Description
Delightful Gingerbread Cookie Sandwiches featuring soft and spiced gingerbread cookies filled with a creamy orange-zested butter frosting and tart cranberry sauce, perfect for festive occasions and cozy gatherings.
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 all-purpose flour, cornstarch, ground ginger, cinnamon, baking soda, kosher salt, cloves, allspice, and nutmeg until fully combined.
- Beat Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat unsalted butter and dark brown sugar on medium speed for 2 to 3 minutes until light and fluffy. Drizzle in molasses gradually while mixing, scraping the bowl halfway for even mixing.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
- Combine Dry and Wet Mixtures: Reduce mixer speed to low and add the flour mixture in three batches, mixing just until combined after each addition to form the dough.
- Chill the Dough: Turn the dough onto a lightly floured surface, divide into two disks, wrap each in plastic wrap, and refrigerate until firm for 1 to 2 hours.
- Preheat Oven and Prepare Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and Cut Cookies: Work with one disk at a time, keeping the other refrigerated. Roll dough out to 1/8 inch thickness on a generously floured surface. Cut into 2-3 inch circles or desired shapes. For half of the cookies, cut smaller shapes out of the centers to create cutouts. Place cookies 2 inches apart on the baking sheets.
- Bake Cookies: Bake for 10 to 12 minutes until cookies are set but still soft. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Prepare Filling: In a clean stand mixer bowl with paddle attachment, beat softened butter with orange zest, vanilla extract, and kosher salt on medium speed until creamy and well combined. Slowly add powdered sugar on low speed until combined, 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 to loosen it up for easier spreading.
- Assemble Sandwiches: Transfer frosting to a piping bag and pipe a 1/4-inch thick ring of frosting on the underside of whole cookies. Fill the center within the ring with a thinner layer of frosting, then add a spoonful of loosened cranberry sauce on top. Top with a cookie cutout, pressing flat undersides together to form sandwiches. Repeat with remaining cookies.
- Serve and Store: Dust the cookie sandwiches with powdered sugar if desired. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. For the freshest appearance, add cranberry sauce on serving day.
Notes
- Use freshly grated orange zest for a bright citrus flavor in the filling.
- The cutout dough pieces can be rolled out again and baked as mini cookies.
- Ensure cookies are fully cooled before assembling to prevent melting the frosting.
- For a glossy cranberry sauce, add it just before serving to keep it looking fresh.
- Store sandwiches in airtight containers to maintain freshness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 220
- Sugar: 22g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
