Deliciously Soft Gingerbread Sandwich Cookies Recipe You’ll Love

Gingerbread Sandwich Cookies Recipe has saved me during every busy holiday season when I want something cozy, easy, and totally crowd pleasing. If you’ve ever wished for a cookie that’s soft enough to squish but sturdy enough to hold a creamy filling, you’re in the right kitchen. This Deliciously Soft Gingerbread Sandwich Cookies Recipe You’ll Love has a warm spice aroma, a gentle molasses sweetness, and a melt-in-your-mouth texture. It’s perfect for cookie exchanges, gifting, or sneaking one while you make coffee. Let me show you how to make them tender, flavorful, and consistent every single time.

Step 1: Mix the Butter, Sugars, and Wet Ingredients Together

Great cookies start with a great base. The butter and sugars create the soft crumb, while the egg, vanilla, and molasses bring moisture and that classic gingerbread personality. I like to use room temperature butter because it creams beautifully and traps tiny air pockets for a soft, puffed cookie.

Ingredients you’ll need

• 1 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 large egg, room temperature
• 1/3 cup unsulphured molasses
• 2 teaspoons pure vanilla extract
• 2 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• Optional: pinch of nutmeg or black pepper for a warm kick

For the filling, I’ll share a few options later, but a simple vanilla cream cheese filling or whipped marshmallow buttercream works like a dream.

Cream the butter with both sugars on medium speed until light and fluffy. This should take 2 to 3 minutes. Scrape down the bowl. Mix in the egg, vanilla, and molasses until combined. The mixture might look a bit separated at first. Keep going and it will smooth out. In this Deliciously Soft Gingerbread Sandwich Cookies Recipe You’ll Love, a well creamed base is a big reason the cookies stay soft for days.

Pro tip: If your kitchen is chilly, warm the molasses slightly so it pours easily. Also, avoid melting the butter because that can make the dough spread too much.

Craving more cookie inspo while you prep? Take a peek at these festive ideas like 5 minute Christmas bauble cookies and classic Christmas tree cookies for your holiday trays.

Step 2: Sift in the Dry Ingredients

Whisk the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a separate bowl. Sift them right into your wet mixture. This helps distribute the leaveners and spices so you never hit a random pocket of ginger. Stir on low speed until the flour disappears and the dough looks uniform. Avoid overmixing so you do not wake up too much gluten, which can make cookies tough instead of soft.

Why sifting and spice balance matter

Sifting keeps your dough light. And spices can vary brand to brand, so taste a pinch of your blend. If you love a stronger bite, add a touch more ginger or a pinch of black pepper. If you want a gentler flavor, scale the ginger back slightly and let the cinnamon shine. For gluten sensitive friends, I have a separate guide and recipe you can check out here: gluten free gingerbread cookies.

Important: Chill the dough for 20 to 30 minutes after mixing. This quick rest lets the flour hydrate and the butter firm up a little, which helps the cookies bake thicker and softer.

Step 3: Scoop and Bake the Gingerbread Cookies

Use a 1 tablespoon scoop for mini sandwiches or a 1.5 tablespoon scoop for standard sandwiches. Roll each scoop lightly between your palms to make a neat ball. If you want cute sparkle, roll the dough in granulated sugar before baking.

Line your pan with parchment paper and leave about 2 inches between dough balls. Bake at 350 F for 8 to 10 minutes for the smaller size and 10 to 12 minutes for the larger size. You’re looking for slightly puffed cookies with set edges and soft centers. They will look a bit underbaked in the middle when you pull them from the oven. That is good. They’ll finish setting as they cool on the baking sheet for 5 minutes before transferring to a rack.

Do not overbake. The secret to soft sandwich cookies is stopping early. If you bake until they look completely done, they will be dry and crackly instead of bendy and plush. To keep that signature softness in this Deliciously Soft Gingerbread Sandwich Cookies Recipe You’ll Love, watch your first batch closely and adjust by a minute next time if needed.

• Chill between batches: Keep the dough in the fridge as trays go in and out.
• Same size balls: This helps every cookie bake evenly and match for sandwiches.
• Rotate pans: If your oven has hot spots, turn the sheet at the halfway mark.
• Sugar roll: Adds shine and a little crunch that contrasts with the creamy filling.

These are the softest gingerbread cookies I have ever made at home. They stayed tender for four days, and the filling did not squish out when I bit into them. My family kept asking for the recipe, and I felt like a holiday hero.

