Gingerbread Sandwich Cookies with Vanilla Buttercream
Soft Gingerbread Sandwich Cookies filled with Vanilla Buttercream are my favorite way to enjoy gingerbread. The spice from the gingerbread pairs so well with the sweet buttercream, it's such a fabulous combination! Great for the holidays to give as homemade gifts.
- Prep time
- 30 min
- Cook time
- 8 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 C all-purpose gluten-free flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 C molasses
- 1/2 C solid shortening
- 3 C powdered sugar
- 1 C 2 sticks butter, softened
- 1 tsp vanilla extract
- 2 Tbsp heavy cream
Instructions
- 1
In a small pan, combine the molasses and shortening and bring to a boil. Remove from heat and cool about 15-20 minutes. Do not let it cool to the point that the molasses starts to form a skin.
- 2
In a large bowl, sift together flour, baking soda, salt, ginger and cinnamon. Stir to combine. Stir in the cooled molasses. Mix until completely combined.
- 3
Wrap dough in plastic wrap and refrigerate at least 2 hours or overnight.
- 4
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
- 5
Scoop 1 1/2 Tbsp of dough* onto the prepared baking pans, about 8 cookies per pan. Bake for 8 minutes. Cool cookies on the pans for 10 minutes before cooling completely on wire racks.
- 6
While cookies are cooling, prepare buttercream. Beat butter and powdered sugar in the bowl of a stand mixer until smooth, about 3 minutes. Mix in vanilla and heavy cream. Beat for an additional minute.
- 7
Scoop buttercream onto half of the cooled cookies and top with the other half of the cookies.