Name: Gingerbread Sandwich Cookies with Vanilla Frosting Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, room temperature (113g); 3/4 cup granulated sugar (150g); 1/4 cup packed light brown sugar (50g); 1 large egg, room temperature (56g); 1/4 cup dark molasses (70g); 2 1/4 cups all-purpose flour (290g); 2 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp baking soda; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp fine salt; 1 cup white sanding sugar or granulated sugar; 1/2 cup unsalted butter, room temperature (113g); 1 tsp vanilla extract or vanilla bean paste (4g); 1/4 tsp fine salt; 2 cups powdered sugar (250g); 2 Tbsp heavy cream or milk, room temperature (30g)

Jump to Recipe· 4.8 from 71 reviews

If you’re on the hunt for a cozy, melt-in-your-mouth holiday treat, you’ve got to try my Gingerbread Sandwich Cookies with Vanilla Frosting Recipe. These little delights are the perfect combination of spicy gingerbread cookies and fluffy vanilla buttercream, sandwiched together just right. I promise, once you try these, you’ll want to make them all season long—and maybe even sneak a few for yourself before the guests arrive!

❤️

Why This Recipe Works

Balanced Spices: The warm blend of ginger, cinnamon, nutmeg, and cloves hits that perfect cozy note without overpowering your taste buds.
Soft yet Sturdy Cookies: These gingerbread cookies hold their shape beautifully for sandwiching but stay tender inside.
Fluffy Vanilla Frosting: The buttercream is light, creamy, and pairs so naturally with the spiced cookies—it’s like a match made in dessert heaven.
Simple Techniques: No need for fancy tools or complicated steps—this recipe breaks it down so anyone can succeed at home.

Gingerbread Sandwich Cookies with Vanilla Frosting, holiday gingerbread cookies, festive sandwich cookies, spicy gingerbread treats, vanilla frosting cookies - A stack of sandwich cookies arranged in a pyramid on a white plate, each cookie having two golden-brown textured layers with sugar crystals on the surface and a thick layer of smooth white cream filling in the middle. The cookies show some cracks and rough edges, creating a crunchy look, and the creamy filling is even and slightly raised between the cookie layers. The background is a soft focus with blurred hints of green and red, and the surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The secret to these Gingerbread Sandwich Cookies with Vanilla Frosting Recipe is picking ingredients that complement and boost each other’s flavors. When shopping, look for fresh ground spices and good quality molasses, as these really make the cookies sing!

Unsalted Butter: Using unsalted butter gives you control over the salt level in both the cookie dough and frosting for balanced flavor.
Granulated Sugar and Light Brown Sugar: The combo adds sweetness and helps create that soft cookie texture.
Egg: Provides structure and a little tenderness in the dough.
Dark Molasses: This molasses adds depth and that classic gingerbread richness you crave.
All-Purpose Flour: The base for perfect cookies—provides just the right chew.
Ground Ginger, Cinnamon, Nutmeg, Cloves: Fresh spices craft the nostalgic gingerbread flavor—make sure they’re fresh for best taste.
Baking Soda: Helps the cookies rise just enough without spreading too thin.
White Sanding Sugar: Rolling dough balls in this adds a subtle crunch and sparkle to your cookies.
Vanilla Extract or Bean Paste: Elevates the frosting to a fragrant, creamy delight.
Powdered Sugar: For that ultra-smooth, luscious buttercream frosting.
Heavy Cream or Milk: Adjusts the frosting consistency to just right—light and fluffy, not runny.
Salt: Enhances all the sweet and spicy flavors, balancing the whole cookie experience.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Gingerbread Sandwich Cookies with Vanilla Frosting Recipe is how easy it is to customize. I often swap out spices or try different frosting flavors depending on the occasion, and you can too—don’t be afraid to make it yours!

Variation: I sometimes add a hint of orange zest to the cookie dough for a bright citrus twist—it pairs incredibly with the vanilla frosting!
Dietary Modifications: You can experiment with gluten-free flour blends to make these cookies friendly for gluten-sensitive friends without losing texture.
Seasonal Changes: If you love chocolate, try dipping half the cookie sandwiches in melted dark chocolate for a decadent upgrade.

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

Step 1: Creaming the Butter and Sugars

Start by creaming the butter with both granulated and brown sugar until it’s light and fluffy. This usually takes about 2 minutes on medium-high speed using my stand mixer. The fluffiness here is key—it traps air that helps your cookies stay soft and tender. Don’t rush this step; you’ll see the difference in your cookie texture.

Step 2: Adding the Molasses and Egg

Next, mix in the room-temperature egg and the dark molasses until everything comes together smoothly. Scrape down the sides of your bowl to make sure there aren’t any pockets of unmixed dough. This step adds that signature rich flavor and helps bind the ingredients perfectly.

Step 3: Combining the Dry Ingredients

Sift your flour, spices, baking soda, and salt into the wet mixture—or whisk them together separately if you don’t have a sifter. Then, gradually mix just until combined on a low speed. Be careful not to overmix or the cookies can get tough. The dough will be thick, almost like cookie dough should be—comforting and ready to roll!

