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Gingerdoodle Sandwich Cookies

4.53 from 59 votes
103 comments
December 18, 2024
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These Gingerdoodle Sandwich Cookies are soft, chewy and so delicious! Filled with Cinnamon Buttercream, they are the ultimate holiday treat, combining the warm spices of gingerbread with the cinnamon-sugar charm of classic gingerdoodles.

gingerdoodle cookies filled with cream rest on two plates, surrounded by dried orange slices and greenery on a marble surface.

This recipe is my ever popular Gingerdoodle cookie recipe but baked into smaller cookies and filled with a cinnamon buttercream. These gingerdoodle cookie sandwiches are the best Christmas cookies for so many reasons. They bring together the deep, rich flavor of molasses and warm spices, creating a soft gingerbread cookie with just the right balance of sweetness. The cinnamon buttercream adds a creamy frosting layer that makes every bite irresistible. These cookies are perfect for the holiday season but versatile enough to enjoy year-round. They store well in an airtight container, making them a great make-ahead recipe for your next gathering or holiday party.

A variety of baking ingredients, perfect for gingerdoodle cookies, are arranged neatly on a marble surface: butter, sugar, flour, an egg, milk, vanilla extract, baking powder, and spices.

Ingredients Needed for Ginger-Doodle Sandwich Cookies

The ingredients are straightforward, common pantry ingredients. Be sure to check out the variations list for some fun ideas. Here’s what you’ll need to make these delicious cookies:

  • Butter (softened): Helps create a rich, chewy cookie.
  • Granulated sugar and brown sugar: Adds sweetness and keeps the cookies soft.
  • Molasses: Brings that deep, rich flavor essential for gingerbread cookies.
  • Egg and vanilla extract: For binding and flavor.
  • Spices (cinnamon, ginger, nutmeg, cloves): The perfect blend for warm, cozy cookies.
  • All-purpose flour: The base for the dough.
  • Baking soda and salt: Ensures the cookies rise and taste balanced.
  • Cinnamon buttercream: A simple mix of butter, powdered sugar, vanilla, heavy cream, and cinnamon.

Variations

  • Swap turbinado sugar for granulated sugar when rolling for a slightly crunchy texture.
  • Use cream cheese frosting instead of buttercream for a tangy twist.
  • Add a little bit of orange zest to the filling for a bright citrus note.
  • Make mini cookie sandwiches for smaller portions.
Three pumpkin whoopie pies with creamy filling sit on a wooden tray, accompanied by decorative dried orange slices and adding an extra layer of indulgence.

How to Make Gingerdoodle Sandwich Cookies

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step directions for making and assembling Gingerdoodle Sandwich Cookies:

Preheat oven to 350° F. Prep your cookie sheet with parchment paper or a silicone baking mat.

2. Cream the Butter + Sugars

In a medium bowl, using an electric hand mixer, cream butter, granulated sugar, and brown sugar together until light and fluffy. 

Cubed butter and brown sugar in a glass mixing bowl on a marble countertop, poised for the creation of gingerdoodle cookies, with a whisk and wooden board subtly gracing the background.
An electric mixer skillfully blends butter and sugar with the rich essence of gingerdoodle cookies in a clear glass bowl.

3. Mix Wet Ingredients

Stir in egg, vanilla extract, and molasses. Whip 1-2 minutes or until it turns a light brown color. 

Molasses being poured into a glass bowl with ginger cookie dough and egg on a kitchen counter.
The electric mixer whirrs, seamlessly blending the brown cookie dough for delicious gingerdoodle sandwich cookie in a glass bowl.
A glass bowl filled with a thick, brownish gingerdoodle cookies, likely for baking.

4. Add in Dry Ingredients

Stir in remaining ingredients (spices, salt, baking soda and flour) and mix until dry ingredients are just combined.

A clear glass bowl contains flour, baking soda, cinnamon, and other powdered ingredients needed for gingerdoodle sandwich cookies, with a whisk nearby on a marble countertop.
Hands mixing dry ingredients in a glass bowl with a blue spatula, preparing gingerdoodle sandwich cookies, next to a whisk and a wooden board.
A clear glass bowl filled with brown dough sits on a kitchen counter.

5. Roll + Coat in Sugar

Roll a heaping tablespoon of dough into a ball, and coat in granulated sugar.

A person uses a metal scoop to portion dough from a glass bowl on a marble countertop. Nearby, a bowl of sugar and a whisk hint at more delicious creations to come.
Hands shaping cookie dough over a bowl, with a whisk and small bowl of sugar nearby on a marble counter.
Hands shaping cookie dough over a glass bowl, with a small bowl of sugar nearby on the marble countertop. A whisk is in the background.

6. Bake

Place sugared dough balls on prepared baking sheet. Bake 7-9 minutes or until outside looks cooked (lightly golden brown) but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to a cooling rack.

A ball of cookie dough sits in a bowl of white sugar, ready for coating. A larger bowl with more dough waits eagerly in the background on a pristine white countertop.
A hand holds a sugar-coated dough ball over a mixing bowl filled with cookie dough, ready to be transformed into gingerdoodles. Nearby, a whisk and two wooden boards rest on the marble surface alongside a bowl of sugar.
Six sugar-coated dough balls are evenly spaced on a white baking tray lined with a non-stick sheet, exuding the rich aroma of hazelnut shortbread.
Six round cookies rest on a baking sheet lined with parchment paper, placed on a light surface.
A baking tray showcases five cracked ginger cookies on a parchment sheet, evoking the rustic charm of homemade treats. Nearby, the aroma of freshly baked hazelnut shortbread mingles beautifully, creating a warm and inviting kitchen ambiance.
Six round cookies rest on a cooling rack, placed on a white marble countertop.

