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
Scale
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
