Soft Gingerbread Sandwich Cookies filled with Vanilla Buttercream are my favorite way to enjoy gingerbread. The spice from the gingerbread pairs so well with the sweet buttercream, it’s such a fabulous combination! Great for the holidays to give as homemade gifts.
Lets just start out by saying these soft gingerbread sandwich cookies were not what I intended to make when I made my gingerbread cookie dough. I had every intention of turning my dough into a gingerbread house and gingerbread men to decorate with Kelsey.
Then I discovered that my gingerbread men cookie cutters were nowhere to be found and the pieces that I had already cut for the sides of the house were too soft and I just did not feel like baking them for an extra few minutes. I know, so lazy but whatever. I just couldn’t even.
Maybe it was the tough week I had. Kelsey fell and broke her collar bone last Monday and it’s just been a long, rough week for the both of us. I thought making a gingerbread house would be a fun activity for her to do (with one hand) but it was just going to be too much work and neither one of us had the patience for anything with a difficulty level other than ‘wicked easy’.
We were also already planning on decorating a gingerbread house with my family anyways so she wasn’t really going to be missing out on anything.
Since I had already made the gingerbread dough, and it was fabulous as a soft baked gingerbread cookie, I decided to turn it into these gingerbread sandwich cookies. SO good! It’s such a fun and delicious twist on the crunchy gingerbread cookies. Those are ok but soft gingerbread is the way to go. Enjoy!
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For the Gingerbread Cookies:
- 2 1/2 C all-purpose gluten-free flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 C molasses
- 1/2 C solid shortening
For the Vanilla Buttercream:
- 3 C powdered sugar
- 1 C (2 sticks) butter, softened
- 1 tsp vanilla extract
- 2 Tbsp heavy cream
- In a small pan, combine the molasses and shortening and bring to a boil. Remove from heat and cool about 15-20 minutes. Do not let it cool to the point that the molasses starts to form a skin.
- In a large bowl, sift together flour, baking soda, salt, ginger and cinnamon. Stir to combine. Stir in the cooled molasses. Mix until completely combined.
- Wrap dough in plastic wrap and refrigerate at least 2 hours or overnight.
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
- Scoop 1 1/2 Tbsp of dough* onto the prepared baking pans, about 8 cookies per pan. Bake for 8 minutes. Cool cookies on the pans for 10 minutes before cooling completely on wire racks.
- While cookies are cooling, prepare buttercream. Beat butter and powdered sugar in the bowl of a stand mixer until smooth, about 3 minutes. Mix in vanilla and heavy cream. Beat for an additional minute.
- Scoop buttercream onto half of the cooled cookies and top with the other half of the cookies.
I used an OXO Medium Scoop to portion the cookie dough and a heaping OXO Small Scoop to portion the buttercream.
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