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These Sandwich Cookies are a Ginger Cookie-Snickerdoodle mix that are soft, chewy and so delicious! Filled with Cinnamon Buttercream!
What do I like more than soft and chewy ginger cookies? STUFFED soft and chewy ginger sandwich cookies.
I am a *leetle* bit addicted to these cookies, ya’ll. That’s why I only make them once or twice a year. Soft cookies make my heart go pitter patter. I could die happy without ever eating another crunchy cookie again. Soft cookies though? I would probably cry myself to sleep every night. There is truly nothing better.
So my Gingerdoodle cookie recipe which has been on my blog since 2011 and is one of the most popular Christmas cookies recipes on my site. Mainly because they are the quintessential soft ginger cookie. They come out perfectly every time for anyone who makes them {as long as you follow my directions!}
This recipe is exactly the same recipe, but baked into smaller cookies and filled with a cinnamon buttercream.
Also known as heaven.
As long as you store these little babies in an airtight container, they will last up to three days…unless I’m in your house. Then they won’t make it past 24 hours. Sooooo, don’t invite me over.
For step by step instructions, click through to my original post. The photos are older, but still helpful to have.
Have a great day, friends! Merry Christmas!
Soft & Chewy Gingerdoodle Sandwich Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 cup granulated sugar for rolling
for the cinnamon buttercream:
- 1/4 cup softened butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
- 1/2 teaspoon ground cinnamon
Instructions
for the cookies-
- Preheat oven to 350° F.
- In a medium bowl, using an electric hand mixer, cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Stir in egg, vanilla extract, and molasses. Whip 1-2 minutes or until it turns a light brown color.
- Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
- Roll a heaping tablespoon of dough into a ball, and coat in granulated sugar.
- Place on silicone baking mat, lightly greased cookie sheet or parchment paper-lined cookie sheet.
- Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey.
- Cool 5 minutes on cookie sheet before transferring to a cooling rack.
for the filling-
- In a small bowl, using an electric hand mixer, mix butter, sugar, vanilla extract, heavy cream and cinnamon together until a thick and smooth frosting forms.
put it all together-
- Spread 1/2 to 1 tablespoon of buttercream onto one cookie. Top with another cookie and place onto serving platter.
- Repeat with remaining cookies. Serve immediately or store in an airtight container for up to three days.
Hi. I’m very disappointed with how my cookies turned out, they look like flat square pancakes and it looks like all the molasses seeped out of them onto the tray. It’s a mess to say the least. Yours looked so delicious and I’m sad this didn’t work out for me. I even doubled the cooking time and they still look half raw, what could I do to possibly fix them now?
How did you measure your flour? (Did you forget the flour?) It doesn’t make sense why the molasses would have seeped out if it got mixed in properly?! I’m confused too! Are you in the states or in a different country? What brand of molasses did you use? Trying to pinpoint why you would have gotten these weird results.
Can I use 1 for 1 gluten free flour to make these?
I think it should be fine if you substitute the gluten free flour.
September 2019. Really yummy!! I was looking for fall flavors and this is awesome!!
[…] Full Directions Here. […]
Do these freeze well?
These great cookies are a new family fav. I added diced crystalized ginger to the buttercream which was delicious.
Before I make these, could you explain how you measure the flour? It seems this may be important to how the come out..
I go by weight. If the recipe calls for 2 cups, my King Arthur AP Flour says 1/4 cup = 30 grams. So I measure out 30gx8 for 2 cups= 240g.
My cookies came out flat, but the taste is delicious. I wonder if the dough should chill before baking?
How did you measure your flour? That sounds like the problem to me!
I liked the cookies by themselves; they need much more than 6 minutes to cook though. They were raw at 6 minutes; mine needed about 9-11 minutes and were still gooey inside. I thought the cookie by itself was delightful. I iced two cookies together and found the buttercream way too sweet! I ended up throwing the buttercream out and just eating the cookie by itself.
Thanks for sharing! Do they ffreeze well?
