Soft & Chewy Gingerdoodle Sandwich Cookies

4.79 from 14 votes

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These Sandwich Cookies are a Ginger Cookie-Snickerdoodle mix that are soft, chewy and so delicious! Filled with Cinnamon Buttercream!

sandwich cookies

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!}

sandwich cookies

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.

sandwich cookies
sandwich cookies

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!

4.79 from 14 votes

Soft & Chewy 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 mins
Cook Time 7 mins
Total Time 40 mins

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon 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
  • 2-3 tablespoons heavy cream
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
  • Scoop a 2 teaspoon ball of dough into your hands and roll. Coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
  • Bake 6-7 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.
  • For the cinnamon buttercream: mix butter, sugar, vanilla cream and cinnamon together until a thick and smooth frosting forms. 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 OR store in an airtight container for up to three days.

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
Other cookie recipes you might like:

Spicy Gingerbread Cookies

Gingerdoodle Cookies

Snickerdoodle Recipe

No Bake Cookies

50 Christmas Cookie Recipes

Polaroid photo of granola bars

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54 Responses
    1. Monique Mortimer

      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.

  1. Jennifer @ Because Food Is Love

    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!

  2. Dawn Williams

    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!

  3. Beth

    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!!

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  7. Courtney Cook

    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!

  8. Courtney Cook

    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!

  9. Bettina

    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.

  10. Brittany Francis

    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.

    1. Naomi

      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.