Gingerbread Sandwich Cookies

Name: Gingerbread Sandwich Cookies
Yield: 18 to 20 sandwich cookies
Ingredients: 810 ml (3 1/4 cups) all-purpose flour; 5 ml (1 tsp) baking soda; 1.25 ml (1⁄4 tsp) salt; 15 ml (1 tbsp) ground ginger; 10 ml (2 tsp) ground cinnamon; 2.5 ml (1⁄2 tsp) ground cardamom; 1.25 ml (1⁄4 tsp) ground nutmeg; 1.25 ml (1⁄4 tsp) ground cloves; 180 ml (3/4 cup) unsalted Canadian butter; at room temperature; 180 ml (3⁄4 cup) brown sugar; 1 egg; 125 ml (1⁄2 cup) light molasses; 10 ml (2 tsp) vanilla extract; Filling; 115 g (4 oz) white chocolate; melted and cooled to room temperature; 125 ml (1/2 cup) unsalted Canadian butter; at room temperature; 310 ml (1 1/4 cups) powdered sugar; 5 ml (1 tsp) vanilla extract; 2.5 ml (1⁄2 tsp) freshly grated nutmeg

Who can resist Gingerbread men? We’re sure not even Santa can!

This updated take on the classic Christmas treat transforms those simple holiday cookies into delicious sandwiches, filled with a creamy homemade icing, for extra tastiness. The sweet white chocolate filling balances the gingerbread spice mix so perfectly: after trying this Christmas dessert recipe, you won’t go back to the classic version… but your guests will definitely be coming back for more!

Don’t be fooled by the seemingly long list of ingredients: these Christmas cookies are deceptively simple to make. The holidays can already be stressful enough: we love an easy dessert for Christmas!

Prep: 45 minutes
Refrigeration: 2 - 3 hours
Baking: 9 - 12 minutes

Yields 18 to 20 sandwich cookies

Ingredients

810 ml (3 1/4 cups) all-purpose flour
5 ml (1 tsp) baking soda
1.25 ml (1⁄4 tsp) salt
15 ml (1 tbsp) ground ginger
10 ml (2 tsp) ground cinnamon
2.5 ml (1⁄2 tsp) ground cardamom
1.25 ml (1⁄4 tsp) ground nutmeg
1.25 ml (1⁄4 tsp) ground cloves
180 ml (3/4 cup) unsalted Canadian butter, at room temperature
180 ml (3⁄4 cup) brown sugar
1 egg
125 ml (1⁄2 cup) light molasses
10 ml (2 tsp) vanilla extract
Filling
115 g (4 oz) white chocolate, melted and cooled to room temperature
125 ml (1/2 cup) unsalted Canadian butter, at room temperature
310 ml (1 1/4 cups) powdered sugar
5 ml (1 tsp) vanilla extract
2.5 ml (1⁄2 tsp) freshly grated nutmeg

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Preparation

In a large mixing bowl combine all of the dry ingredients (flour, baking soda, salt, ginger, cinnamon, cardamom, nutmeg and cloves) together. Give a good whisk to evenly disperse all of the spices, set aside.

In the mixing bowl of a stand mixer with the paddle attachment (or a hand mixer) cream together the butter, brown sugar and molasses until creamy and fluffy, about 3-4 minutes.

Add in the egg and vanilla and mix well to combine.

Add in the dry ingredients and mix until the dough just comes together.

Divide the dough into two pieces and wrap with plastic wrap, flatten each portion into a flat disk to make it easier to roll out.

Chill the dough until firm enough to roll out, either overnight or 2-3 hours.

Preheat the oven to 350ºF (175 ºC) and line two baking sheets with parchment paper.

Roll out the dough to 1⁄4 inch (½ cm) thick between two sheets of parchment paper. Make sure to dust lightly on both sides of the disk with flour to ensure it doesn't stick. If the dough is getting too sticky you can pop it into the freezer for a few minutes to firm up!

Cut out the gingerbread men with a cutter and transfer to the prepared baking sheets. To help keep their shape while baking you can chill in the freezer for 15-20 minutes before baking.

Bake each cookie for 9-12 minutes depending on the size of your cutters. Let cool for 5-8 minutes before removing from the pan and transfer to a wire rack to cool completely.

To make the icing

To make the icing, cream the butter until nice and fluffy, add in the icing sugar gradually and mix well until nice and fluffy. Add in cooled melted white chocolate and keep beating until it is smooth, creamy and fluffy!