Gingerbread Sandwich Cookies Recipe for Holiday Parties

The holidays are sweeter with these Gingerbread Sandwich Cookies. Think classic gingerbread flavors amplified: soft, chewy spiced cookies sandwiched around a creamy ginger-spiced buttercream. They’re oversized, tender, and perfect for Christmas Eve, cookie swaps, or an after-dinner treat during the season.

If you love gingerbread, these sandwiches are a must-try. We bake a lot during the holidays and have tested many gingerbread variations; this version pairs tender molasses-spiced cookies with a smooth, lightly spiced buttercream for an ideal balance of sweet and warm flavors.

Over the years we’ve shared many gingerbread recipes — from molasses crinkles to gingerbread ice cream — so we know what makes a standout gingerbread treat. These sandwich cookies rank among our favorites: chewy in the center, slightly crisp at the edges, and perfectly complemented by a simple spiced American buttercream.

If you’re searching for a fun, festive baking project this season, these gingerbread sandwich cookies are both impressive and approachable.

Let’s Talk About These Cookies!

• One-bowl cookies made mostly in a single mixing bowl for convenience.
• Warm gingerbread spices and molasses in every bite.
• Like a festive oatmeal cream pie but with classic holiday spice.
• The filling is a simple American buttercream flavored with gingerbread spice.

Here’s What You Will Need:

All the usual cookie staples plus molasses. Unsulfured molasses is recommended — it gives a deep, rich flavor, moisture for a chewy texture, and the classic dark color these cookies have. An electric mixer makes creaming the butter and sugar straightforward and yields a thick, slightly sticky dough.

These cookies don’t require chilling — once the dough is mixed you can scoop and bake right away. For the extra-large sandwich cookie, use a 3-tablespoon scoop to portion the dough.

During baking the cookies will puff and spread, then settle to a lovely texture — soft inside with gently crisp edges. They’re tempting warm, but letting them cool before filling yields the best sandwich texture.

Perfect Spiced Buttercream Frosting

The filling uses the same gingerbread spice blend for cohesion. We tested a marshmallow-like filling, but the classic American buttercream won out: it’s easier, creamier, and pairs perfectly with chewy molasses cookies.

Spread or pipe the buttercream onto the cooled cookie bottoms. An offset spatula works well, though a spoon or dull knife is fine. Top with a second cookie and enjoy.

When you make these Gingerbread Sandwich Cookies, please leave a comment — we love hearing from readers and answering questions. Tag your photos with #BakersTable so we can see your creations.

Happy baking!
x, Caylie

Gingerbread Sandwich Cookies

Author: Traci Crossland

Get into the holiday spirit with these irresistible Gingerbread Sandwich Cookies—soft, chewy cookies filled with sweet, spiced buttercream for a treat you’ll want to make again and again.

Prep Time: 25 mins

Cook Time: 16 mins

Total Time: 41 mins

Servings: 9

Ingredients

Cookies

• 3¼ cups all purpose flour
• 2¾ teaspoons baking powder
• ⅛ teaspoon baking soda
• ¾ teaspoon salt
• 2⅓ teaspoons gingerbread spice
• ⅞ cup unsalted butter, room temperature
• 1¼ cups brown sugar, firmly packed
• 1 large egg, room temperature
• ½ cup molasses
• ½ cup granulated sugar, to roll

Filling

• ¾ cup unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• ⅜ teaspoon salt
• 1 teaspoon gingerbread spice
• ½ teaspoon vanilla extract
• 2 Tablespoons heavy cream

Instructions

Cookies

1. Heat oven to 350℉.
2. Line 3 sheet pans with parchment; set aside.
3. In a medium bowl, whisk flour, baking powder, baking soda, salt, and gingerbread spice together; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat butter and brown sugar until light and fluffy.
5. Beat in the egg, then mix in the molasses.
6. Stir in the flour mixture just until no dry streaks remain.
7. Use a 3-tablespoon scoop to portion dough and roll each portion into a ball.
8. Roll each ball in granulated sugar and place on prepared pans.
9. Bake 16 minutes or until done. Cool completely before filling.

Filling

1. With an electric mixer, beat butter, powdered sugar, salt, and gingerbread spice until smooth, about 1–2 minutes.
2. Add vanilla and heavy cream.
3. Beat until light and fluffy, about 2–3 minutes.

Assembly

1. Turn half the cooled cookies upside down (flat side up).
2. Spoon filling into a piping bag or zipper bag and snip the end.
3. Pipe about 2 tablespoons of filling onto each cookie bottom.
4. Top with the remaining cookies to form sandwiches.

Tools You May Need (affiliate links)

• Stand mixer
• Rubber spatulas
• Sheet pans and parchment paper
• Large cookie scoop
• Small offset spatula (optional)

When you make this recipe, tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

Here are a few recipes you may like!

• Red Velvet Lava Cupcakes

• Gingerbread Sandwich Cookies

• Eggnog Pound Cake