Gingerbread Sandwich Cookies

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  • RECIPE SOURCE www.kitchenonfire.com


  • 3/4 cup butter, unsalted, softened (6 ounces)
  • 1 cup Sugar
  • 1 large Egg
  • 1 tbsp Water
  • ¼ cup Molasses
  • 1/2 teaspoon salt
  • 2 tsp Baking Soda
  • 2 ½ tsp Ginger, ground
  • 1 tsp Cinnamon, ground
  • 1/2 teaspoon clove, ground
  • 2 1/4 cups All-Purpose Flour
  • For the filling
  • ½ cup Butter
  • 2 cups Powdered Sugar
  • 1 tsp Vanilla Extract

Cooking Instructions

1. Preheat the oven to 350˚.

2. In a stand mixer with the paddle attachment, whip the butter together with the sugar on high speed for 3 minutes, until light and fluffy.

3. Add the egg, water and molasses and continue to beat until well blended.

4. Whisk together the salt, baking soda, spices and flour. Add the flour to the butter mixture and mix on low speed until well blended

5. Scoop 1 tablespoon of dough and roll into a ball. Place balls at least one inch apart on sheet trays lined with non-stick baking mats or parchment paper. Bake for 9-11 minutes, until the tops look dry. Allow to rest on the sheet pan for about 5 minutes before removing to a cooling rack to let cool completely.

*Note: You may also chill the dough and then roll out it out and cut it into shapes with a cookie cutter, skipping the filling.