Description
These Double-Stuffed Gingerbread Cookies feature soft, chewy gingerbread cookies sandwiched with a luscious cookie butter filling. Infused with molasses and warm spices, these festive treats bring the perfect balance of sweetness, spice, and creamy indulgence — ideal for holiday gatherings or cozy nights at home.
Ingredients
Scale
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup unsulfured molasses
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 tablespoon gingerbread spice
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- Pinch kosher salt
- Clear or white sanding sugar, for decorating
- 1 1/2 sticks (12 tablespoons) unsalted butter, for filling
- 3/4 cup spiced shortbread cookie butter spread (such as Biscoff)
- Pinch kosher salt
- 1 1/2 cups confectioners’ sugar
Instructions
- Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 5 minutes.
- Add molasses, vanilla extract, and egg, beating until smooth.
- In another bowl, whisk flour, gingerbread spice, baking soda, baking powder, and salt.
- Gradually combine dry ingredients with the wet mixture until just incorporated.
- Use a cookie scoop to form 30 dough balls, sprinkle with sanding sugar, and chill for 1 hour.
- Preheat oven to 350°F (175°C). Bake cookies on parchment-lined sheets for 12–15 minutes until edges set.
- Cool cookies on a wire rack completely before filling.
- For filling, beat butter, cookie butter, and salt until fluffy. Add confectioners’ sugar gradually until smooth.
- Pipe filling on half of the cookies and sandwich with the remaining cookies.
- Refrigerate for 15 minutes to set before serving.
Notes
- Chill dough for at least 1 hour to prevent cookies from spreading.
- Use fresh gingerbread spice for best flavor.
- Store cookies in an airtight container for up to 5 days or freeze for up to a month.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Vegan option: use plant-based butter and a flax egg substitute.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 280
- Sugar: 25g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Double-Stuffed Gingerbread Cookies, gingerbread cookies, holiday dessert, cookie butter filling, chewy gingerbread, sandwich cookies, festive treats, molasses cookies