Gingerbread Cookie Sandwiches

Name: Gingerbread Cookie Sandwiches
Prep time: 30 min
Total time: 2 h
Yield: 30 serving(s)
Ingredients: 3 1/4 c. all-purpose flour, plus more for dusting; 1/4 c. cornstarch; 2 tsp. ground ginger; 2 tsp. ground cinnamon; 1 tsp. baking soda; 1/2 tsp. kosher salt; 1/4 tsp. ground cloves; 1/4 tsp. ground allspice; 1/4 tsp. ground nutmeg; 1/2 c. unsalted butter, room temperature; 3/4 c. packed dark brown sugar; 1/2 c. unsulphered molasses; 1 large egg, room temperature; 1 tsp. vanilla extract; 3/4 c. unsalted butter, softened; 2 tsp. tightly packed orange zest; 1/4 tsp. kosher salt; 3 c. powdered sugar, plus more for dusting; 1/2 c. jellied cranberry sauce

Fill the cutouts with cranberry sauce or jam!

By Leah PerezPublished: Dec 5, 2023

3.3

3 Ratings

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the pioneer woman's gingerbread cutout sandwich cookies recipe

Will Dickey

Yields:

30 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs

Sugar, spice, and everything nice goes into these adorable gingerbread cutout sandwich cookies. Inspired by linzer cookies, these soft Christmas cookies are stuffed with orange buttercream and jellied cranberry sauce!

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Ingredients

For the cookies:

3 1/4 cups all-purpose flour, plus more for dusting
1/4 cup cornstarch
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1/2 cup unsulphered molasses
1 large egg, room temperature
1 tsp. vanilla extract

For the filling:

3/4 cup unsalted butter, softened
2 tsp. tightly packed orange zest
1 tsp. vanilla extract
1/4 tsp. kosher salt
3 cups powdered sugar, plus more for dusting
1/2 cup jellied cranberry sauce

Directions

1. Step 1For the cookies: In a medium bowl, whisk together the flour, cornstarch, ginger, cinnamon, baking soda, salt, cloves, allspice, and nutmeg.
2. Step 2In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. With the mixer running, drizzle in the molasses, mixing well and scraping the bowl halfway through if necessary. Add the egg and vanilla and beat well.
3. Step 3Reduce the mixer speed to low and add the flour mixture to the butter mixture in 3 batches, mixing until just combined after each addition.
4. Step 4On a lightly floured work surface, place the dough. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until firm, 1 to 2 hours.
5. Step 5Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
6. Step 6Working with 1 disk of dough at a time and keeping the second disk refrigerated, generously flour a work surface and roll the dough out until ⅛-inch thick. Using a circle or shaped cutter (about 2- to 3-inches wide), cut shapes from the dough. Place the cookies on the prepared baking sheets, about 2 inches apart. Cut small shapes from the centers of one-half of the cookies. (You can add this dough to the re-roll pile, or bake off little mini cookies.)
7. Step 7Bake the cookies until they're set but still soft, 10 to 12 minutes. Let cool for 5 minutes on the pans, then remove the cookies to racks to cool completely.
8. Step 8For the filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, orange zest, vanilla, and salt on medium speed until well combined and creamy. Reduce the speed to low and gradually add the powdered sugar, mixing until just combined. Scrape the bottom and sides of the mixing bowl. Increase the speed to medium-high and beat until fluffy, about 1 minute. Transfer the frosting to a zip-top bag and use a pair of scissors to cut off about 1/4 inch at the bottom corner.
9. Step 9In a small bowl, place the cranberry sauce. Whisk the sauce until it is loosened up.
10. Step 10Pipe a ¼-inch thick ring of frosting on the underside of a whole cookie. Fill the center with a thinner layer of frosting. Top the thin layer with the cranberry sauce. Place a cookie with a cutout on top of the filling so that the flat undersides are sandwiched together. Repeat with remaining cookies.
11. Step 11Serve, dusted with powdered sugar, if you like.
12. Step 12The cookies can be stored in an airtight container at room temperature for up to 2 days and in the refrigerator for 1 week.