Gingerdoodle Sandwich Cookies
Check out our sweet, delicious twist on this classic cookie!
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I’m always on the lookout for new cookie recipes. Don’t get me wrong, I love a good old fashioned sugar cookie or chocolate chip cookie as much as the next person, but sometimes I want to break the mold and try something totally unique!
Of course, the downside to this is that sometimes the recipe is a dud and I’m left wishing I would have stuck to the tried and true recipes. That’s not at all the case with these Gingerdoodle Sandwich Cookies! After all, what’s not to love about a gingersnap/snickerdoodle combo with cinnamon buttercream filling?
This recipe starts out with a delicious cookie dough that combines elements of both gingersnaps and snickerdoodles. There’s cinnamon, of course, as well as nutmeg, ginger, and cloves. Pair those spices with molasses, two kinds of sugar, and plenty of butter, and you’ve got one delicious cookie. And that’s just the beginning.
The real star of this recipe is the cinnamon buttercream. It’s such a simple frosting recipe – just butter, powdered sugar, cinnamon, vanilla, and heavy cream. But when spread between those delicious cookies, it really takes things to a whole new level of deliciousness!
You’ll start by preheating the oven to 350F and lining a cookie sheet with parchment paper. Then, cream the butter and sugars together until light and fluffy. Stir in the egg, vanilla, and molasses, and whip for 1-2 minutes or until it turns a light brown color.
Stir in the remaining ingredients and mix until dry ingredients are just combined. Scoop a 2 teaspoon ball of dough into your hands and roll to compress it. Then, coat the cookie ball in granulated sugar. Place on the prepared cookie sheet and bake 6-7 minutes. When done, cool for 5 minutes on cookie sheet before transferring to cooling rack.
For the cinnamon buttercream, mix butter, sugar, vanilla, cream, and cinnamon together until a thick and smooth frosting forms. Assemble the cookie sandwich by spreading 1/2 – 1 tablespoon of buttercream on a cookie and topping with another cookie.
Trust me on this one, this is one cookie recipe you won’t want to pass up! In a world full of chocolate chip cookies, be a Gingerdoodle Sandwich!
Gingerdoodle Sandwich Cookies
For the cookie dough:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 cup molasses
- 3/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup granulated sugar for rolling
For the cinnamon buttercream:
- 1/4 cup softened butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2-3 tablespoons heavy cream
- 1/2 teaspoon cinnamon
Preparation
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- Cream butter and sugars together until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes or until it turns a light brown color.
- Stir in remaining ingredients and mix until dry ingredients are just combined.
- Scoop a 2 teaspoon ball of dough into your hands and roll.
- Coat in granulated sugar. Place on prepared cookie sheet and bake 6-7 minutes.
- Cool 5 minutes on cookie sheet before transferring to cooling rack.
- For the cinnamon buttercream: mix butter, sugar, vanilla, cream, and cinnamon together until a thick and smooth frosting forms.
- Assemble the cookie sandwich by spreading 1/2 - 1 tablespoon of buttercream on a cookie and topping with another cookie.
Recipe adapted from Lauren's Latest.