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

Let’s Make These Gingerbread Sandwich Cookies Together!

To make sure this gingerbread sandwich cookie recipe turns out as amazing as possible, let’s walk through each step together.

Below is a list of equipment I used to make these but feel free to improvise if you don’t have all of these on hand.

Recommended Tools and Equipment

• Stand Mixer or Electric Hand Mixer
• 2 Large, Flat Baking Sheets
• 1 1/2 Tbsp Cookie Scoop
• 1 Large Piping Bag or Freezer Ziplock Bag

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.

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.

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

Step 2: Sift in the Dry Ingredients

Next, sift the dry ingredients into the wet ingredients. If you don’t have a sifter, whisk together the dry ingredients in a separate bowl, then mix them into the wet ingredients.

Mix on low until just combined. The dough should be quite thick.

Step 3: Scoop and Bake the Gingerbread Cookies

Use a 1 1/2 Tbsp cookie scoop or 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.

Bake for 10-11 minutes, or until the cookies seem set in the center.

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

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.

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.

If you’re not sure what consistency you’re after, check out my buttercream consistency post.

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.

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

Gingerbread Cookie Ingredients & Substitutions

While I love this recipe just the way it is, I know you might not have all these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• 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 texture. However, you can also roll them in granulated sugar, or skip that step altogether.

How Many Cookies Does this Recipe Make?

The soft-batch gingerbread cookie recipe makes about 12 sandwich cookies using a 1 1/2 Tbsp cookie scoop.

If you don’t have that size cookie scoop, don’t worry! Scoop and roll out one model cookie dough ball with 1 1/2 Tbsp of dough using a Tablespoon as a guide.

Then scoop and roll out the remaining cookies using a regular spoon, aiming to make the same size as the sample cookie dough ball.

It’s important that they’re the same size so that all the cookies bake up nice and soft and can be paired up nicely.

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.

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 piping bags! 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 baked, unfilled cookies for up to a month. I like to thaw them in the fridge overnight, then fill them with frosting once they’ve reached room temperature and are ready to be eaten.

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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