If you’re in the mood for a festive treat that’s bursting with warm spices and a bright, tangy pop, this Gingerbread Sandwich Cookies with Cranberry Filling Recipe is going to be your new holiday favorite. I absolutely love how these cookies balance the deep, cozy flavors of gingerbread with a luscious cranberry filling that’s anything but ordinary. Trust me, once you try these, you’ll want to make them every year—your kitchen is about to smell like holiday heaven!
Why You’ll Love This Recipe
- Perfect Holiday Treat: The classic gingerbread spices combined with a cranberry filling make this cookie a festive showstopper at any gathering.
- Soft Cookies with a Tangy Twist: These cookies bake up tender with just the right bite, balanced beautifully by the sweet and slightly tart cranberry cream.
- Easy to Assemble: Once you’ve baked the cookies and whipped up the filling, putting these sandwiches together is faster than you’d think.
- Make Ahead Friendly: You can prep dough and filling in advance, perfect for stress-free holiday baking days.
Ingredients You’ll Need
Each ingredient in this Gingerbread Sandwich Cookies with Cranberry Filling Recipe plays a key role, from the warm spices in the cookie dough to the citrusy zing in the filling. I recommend grabbing fresh spices for the best flavor — they really perk up the gingerbread!
- All-purpose flour: Use this as the base—it gives structure without weighing the cookies down.
- Cornstarch: This keeps the cookies tender by softening the gluten.
- Ground ginger, cinnamon, cloves, allspice, nutmeg: Freshly ground spices if possible, for that authentic cozy flavor.
- Baking soda: For the right rise and texture.
- Kosher salt: Balances the sweetness and enhances flavor.
- Unsalted butter (for cookies and filling): Make sure it’s softened for easy mixing and a creamy filling.
- Dark brown sugar: Adds moisture and that molasses-like depth.
- Molasses: The heart of the gingerbread flavor.
- Egg and vanilla extract: Bind everything and add subtle sweetness.
- Orange zest: A wonderful pop in the filling, brightening up the richness.
- Powdered sugar: For that smooth, fluffy frosting texture.
- Jellied cranberry sauce: The star filling ingredient that gives a juicy tartness in every bite.
Variations
I love how versatile this Gingerbread Sandwich Cookies with Cranberry Filling Recipe is—you can tweak the filling or even the shape of the cookies to make them your own. Here are a few ways I’ve personalized it:
- Use different fillings: I’ve swapped out the cranberry sauce for raspberry jam or even a rich cream cheese frosting, and it’s just as delicious.
- Make gluten-free: I once tried a gluten-free flour blend for friends with dietary needs, and it worked beautifully while keeping that tender texture.
- Spice it up or down: If you prefer a milder gingerbread, reduce the ground ginger—but I promise the spices are what make it magical.
- Shape fun: I like using star and tree-shaped cookie cutters for holiday parties to add some festive flair.
How to Make Gingerbread Sandwich Cookies with Cranberry Filling Recipe
Step 1: Mix the warm, spicy cookie dough
Start by whisking together your dry ingredients—flour, cornstarch, and the beautiful blend of spices like ginger, cinnamon, cloves, allspice, and nutmeg. This aromatic mix sets the tone for your gingerbread cookies. Then, in your mixer, cream the room temperature butter and brown sugar until light and fluffy, which is key for those tender cookies. Slowly drizzle in the molasses while mixing, scrape the bowl, and then beat in the egg and vanilla. Finally, add your dry ingredients in batches on low speed just until combined—overmixing is the enemy of tender cookies!
Step 2: Chill and roll the dough
Nothing beats chilling the dough for 1 to 2 hours before rolling; it makes handling so much easier and prevents sticking or overly soft dough. When rolling, dust your surface and rolling pin generously with flour to keep things smooth. Roll the dough out to about 1/8-inch thickness. I usually keep one disk chilled while working on the other to maintain the dough’s firmness, which helps you get those crisp edges and uniform cookies.
