Gingerbread Sandwich Cookies

Name: Gingerbread Sandwich Cookies
Cook time: 30 min
Total time: 1 h
Yield: 24 serving(s)
Ingredients: 2 1/2 c. all-purpose flour; 2 1/2 tsp. ground ginger; 1 1/2 tsp. cinnamon; 1/2 tsp. ground nutmeg; 1/2 tsp. baking soda; 1/4 tsp. ground cloves; 1/4 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, at room temp.; 1/2 c. firmly packed dark brown sugar; 1 large egg; 1/4 c. molasses; 1 1/2 tsp. pure vanilla extract; Royal icing, for decorating; Sanding sugar and white pearl dragees, for decorating; 1/2 c. (1 stick) unsalted butter, at room temp; 1/3 c. confectioners' sugar; Salt; 4 oz. milk chocolate, melted and cooled to room temp

By The Good Housekeeping Test KitchenPublished: Oct 31, 2019

Jump to recipe

Mike Garten

Yields:

24 serving(s)

Cook Time:

30 mins

Total Time:

1 hr

Upgrade this holiday classic, full of ginger, cinnamon, and nutmeg, by sandwiching with decadent milk chocolate frosting.

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Ingredients

For the cookies

2 1/2 cups
all-purpose flour
2 1/2 tsp.
ground ginger
1 1/2 tsp.
cinnamon
1/2 tsp.
ground nutmeg
1/2 tsp.
baking soda
1/4 tsp.
ground cloves
1/4 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter, at room temp.
1/2 cup
firmly packed dark brown sugar
1
large egg
1/4 cup
molasses
1 1/2 tsp.
pure vanilla extract
Royal icing, for decorating
Sanding sugar and white pearl dragees, for decorating

For the frosting

1/2 cup
(1 stick) unsalted butter, at room temp
1/3 cup
confectioners' sugar
Salt
4 oz.
milk chocolate, melted and cooled to room temp

Directions

1. Step 1In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt.
2. Step 2Using an electric mixer, beat the butter and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg, molasses and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be soft).
3. Step 3Divide the dough in portions and roll each between 2 sheets parchment paper to 1/8 in. thick. Refrigerate until firm, at least 30 minutes or wrap and refrigerate for up to 1 week.
4. Step 4Heat oven to 350°F. Line baking sheets with parchment paper. Using floured 3-inch hexagon cookie cutters, cut out cookies. Place on prepared sheets. Reroll, chill and cut scraps.
5. Step 5Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 min. Let cool on sheets for 5 minutes before transferring to wire racks to cool completely.
6. Step 6Meanwhile, make chocolate frosting: Using an electric mixer, beat butter, sugar, and pinch salt on medium until light and fluffy. Reduce speed to low and add melted chocolate, beating to combine.
7. Step 7Decorate half of the ginger cookies with royal icing, sanding sugar, and dragees, as desired. Spread chocolate frosting on remaining cookie halves and sandwich with decorated halves.