Gingerbread Sandwich Cookies
If you like gingerbread cookies then you have to try these. The filling makes these irresistible. I ordered the gingerbread cookie spice and cookie butter on Amazon since I could not find them in my local store.
Recipe adapted from Food Network
Ingredients:
Gingerbread Cookies-
1 ½ sticks unsalted butter at room temperature
½ cup granulated sugar
½ cup packed light brown sugar
¼ cup unsulfured molasses
1 pure vanilla extract
1 large egg
2 ¼ cups all purpose flour
1 tablespoon gingerbread cookie spice
2 teaspoons baking soda
¼ teaspoon baking powder
Optional sanding sugar
Filling-
1 ½ sticks unsalted butter at room temperature
¾ cup spiced shortbread cookie butter spread (I used Roland Speculoos Cookie Butter Spread)
1 ½ cups confectioners sugar
Directions:
- Beat the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium high speed until light and fluffy about 5 minutes.
- Beat in the molasses, vanilla, and egg until smooth scraping down the sides of the bowl as needed.
- Whisk the flour, gingerbread spice, baking soda, baking powder, and salt in a medium bowl.
- Turn the mixer on low and gradually mix in the dry ingredients.
- Use a tablespoon size cookie scooper to form balls. Roll the balls in granulated sugar. (You can use white or colored sanding sugar).
- Refrigerate the balls for 1 hour.
- Preheat the oven to 350 degrees and line two large baking sheets with parchment.
- Transfer the chilled balls to the baking sheets and bake for 12-15 minutes until the cookies are set on the edges.
- Let the cookies cool on the baking sheet for at least 5 minutes and then transfer to a wire rack.
- Filling- beat the butter, cookie butter, and salt in a stand mixer on medium high speed until fluffy for about 5 minutes. Add the confectioners sugar ½ cup at a time. Transfer to a piping bag with a star tip or other large tip.
- Flip over half the cookies and pipe on the cookie butter filling. Sandwich the cookies with another cookie on top.
- Enjoy!
