Name: Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
Prep time: 30 min
Cook time: 12 min
Total time: PT-490096H34M19S
Cuisine: American
Ingredients: 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; 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

If you’re looking for a festive treat that’s bursting with holiday cheer, you’ve got to try my Gingerbread Cookie Sandwiches with Cranberry Filling Recipe. These little delights are such a hit every year in my kitchen! The combination of spicy gingerbread cookies and the bright, tangy cranberry filling balances perfectly, making them irresistible. Stick around—I’ll walk you through every step to ensure your Gingerbread Cookie Sandwiches come out just right, whether it’s your first time or your fiftieth.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The warm spices in the gingerbread paired with the tangy cranberry filling create a festive flavor combo that everyone loves.
Soft Yet Sturdy Cookies: These cookies hold up beautifully to the filling without getting soggy, which I’ve found is a game-changer for cookie sandwiches.
Make-Ahead Friendly: You can prep the cookies and the filling in advance, which gives you more time to enjoy the holidays stress-free.
Something Special for Guests: These sandwiches look lovely on a holiday platter and always impress friends and family.

Gingerbread Cookie Sandwiches with Cranberry Filling Recipe - Recipe Step

Ingredients You’ll Need

The ingredients here are classic for gingerbread but with a twist of cranberry magic in the filling. When shopping, look for quality molasses and fresh orange zest to really bring out those cozy flavors.

Flat lay of a small mound of all-purpose flour dusted lightly, a small white ceramic bowl of cornstarch, a small white ceramic bowl containing ground ginger, another small white ceramic bowl with ground cinnamon, a small white ceramic bowl holding baking soda, a small white ceramic bowl with kosher salt, a small white ceramic bowl with ground cloves, a small white ceramic bowl with ground allspice, a small white ceramic bowl of ground nutmeg, a slab of unsalted butter at room temperature, a small heap of packed dark brown sugar, a small white ceramic bowl filled with rich molasses, one large whole egg with a clean shell, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of softened unsalted butter for filling, a few bright orange zest strips, a larger small white ceramic bowl filled with powdered sugar, a small white ceramic bowl holding glossy jellied cranberry sauce placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Gingerbread Cookie Sandwiches with Cranberry Filling, festive gingerbread cookies, holiday cranberry treats, Christmas cookie sandwiches, spiced gingerbread desserts

All-purpose flour: This is your sturdy base—be sure to measure it accurately by spooning into your cup for best results.
Cornstarch: Helps make these cookies tender and softer than your typical gingerbread.
Ground ginger: The star spice that gives the cookies their signature zing.
Ground cinnamon: Adds that warm, sweet-spicy note we all crave in gingerbread.
Baking soda: For just enough rise and lightness.
Kosher salt: Balances all the sweetness perfectly.
Ground cloves, allspice, nutmeg: A spice trio that deepens the cookie’s complexity.
Unsalted butter: Room temperature butter makes the dough smooth, and softened butter gives your filling that creamy richness.
Dark brown sugar: Packed with molasses flavor, this adds moisture and depth.
Unsulphured molasses: I’ve learned this is the key to that classic gingerbread taste—avoid blackstrap for this recipe.
Large egg: Helps bind everything and adds richness.
Vanilla extract: Brings out the sweetness and rounds out the flavors beautifully.
Orange zest: Fresh zest brightens the frosting and pairs nicely with cranberry’s tartness.
Powdered sugar: Creates a silky frosting texture that’s easy to pipe.
Jellied cranberry sauce: Soft and spreadable, it’s the tangy star of the filling. I recommend whisking it to loosen it up for easy assembly.

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.

Variations

I’m all about making recipes your own, and this Gingerbread Cookie Sandwiches with Cranberry Filling Recipe is no exception. Over the years, I’ve tweaked the filling and cookie shapes depending on the season and who I’m baking for.

Spice it Up: One year, I added a pinch of cayenne to the dough for a subtle kick my spice-loving family adored.
Different Fillings: I’ve swapped cranberry for raspberry jam or even a cream cheese frosting when I wanted something milder but just as luscious.
Gluten-Free Version: I experimented with a gluten-free flour blend and had pretty good luck—just make sure to chill the dough extra to keep it from spreading too much.
Cookie Shapes: Using holiday-themed cutters like stars or trees adds a festive touch that’s great for parties or gifting.

How to Make Gingerbread Cookie Sandwiches with Cranberry Filling Recipe

Step 1: Whisk Together Your Dry Ingredients

Start by mixing your flour, cornstarch, and all those aromatic spices in a bowl. Whisking them together not only blends the flavors but also ensures even distribution, so every bite delivers that warm, festive taste. Trust me, a well-mixed spice blend is the foundation of these cookies!

Step 2: Cream Butter and Sugar Until Cloudy

Using a stand mixer, beat the butter and dark brown sugar on medium until it’s light and fluffy. This usually takes about 2-3 minutes and is worth every second—your gingerbread cookies will have a tender crumb because of this step. I often scrape down the sides halfway through to keep everything mixing evenly.

Step 3: Add Molasses, Egg, and Vanilla

With the mixer running, drizzle in the molasses and mix well so it fully blends with the butter and sugar. Then add the egg and vanilla extract, beating until smooth. The molasses gives these cookies their classic deep color and complex flavor, so don’t skip or substitute it lightly.

Step 4: Combine Dry and Wet Ingredients

Reduce the mixer speed to low and add the dry ingredients in three parts, mixing just until combined after each addition. Overworking the dough can make the cookies tough, so stop as soon as you don’t see flour streaks. You’ll feel the dough start to come together—it should be pliable but not sticky.