Step 3: Cut, bake, and cool
Use a cookie cutter roughly 2 to 3 inches wide to cut out your shapes, and don’t forget to cut smaller shapes in the centers of half your cookies for those classic sandwich “windows.” I always bake these little cutouts separately—they’re perfect little treats on their own. Bake at 350°F for about 10 to 12 minutes until set but still soft; they’ll firm up as they cool. Let your cookies rest on the sheet for 5 minutes, then transfer them to a wire rack to cool completely — this step is crucial for beautiful sandwiching!
Step 4: Whip up the orange-vanilla cranberry filling
In your mixer, beat the softened butter with orange zest, vanilla, and salt until creamy. Gradually add the powdered sugar, then whip on medium-high until fluffy and light—this creates the perfect texture to hold the jellied cranberry sauce inside the cookie sandwiches. Whisk the cranberry sauce a bit in a small bowl to loosen it up for easier spreading—this cranberry filling is what takes these cookies from good to unforgettable.
Step 5: Assemble your cookie sandwiches
Pipe a ¼-inch thick ring of the buttercream on the underside of each whole cookie. Inside that ring, spread a thinner layer of the frosting and then spoon a generous amount of cranberry sauce right on top. Gently place a cookie with a cutout on top—the flat sides should press together nicely, creating a peekaboo window of cranberry goodness. Repeat with all your cookies, and feel free to dust the tops lightly with powdered sugar just before serving for that extra holiday charm.
Pro Tips for Making Gingerbread Sandwich Cookies with Cranberry Filling Recipe
- Chill Twice: I learned that chilling the dough before rolling and then working with smaller portions helps prevent sticky dough and keeps the cookies crisp.
- Don’t Overmix the Flour: Adding your flour mixture just until combined avoids tough cookies—this was a game changer for me.
- Use a Zip-Top Bag for Filling: Piping the frosting this way keeps your hands clean and makes assembly faster and neater.
- Add Cranberry Sauce Day Of: To keep the cranberry sauce fresh and shiny, fill your cookies just before serving—this small tip keeps them looking irresistible!
How to Serve Gingerbread Sandwich Cookies with Cranberry Filling Recipe
Garnishes
I love sprinkling a little powdered sugar on top for a snowy effect—that dusting looks festive and adds a touch of sweetness without overpowering flavors. Sometimes, I add a tiny piece of crystallized ginger or a fresh orange zest twist on top for an elegant touch when guests come over.
Side Dishes
These cookies pair beautifully with a hot cup of spiced tea, mulled wine, or even a glass of cold milk. During holiday parties, I like serving them alongside spiced nuts or a creamy pumpkin dip to round out the dessert table.
Creative Ways to Present
For holiday gatherings, I’ve arranged these cookies in a festive tin lined with parchment and tied the whole tin with a rustic ribbon—it makes such a lovely gift! I’ve also layered them between sheets of wax paper in a pretty box to keep them fresh and pretty when transporting. Adding little sprigs of fresh rosemary or pine nearby completes the seasonal vibe.
Make Ahead and Storage
Storing Leftovers
I store leftover sandwich cookies in an airtight container at room temperature for up to 2 days without losing softness. Beyond that, refrigeration helps maintain freshness for up to a week, though I always let refrigerated cookies come to room temperature before serving so the textures and flavors shine.
Freezing
Freezing fully assembled cookies with cranberry filling can be tricky because the sauce is wetter, but I’ve had great success freezing just the baked cookies and the filling separately. That way, on the day you want to serve, you can thaw and assemble fresh—it keeps everything tasting vibrant and fresh.
Reheating
If your cookies get a little firm in the fridge, I pop them in the microwave for 10-15 seconds to soften them up just before serving. This little trick revives their tender chew without melting the filling. Just don’t heat too long, or the filling can get overly soft.
FAQs
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Can I use fresh cranberries instead of jellied cranberry sauce for the filling?
You can, but fresh cranberries need to be cooked down into a jam or thick sauce first to achieve the right texture for the filling. Jellied cranberry sauce provides a smooth consistency that’s easier to sandwich in the cookies without making them soggy.
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How do I prevent the cookies from becoming too hard?
Be cautious not to overbake—remove cookies when they are still soft to the touch but set, as they firm up while cooling. Also, storing them in an airtight container helps maintain their tenderness.
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Can I make the dough ahead of time?
