Gingersnap Sandwich Cookies

There’s nothing quite like the warmth of home-baked cookies, and when it comes to cozy treats, Gingersnap Sandwich Cookies have a special place in my heart. I remember the first time I made these delightful cookies with my grandmother during the crisp autumn months. The aroma of spicy ginger and sweet butter filled the air, making the whole kitchen feel like a comforting hug. We’d spend hours in the kitchen, laughing as we mixed our ingredients, rolled out the dough, and eagerly awaited the moment we could indulge in our creations. The best part was always the white chocolate filling, which added a creamy contrast to the spiced cookies. It’s a tradition I love to carry on, and every time I bake them, it brings back those cherished memories. So grab your mixing bowl, and let’s dive into making some Gingersnap Sandwich Cookies that will warm your soul!

Essential Ingredients for Gingersnap Sandwich Cookies

When it comes to baking, the right ingredients can make all the difference. For Gingersnap Sandwich Cookies, we’re focusing on a blend of spices, sweeteners, and creamy fillings that not only taste amazing but work together harmoniously. Each ingredient plays a key role in creating the perfect cookie.

• 2 1/4 cups all-purpose flour – The foundation of our cookies, giving them structure while maintaining that lovely chewiness.
• 1 teaspoon baking powder – Essential for that perfect rise, keeping our cookies light and fluffy.
• 1/4 teaspoon salt – Just a pinch enhances the sweetness and balances flavors.
• 1 teaspoon ground ginger – The star of the show, imparting that lovely warmth and spice.
• 1 teaspoon ground cinnamon – Adds a comforting sweetness and depth.
• 1/2 teaspoon ground cloves – A touch of this spice provides an aromatic twist.
• 1/8 teaspoon ground nutmeg – Just a hint gives a warm and nutty flavor profile.
• 3/4 cup unsalted butter at room temperature – This adds richness and helps create that soft texture.
• 1 cup packed light brown sugar – Gives moisture and a deep sweetness to the cookies.
• 1 large egg – Binds everything together, creating a tender crumb.
• 1 teaspoon vanilla extract – Adds a lovely background note to the flavor.
• 1/4 cup molasses – Contributes to the cookies’ chewiness and rich flavor.
• 1/2 cup granulated sugar – For rolling the cookies, adding that delightful crunch.
• 2 cups white chocolate chips – For the creamy filling that pairs perfectly with the spiced cookies.
• 1 cup unsalted butter at room temperature – A second batch for the buttercream, ensuring a rich texture.
• 3-4 cups powdered sugar – Makes the buttercream light and sweet.
• 2 tablespoons milk or as needed – To adjust the consistency of the buttercream.

The Process for Making Gingersnap Sandwich Cookies

Making Gingersnap Sandwich Cookies is a delightful process that fills your kitchen with warming spices. The steps are simple and fun, so let’s get started!

1. Preheat your oven to 375 degrees Fahrenheit. Line a large baking sheet with a Silpat baking mat or parchment paper for easy cookie removal later. Setting this up is crucial for the cookies to bake evenly.
2. In a medium bowl, whisk together the flour, baking powder, salt, and all the spices: ginger, cinnamon, cloves, and nutmeg. This step helps to ensure that the spices are evenly distributed throughout the dough, enhancing the flavor.
3. Using a mixer, beat the softened butter and brown sugar together until the mixture is smooth and creamy, which should take about 3 minutes. The goal here is to incorporate air into the mixture for a light texture.
4. Add in the egg and vanilla extract. Mix until everything is well combined, and then add in the molasses. The mixture should look rich and glossy.
5. With the mixer set on low, slowly add the flour mixture until just combined. Be careful not to overmix; you want a soft dough that holds together.
6. Next, form the dough into tablespoon-sized balls. Roll each ball in the granulated sugar, which will give them a lovely sweet crunch once baked.
7. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart, as they will spread while cooking. Bake for about 8 minutes, but be cautious not to overbake them. You want them to be slightly soft in the center.
8. Once baked, let the cookies sit on the baking sheet for two minutes before transferring them to a cooling rack. This helps them set up properly without breaking.
9. While the cookies cool, prepare the white chocolate buttercream. Place the white chocolate chips in a microwave-safe bowl and heat them in 30-second intervals, stirring frequently until melted and smooth.
10. In a separate bowl, beat the butter until fluffy. Gradually add in half of the powdered sugar, then the melted white chocolate, vanilla, and enough milk to achieve a smooth, spreadable consistency. Slowly incorporate the remaining powdered sugar until it’s light and fluffy.
11. To assemble the sandwiches, spread or pipe the buttercream on the inside of one gingersnap cookie. Top it with another cookie to create a sandwich. Repeat until all the cookies are filled.
12. Store your delicious Gingersnap Sandwich Cookies in an airtight container at room temperature. If you have any leftover buttercream, it can be refrigerated for up to a week.

Expert Tips about Gingersnap Sandwich Cookies

These tips will help you master the art of making Gingersnap Sandwich Cookies and ensure they turn out perfectly every time!