Step 5: Chill the Dough

Divide the dough into two disks, wrap them tightly, and refrigerate for 1 to 2 hours. I never skip this step because chilling firms the dough, making it easier to roll out, and helps the cookies keep their shape when baking.

Step 6: Roll and Cut Your Cookies

Preheat your oven to 350°F and line baking sheets with parchment. Roll out one disk at a time on a floured surface until about 1/8-inch thick. Use a 2- to 3-inch cutter for the cookies. For the sandwich effect, cut small shapes out of half the cookies with a smaller cutter. Don’t throw those trimmings away—bake them as mini cookies or re-roll gently.

Step 7: Bake and Cool

Bake for 10 to 12 minutes until the cookies are set but still soft to the touch. I like to take them out before they get crisp because they finish firming up as they cool, resulting in that perfect tender-bite texture. Cool on the pans for 5 minutes, then transfer to racks to cool completely before assembling.

Step 8: Make the Filling

Beat the softened butter with orange zest, vanilla, and salt until creamy. Add powdered sugar gradually, mixing on low until combined, then crank it up to medium-high and beat until fluffy—about a minute. This frosting is light and citrusy, which pairs amazingly with the bright cranberry sauce.

Step 9: Prepare Cranberry Sauce and Assemble

Whisk your jellied cranberry sauce in a small bowl to loosen it up; this makes it easier to spread. Pipe a ring of frosting on the underside of each whole cookie, then a thinner layer inside the ring. Spoon a dollop of cranberry in the center, and finally top with a cookie that has the cutout so the frosting and cranberry are sandwiched between. It’s like a perfect little holiday gift in cookie form!

Step 10: Dust and Serve

I like to give the finished sandwiches a light dusting of powdered sugar right before serving—it adds a snowy, festive look that guests adore. If you plan to make these ahead of time, wait to add the cranberry sauce on serving day to keep it fresh and shiny.

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Pro Tips for Making Gingerbread Cookie Sandwiches with Cranberry Filling Recipe

Chill Thoroughly: I discovered chilling the dough at least an hour is essential to prevent spreading and maintain crisp edges.
Don’t Overbake: Removing the cookies when still soft helps keep them tender and perfect for sandwiching.
Use a Pastry Bag: Piping the frosting helps control the filling amount and keeps the sandwiches neat and pretty.
Add Cranberry Fresh on Serving Day: This prevents sogginess and keeps the sauce glossy and vibrant.

How to Serve Gingerbread Cookie Sandwiches with Cranberry Filling Recipe

Gingerbread Cookie Sandwiches with Cranberry Filling Recipe - Serving

Garnishes

I usually dust the sandwiches lightly with powdered sugar to add a festive snow-like effect. Occasionally, I sprinkle on finely chopped candied ginger or edible gold dust for holiday parties—both add gorgeous sparkle and a little extra zing.

Side Dishes

These cookie sandwiches stand beautifully alongside a hot cup of mulled cider or a spiced chai latte. They also pair well with a simple cream cheese dip or a small plate of assorted cheeses if you’re serving at a holiday gathering.

Creative Ways to Present

For holiday gift-giving, I love arranging these sandwich cookies in clear boxes layered with parchment paper and tied with rustic twine. At parties, stacking them in a pyramid on a festive cake stand and surrounding them with cranberries and greenery makes for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover sandwiches in an airtight container at room temperature for up to two days. If I need to keep them longer, the fridge works for about a week, but let them come to room temp before serving so the filling softens nicely.

Freezing

I’ve had good luck freezing the baked and cooled cookies separately, wrapped tightly in plastic wrap and then foil. Freeze the filling separately in a sealed container. When ready, thaw all components in the refrigerator overnight before assembling fresh sandwiches.

Reheating

Since these are cookie sandwiches, I don’t recommend reheating assembled ones. But if you want to freshen your cookies, a few seconds in a warm oven (about 300°F) wrapped in foil works wonders before adding the filling again.

FAQs

Can I make the gingerbread cookie dough ahead of time?

Yes! The dough actually benefits from chilling overnight—the flavors deepen, and it’s easier to handle. Just make sure it’s wrapped tightly to prevent drying out.
What can I substitute for jellied cranberry sauce?

If you can’t find jellied cranberry sauce, you can use whole cranberry sauce, but I recommend blending or finely chopping it so it spreads easily. Alternatively, raspberry jam works well if you want a slightly different but still tart flavor.
How do I keep the cookie sandwiches from getting soggy?

The key is to add the cranberry filling just before serving. If you assemble too early, the juices can soak into the cookies and make them soft. Also, chilling the cookies overnight before assembling helps maintain their structure.
Can I make these cookies gluten-free?

Absolutely! Using a gluten-free all-purpose flour blend usually works well here, but be sure to chill the dough thoroughly and handle it gently to prevent spreading. You might want to test bake a small batch first.
How long do these cookie sandwiches last?

When stored in an airtight container at room temperature, they last up to two days with the best texture. Refrigerated, they can keep for up to a week, but let them come to room temperature before enjoying.

Final Thoughts

I absolutely love how this Gingerbread Cookie Sandwiches with Cranberry Filling Recipe turns out every single year. It’s become a staple in my holiday baking lineup and always draws oohs and aahs from family and friends. What I’ve learned is that the magic truly lies in balancing the spices and adding that fresh cranberry zing at the last minute. If you’ve been wanting a festive cookie that’s a little different, a little impressive, yet totally doable, give this one a try. I promise you’ll want to make it every season!