Gingerbread Sandwich Cookies with Browned Butter Buttercream
Picture soft, lightly spiced gingerbread cookies sandwiched around a rich, nutty browned butter buttercream.
These Gingerbread Sandwich Cookies are everything you love about holiday baking—aromatic, cozy, and full of flavor.
The deep molasses undertones in the cookies perfectly complement the buttery, caramelized notes of the browned butter, creating a truly irresistible combination.
Whether you’re whipping up a batch for a festive cookie swap, adding them to your holiday dessert table, or just indulging in the joy of the holiday season, these chewy ginger sandwich cookies capture the holiday spirit in every bite.
They’re easy to make and even easier to eat—trust me, these won’t last long!
Why You’ll Love This Recipe
- Soft and Chewy Texture: These chewy gingerbread cookies are perfectly soft and chewy, thanks to the molasses and the right balance of wet ingredients.
- Browned Butter Cinnamon Buttercream: The rich, nutty flavor of browned butter combined with cinnamon creates the ultimate holiday filling.
- Easy to Make- Perfect for the HOLIDAYS!: Even if you’re new to baking, this gingerbread sandwich cookie recipe walks you through every step, from gingerbread cookie dough to the assembly of the cookie sandwiches.
- Festive Fun: Perfect for cookie swaps, Christmas parties, or enjoying with a cup of hot cocoa. Plus, they make great gifts!
- Customizable: While I love the browned butter cinnamon buttercream, you could easily swap it for a simple vanilla buttercream or even a cream cheese filling. They are the best gingerbread sandwich cookies!!
Sponsored by Challenge Butter
This recipe is proudly sponsored by Challenge Butter, and for good reason! Challenge Butter has been a staple in my kitchen for years, offering the kind of quality and taste that makes a real difference in my baking.
Made from 100% real cream with no artificial flavors, fillers, or preservatives, it’s the perfect choice for both the soft, chewy gingerbread cookies and the rich, flavorful browned butter buttercream in this recipe.
Challenge Butter browns beautifully, giving the buttercream that delicious nutty flavor that takes these cookie sandwiches to the next level.
Whether you’re baking holiday treats or everyday favorites, you can count on Challenge Butter to deliver consistency, flavor, and freshness in every stick. I love using products I can trust, and Challenge Butter is always my go-to for recipes where butter is the star ingredient.
Equipment Needed
- Stand mixer with a paddle attachment or electric mixer
- Mixing bowl (large bowl for cookies, medium bowl for buttercream)
- Baking sheet lined with parchment paper
- Rolling pin and cookie cutter (to make fun gingerbread men or other shapes) Any cookie cutter will work, but of course, we used a gingerbread man shape!
- Wire rack for cooling cookies
- Piping bag or Pastry Bag (optional for assembling the sandwich cookies)
- Piping Tips: I used tip #81 for the face details and a small star tip to fill the cookies
Shopping List
- Challange Slated OR Unsalted Butter: You’ll need 3 sticks at room temperature for the cookies and 2 sticks for the brown butter buttercream.
- Dark Brown Sugar: This gives the cookies a deep, molasses flavor.
- Molasses: Essential for that chewy gingerbread cookie texture and rich flavor.
- Eggs: Helps bind everything together, giving the cookies structure.
- All-Purpose Flour: You’ll need around 665 grams, plus a bit extra if the dough is too sticky.
- Ground Ginger, Cinnamon, and Kosher Salt: Classic spices that bring warmth to the gingerbread.
- Vanilla Extract: A small amount adds depth of flavor to both the cookie dough and the buttercream.
- Powdered Sugar: For the browned butter cinnamon buttercream.
- Heavy Cream (or milk): Used to adjust the consistency of the buttercream.
Step-by-Step Instructions
How to Make the Gingerbread Cookies
1. Cream the Butter and Sugar:
In the bowl of a stand mixer fitted with the paddle attachment or handheld mixer, cream the unsalted butter and dark brown sugar on medium speed until light and fluffy, about 3 minutes. Make sure the butter is at room temperature, so it blends easily.
2. Add Molasses and Spices:
Pour in the molasses, vanilla extract, baking soda, ground ginger, ground cinnamon, and kosher salt. Continue mixing until everything is well combined.
3. Add Eggs:
Incorporate the eggs, one at a time, making sure each egg is fully mixed before adding the next. This creates a smooth gingerbread cookie dough. Scrape down the sides of the bowl to be sure everything is mixed well.
4. Add Dry Ingredients:
Gradually add the all-purpose flour, mixing on low speed. If the dough feels sticky, add 4-8 tablespoons of extra flour until it’s firm enough to roll out. Divide the dough into two dough balls and wrap them in plastic wrap. Chill in the fridge for 30 minutes to make it easier to roll out.
5. Roll Out and Cut the Dough:
Preheat your oven to 350°F (175°C). Divide dough in half to make it easier to work with. Roll one dough ball on a lightly floured work surface to about 1/4-inch thickness. Use cookie cutters to cut your gingerbread men or other holiday shapes. Carefully transfer the cutouts to a parchment paper-lined baking sheet, leaving space between each cookie. Freeze the cookies on the baking sheet for 20-30 minutes to help them keep their shape while baking.
6. Bake the Cookies:
Bake on the middle rack of your oven for 8-10 minutes, or until the edges are just set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Make the Browned Butter Cinnamon Buttercream
1. Brown the Butter:
In a medium bowl, melt the butter over medium heat until it turns a deep golden brown and gives off a nutty aroma, being careful not to burn it. This process should take about 5-7 minutes. Pour the browned butter into a heatproof bowl and allow it to cool to room temperature. Speed up the cooling process by placing the butter in the fridge for 20-30 minutes until it solidifies but is still soft enough to beat.
