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Chewy Gingersnap Sandwich Cookies with Red Christmas ribbon and snowflake ornament

Chewy Gingersnap Sandwich Cookies


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  • Author: Kat with White Sparrow
  • 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

Scale
  • 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

  1. 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.
  2. Add in the egg, vanilla and molasses. Beat on high for 1 minute or until it turns light brown in color.
  3. Stir in remaining ingredients and mix until dry ingredients are combined.
  4. 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.
  5. After 30 minutes, preheat your oven to 350F.
  6. 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.
  7. 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