Gingerbread Sandwich Cookies

Name: Gingerbread Sandwich Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 cup (1 stick) 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 (1 stick) 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)

ByChelsey White Updated onMarch 3, 2026

4.85 from 180 ratings

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These delicious gingerbread sandwich cookies are soft yet chewy, perfectly spiced, and filled with the most delicious buttercream frosting.

These are perfect for holiday cookie boxes and stay soft for days.

image of a gingerbread sandwich cookie that's been bitten into to show how soft and chewy it is

How to Make Gingerbread Sandwich Cookies

To make sure these turn out soft and chewy, here’s exactly how I make them.

Step 1: Mix the Butter, Sugars, and Wet Ingredients Together

Cream the butter, granulated sugar, and brown sugar in a large bowl with an electric hand mixer or stand mixer fit with a paddle attachment.

image of butter, brown sugar, and granulated sugar being creamed together in a glass bowl with an electric hand mixer

Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes).

Then mix in the egg and molasses on a medium speed until combined.

image of molasses and an egg being mixed into gingerbread cookie dough with a hand mixer

Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Step 2: Mix in the Dry Ingredients

Whisk the dry ingredients together, then mix into the wet ingredients on low just until combined.

image of gingerbread cookie dough being mixed together with a hand mixer in a glass bowl

Step 3: Scoop and Bake the Gingerbread Cookies

Use a 1 1/2 Tbsp cookie scoop or a large spoon to scoop 24 cookie dough balls.

Roll them in white sanding sugar or granulated sugar, then place the cookies about 2 inches apart on the prepared baking sheets.

image of gingerbread cookie dough being rolled in sanding sugar

Bake for 10-11 minutes, or until the edges of the cookies are set and the centers are puffy.

Gently flatten the cookies with the bottom of a metal measuring cup or glass while they’re still warm.

image of baked gingerbread cookies being flattened with the bottom of a metal measuring cup

Let the cookies cool on the sheet for 10 minutes, then place them on a wire rack to finish cooling.

Step 4: Make the Fluffy Buttercream Frosting

While the cookies bake and cool, make the fluffy buttercream frosting!

Once all the ingredients are combined, mix for an additional minute on a medium-high speed to give the frosting a super fluffy consistency.

image of buttercream frosting in a glass mixing bowl

If the frosting is too thick, add an extra Tbsp of heavy cream. Or if it’s too thin, add in another 1/2 cup of powdered sugar.

Step 5: Fill These Gingerbread Sandwich Cookies

Place the buttercream in a large piping bag and snip a 1/2-inch opening at the base of the bag.

image of gingerbread cookies being filled with vanilla buttercream before being sandwiched together

Pair up the cookies, then fill them with buttercream, sandwich them together, and enjoy!

Gingerbread Cookie Ingredients & Substitutions

Here are the ingredient swaps for this recipe that I recommend:

Unsalted Butter – If you only have salted butter, you can use it and omit the salt that this recipe calls for. You can also use vegan butter.
Granulated Sugar – This recipe turns out best with a combination of granulated sugar and brown sugar, but you can also use additional light brown sugar in place of the granulated sugar if that’s all you have on hand.
Brown Sugar – I like using light brown sugar, but dark brown sugar will work too.
All-Purpose Flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.
Ground Spices – The ground spices in this recipe really amp up the flavor of these cookies and are a must!
Sanding Sugar – I love rolling the cookies in sanding sugar before baking them to give them a beautiful look once they’re baked, and a delicious bit of texture. However, you can also roll them in granulated sugar, or skip that step altogether.

How Many Cookies Does this Recipe Make?

This recipe makes 24 cookies (12 sandwiches) using a 1 1/2 Tbsp cookie scoop. If you don’t have one, aim for 1 1/2 Tbsp of dough per cookie so they bake evenly.

image of gingerbread cookies that have been baked and are cooling on the baking pan

If you want to make more cookies, you can double the ingredients and make a double batch using either a hand mixer or a stand mixer.

You can also make mini gingerbread cookies that are half the size! Scoop 48 cookies using a 3/4 Tbsp cookie scoop and bake for 7-8 minutes at 350 F / 175 C.

image of mini gingerbread sandwich cookies lined up in a tray

Making the Best Gingerbread Sandwich Cookies

Use a cookie scoop to make sure your cookies are uniformly sized.
Space your cookies about 2 inches apart before baking them. They will spread as they bake.
Don’t over-bake your cookies! They don’t really brown, so you have to keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they’re out of the oven.
Gently flatten the cookies with the bottom of a metal measuring cup or glass while they’re still warm. This will make them easier to eat once they’re filled.
I used a piping bag to decorate these cookies, but you can also use a Ziplock bag if you don’t have a piping bag! I recommend using the freezer type because they’re a bit sturdier.

Making These Gingerbread Sandwich Cookies in Advance and Storing Them

This cookie dough can be made up to 2 days in advance. Store it in the fridge in an airtight container, then when you’re ready to bake them, let the dough thaw to room temperature, scoop the cookies, and bake them.

Baked and filled cookies can be stored in an airtight container or ziplock bag at room temperature for up to 2 days, in the fridge for 5 days, or in the freezer for a month.

You can also freeze unbaked cookie dough for up to 3 months.

image of a stack of gingerbread sandwich cookies piled high on a plate

Frequently Asked Questions

Can I freeze the unbaked dough?
Yes. Scoop the dough, freeze balls on a tray until firm, then store airtight. Bake from frozen and add 1–2 minutes to the bake time.

Why didn’t my cookies spread?
This dough can bake up thicker if it’s dry/climate-y or if you used less molasses. Lightly flatten the dough balls before baking to help them spread.

My dough feels super dry. Is that normal?
It should be thick, but not crumbly. If it’s very dry, it’s usually too much flour (scoop/pack issue). Next time, spoon-and-level or weigh your flour.

Can I use blackstrap molasses?
I do not recommend it! Blackstrap is much more bitter and less sweet, so the cookies can taste harsh. If it’s all you have, use half blackstrap + half another sweetener (like honey or maple) to soften the flavor.

The buttercream is too sweet for me. What should I do?
Make them as minis, use less filling, or swap in a tangier or less sweet frosting (cream cheese frosting is a great option).

Let Me Know What You Think!

If you try this recipe for gingerbread sandwich cookies, I’d love to hear what you think! Please leave a rating and let me know your thoughts by sharing a comment below.

Or if you share on social media, be sure to tag me @chelsweets and use #chelsweets so I can see your delicious creations!

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4.85 from 180 ratings