Imagine biting into a perfectly spiced gingerbread cookie, its warm, aromatic flavors dancing on your tongue, complemented by a rich, nutty brown butter cream that transforms an ordinary treat into an extraordinary culinary experience. These Gingerbread Sandwich Cookies are not just a dessert; they're a nostalgic journey through holiday memories, combining classic spices with a luxurious buttercream that will make your taste buds sing with joy. Whether you're a baking enthusiast or a holiday treat lover, this recipe promises to elevate your cookie game and impress everyone at your gathering.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 cup unsalted butter (for buttercream)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat softened butter and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add wet ingredients: Mix in molasses and egg to the butter mixture, beating until smooth and fully incorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Chill dough: Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up and enhance flavor.
- Preheat oven: Set oven temperature to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and cut cookies: On a lightly floured surface, roll out chilled dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out shapes.
- Bake cookies: Place cut cookies on prepared baking sheets, spacing them 1 inch apart. Bake for 10-12 minutes until edges are slightly firm and centers are set.
- Cool cookies: Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare brown buttercream: In a saucepan, melt 1 cup butter over medium heat, cooking until it turns golden brown and develops a nutty aroma. Let cool slightly.
- Make buttercream frosting: In a mixing bowl, combine browned butter, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Assemble sandwich cookies: Spread a generous layer of brown buttercream on the flat side of one cookie, then sandwich with another cookie.
- Final touch: Let assembled cookies sit at room temperature for 30 minutes to allow buttercream to set. Store in an airtight container.
Tips
- Chill the dough thoroughly: This step is crucial for preventing spread and ensuring crisp, well-defined cookie shapes.
- Brown butter carefully: Watch the butter closely when browning to achieve a nutty flavor without burning. Remove from heat when it turns golden amber.
- Use room temperature ingredients: This helps create a smoother dough and more consistent buttercream.
- Don't overmix the dough: Mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop or scale for uniform cookie sizes to ensure even baking and professional-looking sandwich cookies.
- Let cookies cool completely before assembling to prevent buttercream from melting.
- For extra flavor, consider adding a pinch of black pepper or a dash of fresh grated nutmeg to the cookie dough.
Nutrition Facts
Calories: 249kcal
Carbohydrates: 41g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
