GIngerbread Sandwich Cookies

Serves:
Makes 18 sandwich cookies.
Prep Time:
Cook Time:
Inactive Time:
Total Time:

Just a moment please...

Gingerbread Sandwich Cookies: Soft gingerbread cookies coated in sparkling sugar and sandwiched around a simple buttercream filling. Your new favorite holiday cookie! | macheesmo.com
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Helpful Equipment:

stand mixer

Soft gingerbread cookies coated in sparkling sugar and sandwiched around a simple buttercream filling. Your new favorite holiday cookie!

Ingredients

Soft Gingerbread Cookies:

2 1/4 cups Bob's Red Mill Paleo Baking Flour
SUB: 2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter
1 cup sugar
1 large egg
1 tablespoon water
1/4 cup molasses
Coarse sugar, for rolling

Buttercream Filling:

1/2 cup unsalted butter
2 cups powdered sugar
1 teaspoon vanilla extract

Directions

  1. For cookies, preheat oven to 350 degrees F. In a medium bowl whisk together paleo baking flour (or all-purpose flour), ground ginger, baking soda, ground cinnamon, ground cloves, and salt.
  2. In a stand mixer with the paddle attachment (or with a hand mixer) cream together butter and sugar until light and fluffy, a few minutes of mixing. Then add in egg, water, and molasses. Finally slowly mix in the dry ingredients until the dough comes together.
  3. Chill dough for 30 minutes.
  4. When ready to bake, make small tablespoon sized balls of dough out of the gingerbread dough and roll it into a ball. Coat the ball in coarse sugar and place on a baking sheet lined with parchment paper.
  5. Bake cookies at 350 degrees for 8-10 minutes until cookies are golden brown around the edges. You should get about 36 small cookies out of this batch.
  6. Let cookies cool completely.
  7. Meanwhile, add butter for filling to a bowl and beat until light and fluffy. Add powdered sugar in 1/2 cup batches and vanilla and beat until smooth. It should be a very thick, but also light filling.
  8. When cookies are cooled, add about a tablespoon of filling to each sandwich.

Cookies are fine stored at room temperature for a day or two in an airtight container.