for family, friends, or just yourself (no judgment here!), it offers that perfect mix of fragrant spices and sweet creaminess. I promise once you try this recipe, it’ll become a cherished staple in your baking routine – just like it did in mine. So go ahead, gather those ingredients, and enjoy the process (and the tasting) as much as I do.

Print