Cozy up and enjoy the colder seasons with these delicious Ginger Cookie Sandwiches. Made with ingredients like molasses, ginger, and nutmeg, and topped with a creamy icing, they're the perfect fall or winter treat!
Easy and delicious ginger sandwich cookies
When the weather cools and the autumn and winter seasons approach, certain flavors just make sense! We're talking apple, pumpkin, and cinnamon. But one flavor that is often overlooked is ginger! Of course, gingerbread cookies are common in the holiday cookie category, but what about regular ginger cookies?
Today, we're making not just ginger cookies, but delicious ginger cookie sandwiches. These seasonally perfect ginger cookies are made with ingredients that create a deliciously soft texture. Then, we ice them with a buttery sweet icing for the perfect final touch!
Ingredients in these ginger cookie sandwiches
This recipe uses two lists of ingredients: those for the cookies, and those for the icing. Below is everything you'll need!
Cookies
- Butter: First up for this recipe is ¾ cups of butter. This is going to make the cookies nice and soft.
- Sugar: Next, we will use sugar to sweeten things up. Combine ½ cup of light brown sugar and ½ cup of white granulated sugar for the perfect flavor ratio.
- Egg: 1 egg will help these cookies reach the desired texture.
- Molasses: Molasses tastes magical alongside the ginger! Use ¼ cup.
- Vanilla extract: 2 teaspoon of vanilla extract is a must. Vanilla makes a huge difference when it comes to flavor.
- Flour: Now that we've covered the wet ingredients, we'll get into the dry. First up is flour! Use 2 ¼ cup of all purpose flour.
- Baking soda: 1 teaspoon of baking soda will help the cookies rise properly.
- Spices: Add flavor with a variety of spices! We will start with 2 teaspoon of ground ginger, followed by 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of ground cloves, and ½ teaspoon of salt.
- Ginger: Follow the spices with a little more ginger, this time in chopped crystalized form. Use ½ cup.
- Last but not least for the cookies, set aside some extra sugar for rolling the dough!
Icing
- Butter: The base of the frosting consists of 10 tablespoon of softened butter. This is going to make the flavor buttery and irresistible!
- Powdered sugar: 2 cups of powdered sugar will sweeten up the icing and turn it into a topping like what you see on cinnamon rolls!
- Vanilla extract: 1 teaspoon of vanilla extract is up next.
- Almond extract: Then, follow the vanilla with ½ teaspoon of almond extract.
- Milk: Finish off the icing with 3-4 tablespoon of milk, depending on the texture.
Tools used to make these fall cookies
Wondering about kitchen tools? This recipe uses the following:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Hand mixer or stand mixer
- Medium mixing bowl
- Whisk
- Cookie scoop
- Icing pipe
To measure ingredients, you will need the following sized measuring cups: ½ tsp, 1 tsp, 1 tbsp, ¼ cup, ½ cup, ¾ cup, and 1 cup.
How to make this ginger cookie sandwich recipe
Let's dive in! This recipe comes together easily and in around 20 minutes of prep time plus about 15 minutes of baking time.
First, preheat the oven to 350°F and line the baking sheet with parchment paper.
Next, grab a large mixing bowl and a hand mixer. Beat the butter and sugars until they become creamy. Then, beat in egg, molasses, and vanilla, and set aside.
In a medium sized bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt.
Slowly add the dry ingredients to the wet, using the mixer to combine. Once the dough is combined, fold in the crystalized ginger.
Next, use about 1.5 tablespoon of the dough (I used a 1.5 tablespoon cookie scoop) and scoop the dough into cookie dough balls. Place them on the baking sheet. Roll each cookie dough ball into extra sugar and coat evenly. Bake for 14-16 minutes. Let cool slightly before moving to a wire rack to finish cooling.
While the cookies cool, use a hand or stand mixer and beat together the icing ingredients, starting with the butter and sugar. Add the extracts and milk until the icing reaches the desired consistency.
Once the cookies are completely cooled, pipe the cream onto the bottom of one cookie and add another cookie on top to make a sandwich. Repeat until all of the cookies are filled.
Recipe Tips
Are gingersnaps and ginger cookie sandwiches the same?
They are similar in flavor, but different! Gingersnaps tend to be hard, crunchy cookies that taste heavily of ginger. Ginger cookie sandwiches are soft, include an icing, and have other flavors besides ginger.
Is molasses good in cookies?
Yes! Molasses adds a natural, deliciously sweet flavor. It tastes wonderful in these ginger molasses cookies!
How should I store these ginger cookie sandwiches?
Ginger cookie sandwiches can be stored in an airtight container and kept in the refrigerator or at room temperature.
If you liked this recipe, you'll want to try these!
Looking for some more treats that fit well with the season? Try some of these! The Maple Pecan Oatmeal Cookies are always a great idea.
- Easy Gingerbread Truffles (Paleo, Gluten-Free)
- Gingersnap Cookies Recipe
- Maple Pecan Oatmeal Cookies
- Apple Cider Donut Cookies
All recipes by Erin Morrissey and Photos by Sierra Inn
Ginger Cookie Sandwiches
Ingredients
Method
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl, using a hand mixer or stand mixer, beat butter and sugars until creamy. Beat in egg, then molasses and vanilla and set aside.
- In a medium sized bowl, whisk together flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt.
- Slowly add the dry ingredients to wet ingredients, using mixer to combine. Once dough is combined, fold in crystalized ginger.
- Using about 1.5 tablespoon dough (I used a 1.5 tablespoon cookie scoop), scoop onto baking sheet. Roll each cookie dough ball into extra sugar and coat evenly. Bake for 14-16 minutes. Let cool slightly before moving to wire rack to finish cooling.
- While cooling, using a hand mixer or stand mixer, beat together icing ingredients, starting with the butter and sugar. Add in extracts and milk until desired consistency.
- Once cookies are completely cooled, pipe cream onto the bottom of one cookie and add another cookie on top to make a sandwich. Repeat until all cookies are filled.
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