• Storage: To keep your cookies fresh, store them in an airtight container. This prevents them from becoming hard and maintains their soft texture.
• Freezing: You can freeze the unbaked cookie dough! Roll the dough into balls, freeze them on a baking sheet, then transfer them to a zip-top bag. When you’re ready to bake, just add a couple of minutes to the baking time.
• Pairing: Serve your cookies with a glass of milk or a warm cup of tea for a delightful experience.
• Decorations: For a festive touch, consider sprinkling some colored sugar on top of the cookies before baking.
• Variations: Experiment by adding chopped nuts or dried fruits to the dough for an extra flavor dimension.
• Moisture Control: If the dough feels too dry, you can add a teaspoon of water or milk to help bind it better.

Side Dish Ideas for Gingersnap Sandwich Cookies

When it comes to serving Gingersnap Sandwich Cookies, there are so many delightful ways to enjoy them. Here are some ideas:

• Tea Parties: These cookies are perfect for afternoon tea. Pair them with a selection of your favorite teas for a lovely gathering.
• Holiday Desserts: They make an excellent addition to your holiday dessert table, alongside pies and cakes.
• Picnics: Pack them in a basket for a sweet treat that’s easy to transport and share.
• Gift Giving: Wrap them in a beautiful box or tin for a thoughtful homemade gift during the holiday season.
• Cozy Evenings: Enjoy them by the fireplace with a warm drink while watching movies on a chilly evening.
• Seasonal Celebrations: These cookies are perfect for fall gatherings, Halloween parties, or Thanksgiving celebrations.

FAQ

Conclusion

In summary, Gingersnap Sandwich Cookies are a delicious blend of spicy, sweet, and creamy flavors that make them a delightful treat for any occasion. I’m sure you’ll love making these cookies as much as I do, and they’re perfect for sharing with family and friends. So, roll up your sleeves, gather your ingredients, and start baking these scrumptious cookies today!

Gingersnap Sandwich Cookies

Craving something unique? Gingersnap Sandwich Cookies are the ultimate treat with a spicy crunch and creamy filling. Perfect for cozy evenings or festive gatherings, these cookies will satisfy your sweet tooth!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Servings: 16 sandwich cookies

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3/4 cup unsalted butter at room temperature
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup molasses
• 1/2 cup granulated sugar to roll the cookies in before baking
• 2 cups white chocolate chips
• 1 cup unsalted butter at room temperature
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk or as needed

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Wooden Spoon
• Whisk

Method

 

1. Preheat your oven to 375 degrees Fahrenheit. Line a large baking sheet with a Silpat baking mat or parchment paper for easy cookie removal later. Setting this up is crucial for the cookies to bake evenly.
2. In a medium bowl, whisk together the flour, baking powder, salt, and all the spices: ginger, cinnamon, cloves, and nutmeg. This step helps to ensure that the spices are evenly distributed throughout the dough, enhancing the flavor.
3. Using a mixer, beat the softened butter and brown sugar together until the mixture is smooth and creamy, which should take about 3 minutes. The goal here is to incorporate air into the mixture for a light texture.
4. Add in the egg and vanilla extract. Mix until everything is well combined, and then add in the molasses. The mixture should look rich and glossy.
5. With the mixer set on low, slowly add the flour mixture until just combined. Be careful not to overmix; you want a soft dough that holds together.
6. Next, form the dough into tablespoon-sized balls. Roll each ball in the granulated sugar, which will give them a lovely sweet crunch once baked.
7. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart, as they will spread while cooking. Bake for about 8 minutes, but be cautious not to overbake them. You want them to be slightly soft in the center.
8. Once baked, let the cookies sit on the baking sheet for two minutes before transferring them to a cooling rack. This helps them set up properly without breaking.
9. While the cookies cool, prepare the white chocolate buttercream. Place the white chocolate chips in a microwave-safe bowl and heat them in 30-second intervals, stirring frequently until melted and smooth.
10. In a separate bowl, beat the butter until fluffy. Gradually add in half of the powdered sugar, then the melted white chocolate, vanilla, and enough milk to achieve a smooth, spreadable consistency. Slowly incorporate the remaining powdered sugar until it’s light and fluffy.
11. To assemble the sandwiches, spread or pipe the buttercream on the inside of one gingersnap cookie. Top it with another cookie to create a sandwich. Repeat until all the cookies are filled.
12. Store your delicious Gingersnap Sandwich Cookies in an airtight container at room temperature. If you have any leftover buttercream, it can be refrigerated for up to a week.

Notes

To keep your cookies fresh, store them in an airtight container. This prevents them from becoming hard and maintains their soft texture. You can freeze the unbaked cookie dough! Roll the dough into balls, freeze them on a baking sheet, then transfer them to a zip-top bag. When you’re ready to bake, just add a couple of minutes to the baking time. Serve your cookies with a glass of milk or a warm cup of tea for a delightful experience. For a festive touch, consider sprinkling some colored sugar on top of the cookies before baking. Experiment by adding chopped nuts or dried fruits to the dough for an extra flavor dimension.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.