Gingerbread Sandwich Cookies
Recreate Disney magic with these delicious gingerbread sandwich cookies. A simple and scrumptious recipe that brings Disney delight to your home this holiday season!
Servings: 16 sandwich cookies
Equipment
- Cookie Scoop 2-Tablespoon
- Saucepan Medium
- Pastry Bag or Ziploc Bags
Ingredients
For the Gingerbread Cookies
- 12 Ounces salted butter at room temperature
- 1 Cup granulated sugar
- 1 Cup brown sugar
- ½ Cup molasses
- 1 ½ Teaspoons vanilla extract
- 2 eggs
- 4 ½ Cups all purpose flour
- 1 ½ Tablespoons ground ginger
- 2 Teaspoons ground cinnamon
- ¾ Teaspoon ground cloves
- 4 Teaspoon baking soda
For the Salted Caramel
- 1 Cup granulated sugar
- ¼ Cup water warm
- 2 Tablespoons salted butter
- ½ Cup heavy whipping cream
For the Buttercream
- 16 Ounces butter at room temperature
- 4 Cups powdered sugar
- 1 Teaspoon vanilla extract
Instructions
Make the Cookies
- Preheat oven to 375°F.
- In a large mixing bowl, beat butter and sugars together until fluffy.
- Add molasses and vanilla and beat again.
- Add eggs and mix until uniform.
- Add flour, ginger, cinnamon, cloves, and baking soda. Beat until dough is formed.
- Using a 2-tablespoon cookie scoop, form balls of dough and place them on a greased baking sheet.
- Using a greased bowl, flatten the balls of dough slightly.
- Bake for 8 to 10 minutes. Allow cookies to cool completely before assembling.
Make the Salted Caramel
- Put sugar and water in a medium saucepan over medium heat. Cook slowly until sugar is melted.
- Stir often to avoid burning it.
- Allow to cook slowly until mixture turns an amber color. This could take up to 8 to 12 minutes.
- Add heavy whipping cream, stirring continuously.
- Add butter and stir until melted.
- Remove from heat and allow to cool. Caramel sauce will thicken as it cools. Once cooled. Transfer into a piping bag or small Ziploc baggies, cutting off a small corner.
Make the Buttercream
- In a large mixing bowl, beat butter until fluffy.
- Add powdered sugar one cup at a time, beating until completely mixed in.
- Add vanilla and 2 tablespoons of the salted caramel made above.
Assemble the Sandwich Cookies
- Spread a layer of buttercream on a cooled cookie.
- Pipe caramel over top from baggie.
- Finish sandwich with another gingerbread cookie.
- Continue for the remainder of your cookies.
Notes
Match sizes: Use the same scoop for every cookie so sandwiches stack neatly.
Chill briefly: A short chill firms the dough for cleaner edges and less spread.
Cool completely: Fill only once cookies are cool to keep buttercream stable.
Light hand with caramel: Drizzle sparingly so it doesn’t squeeze out when you bite.
Pipe for precision: A piping bag gives tidy edges and even layers.
Watch for doneness: Pull cookies out when edges set and centers look soft, for a tender bite.
Chill briefly: A short chill firms the dough for cleaner edges and less spread.
Cool completely: Fill only once cookies are cool to keep buttercream stable.
Light hand with caramel: Drizzle sparingly so it doesn’t squeeze out when you bite.
Pipe for precision: A piping bag gives tidy edges and even layers.
Watch for doneness: Pull cookies out when edges set and centers look soft, for a tender bite.
Nutrition
Calories: 644kcal | Carbohydrates: 105g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 471mg | Potassium: 278mg | Fiber: 1g | Sugar: 77g | Vitamin A: 762IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 2mg
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