Gingerbread Cookie Sandwich
Transform Gingerbread Cookies into To-Die-For Gingerbread Cookie Sandwiches!
Equipment
Ingredients
Gingerbread man cookies
- 3 cups All-Purpose Flour
- 1 tbsp Ground Cinnamon
- 1 tbsp Ground Ginger
- ¾ tsp Baking Soda
- ¾ tsp Ground Cloves
- ½ tsp Ground Nutmeg
- ½ tsp Salt
- ¾ cup Unsalted Butter at room temperature
- ½ cup Brown Sugar packed
- 1 Large Egg
- ½ cup Molasses
- 1 tsp Vanilla Extract
Eggnog buttercream
- 1 cup unsalted butter room temperature
- 4 cups Confectioners Sugar
- ¼ cup eggnog
- ½ tsp Ground Nutmeg
- 1 tsp vanilla extract
Instructions
Gingerbread man cookies
- Measure and prepare all ingredients.
- In a large bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg.
- In a separate bowl add eggs, molasses, and vanilla.
- Using a stand mixer with a paddle attachment or by hand, beat butter and sugar for 2 minutes on medium-high until light and fluffy.
- Reduce mixer speed to low and slowly add in the dry ingredient mixture until just combined.
- Divide dough into two equal parts, shape into balls, then flatten each into a 1-inch thick disk and wrap tightly in plastic wrap.Chill dough disks in the refrigerator for 1 hours or overnight.
Baking Cookies
- Prepare a baking sheet with parchment paper or a silicone liner, and preheat the oven to 350°F.
- Roll out dough on a lightly floured surface to ⅛ inch thick, cut shapes with cookie cutters, and transfer to baking sheets.
- To create heart-shaped centers, use a Heart Fondant Plunger Cutter, ensuring an even number of cookies with and without heart cutouts.Chill cookie cutouts on baking sheet in the fridge for 5-10 minutes before baking to maintain their shape.
- Bake for 8-10 minutes, then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Eggnog buttercream
- Gather all frosting ingredients and set up your stand mixer with a whisk attachment.
- Beat butter in the mixer’s bowl until light and creamy, about 5 minutes.
- Gradually add powdered sugar, mixing well after each addition until fully incorporated.
- Mix in nutmeg, eggnog, vanilla extract, and salt; beat on high for 8-10 minutes until smooth.
- Fill a piping bag with the buttercream and twist the open end to seal.
Gingerbread cookie sandwiches assembly
- Place solid gingerbread cookies upside down; these will be the base for the buttercream.
- Pipe eggnog buttercream onto the base cookies.
- Gently place cookies with cutout hearts on top of the buttercream to form sandwiches.
- Enjoy your gingerbread cookie sandwiches as a delightful treat, and consider gifting them to friends and family for a homemade holiday surprise!
Video
Nutrition
Calories: 598kcalCarbohydrates: 85gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 88mgSodium: 187mgPotassium: 284mgFiber: 1gSugar: 59gVitamin A: 860IUVitamin C: 0.1mgCalcium: 67mgIron: 2mg
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