Step 4: Scooping and Sugaring

Using a 1 1/2 tablespoon cookie scoop (yes, this really helps keep your cookies uniform), scoop out 24 dough balls. Roll each one in white sanding sugar or granulated sugar—this gives the cookies a little sparkle and crunch on the outside once baked.

Step 5: Baking and Gently Flattening

Bake your cookies at 350°F (175°C) for 10-11 minutes. You want the edges to set while the centers remain puffed. Here’s a tip I learned the hard way: don’t rely on color alone since gingerbread darkens from the spices! Instead, trust the texture and gently flatten each cookie immediately after baking using the bottom of a metal measuring cup or glass. This makes the sandwich step a breeze later.

Step 6: Making the Fluffy Vanilla Buttercream

While your cookies cool, whip up the vanilla frosting. Beat softened butter until smooth, add vanilla and salt, then slowly mix in powdered sugar and cream or milk until fluffy and spreadable. If it feels too stiff, add a bit more cream. Too thin? Powdered sugar to the rescue! I love beating it an extra minute at a higher speed for that dreamy fluffiness.

Step 7: Assembling Your Cookie Sandwiches

Match your cookies into pairs. Using a piping bag (or a sturdy freezer-style ziplock bag if you don’t have one), pipe a good dollop of frosting onto one cookie, then sandwich it with its partner. Press gently so the frosting spreads evenly but doesn’t squish out too much. That’s it—your Gingerbread Sandwich Cookies with Vanilla Frosting Recipe is ready to impress!

💡

Pro Tips for Making Gingerbread Sandwich Cookies with Vanilla Frosting Recipe

Fresh Spices Are Essential: I once used stale ground ginger, and the cookies lacked that zing—fresh spices really brighten the flavor.
Cookie Scoop Consistency: Using the same sized scoop means even baking and uniform sandwiches—trust me, it saves so much time and fuss.
Flatten While Warm: Flattening cookies right out of the oven avoids cracking and gives the perfect base for filling.
Don’t Overbake: The cookies look soft when done—remember they firm up as they cool, so pull them out on time for that tender bite.

How to Serve Gingerbread Sandwich Cookies with Vanilla Frosting Recipe

Garnishes

I love just a little sanding sugar on top to add sparkle, but festive sprinkles or edible gold dust make these look incredible for holiday parties. Sometimes I dust a tiny pinch of cinnamon powder for a fresh aroma before serving too.

Side Dishes

These cookies are wonderful alongside a cozy mug of spiced chai, hot cocoa, or even your favorite cup of black coffee. For something savory to balance the sweet, I go with a simple cheese board featuring sharp cheddar and crackers for guests.

Creative Ways to Present

For special occasions, I arrange the cookies in a circle around a small bowl of leftover vanilla frosting for dipping, or stack them in a pretty tiered dessert stand accented with evergreen sprigs and cranberries—everyone always comments on the beautiful presentation!

Make Ahead and Storage

Storing Leftovers

I keep my gingerbread sandwich cookies in an airtight container at room temperature for up to 2 days—perfect for quick snacking. If you want to keep them fresher longer, store them in the fridge for up to 5 days. Just bring them to room temp before serving for the best softness.

Freezing

Freezing is a lifesaver! I’ve frozen both unfilled baked cookies and fully assembled sandwiches. When frozen, they keep for about a month. For best results, thaw baked cookies overnight in the fridge and add frosting right before serving.

Reheating

If you want to warm cookies a bit, pop them in a 300°F oven for about 5 minutes wrapped in foil so they soften without drying out. For assembled sandwiches, it’s best to enjoy them cold or room temp to maintain frosting texture.

FAQs

Can I make the gingerbread cookie dough ahead of time?

Absolutely! The dough can be made up to 2 days in advance and stored airtight in the fridge. Just let it come to room temperature before you scoop and bake.
What if I don’t have a piping bag for the frosting?

No worries! A sturdy freezer-style ziplock bag works great—just snip off a corner and pipe as usual. It’s a simple hack that feels professional without any extra kitchen gadgets.
Can I use this recipe for mini cookies?

Yes! Scoop smaller dough balls (around 3/4 tablespoon) and bake for 7-8 minutes. You’ll get about 24 mini sandwich cookies that are perfect for bite-sized treats.
How do I keep the frosting from being too runny or too thick?

Start with the suggested cream amount and adjust gradually: add more cream for thinner frosting or powdered sugar to thicken it. Beat the frosting at medium-high speed at the end for fluffiness and excellent spreadability.

Final Thoughts

This Gingerbread Sandwich Cookies with Vanilla Frosting Recipe is one I keep coming back to year after year because it feels like the taste of holiday magic in every bite. When I make these, my kitchen fills with the warm scent of spices, and sharing them with friends feels like gifting a little happiness. I truly can’t recommend this recipe enough—you’ll be so glad you gave it a try!