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.
Dry ingredients - In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices - cloves, cinnamon, ginger, 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. Pro tip - Make sure to cream the butter and sugar until the sugar is almost dissolved in the butter and it all becomes very lighter in color.
Chill dough - Divide the dough into two, wrap in plastic, and let chill until firm enough to roll - about 2 hours or overnight. Pro tip - Do not skip on the chilling time. Otherwise, it will be too soft to roll and the cookies will spread.
Roll the chilled cookie dough to about ⅛ inch in thickness on a lightly floured surface.Pro tip - It is best to roll these cookies thin. Otherwise, when you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over.
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. Pro tip - Chilling the cookies is a sure way to ensure the cookies do not spread. You can leave the rolled cookies well wrapped in the fridge for up to 48 hours before baking.
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 togetherPro tip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading
If the rolled cookie dough is soft, put it back in the refrigerator for 15 minutes. Chilled cookie dough will give well-defined shapes so you won't have to struggle with them being so soft.
Preheat the oven for a good 15 minutes making sure it is at the right temperature. A cold oven will spread the cookies.
Place cut cookies in the fridge while the oven is preheating to prevent them from spreading.
When baked leave the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
Bake Ahead and Freezing Instructions
Dough - You can freeze the dough for 3 months wrapped well in a ziplock bag. Then, thaw in the fridge overnight when ready to use.
Rolled cookies - And, you can also freeze the rolled cookies on a cookie sheet between parchment papers. In addition, wrap the tray in plastic to prevent drying out. They will stay for up to a month.
Baked cookies - Alternatively, freeze the baked cookies between parchment papers for up to 3 months and thaw in the fridge overnight when ready to use.
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