Gingerbread Sandwich Cookies
Calories: 8
Adjust Servings Here: 24 cookies
Description
Homemade gingerbread cookies are just not the same if you can’t cut them into adorable shapes. Find out the trick to making the best gingerbread sandwich cookies—shaped and decorated just like Christmas.
Ingredients
Makes 30 sandwich cookies
- 3½ cups (435 g) All-purpose flour
- ½ tsp Baking soda
- ½ tsp Baking powder
- 1 tbsp Ground Ginger
- 1 tbsp Cinnamon Powder
- ½ tsp Ground Cloves
- ¼ tsp Nutmeg freshly grated
- 10 tbsp (140 g) Butter unsalted, room temperature
- ¾ cup (165 g) Dark brown sugar packed
- ⅔ cup (160 ml) Molasses light or dark
- 1 large Egg
- ½ tsp Salt
- ¼ tsp Orange extract (or 1 tsp orange zest)
- 1 tsp Vanilla extract
Filling
- ½ cup (170 g) Strawberry jam or other flavored jam
Dusting
- ¼ cup (240 g) Powdered sugar confectioners sugar
Instructions
- Dry ingredients - In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices - cloves, cinnamon, ginger, nutmeg.3½ cups All-purpose flour , 10 tbsp Butter, ½ tsp Baking soda, ½ tsp Baking powder, ½ tsp Salt, 1 tbsp Ground Ginger, 1 tbsp Cinnamon Powder, ½ tsp Ground Cloves, ¼ tsp Nutmeg
- Dough - In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and brown sugar until light and fluffy. Then, add the molasses and egg. Followed by flour mixture, orange, and vanilla extract. Combine well.10 tbsp Butter, ¾ cup Dark brown sugar, ⅔ cup Molasses, 1 large Egg , ¼ tsp Orange extract, 1 tsp Vanilla extract
- Chill dough - Divide the dough into two, wrap in plastic, and let chill until firm enough to roll - about 2 hours or overnight.
- Roll the chilled cookie dough to about ⅛ inch in thickness on a lightly floured surface.
- Cut the cookiesFor the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutterFor the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
- Chill cookies - Place the cookies on a baking sheet lined with parchment paper or a silicone baking mat. Leaving a little gap between them for circulation. Place the cookie sheet in the fridge to chill for 15 minutes.
- Preheat the oven at 177°C / 350°F / Gas Mark 4
- Bake - Place the cookies on a parchment-lined baking tray. Bake the cookies on the center for about 6 to 8 minutes.
- Cool - Once baked, cool them on the cookie sheet for 10 mins. Then, transfer them to a wire rack to cool completely.
- Sandwich the cookies -Place ½ teaspoon of jam or another filling of your choice on the bottom cookie. Dust the top cookies with powdered sugar (confectioners' sugar) then sandwich the two pieces together½ cup Strawberry jam , ¼ cup Powdered sugar
- Storage - Store them in an airtight container or cookie jar for up to a week.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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