Gingerbread Sandwich Cookies

By Shelly J

Prep Time:

20m

Bake/Cook Time:

7m - 8m

Yield:

20 sandwich cookies

Can't get enough of the sweet aroma of gingerbread baking in the oven? These deliciously spiced Gingerbread Sandwich cookies are soft, buttery, and filled with creamy buttercream. Not only will they make the house smell amazing, but they're also ideal for gifting or your cookie platter.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Gold 'N Natural Turbinado Sugar Pouch

Confectioners Powdered Sugar Poly Bag

Ingredients

Gingerbread Sandwich Cookies

3/4 cup unsalted butter, room temperature
1 cup Dixie Crystals Extra Fine Granulated Sugar
1/4 cup molasses
1 egg plus 1 yolk
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 1/4 cups all-purpose flour*
1/4 cup coarse Dixie Crystals Gold ‘N Natural Turbinado Sugar

Buttercream Filling

1/2 cup unsalted butter, room temperature
2 cups Dixie Crystals Confectioners Powdered Sugar
2 tablespoons milk

*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.

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In bowl of your stand mixer fitted with paddle attachment, mix butter and sugar together for 2 minutes on medium speed.
Add molasses and mix until incorporated.
Beat in egg plus additional yolk, baking soda, salt, ginger, cinnamon, and cloves. Mix until smooth, scraping sides of bowl as necessary.
Turn mixer to low and add in flour until dough comes together.
Pour turbinado sugar into a small bowl and set aside.
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.
Bake for 7-8 minutes until edges are golden.
Allow to cool on baking sheet for 2 minutes and then transfer to wire rack to cool completely.
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.
Store airtight at room temperature for up to 3 days.