This looks so good! Do you use this frosting in any other recipes?
Amazing, easy, and delicious!
Made these twice. The first time I had an issue because my butter melted so my cookies spread and came out flat.
The second time, I softened the butter properly and perfection! Only change I made to the recipe was adding a whole teaspoon of vanilla extract instead of 3/4. Otherwise, I follewed the recipe exactly.
[…] Soft and Chewy Gingerdoodle Sandwich Cookies […]
Heaven only a bite away! WOW!
[…] Soft & Chewy Gingerdoodle Sandwich Cookies […]
Do these freeze well?
Can you freeze these cookies?
Hi
NEVER MIND I WENT BACK AND SAW THE FILLING INGREDIENTS!! LOL.
These came out perfectly and were so yummy! Cant wait to make them again in the fall!
Hi Lauren,
I’m stopping by to let you know that this is the best ginger cookie recipe I’ve ever made. (And I’ve tried many other recipes). I’ve also pressed the dough into an 8 by 8 parchment lined pan and topped with the filling.. The bars came out great!
So you baked them with the buttercream to make bar cookies? I want to do this to save time.
These cookies are the bomb diggity. Oh em gee. Exclamation point. I have made these four times. Twice with the cinnamon buttercream and twice without. My boyfriend (and myself) scarf them down within 24 hours. They are THAT GOOD! Love this recipe. Thanks, Lauren!
[…] https://laurenslatest.com/soft-chewy-gingerdoodle-sandwich-cookies/ […]
These look so good! My goal is to make these this holiday season! In fact I’m pinning this to Pinterest!
[…] to because these aren’t the prettiest photos in the world. Like these cookies are gorgeous. These ones are also pretty pretty. But these? […]
Great recipe! I made these the other day and they were awesome! Lasted all of one day. This recipe is a keeper.
[…] SOFT & CHEWY GINGERDOODLE SANDWICH COOKIES […]
I LOVE your gingerdoodles! I’m excited to try them this way!
These look good!
These look delicious! I’ll have to make them soon!
These look amazing! Looks like I’m making more holiday cookies!
I have never heard of these cookie sandwiches but they sound delicious. Adding them to my to do list now. Thank you I love reading your posts and all about your family. Merry Christmas!!
These cookies look amazing! I can’t wait to try them! Thank you for all of your wonderful recipes.
These look amazing. I think I’ll try them with cream cheese frosting!
Looks delicious–can’t wait to try it out!
I made these today for the holiday wrekend and they are great!
I would love to make these cookies with my hubby for our Christmas Eve cookie exchange!
I was looking for one more treat to make the neighbors and this looks like the winner!
These look so delicious! Looking forward to baking these with my family.
Can’t wait to try these!
My family would love these cookies… a great one for Christmas baking. Thank you !
Yummy!
I love a nice soft ginger cookie. I hate the ginger cookies that are so hard. I am going to be baking this weekend.
I want to try these!
looking forward to making these cookies. always looking for new cookie recipes. So miss the cookie exchanges i used to go to in the States, that idea just hasn’t caught on here…yet!
I can’t wait to try these. I love your blog and your recipes.
Soft molasses cookies make my daughter’s heart go wild as well. Won’t she be surprised surprised by stuffed soft cookies!
These cookies look absolutely amazing! I make gingerbread cookies every year because my children love to use cookie cutters and decorate cookies but these cookies sound delightful. I’m going to have to add them to my baking list. Thanks and Merry Christmas!
These look divine!
My cookies didn’t flatten like yours…. I followed the recipe exactly as given but they didn’t flatten. So what did I do wrong?
They are great though. Everyone is eating them like crazy.
How did you measure your flour? That is probably the culprit. Try fluffing the flour first and leveling with a butter knife.
Always measure ingredients by weight, not volume, and you’ll have much better luck with baking.
These look amazing! I definitely need to try them!
The photos make me change my baking list. Thank you and have a pleasant holidays !
These look amazing! I might have to add them to my baking list this weekend!