Last updated: November 9, 2026
These gingerbread sandwich cookies are soft, chewy molasses cookies stuffed with a creamy vanilla buttercream, and the recipe card below makes 16 sandwiches. This guide walks you through every step so the cookies come out tender, spiced, and ready to fill.
How to Make Gingerbread Sandwich Cookies Step by Step
Gingerbread sandwich cookies start with a soft spiced dough made from butter, dark brown sugar, molasses, and an egg, chilled for 1 hour, then scooped and baked at 350°F for 9 to 10 minutes. The dough makes 32 cookies, which become 16 sandwiches once they are filled.
The whole process is simple, and the only real wait is the chilling and cooling time. Here is how each stage works.
Gather the Ingredients
For the cookies you need 3 cups (360 g) of all-purpose flour, 3/4 cup (170 g) of softened unsalted butter, 3/4 cup (150 g) of packed dark brown sugar, 1 large egg, 1/2 cup (170 g) of unsulphured molasses, and 1 teaspoon of vanilla extract. The spices are 2 teaspoons of ground ginger, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of ground nutmeg.
You also need 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/4 cup (50 g) of granulated sugar for rolling the dough balls. The filling takes 1/2 cup (113 g) of softened unsalted butter, 2 cups (240 g) of powdered sugar, 1 teaspoon of vanilla extract, a pinch of salt, and 1 to 2 tablespoons of heavy cream.
Mix the Spiced Dough
Whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt together in a medium bowl. In a large bowl, beat the butter and brown sugar with a hand mixer or stand mixer on medium speed for about 2 minutes, until the mixture looks light and fluffy.
Beat in the egg, then the molasses and vanilla, scraping down the bowl as you go. Add the flour mixture on low speed and stop as soon as no dry streaks remain, because the dough will be soft and slightly sticky.
Chill, Scoop, and Roll
Cover the bowl and chill the dough for 1 hour, until it is firm enough to scoop without sticking to your hands. While the dough chills, heat the oven to 350°F and line your baking sheets with parchment paper.
Scoop the dough with a medium cookie scoop, about 1 1/2 tablespoons per cookie, and roll each portion into a ball. Roll the balls in the granulated sugar and place them 2 inches apart on the lined sheets, about 11 per sheet.
Bake the Cookies
Bake one sheet at a time on the center rack for 9 to 10 minutes, until the edges look set and the tops are crackled but the centers still look soft. The cookies will puff up in the oven and settle as they cool, which is exactly what gives them a chewy middle.
Let the cookies rest on the sheet for 5 minutes, then move them to a wire rack. They need about 20 minutes to cool completely, and warm cookies will melt the filling, so be patient before you assemble.
Make the Vanilla Buttercream Filling
Beat the softened butter for the filling on medium speed for about 1 minute, until creamy. Add the powdered sugar, vanilla, salt, and 1 tablespoon of the cream, then beat for 2 minutes, until the filling is fluffy and pale.
If the buttercream feels stiff, add the remaining cream a teaspoon at a time. You want a thick, spreadable filling that holds its shape between two cookies.
Assemble the Sandwiches
Pair the cookies by size and turn half of them upside down so the flat sides face up. Spread or pipe about 1 tablespoon of buttercream onto each flat side.
Press a second cookie on top, flat side down, with gentle pressure until the filling reaches the edges. Serve right away, or store the sandwiches using the guidance below.
Tips for the Best Gingerbread Sandwich Cookies
The best gingerbread sandwich cookies come from accurate flour, the right molasses, and a proper chill. These small details are the difference between a thick, chewy cookie and a flat, greasy one.
Measure the Flour Carefully
Spoon the flour into your measuring cup and level it off with a knife, or weigh out 360 g on a kitchen scale. Scooping straight from the bag packs in extra flour, which makes the cookies dry and cakey instead of soft.