Planning a cookie platter? Add a fruity twist with these apple pie cookies and cute seasonal treats like candy cane cookies.

Making the Best Gingerbread Sandwich Cookies

Once your cookies are cool, it is time to fill. Make sure they are completely cooled so the filling does not melt. Pair cookies by size, flip one over, pipe or spread about a tablespoon of filling onto the bottom, then top with its match. Gently press so the filling reaches the edges.

Filling options that never fail

Cream cheese filling: Beat 4 ounces room temperature cream cheese with 4 tablespoons softened butter until smooth. Mix in 1 1/4 to 1 1/2 cups powdered sugar, a pinch of salt, and 1 teaspoon vanilla. Chill 10 minutes before piping.

Marshmallow buttercream: Beat 1/2 cup softened butter with 1 cup powdered sugar, a pinch of salt, and 1 cup marshmallow creme. This is light, fluffy, and surprisingly stable.

Vanilla bean buttercream: Classic and simple. Add a splash of heavy cream for extra softness.

Roll the edges in festive sprinkles or finely chopped crystallized ginger for a sweet sparkle. If you like a little contrast, finely crushed gingersnaps around the edge add a pleasant crunch.

Texture secrets you’ll taste

Chill filled sandwiches for 20 to 30 minutes before serving. This sets the filling and softens the crumb even more. The gentle rest makes each bite feel like a cloud. The heart of any Deliciously Soft Gingerbread Sandwich Cookies Recipe You’ll Love is that pillow soft chew, so the cool down is worth the patience.

Cookies taste even better on day two because the spices mingle. Store in an airtight container and let them sit overnight if you can resist. If you want a cozy drink pairing, make a creamy pumpkin spice latte and you’ve got a full holiday moment.

Making These Gingerbread Sandwich Cookies in Advance and Storing Them

These are incredibly make ahead friendly. You can freeze unbaked dough, baked cookies, or full sandwiches. They also ship well with a few simple tweaks.

Freezer method that keeps cookies fresh

To freeze dough: Scoop and roll balls, place on a tray to freeze solid, then bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes to the time. To freeze cookies: Bake and cool completely, then freeze in layers with parchment between them. To freeze filled sandwiches: Freeze on a tray until firm, then store in an airtight container. Thaw in the fridge overnight or at room temperature for 30 to 45 minutes.

For gifting, pack cookies in snug layers inside a tin with parchment between layers, then keep cool during travel. If you’re assembling a holiday cookie box, mix in different shapes and flavors like apricot rosemary thumbprint cookies to add a savory sweet note.

Want a whole spread? Browse more seasonal bakes including a full list of Halloween dessert recipes for early fall and these adorable apple Christmas sandwiches for December gatherings.

Common Questions

How do I keep the cookies from spreading too much? Chill the dough for at least 20 minutes, use parchment lined sheets, and avoid overly warm butter. If they still spread, add 1 to 2 tablespoons more flour to the dough.

Can I make them without molasses? Molasses gives signature gingerbread flavor and color. You can sub with dark brown sugar and a touch of honey, but the taste will be lighter.

What is the best filling for shipping? A simple buttercream holds up best at room temperature. Cream cheese filling should be kept cool, so use insulated packaging or choose buttercream for mailing.

How long do they stay soft? Stored airtight at room temperature, they stay soft for 2 to 3 days. Refrigerated, up to 5 days. The flavor often improves by day two as the spices meld.

Can I make them smaller for bite size treats? Yes, use a 2 teaspoon scoop and reduce the bake time to about 7 to 8 minutes. Watch the first batch and adjust as needed.

Ready to Bake and Share?

I hope this walk through makes your kitchen smell like warm spices and happy memories. The steps are simple, the ingredients are familiar, and the payoff is a tin full of soft, cozy cookie sandwiches. If you want a different spin, compare notes with this great guide to Gingerbread Sandwich Cookies: Soft, Chewy, & Perfectly Spiced, then come back and try this Deliciously Soft Gingerbread Sandwich Cookies Recipe You’ll Love. Whether you’re baking for gifts or a quiet night in, you’ve got this. And if you need one more excuse to preheat the oven, remember that this Deliciously Soft Gingerbread Sandwich Cookies Recipe You’ll Love makes people smile before they even take a bite.

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