Imperial Sugar
Dixie Crystals

Gingerbread Sandwich Cookies

Gingerbread Sandwich Cookies Dixie


Gingerbread Sandwich Cookies

Buttercream Filling

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In bowl of your stand mixer fitted with paddle attachment, mix butter and sugar together for 2 minutes on medium speed.
  3. Add molasses and mix until incorporated.
  4. Beat in egg plus additional yolk, baking soda, salt, ginger, cinnamon, and cloves. Mix until smooth, scraping sides of bowl as necessary.
  5. Turn mixer to low and add in flour until dough comes together.
  6. Pour turbinado sugar into a small bowl and set aside.
  7. Using a small (1 tablespoon) cookie scoop portion out dough and roll into balls. Dip half of dough ball into turbinado sugar and place them (unsugared side down) onto prepared baking sheet 2 inches apart. You want tops of cookies to be coated in coarse sugar.
  8. Bake for 7-8 minutes until edges are golden.
  9. Allow to cool on baking sheet for 2 minutes and then transfer to wire rack to cool completely.
  10. In bowl of your stand mixer fitted with paddle attachment, mix butter, powdered sugar, and milk together for 2 minutes until creamy, scraping sides of bowl as needed. Spread 1 1/2 tablespoons of filling on bottom of half of cookies (alternately you could pipe filling using a pastry bag or a zip-top bag with corner cut off). Press remaining cookies on top creating sandwiches.
  11. Store airtight at room temperature for up to 3 days.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups.