You have 0 items in your cart

Soft & Chewy Gingerdoodle Sandwich Cookies

4.86 from 27 votes

This post may contain affiliate sales links. Please read my disclosure policy.

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!

4.86 from 27 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


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


  • 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.


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

Share a Comment

Your email address will not be published.

Recipe Rating

76 Responses
  1. Laurie

    5 stars
    This is the best cookie I have made in a long time, soft and chewy and the cinnamon filling is soooo good. I doubled the filling, thinking it would never be enough! Of course now I have leftover filling and will make these cookie again tomorrow. I’m wondering if I can freeze them?

  2. Melissa

    5 stars
    I followed your recipe exactly and they turned out amazing. So delicious with or without the cinnamon buttercream. This recipe will become a staple in my holiday cookies yearly. Thank you for sharing!

  3. Surya

    4 stars
    I’ve tried twice. Tastes great, especially with fresh ginger. I made a couple tweaks with the second time by reducing the baking soda a bit and it was better

  4. Amber

    5 stars
    These turned out amazing!!! The only change I made was skipped the cinnamon in the buttercream. The cookies themselves are so spicerific I decided to go mild on the buttercream. These are in my top 5 favorite Christmas cookies. Thanks!

  5. Dianne

    Step 3 is a bit confusing. What is meant by “scoop a 2 Tsp ball of dough in your hand and roll”? Does that mean to roll into a ball?

  6. Bunny Porter

    5 stars
    These are SO good!! I made two batches at Christmas and gave them to my kids and their families ~ they loved them so much they requested them for Valentine’s Day!! I just made a batch so that my husband and I can have more than one!!

  7. Tonya

    5 stars
    I made these cookies for our welcoming of guest at church. Made the batter the night before and refrigerated it. The cook time was a little longer but the smell of fall quickly filled the house. Thank you so much for sharing your talent you have truly been blessed with. May God continue to bless you.

  8. Sydnee

    5 stars
    These are so. good. I made some and took them to my brother and his wife and they made a batch the next day… and another 2 days later… and then another 2 days later. We’re all hooked! I frost the individual cookies rather than make the sandwich cookies because they’re so richly flavorful I can’t handle more than one at a time haha. If you haven’t made these, do yourself a favor and make them ASAP.