Chewy Gingersnap Sandwich Cookies
What’s more perfect for this festive holiday season than some good old fashion gingersnap cookies?! BUT, wait, they are updated with a crispy outside and tender chewy inside with a simple cinnamon vanilla bean buttercream to make them cute little sandwiches.
Hints of ginger, cinnamon, cloves and nutmeg – make for a great combination with molasses, gluten free flour, and my favorite butter.
Using a teaspoon measuring spoon ensures they are all the same size and frankly it makes it easy to scoop them out quickly and roll them in sugar before you bake them off.
Sandwich or not!
I kept some of the cookies just plain, because they are delicious without the buttercream but of course OVER THE TOP with that amazing cinnamon vanilla bean cream.
They are a little mouthful of joy.
More ginger recipes.
I love baking with ginger. Fresh, ground or crystalized – its really all amazing.
I used some in my Brown Butter Gingerbread Cake with Cinnamon Frosting and of course in my Summery Ginger Biscuit Peach Cobbler.
Chewy Gingersnap Sandwich Cookies
- Total Time: 18 minutes
- Yield: 24 1x
- Diet: Gluten Free
Description
The best crispy edges and chewy inside with a simple cinnamon vanilla bean buttercream
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar (plus more for rolling)
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup molasses
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups gluten free flour blend
- 1 teaspoon baking soda
Cinnamon Vanilla Bean Buttercream
- 1/2 cup butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon ground cinnamon
Instructions
- Add the butter and sugars into the bowl of a stand mixer. Beat on high for 1 minute or until it is light and fluffy. Scrap down the sides of the bowl and beat for 25 more seconds.
- Add in the egg, vanilla and molasses. Beat on high for 1 minute or until it turns light brown in color.
- Stir in remaining ingredients and mix until dry ingredients are combined.
- Using a teaspoon cookie scoop, scoop the dough out on a baking sheet tray (approximently 16 per sheet tray). Roll the ball of dough in hands for a few seconds to form a ball. Roll in about 1/4 cup sugar to coat. Place back on the baking sheet tray. Place the rolled cookies in your refrigerator to cool for 30 minutes.
- After 30 minutes, preheat your oven to 350F.
- When the oven is heated, bake the cookies for 6 minutes and remove from the oven quickly to tap the cookie tray on your counter or stove top 2-3 times to flatter the cookies slightly. Return the cookie tray back to the oven for 2 minutes. Cool on the cookie tray for 2 minutes. Remove carefully and let cool completely on a wire rack.
- Spread 1/2 to 1 tablespoon of buttercream onto the bottom of one cookie. Top with another cookie. Repeat until all cookies are apart of a sandwich or leave half just as is.
Notes
Store in an air tight container for 3 days or freeze until ready to enjoy.
- Prep Time: 10
- Cook Time: 8
- Category: baking
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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