The Pioneer Woman Tasty Kitchen
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Gingerbread Cookie Sandwiches

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Intermediate

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Description

A soft and chewy gingerbread cookie with a delicious vanilla filling. A great holiday cookie treat!

Ingredients

  • FOR THE COOKIES:
  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Salt
  • 10 Tablespoons Unsalted Butter, Softened
  • ¾ cups Sugar
  • 1 whole Egg, At Room Temperature
  • ¼ cups Unsulfured Molasses
  • _____
  • FOR THE FILLING:
  • 6 Tablespoons Unsalted Butter, Room Temperature
  • 1-¼ cup Confectioners Sugar
  • 1 Tablespoon Milk

Preparation

Preheat oven to 350 degrees and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.

To make cookies:

In a bowl, whisk together the flour, baking soda, ginger, cinnamon and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the egg and molasses. Add dry ingredients and beat at low speed until well incorporated, scraping down the sides. Drop tablespoon-sized dough onto the baking sheets, 3 inches apart. Bake the cookies for 10-15 minutes, until they have risen and fallen and are slightly firm; shift the sheets halfway through for even baking. Let cool slightly, then transfer the parchment paper to racks to cool completely.

To make the filling:

In the bowl of a electric mixer fitted with the paddle attachment, beat the butter with the confectioners’ sugar at medium speed until light and fluffy, about 3 minutes. Beat in the milk until well combined.

Arrange the cookies in pairs on a large working surface and spoon or pipe the filling onto the flat side of half of the cookie. Place the other cookie flat side down on top of the cookie with the filling and press down slightly until filling spreads to the edges.

Sandwich cookies can be stored in an airtight container between sheets of waxed paper for up to a week.

7 Comments

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lovelylyric on 2.26.2010

I made these last night and they were so, so good! They’re my new favorite!

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staceyt on 1.12.2010

These were delicious cookies! I am not a big fan of confectioner’s sugar frostings, so I just used a can of cream cheese frosting. I also shaped mine into little triangles and made them into reindeers for my daughter’s preschool party (pretzels for ears between the cookies, frosting piped on for eyes and a red m&m nose)…they were very cute!

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multiplydelicious on 12.21.2009

I’m so happy everyone has enjoyed the recipe!

melital – I had this happen to me too on the first batch I made and ended up using a round cookie cutter to cut out smaller cookies and it worked great. I think refrigerating the dough would work good too. Let me know if you try it.

Happy Holidays everyone!

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hot kitchen on 12.21.2009

I just made these this afternoon and I’ll be making them every year from now until eternity. My house smells great now, too!

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melital on 12.20.2009

Made these this morning. Taste great, especially the filling! I couldn’t get them to look like the pic though. My dough spread too much in the oven so I ended up with only 12 large cookies. Next time I’ll chill the dough for a bit in the fridge.

5 Reviews

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lynniekravitz on 12.10.2012

These were delicious! I am only giving them 4 stars because the description says it has a “delicious vanilla filling” – yet there is no vanilla in the recipe. Plus, it’s just a plain frosting recipe and I was hoping for a little bit more. The cookies are delicious, and although mine spread out and were very thin and flat, I think I almost prefer them that way because then the sandwiches aren’t so big! I also only used 1/2 tablespoon-sized scoops and they were plenty big. Thanks for the delicious recipe!

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msblue on 9.3.2012

Excellent cookie. Thanks for sharing.

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staceyt on 12.18.2010

Delicious! Such a great twist on gingerbread cookies!

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katalyst on 6.2.2010

Yummy, very soft and chewy. Use a cookie cutter after the cookies are out of the oven to trim them to a uniform size.

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lovelylyric on 5.17.2010

I made these last night and they were so, so good! They’re my new favorite!

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