From the December 2019 issue

Gingerbread Man Sandwich Cookies Recipe

These gingerbread men sandwich cookies are a holiday staple that can be customized to make even the meanest of Grinches crack a smile.

Gingerbread cookies on a white plate
Photo by Lauren Jeziorski

Gingerbread cookies are grand, but if you really want to take this holiday standard to a whole other level— and Insta impress your friends— consider making a batch of these babies. You’ll have to put in a little extra seasonal sweat to roll and cut the dough, plus make butter- cream icing to fill them, but boy oh ginger boy are they worth it!

Looking for other holiday cookie recipes? Check out our Season’s Eatings cookie roundup

Quick tips

  • Pace yourself. Make the dough ahead of time and freeze, then thaw out in the fridge 24 hours before you want to finish making your little men.
  • Forget those messy pastry bags! Fill a plastic squeeze bottle with royal icing for kids to help create the gingerbread faces

Cookie ingredients:

  • 3 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. allspice
  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses

Filling ingredients

  • 1/3 cup unsalted butter, softened
  • 1/3 tsp. vanilla extract
  • 1/8 t. kosher salt
  • 1 1/2 cup powdered sugar
  • 1 Tbsp. milk

For cookies

  1. Whisk together dry ingredients.
  2. Beat butter and sugars until light and fluffy.
  3. Add egg and molasses; mix to combine.
  4. Add dry ingredients in 3 batches, mix to combine.
  5. Divide dough in half and wrap in plastic wrap; flatten into disks; refrigerate at least 2 hours and up to 1 day.
  6. Preheat oven to 350 degrees F.
  7. Roll out dough on lightly-floured surface to 1/4-inch thickness.
  8. Cut out cookies and place on lined baking sheet.
  9. Bake cookies until just crisp and browning on edges, 8-12 minutes, depending on size of the cookie.
  10. Let cool on baking sheets for 5 minutes; transfer to cooling racks.

For filling

  1. Beat butter, salt and vanilla until light and fluffy.
  2. Add powdered sugar in 2 batches; beat on low speed until incorporated.
  3. Add milk and beat until thick but spreadable; add more milk if necessary.

Assembling/decorating

  1. Spread buttercream filling on one cookie; top with another.
  2. Make Royal Icing and use to decorate tops of each cookie.

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