thepioneerwoman3.3
Gingerbread Cookie Sandwiches
These gingerbread cookie sandwiches, inspired by traditional linzer cookies, are filled with buttercream and cranberry sauce. Cut out any shape you like!
👥 30 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
- ●pan
- ●mixing bowl
📝 Preparation Steps
1
For the cookies: In a medium bowl, whisk together the flour, cornstarch, ginger, cinnamon, baking soda, salt, cloves, allspice, and nutmeg.
2
In 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.
large egg, room temperature1
3
Reduce 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
On 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
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
6
Working 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
Bake 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
For 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
In a small bowl, place the cranberry sauce. Whisk the sauce until it is loosened up.
10
Pipe 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
Serve, dusted with powdered sugar, if you like.
12
The cookies can be stored in an airtight container at room temperature for up to 2 days and in the refrigerator for 1 week.
Nutrition Facts
calories
217 Calories
fat Content
8 g
fiber Content
1 g
sugar Content
23 g
sodium Content
97 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
27 mg
carbohydrate Content
35 g
saturated Fat Content
5 g
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