The countdown to the holidays is on, and I’ve got just the recipe to help you wow the peeps at your cookie swap!
If you’ve never done a cookie swap, it’s a super fun way to get into the holiday spirit with your pals! Get some inspiration here.
Anyway, these soft gingerbread sandwich cookies are a unique take on traditional cut-out cookies. Even better, that luscious layer of vanilla bean buttercream is melt in your mouth delicious! And technically, two cookies counts as one in this instance… so you get double the sweetness with half the guilt. Right? Let’s just go with that.
Watch how to make these dreamy gingerbread cookies step by step in the video below.
gingerbread sandwich cookies
These luscious mounds of soft and sugary gingerbread with a vanilla cream are the perfect holiday cookie swap recipe!
- 3 C all-purpose flour
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 C packed brown sugar
- 1/4 C coconut oil, melted
- 1/2 C nondairy milk
- 1/4 C unsulphured molasses
- 1 tsp vanilla extract
- 1/3 C granulated sugar, for rolling cookies
- 3 C powdered sugar
- 3 tbsp coconut oil, softened but solid at room temperature
- 2 tbsp nondairy milk
- 1 vanilla bean
Preheat oven to 350°F.
In a large bowl, combine flour, baking soda, spices, sea salt and set aside.
In another large mixing bowl, whisk together brown sugar, coconut oil, nondairy milk, molasses, and vanilla until well combined. There should be no oil visibly separated.
Pour the wet ingredients into the dry ingredients and fold until it comes together into a soft but stiff dough. You should be able to handle it with your hands and not have any sticking.
If it feels a little too soft, place the bowl and dough in the fridge for 30 minutes. Do not add more flour!
Take a small amount of dough and roll it into a small ball in your hands approximately 1″ to 1 1/4″ wide. Roll it in granulated sugar and then place onto a parchment lined baking sheet and slightly flatten it with your hands.
Bake one baking sheet at a time on the middle rack for 12 minutes. This will ensure all the cookies are baked evenly.
Remove the cookies from the baking sheet onto a wire rack and allow to cool completely before frosting and assembling the sandwiches.
To make the vanilla buttercream, beat together with a hand mixture 1 cup of powdered sugar with the coconut oil and nondairy milk. Once combined, add in another cup of powdered sugar.
Slice through one layer of the vanilla bean skin. Using the end of a spoon, scrape all the inside out and add to the icing bowl with the last cup of powdered sugar. Beat until combined.
If the mixture seems crumbly at this point, add a very small amount of nondairy milk and beat with the mixer again until it smooths out. Just add a couple drops of liquid at a time until the right consistency is achieved. It should be a stiff but spreadable buttercream and it should not drip or ooze.
Take a spoonful of buttercream and spread it on the bottom of one cookie. Press another cookie on top until the buttercream just peeks out the sides slightly. Store the cookies in an air tight container at room temperature. You might need to refrigerate the cookies if you live in a very warm climate where the coconut oil buttercream could melt too much. These can also be frozen between layers of parchment paper in a container for longer storage over the holidays. Thaw before serving!