Gingerbread Cookie Sandwiches: The Ultimate Holiday Treat

Zesty orange buttercream and tart cranberry filling give spiced treats a festive twist.

By Medha deb

Created on Sep 17, 2025

Zesty orange buttercream and tart cranberry filling give spiced treats a festive twist.

Gingerbread Cookie Sandwiches: A Festive Culinary Delight

The holiday season beckons for warm spices, nostalgic flavors, and cookies destined to spark joy for all ages. Gingerbread cookie sandwiches, inspired by classic linzer cookies, combine sugar, spice, and everything nice with a tender gingerbread base, a burst of citrusy orange buttercream, and gleaming jellied cranberry sauce. This guide will walk you through every step to bake, fill, and serve these stunning treats for gatherings, gift boxes, or cozy moments at home.

Why Gingerbread Cookie Sandwiches?

Traditional gingerbread is beloved for its balanced blend of spices—ginger, cinnamon, nutmeg, cloves, and allspice—paired with rich molasses for color and depth. Transforming gingerbread into sandwich cookies with a complementary filling elevates this classic to showstopping centerpiece status for any holiday table.

Soft texture with a delicate crumb, ideal for sandwiching.
Citrus buttercream adds a bright, refreshing contrast.
Cranberry sauce provides tangy sweetness and festive color.
Cutout shapes offer creative presentation and seasonal charm.

Ingredients

Cookies	Filling
3 1/4 cups all-purpose flour, plus more for dusting	3/4 cup unsalted butter, softened
1/4 cup cornstarch	2 tsp tightly packed orange zest
2 tsp ground ginger	1 tsp vanilla extract
2 tsp ground cinnamon	1/4 tsp kosher salt
1 tsp baking soda	3 cups powdered sugar, plus more for dusting
1/2 tsp kosher salt	1/2 cup jellied cranberry sauce
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1/2 cup unsulphered molasses
1 large egg, room temperature
1 tsp vanilla extract

Step-by-Step Recipe Instructions

Prepare the Dough

Whisk Dry Ingredients: Combine flour, cornstarch, ginger, cinnamon, baking soda, salt, cloves, allspice, and nutmeg in a medium bowl.
Cream Butter & Sugar: In a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy (2–3 minutes).
Add Liquids: Drizzle in molasses, then add egg and vanilla, mixing well and scraping the bowl as needed.
Combine Mixtures: Reduce mixer speed to low and add the flour mixture in three batches, mixing until just combined each time.
Chill Dough: Turn dough onto a floured surface, divide in half, shape into disks, and wrap with plastic. Refrigerate until firm (1–2 hours).

Shape & Bake the Cookies

Preheat oven to 350°F and line two baking sheets with parchment paper.
Take one disk of dough from the fridge, leaving the other refrigerated.
Roll dough to about 1/8-inch thickness on a floured surface.
Cut desired shapes (2–3 inches wide) using cookie cutters. For half the cookies, cut small shapes from the center for a linzer style.
Place cookies 2 inches apart on baking sheets. Reroll scraps as needed.
Bake 10–12 minutes, until set but soft. Cool 5 minutes on sheet, then transfer to racks to cool completely.

Make the Filling

In a stand mixer, beat butter, orange zest, vanilla, and salt on medium speed until creamy.
Gradually add powdered sugar on low speed until just combined.
Increase speed to medium-high and beat until fluffy (about 1 minute).
Place frosting in a zip-top bag and snip one corner for piping.
Loosen cranberry sauce in a small bowl until spreadable.

Assemble the Cookie Sandwiches

Pipe a 1/4-inch thick ring of buttercream on the bottom side of a whole cookie.
Fill the center with a thinner layer of buttercream and a dab of cranberry sauce.
Top with a cookie that has a cutout, aligning flat undersides together. Repeat for remaining cookies.
Dust with powdered sugar if desired.

Tips for Perfect Gingerbread Cookie Sandwiches

Keep dough cold: Refrigerate between rolling and after cutting shapes to help maintain sharp edges and prevent spreading.
Use quality spices: Fresh, potent spices ensure maximum flavor.
Customize shapes: Use festive cutters like stars, trees, or snowflakes to suit any occasion.
Buttercream variations: Try lemon, lime, or vanilla frosting for different flavor profiles.
Cranberry substitute: Raspberry or cherry preserves offer alternative fruity fillings.

Storage & Serving Suggestions

Store cookies in an airtight container:

At room temperature for up to 2 days.
In the refrigerator for up to 1 week.

For the freshest flavor and texture, spoon cranberry sauce into cookies the day you serve them.
Serving ideas:
- Arrange on festive platters dusted with powdered sugar.
- Include in cookie gift boxes or packs for holiday swaps.
- Pair with hot cocoa, tea, or spiced cider for a warming treat.

Gingerbread Cookie Sandwiches vs. Traditional Gingerbread

Traditional Gingerbread	Gingerbread Cookie Sandwiches
Flat or shaped cutout cookies; can be decorated with royal icing	Double-layered; filled with buttercream and jam/cranberry sauce
Focus on molasses and spices for flavor	Layered flavors—spices plus citrus and fruit
Often firmer texture	Soft, tender crumb ideal for sandwiching

Nutritional Considerations

Each sandwich cookie provides a balance of carbohydrates, fats, and sugars, primarily from the flour, butter, brown sugar, and molasses base, with additional sweetness from the buttercream and cranberry sauce. For alternatives, consider:

Reducing sugar—use less brown sugar or opt for lower-sugar jam fillings.
Swapping all-purpose flour for whole wheat for added fiber.
Dairy-free butter and egg substitutes for plant-based diets.

Frequently Asked Questions (FAQs)

Q: Can I make the dough ahead of time?

A: Yes, the gingerbread dough can be refrigerated for up to 2 days before rolling and baking.

Q: Do I have to use cranberry sauce as the filling?

A: No, while cranberry sauce adds festive flavor, raspberry, cherry, or apricot jam can be used as substitutes.

Q: How do I get clean cutout shapes?

A: Ensure dough is well-chilled and dust cutters with flour between cuts for sharp, clean edges.

Q: Can these cookies be frozen?

A: Yes, freeze unfilled cookies for up to 2 months; fill and assemble after thawing for best texture.

Q: Are these cookies suitable for gifting?

A: Absolutely! Their festive appearance and unique flavor combinations make them a standout edible gift for the holidays.

Creative Variations and Decorating Ideas

Dust assembled sandwiches with powdered sugar for a snowy effect.
Pipe decorative buttercream designs on top or around cutout windows.
Top cranberry centers with candied orange peel or festive sprinkles.
Experiment with cookie cutter shapes—stars, bells, snowflakes.
Add finely chopped nuts to the dough for added texture.

Holiday Baking Tips

Plan ahead: Prep dough and filling a day before final assembly for efficient holiday baking.
Double the recipe: Make extra cookies to freeze or share.
Get the kids involved: Let children cut shapes and decorate finished cookies for holiday fun.

Conclusion

With a delightful blend of warming spices, rich molasses, bright orange buttercream, and jewel-toned cranberry filling, gingerbread cookie sandwiches bring whimsy and flavor to seasonal festivities. Their beautiful cutout shapes and double-layered textures make them perfect for enchanting guests, sharing with loved ones, or enjoying as a treat with a steaming mug of cocoa. Whether you’re a seasoned baker or trying gingerbread for the first time, this recipe will become a holiday favorite for years to come.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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