Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.