2. Beat the Butter:
Using an electric hand mixer or stand mixer, beat the browned butter at high speed until smooth and creamy for about 5 minutes.
3. Add Powdered Sugar and Cinnamon:
Gradually add the powdered sugar, ground cinnamon, and a pinch of salt, mixing on low speed to avoid a sugar cloud. Then increase the speed to medium for about 5 additional minutes until the buttercream is light and fluffy.
4. Add Vanilla and Cream:
Add the vanilla extract and heavy cream, beating until everything is well combined. Adjust the consistency by adding more cream if needed.
Assemble the Cookies
Once the cookies have cooled completely, it’s time to make them into sandwiches!
You can either spread the buttercream onto the flat side of one cookie or use a piping bag for a more decorative finish.
Gently press a second cookie on top to form the sandwich.
Store your gingerbread sandwich cookies in an airtight container to keep them soft and chewy.
These cookies stay fresh for several days, making them perfect for holiday cookie swaps or gifting!
Tips and Tricks
- Use Room Temperature Butter: This ensures the dough and buttercream blend smoothly. Cold butter won’t cream well, resulting in dense cookies.
- Chill the Dough: Chilling the gingerbread cookie dough before rolling and cutting helps the cookies keep their shape during baking.
- Freeze Before Baking: Freezing the cut-out cookies on the baking sheet for 20-30 minutes prevents them from spreading.
- Extra Flour: If your dough is too sticky, don’t be afraid to add a little extra flour to firm it up.
- Flavor Boost: The molasses flavor intensifies as the cookies sit, making them even tastier the next day.
- Batch Tip: Double batch the gingerbread dough if you’re making gingerbread houses or want extras for gifts!
FAQs
Can I freeze these cookies?
Yes! You can freeze the gingerbread cookies before baking by placing the dough cutouts in a zip-top bag. They can be baked straight from the freezer—just add a couple of minutes to the total time. You can also bake up all the cookies, and any remaining cookies that are not eaten can also be stored in the freezer in an airtight container.
How do I store these sandwich cookies?
Store the gingerbread sandwich cookies in an airtight container in the fridge for up to 7 days. You can also freeze the cookies (without the buttercream) and assemble them when ready.
What if I don’t have a piping bag?
No worries! You can use a plastic zip-top bag with a corner snipped off or spread the buttercream with a knife or spoon.
Gingerbread Sandwich Cookies with Browned Butter Buttercream
Ingredients
- 339 g Challenge Salted Butter (room temperature)
- 220 g packed dark brown sugar
- 220 g molasses
- 2 tsp baking soda
- 2 tsp ground ginger
- 3 tsp ground cinnamon
- 1 tsp kosher salt
- 3 tsp vanilla extract
- 2 large eggs
- 665 g all-purpose flour plus, an additional 34-68 grams if needed
Browned Butter Cinnamon Buttercream
- 226 g Challenge Unsalted Butter (browned and cooled)
- 450 g powdered sugar sifted
- 1-2 tbsp heavy cream (or milk), as needed
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- Pinch of salt
Instructions
COOKIE Instructions
Mix the butter and sugar
- In a large mixing bowl, cream together the softened butter and dark brown sugar using a hand mixer or stand mixer. Beat until the mixture becomes light and fluffy, about 3 minutes.
- Pour in the molasses, vanilla extract, baking soda, ground ginger, ground cinnamon, and kosher salt. Continue beating until everything is well combined.
Incorporate the eggs
- Add the eggs, one at a time, mixing until the dough is smooth.
Add the dry ingredients
- Gradually add flour to the wet ingredients. Beat until the dough comes together to form a ball. If the dough seems sticky, add 34-68 grams (4-8 tablespoons) of extra flour until it’s firm enough to roll out.
Roll and cut the dough
- Divide the dough in half. Roll one half on a floured piece of parchment paper to about 1/4-inch thickness. Dust your cookie cutters with flour, then use them to cut out your gingerbread men (or any desired shape).
- Using a floured spatula, carefully lift the cut-out cookies and place them on a parchment-lined baking sheet.
- Place the baking sheet in the freezer and freeze the cookies for about 20-30 minutes to firm up the dough.This will help the cookies keep their shape
Bake
- Preheat your oven to 350°F (175°C). Bake the cookies on the middle rack for 8-10 minutes or until the edges are just beginning to firm up. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
BUTTERCREAM Instructions
Brown the butter
- In a saucepan, melt the butter over medium heat. Keep cooking, swirling the pan occasionally, until the butter turns a deep golden brown and has a nutty aroma. Be careful not to let it burn. Once browned, pour the butter into a heatproof bowl, scraping in all the browned bits. Let it cool to room temperature until it solidifies but is still soft enough to beat. Speed up this process by placing it in the refrigerator for about 20-30 minutes.
Beat the browned butter
- Once the butter is solid but soft, add it to a mixing bowl. Beat it on medium speed until smooth and creamy for about 5 minutes.
Add the powdered sugar
- Gradually add the sifted powdered sugar, ground cinnamon, and a pinch of salt, mixing on low speed to avoid a sugar mess. Continue beating until everything is well combined for an additional 5 minutes.
Add the vanilla and cream
- Add the vanilla extract and 1 tablespoon of heavy cream. Beat the mixture on high speed for 2-3 minutes, until light and fluffy. If the buttercream is too thick, add more heavy cream, 1 teaspoon at a time, until it reaches your desired consistency.
Assemble the cookies
- Once the cookies have cooled completely, pipe or spread a layer of the browned butter cinnamon buttercream onto the bottom of one cookie. Gently press another cookie on top to create a sandwich.
