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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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Gingerdoodle Sandwich Cookies

These Sandwich Cookies are a Ginger Cookie-Snickerdoodle mix that are soft, chewy and so delicious! Filled with Cinnamon Buttercream!
Course Dessert
Cuisine American
Keyword Gingerdoodle Sandwich Cookies
Prep Time 33 minutes
Cook Time 7 minutes
Total Time 40 minutes
Servings 24 sandwich cookies
Calories 167kcal
Author Katie Cooksey

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
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