Absolutely! The dough can be wrapped and refrigerated for up to 2 days before rolling out and baking—this actually improves the flavor and makes it easier to handle.
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What’s the best way to roll out the dough evenly?
I use rolling pin bands or roll the dough between two sheets of parchment paper to achieve an even 1/8 inch thickness, ensuring uniform baking and cookie shapes.
Final Thoughts
This Gingerbread Sandwich Cookies with Cranberry Filling Recipe holds a special place in my heart because it captures the essence of the holidays in one delicious bite. Whether you’re baking for family, friends, or just yourself (no judgment here!), these cookies bring instant joy to the kitchen. Give this recipe a try—you’re going to love how festive and fun it is to make, and your loved ones will be asking for seconds before you know it!
Print
Gingerbread Sandwich Cookies with Cranberry Filling Recipe
- Prep Time: 30 mins
- Cook Time: 12 mins
- Total Time: 2 hrs
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Cookie Sandwiches are a festive holiday treat featuring soft and spiced gingerbread cookies filled with a creamy orange-zested butter frosting and tangy jellied cranberry sauce. The cookies are perfectly delicate with warming spices and molasses, making them ideal for holiday gatherings or seasonal celebrations.
Ingredients
For the cookies:
- 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
For the filling:
- 3/4 cup unsalted butter, softened
- 2 tsp tightly packed orange zest
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 3 cups powdered sugar, plus more for dusting
- 1/2 cup jellied cranberry sauce
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, ground ginger, ground cinnamon, baking soda, kosher salt, ground cloves, ground allspice, and ground nutmeg until evenly combined.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter and dark brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Slowly drizzle in the molasses while mixing to incorporate thoroughly, scraping down the bowl as needed.
- Add wet ingredients: Add the egg and vanilla extract to the butter mixture and beat well to fully combine all ingredients.
- Combine dry and wet: Reduce mixer speed to low and gradually add the flour mixture in three batches, mixing just until combined after each addition to avoid overmixing.
- Chill dough: Transfer the dough to a lightly floured surface, divide it into two equal portions, and shape each into a disk. Wrap disks in plastic wrap and refrigerate until firm, about 1 to 2 hours.
- Prepare for baking: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator at a time, keeping the other chilled.
- Roll and cut dough: On a generously floured surface, roll dough out to 1/8-inch thickness. Use a 2- to 3-inch circle or shaped cutter to cut out cookies. On half of the cookies, cut smaller shapes from the centers to create cutouts for sandwich tops. Place cookies 2 inches apart on prepared baking sheets. Re-roll scraps as needed.
- Bake cookies: Bake the cookies for 10 to 12 minutes until set but still soft. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Make filling: In a clean bowl with the stand mixer paddle attachment, beat softened butter, orange zest, vanilla extract, and kosher salt on medium speed until creamy and smooth. Gradually add powdered sugar on low speed until combined. Scrape down the bowl, then increase speed to medium-high and beat for about 1 minute until fluffy.
- Prepare cranberry sauce: In a small bowl, whisk the jellied cranberry sauce until loosened and spreadable.
- Assemble sandwiches: Transfer the frosting to a piping bag with a 1/4 inch opening. Pipe a 1/4-inch thick ring of frosting onto the underside of a whole cookie. Fill the center with a thinner layer of frosting, then top with a spoonful of cranberry sauce. Cover with a cookie that has the cutout, sandwiching the filling between the flat undersides of the cookies. Repeat for remaining cookies.
- Serve and store: Optionally dust the finished cookie sandwiches with powdered sugar before serving. Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 1 week. For freshest appearance, add cranberry sauce the day of serving.
Notes
- Ensure dough is well chilled before rolling to prevent sticking and make cutting easier.
- Use freshly grated orange zest to enhance the filling’s brightness.
- You can bake the small cutouts separately for extra treats.
- Adjust spice amounts to taste, especially if you prefer a stronger ginger or cinnamon flavor.
- Store assembled sandwiches in the refrigerator to maintain freshness due to the buttercream and cranberry filling.
- For shiny cranberry sauce, add it just before serving to prevent it from drying out or soaking into the frosting.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