Use Unsulphured Molasses
Choose unsulphured molasses, such as Grandma’s Original, for a balanced sweet and spicy flavor. Blackstrap molasses is far more bitter and will overpower the spices, so save it for another recipe.
Do Not Skip the Chill
Chilled dough spreads slowly in the oven, so the cookies stay thick and hold the round shape you need for sandwiching. If the dough feels too soft to roll after 1 hour, give it another 15 minutes in the refrigerator.
Pull Them While the Centers Are Soft
The cookies keep cooking on the hot sheet, so take them out when the centers still look slightly underdone. Overbaked gingerbread turns hard and snappy, and these sandwiches taste best when the cookie bends a little under your fingers.
Gingerbread Sandwich Cookie Variations and Substitutions
You can change the flavor of these sandwich cookies in a few easy ways without changing the base recipe. The options below are not on the recipe card, so treat them as optional extras.
Add Orange Zest to the Filling
Beat 1 teaspoon of finely grated orange zest into the buttercream along with the vanilla. The citrus brightens the molasses and makes the filling taste like a holiday cookie tin.
Try a Cream Cheese Filling
For a tangy filling, replace half of the butter in the buttercream with 4 ounces of softened cream cheese. Cream cheese filling is perishable, so keep the finished sandwiches in the refrigerator the whole time.
Make Mini Sandwiches
Scoop the dough with a 1 tablespoon cookie scoop for a smaller cookie, and bake for 7 to 8 minutes. You will get about 48 cookies, which make 24 mini sandwiches that are ideal for a dessert table or a cookie exchange.
How to Store Gingerbread Sandwich Cookies
Keep the assembled gingerbread sandwich cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Layer them with parchment paper so the filling does not stick to the cookie above.
For longer storage, freeze the filled sandwiches in a single layer until firm, then stack them in a freezer container for up to 2 months. Thaw them in the refrigerator overnight before serving.
You can also make the dough ahead and keep it covered in the refrigerator for up to 3 days. Scoop and bake it straight from the refrigerator, and the cookies will be just as soft.
The Story Behind Gingerbread Cookies
Gingerbread has been baked in Europe for centuries, and early versions were sweetened with honey and flavored with ginger that traveled along trade routes. Bakers in German cities such as Nuremberg became famous for spiced honey cakes called lebkuchen, which are close relatives of the gingerbread we know today.
When gingerbread arrived in colonial America, bakers swapped the honey for molasses, which was cheaper and widely available. That dark, slightly bitter sweetener is what gives modern gingerbread cookies their deep color and flavor.
The sandwich cookie version is a newer twist that borrows from soft filled cookies like whoopie pies. Use the recipe card below to bake a batch of your own.
Gingerbread Sandwich Cookies
These gingerbread sandwich cookies are soft and chewy with molasses, ginger, cinnamon, and clove, and sandwiched with a creamy vanilla buttercream. The dough is chilled, scooped, and rolled in sugar for a crackled top.
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) packed dark brown sugar
- 1 large egg
- 1/2 cup (170 g) unsulphured molasses
- 1 teaspoon vanilla extract
- 1/4 cup (50 g) granulated sugar, for rolling
- 1/2 cup (113 g) unsalted butter, softened, for the filling
- 2 cups (240 g) powdered sugar
- 1 teaspoon vanilla extract, for the filling
- 1 pinch salt, for the filling
- 1 to 2 tablespoons heavy cream
Instructions
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a large bowl, beat the 3/4 cup butter and the brown sugar on medium speed for 2 minutes, until light and fluffy.
- Beat in the egg, then the molasses and 1 teaspoon vanilla, scraping down the bowl.
- Add the flour mixture on low speed and mix until just combined. The dough will be soft and slightly sticky.
- Cover and chill the dough for 1 hour, until firm enough to scoop.
- Heat the oven to 350°F and line baking sheets with parchment paper.
- Scoop the dough into 1 1/2 tablespoon portions and roll into balls. Roll each ball in the granulated sugar and place 2 inches apart on the sheets, about 11 per sheet.
