Gingerbread Cookie Sandwiches: Easy

Gingerbread cookie sandwiches are a delightful treat, perfect for the holiday season or any chilly day. These sweet cookies bring warmth and joy with their spicy flavor. Sandwiched between a creamy filling, they make a wonderful snack or dessert. If you’re looking for an easy and delicious recipe to impress your family and friends, you’ve found it! You can enjoy a similar treat with our lavender honey crunch cookies recipe, too!

Why Make This Recipe

There are many reasons to love these gingerbread cookie sandwiches. First, they are easy to make and require simple ingredients. Second, they have a warm blend of spices that everyone will enjoy. Lastly, they are perfect for sharing at parties or giving as gifts! You may also find Mojito Sugar Cookies useful.

How to Make Gingerbread Cookie Sandwiches

This recipe involves making a flavorful dough and baking soft cookies. Once the cookies cool, you simply fill them with a tasty frosting and sandwich them together. It’s a fun and rewarding process!

Ingredients

• 1 Egg
• 1/3 Cup Molasses
• 1/2 Cup Coconut Sugar (You can also sub with Lakanto Golden Monkfruit.)
• 2 Tablespoons Coconut Oil, Melted
• 1 Teaspoon Vanilla Extract
• 2+1/2 Cups Almond Flour
• 2 Teaspoons Cinnamon
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Ground Ginger
• 1 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Ground Clove
• 1/4 Teaspoon Salt
• 1/3 Cup Dairy-Free Vanilla Frosting (Two of my favorite brands are Miss Jones & Simple Mills.)

Directions

Making the Dough: In a mixing bowl, combine the egg, molasses, coconut sugar, melted coconut oil, and vanilla extract. Mix well. In another bowl, whisk together the almond flour, cinnamon, baking soda, ginger, nutmeg, clove, and salt. Gradually combine the dry ingredients with the wet mixture until a dough forms.

Baking: Preheat your oven to 350°F (175°C). Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Flatten them slightly, and bake for about 10-12 minutes until firm. Let them cool completely on a wire rack.

Making Sandwiches: Once cooled, spread a layer of dairy-free frosting on the bottom of one cookie and top it with another cookie to make a sandwich. Repeat until all cookies are paired.

How to Serve Gingerbread Cookie Sandwiches

These sandwiches are excellent on their own but can also be served with warm apple cider or hot cocoa. For added fun, decorate them with festive sprinkles or additional icing!

How to Store Gingerbread Cookie Sandwiches

Store your gingerbread cookie sandwiches in an airtight container at room temperature for up to a week. If you’d like to keep them longer, refrigerate them for up to two weeks. To enjoy them warm again, just pop them in the microwave for a few seconds.

Tips to Make Gingerbread Cookie Sandwiches

Here are a few tips for the best results:

• Ensure your ingredients are at room temperature for easier mixing.
• Do not over-bake the cookies; they should be soft when you take them out.
• Add a pinch of extra spice if you love a stronger ginger flavor.
• Try experimenting with different fillings, such as chocolate or caramel frosting.

Variations

If you want to change things up, here are a few variations you can try:

• Add chocolate chips to the dough for a different twist.
• Swap out the vanilla frosting for cream cheese frosting.
• Make mini sandwiches using smaller cookies for a fun bite-sized treat.

FAQs

Can I substitute almond flour with another type of flour? Yes, but keep in mind the flavor and texture may change.

How can I make these gluten-free? Using almond flour is already a gluten-free option!

Can I freeze these sandwiches? Yes! They freeze well; just wrap them tightly before placing them in the freezer.

Conclusion

Gingerbread cookie sandwiches are a delightful holiday treat that everyone can enjoy. If you want to explore more delicious cookies, check out these recipes: Soft & Chewy Gingerbread Sandwich Cookies – Fresh April Flours and Gingerbread Sandwich Cookies – Sugar Spun Run. Happy baking!

Gingerbread Cookie Sandwiches

Delightful gingerbread cookie sandwiches filled with creamy frosting, perfect for the holiday season.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 12 sandwiches

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Dough

• 1 egg 1 Egg
• 1/3 cup 1/3 Cup Molasses
• 1/2 cup 1/2 Cup Coconut Sugar You can also sub with Lakanto Golden Monkfruit.
• 2 tablespoons 2 Tablespoons Coconut Oil, Melted
• 1 teaspoon 1 Teaspoon Vanilla Extract
• 2 1/2 cups 2+1/2 Cups Almond Flour
• 2 teaspoons 2 Teaspoons Cinnamon
• 1/2 teaspoon 1/2 Teaspoon Baking Soda
• 1 teaspoon 1 Teaspoon Ground Ginger
• 1 teaspoon 1 Teaspoon Ground Nutmeg
• 1/4 teaspoon 1/4 Teaspoon Ground Clove
• 1/4 teaspoon 1/4 Teaspoon Salt

For the Filling

• 1/3 cup 1/3 Cup Dairy-Free Vanilla Frosting Brands: Miss Jones & Simple Mills.

Method

 

Making the Dough

1. In a mixing bowl, combine the egg, molasses, coconut sugar, melted coconut oil, and vanilla extract. Mix well.
2. In another bowl, whisk together the almond flour, cinnamon, baking soda, ginger, nutmeg, clove, and salt.
3. Gradually combine the dry ingredients with the wet mixture until a dough forms.

Baking

1. Preheat your oven to 350°F (175°C).
2. Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
3. Flatten them slightly, and bake for about 10-12 minutes until firm.
4. Let them cool completely on a wire rack.

Making Sandwiches

1. Once cooled, spread a layer of dairy-free frosting on the bottom of one cookie and top it with another cookie to make a sandwich.
2. Repeat until all cookies are paired.

Notes

Store your gingerbread cookie sandwiches in an airtight container at room temperature for up to a week. If you’d like to keep them longer, refrigerate them for up to two weeks. To enjoy them warm again, just pop them in the microwave for a few seconds.