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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.
These are one of my favorite cookies ever. When I give them away at Christmas, everyone loves them! Mine come out great every time with the directions as they are.
I also had a flat pancake cookie. I measured my flour as ai always do with a one cup measuring cup leveled with a knife.
I thought snickerdoodle cookies had to contain cream of tarter
I’ve made these multiple times in the past three years. They are a family and friend favorite! I make them exactly as written.
I have now made this recipe numerous times as it’s requested by my husband as his first choice.
I have substituted the cream in the filling for maple syrup. Gives it that extra bit of yumminess lol
Very yummy
I didn’t have cream for the filling so I subbed with maple syrup.
This recipe is a good recipe but I changed this recipe slightly . The time is wrong in baking the cookies. It should be 6 min on each side not 6 -7 min total. I took out the ground ginger and added 1/8 c of candied ginger , I added a vanilla bean instead of extract and I added a couple cracks of black peppers which totally elevated this recipe. It’s a much flavorful cookie now.
Wondering if these could be frozen?
Hello, I looked through the comments but didn’t find an answer, do these freeze well? I’m doing a cookie exchange & will be baking 9 dozen so we will all need to freeze. Thank you!
These cookies are delicious! I did add just a little extra flour (scant 1/4c) and I did chill for about 10 min. Baked about 10-11 min and I’m not kidding, turned out perfect!
Will these freeze well?
These taste great but how gooey is still gooey?i measure my flour which comes out pretty dang close to the fluff and swoop method and Mine were still gooey feeling after quite some time of cooling. 🤷🏻♀️
So I just attempted to make them but with gluten free flour and I followed the instructions perfectly but the dough is WAY too sticky to roll. The flour is a 1 for 1 mixture too and it’s always worked great with tons of cookie recipes so I don’t understand what went wrong here but I literally cannot roll this dough into balls bc it’s like the consistency of chunky peanut butter. I guess I’ll try adding more flour? Anyone else have this problem? Gonna be bummed if I have to toss this
I made these for Christmas, but used ermine frosting for the filling instead (less sweet). Huge hit. Thank you!
Hi,
Can’t wait to try these! Just wondering if they freeze well once assembled?
Thanks!
Wowee!!! What a great cookie and easy to make. Love that you don’t have to chill the dough. Cookie was soft and easy to bite into without squeezing the filling out. So good!
I added about 1/4 Cup chopped sugared ginger to the cookie dough. Wow! Highly recommend for those who love ginger.
These are the BEST cookies I have ever tasted! My family tend to be picky eaters, and THIS recipe was PERFECT! The entire batch was gone within a day!
Can you freeze them with the frosting
Yes! Just wrap them well or store in an airtight container, then defrost in the fridge, then bring them to room temperature. (If you bring them right to room temperature, they might gather condensation and get mushy.
I’m making these for Thanksgiving- so excited! If I wanted to make all (or some of the components) a day or two early, what would you recommend?
I loved these so much! I got mixed reviews about the frosting, a few liked the cinnamon others thought plain would be better. I’m thinking a cream cheese frosting would be delicious too. The cookie alone was fabulous!
Can these cookies be frozen?
Yes, absolutely! Just wrap them well.
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.
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.
These are amazing! My family loved them. This recipe is a keepeer for sure.
These cookies were out of this world!!! Will definitely make them again.
I just made these this morning. They turned out beautiful! Great cookie and the frosting just puts it over the top.
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!!
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?
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!
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
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!
Have you tried a cinnamon cream cheese filling to cut down on some of the sweetness from the buttercream?
Absolutely delicious!! And they were easy to make! They stay soft and chewy. So fantastic!
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?
So delicious! We just doubled the buttercream recipe.
These are so so good!! Easy to make and delicious!! Husband and all the kids loved them!! Thanks for the awesome recipe!!