7. Make the Cinnamon Sugar Filling

While the cookies are cooling, make the buttercream 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. 

A glass bowl with flour, sugar, cinnamon, and butter sits on a marble surface. Three copper spoons rest nearby, while hazelnut shortbread cookies tempt from a wooden plate in the background.
A hand mixing hazelnut shortbread cookie dough in a glass bowl with an electric mixer, next to a wooden board with freshly baked cookies.
A glass bowl brimming with hazelnut shortbread cookie dough rests on a marble surface. In the background, a wooden tray showcases several freshly baked cookies.

8. Time to Assemble!

Spread frosting on one cookie and top with another to create the sandwiches.

Hands holding a hazelnut shortbread cookie, while a spoon mixes dough in a bowl on the marble surface. Nearby, cookies rest on a wooden tray with two bronze spoons glinting softly beside them.
A hand spreads white frosting on a round hazelnut shortbread cookie with a spoon, hovering over a bowl of frosting. In the background, a plate brimming with these delectable cookies tempts taste buds.
A hand holds a ginger cookie sandwich with cream filling over a bowl of flour and a wooden spoon, reminiscent of crafting hazelnut shortbread.

Storage + Make Ahead Directions

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

To Make Ahead: These cookies are a great make-ahead recipe. Bake the cookies and prepare the buttercream up to 2 days ahead. Assemble before serving.

To Freeze: You can freeze both the cookie dough and the assembled sandwiches. For the dough, roll into cookie balls, freeze on a cookie sheet, then transfer to a freezer bag. For the sandwiches, wrap individually in plastic wrap and freeze for up to 3 months.

Two ginger cookies with cream filling rest on a beige plate, accompanied by a green cloth and a dried orange slice in the background, reminiscent of hazelnut shortbread's rich, nutty charm.

I hope you make these chewy ginger sandwich cookies for a holiday season treat that’s sure to get rave reviews! With their chewy texture, cinnamon buttercream, and deep molasses flavor, these cookies are perfect for a cookie exchange, gifting, entertaining, or just savoring with a cup of coffee. The printable recipe card is below. Merry Christmas, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Three pumpkin whoopie pies with creamy filling sit on a wooden tray, accompanied by decorative dried orange slices and adding an extra layer of indulgence.
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4.53 from 59 votes

Gingerdoodle Sandwich Cookies

These Sandwich Cookies are a Ginger Cookie-Snickerdoodle mix that are soft, chewy and so delicious! Filled with Cinnamon Buttercream!
servings 24 sandwich cookies
Prep Time 33 minutes
Cook Time 7 minutes
Total Time 40 minutes

Ingredients

for the cinnamon buttercream:

US Customary – Metric

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.
    An electric mixer skillfully blends butter and sugar with the rich essence of gingerdoodle cookies in a clear glass bowl.
  • Stir in egg, vanilla extract, and molasses. Whip 1-2 minutes or until it turns a light brown color.
    Molasses being poured into a glass bowl with ginger cookie dough and egg on a kitchen counter.
  • Stir in remaining ingredients (spices, salt, baking soda and flour) and mix until dry ingredients are just combined.
    A clear glass bowl contains flour, baking soda, cinnamon, and other powdered ingredients needed for gingerdoodle sandwich cookies, with a whisk nearby on a marble countertop.
  • Roll a heaping tablespoon of dough into a ball, and coat in granulated sugar.
    A ball of cookie dough sits in a bowl of white sugar, ready for coating. A larger bowl with more dough waits eagerly in the background on a pristine white countertop.
  • Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
    Six sugar-coated dough balls are evenly spaced on a white baking tray lined with a non-stick sheet, exuding the rich aroma of hazelnut shortbread.
  • Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey.
    Six round cookies rest on a baking sheet lined with parchment paper, placed on a light surface.
  • Cool 5 minutes on cookie sheet before transferring to a cooling rack.
    Six round cookies rest on a cooling rack, placed on a white marble countertop.

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.
    A glass bowl with flour, sugar, cinnamon, butter cubes, and baking powder sits on a marble surface surrounded by baking utensils and hazelnut shortbread cookies.

put it all together-

  • Spread 1/2 to 1 tablespoon of buttercream onto one cookie. Top with another cookie and place onto serving platter.
    A hand gently spreads cream onto a Hazelnut Shortbread cookie with a spoon, while a bowl filled with creamy goodness and more cookies waits invitingly in the background.
  • Repeat with remaining cookies. Serve immediately or store in an airtight container for up to three days.
    gingerdoodle cookies filled with cream rest on two plates, surrounded by dried orange slices and greenery on a marble surface.

Nutrition

Calories: 167kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 150mg | Potassium: 71mg | Sugar: 18g | Vitamin A: 205IU | Calcium: 16mg | Iron: 0.7mg
Course: Dessert
Cuisine: American
Keyword: Gingerdoodle Sandwich Cookies
4.53 from 59 votes (21 ratings without comment)

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103 Responses
  1. Samantha Rittenberg
    Reply

    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?

    1. Lauren
      Reply

      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.

    1. Naomi
      Reply

      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.

  9. Brittany Francis
    Reply

    4 stars
    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.

  12. Bettina
    Reply

    5 stars
    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.

  19. Courtney Cook
    Reply

    5 stars
    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!

  20. Courtney Cook
    Reply

    5 stars
    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!

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  30. Beth
    Reply

    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!!

  43. Dawn Williams
    Reply

    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!

  46. Jennifer @ Because Food Is Love
    Reply

    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!

    1. Monique Mortimer
      Reply

      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.

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