- Bake one sheet at a time on the center rack for 9 to 10 minutes, until the edges are set and the tops are crackled but the centers are still soft.
- Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack and cool completely, about 20 minutes.
- For the filling, beat the 1/2 cup butter on medium speed for 1 minute, until creamy. Add the powdered sugar, 1 teaspoon vanilla, pinch of salt, and 1 tablespoon cream, and beat for 2 minutes, until fluffy. Add more cream a teaspoon at a time if the filling is too stiff.
- Turn half of the cookies upside down. Spread or pipe about 1 tablespoon of filling onto each flat side, then press a second cookie on top, flat side down.
Notes
Use unsulphured molasses, not blackstrap. Spoon and level the flour, or weigh it, for the softest cookies. Store the sandwiches in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze filled sandwiches in a single layer, then in a freezer container, for up to 2 months. The dough can be covered and refrigerated for up to 3 days before baking. Optional additions not in the ingredient list: 1 teaspoon finely grated orange zest in the filling, or a cream cheese filling made by replacing half of the butter with 4 ounces of softened cream cheese (keep those sandwiches refrigerated). For mini sandwiches, use a 1 tablespoon scoop and bake for 7 to 8 minutes to make about 24 sandwiches.
Nutrition Information:
Yield:
16Serving Size:
1 sandwich cookieAmount Per Serving: Calories: 345Total Fat: 15gSaturated Fat: 9gSodium: 175mgCarbohydrates: 52gFiber: 1gSugar: 33gProtein: 3g
Gingerbread Sandwich Cookies FAQs
Why did my gingerbread cookies spread too thin?
Cookies usually spread when the dough is too warm, the butter is too soft, or the baking sheet is hot from a previous batch. Chill the dough for the full hour and let each sheet cool before you add the next batch.
Can I roll out this dough and cut shapes?
This dough is soft and made for scooping, so it is too sticky to roll and cut cleanly. A cut-out gingerbread dough needs less butter and more flour, which gives a firmer cookie that is better for decorating than for sandwiching.
Can I freeze gingerbread sandwich cookies?
Yes, you can freeze the filled sandwiches for up to 2 months. Freeze them in a single layer first so they do not stick together, then move them to a freezer container.
What other fillings work besides vanilla buttercream?
Orange buttercream, cream cheese filling, and marshmallow fluff all pair well with gingerbread. If you use cream cheese, keep the sandwiches in the refrigerator.
Can I use light brown sugar instead of dark brown sugar?
Yes, light brown sugar works if it is what you have on hand. The cookies will have a slightly milder molasses flavor and a lighter color.
Why These Gingerbread Sandwich Cookies Work
Creaming the butter and brown sugar until light and fluffy traps air in the dough, which gives the cookies a tender crumb. The molasses adds moisture and reacts with the baking soda, helping the cookies puff and then settle into a soft, chewy center.
Chilling the dough for 1 hour keeps the butter firm so the cookies spread slowly and stay thick. Rolling each ball in granulated sugar gives the tops a crackled, sparkly finish.
The buttercream is sweet and creamy, so it balances the bold ginger, cinnamon, and clove in the cookie. Because the cookies stay soft, the sandwiches are easy to bite through without the filling squeezing out the sides.
Make Your Gingerbread Sandwich Cookies Today
Gingerbread sandwich cookies are an easy way to bring cozy holiday flavor to your table, and the make-ahead dough fits into a busy week. Bake a batch, fill them with creamy vanilla buttercream, and share them with someone who loves a soft cookie.
If you try the recipe, leave a rating and a comment below to let us know how your cookies turned out. We would love to hear which filling you chose.
Homemade Oatmeal Cream Pies With Soft, Chewy Cookies and a Fluffy Marshmallow Filling
Buttery Shortbread Cookies With Crisp Edges and a Melt-in-Your-Mouth Crumb
