Gingerbread Cookie Sandwiches
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
58
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
3.5 cups
All-Purpose Flour1.5 tsps
Baking Soda1 tsp
Kosher Salt1.5 tsps
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Ground Allspice1 cup
Granulated Sugar1 large
Egg1 cup
Molasse1 tsp
Pure Vanilla Extract1.5 cups
Sugar (confectioners')1 tbsp
Milk (plus more as needed)Directions:
1
In a large bowl, combine the flour, baking soda, salt, and spices; set aside
2
In the bowl of a stand mixer, beat the butter and sugars together until they appear light and fluffy
3
Add the egg and mix to combine
4
Add the molasses and mix to combine, scraping down the sides of the bowl once if needed
5
Working in three batches, add the dry ingredients, mixing between each addition until just incorporated
6
Remove the dough and turn it out onto a sheet of plastic wrap; form into a disk, wrap tightly and refrigerate until firm, at least 2 hours
7
(Dough can be made up to 1 day ahead
8
) 3
9
Preheat the oven to 350°F
10
Remove the dough and cut it in half
11
Re-wrap one half and place back in the fridge; let the other sit at room temperature a few minutes to soften slightly
12
Lightly flour a work surface and your rolling pin, and roll out the dough to 1/4-inch thick
13
Line a baking sheet with parchment paper
14
Using cookie cutters, cut out the gingerbread men, and transfer to the prepared sheets
15
(If the dough feels very soft, refrigerate the gingerbread men on the baking sheet for 15 minutes before placing in the oven to bake
16
) Bake until cookies appear firm and like they're just starting to crisp, 12 to 15 minutes
17
Remove and let cool on the sheet 5 minutes, then transfer to racks to cool completely
18
Meanwhile, make the sandwich filling
19
Beat together the butter, vanilla, and salt until fluffy
20
Add the confectioners' sugar in 2 batches and beat on low speed until incorporated
21
Add the milk and beat until the mixture is thick but spreadable, adding more milk in 1 teaspoon increments as needed
22
Spread some of the icing onto half of the cooled gingerbread men; sandwich each with another cookie
23
In a large bowl, combine the flour, baking soda, salt, and spices; set aside
24
In the bowl of a stand mixer, beat the butter and sugars together until they appear light and fluffy
25
Add the egg and mix to combine
26
Add the molasses and mix to combine, scraping down the sides of the bowl once if needed
27
Working in three batches, add the dry ingredients, mixing between each addition until just incorporated
28
Remove the dough and turn it out onto a sheet of plastic wrap; form into a disk, wrap tightly and refrigerate until firm, at least 2 hours
29
(Dough can be made up to 1 day ahead
30
) 3
31
Preheat the oven to 350°F
32
Remove the dough and cut it in half
33
Re-wrap one half and place back in the fridge; let the other sit at room temperature a few minutes to soften slightly
34
Lightly flour a work surface and your rolling pin, and roll out the dough to 1/4-inch thick
35
Line a baking sheet with parchment paper
36
Using cookie cutters, cut out the gingerbread men, and transfer to the prepared sheets
37
(If the dough feels very soft, refrigerate the gingerbread men on the baking sheet for 15 minutes before placing in the oven to bake
38
) Bake until cookies appear firm and like they're just starting to crisp, 12 to 15 minutes
39
Remove and let cool on the sheet 5 minutes, then transfer to racks to cool completely
40
Meanwhile, make the sandwich filling
41
Beat together the butter, vanilla, and salt until fluffy
42
Add the confectioners' sugar in 2 batches and beat on low speed until incorporated
43
Add the milk and beat until the mixture is thick but spreadable, adding more milk in 1 teaspoon increments as needed
44
Spread some of the icing onto half of the cooled gingerbread men; sandwich each with another cookie