These Gingerbread Crinkle Cookie Sandwiches are everything you crave during the holidays — soft, spiced cookies with a tender crackled top, filled with a smooth vanilla cream that melts in your mouth. They strike the perfect balance between cozy warmth and festive flair. Whether you’re making them for a cookie exchange, a Christmas movie night, or just to sneak from the fridge with your coffee, these sandwich cookies deliver pure joy in every bite.

Behind the Recipe

I first came up with these little gems when I couldn’t decide between making classic crinkle cookies or sandwich cookies. So, I combined the best of both — the cracked, sugar-dusted top of a crinkle with the creamy filling of a sandwich. The result? A cookie that looks gorgeous on a holiday platter and tastes even better. They remind me of afternoons spent decorating cookies with family, only these need no decorating — the powdered sugar and snowy cracks do all the work.

Recipe Origin or Trivia

Gingerbread has deep roots in holiday tradition, dating back centuries in Europe where it was often shaped into festive figures and ornaments. Crinkle cookies, with their signature cracked top, became popular in mid-20th-century America as a new take on soft, chewy holiday treats. This recipe brings both worlds together, adding a luscious cream center for a playful twist that turns two cookies into one irresistible sandwich.

Why You’ll Love Gingerbread Crinkle Cookie Sandwiches

These cookies are as fun to eat as they are to make — here’s why they’ll steal your heart.

Versatile: Perfect for cookie swaps, lunchbox treats, or gift boxes.

Budget-Friendly: Made with pantry staples and everyday ingredients.

Quick and Easy: No chilling required — just mix, roll, bake, and fill.

Customizable: Use your favorite frosting or add citrus zest for a twist.

Crowd-Pleasing: Spiced, sweet, and soft — they appeal to every age group.

Make-Ahead Friendly: Cookies and filling can both be made ahead.

Great for Leftovers: Store well and taste even better the next day.

Chef’s Pro Tips for Perfect Results

Want sandwich cookies that wow? Here’s how to make them flawless:

Roll cookies in powdered sugar generously for the best crackle.
Underbake slightly so cookies stay soft and chewy once filled.
Let cookies cool completely before sandwiching — otherwise the filling melts.
Use a piping bag for neater filling application.
Store in the fridge for firmer texture or room temp for softer bites.

Kitchen Tools You’ll Need

You won’t need much to whip these up — just a few simple tools.

Mixing Bowls: One for dry ingredients and one for wet.

Hand Mixer or Stand Mixer: For creaming the butter and sugar.

Baking Sheets: Lined with parchment for easy cleanup.

Cookie Scoop: Helps keep cookie sizes uniform.

Cooling Rack: Ensures even cooling before filling.

Spatula or Piping Bag: To add that luscious filling neatly.

Ingredients in Gingerbread Crinkle Cookie Sandwiches

These cookies are packed with cozy spices, rich molasses, and creamy filling goodness.

All-Purpose Flour: 2 1/4 cups – Gives structure while keeping cookies soft.
Baking Soda: 1 teaspoon – Helps the cookies rise and crack beautifully.
Ground Ginger: 2 teaspoons – Adds warm, spicy flavor.
Ground Cinnamon: 1 1/2 teaspoons – For that classic holiday aroma.
Ground Cloves: 1/4 teaspoon – Brings a hint of sharp spice.
Salt: 1/4 teaspoon – Balances all the sweetness.
Unsalted Butter: 3/4 cup (softened) – Creamy base for rich dough.
Brown Sugar: 1/2 cup (packed) – Adds deep molasses sweetness.
Granulated Sugar: 1/4 cup – Lightens the sweetness and helps texture.
Egg: 1 large – Binds everything together.
Molasses: 1/3 cup – The star flavor in every gingerbread bite.
Vanilla Extract: 1 teaspoon – Adds mellow warmth to the cookie base.
Powdered Sugar: For rolling – Creates the signature crinkle look.

Filling:

Butter: 1/2 cup (softened) – The creamy base for the filling.
Powdered Sugar: 1 1/2 cups – Sweetens and stiffens the filling.
Vanilla Extract: 1 teaspoon – For that classic frosting flavor.
Milk or Cream: 1 tablespoon – To adjust consistency to your liking.

Ingredient Substitutions

Need to make a swap? Here are your best bets.

Molasses: Use dark corn syrup or maple syrup, though the flavor will be milder.

Brown Sugar: Coconut sugar or white sugar with a splash of molasses can sub in.

Butter (in filling): Use shortening or plant-based butter for dairy-free options.

Egg: A flax egg (1 tbsp flax + 3 tbsp water) works for egg-free cookies.

Powdered Sugar: Can use sifted granulated sugar in a pinch but texture may vary.

Ingredient Spotlight

Molasses: This sticky, sweet syrup is what gives gingerbread its deep flavor and dark color. It adds moisture to cookies and creates that perfect chewy bite.

Ground Ginger: Unlike fresh ginger, this powdered spice brings warm, earthy heat that’s mellow and comforting — the heart of any gingerbread recipe.

Instructions for Making Gingerbread Crinkle Cookie Sandwiches

Let’s walk through how to make these dreamy holiday treats.

Preheat Your Equipment: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Combine Ingredients: In a medium bowl, whisk together flour, baking soda, spices, and salt.
Prepare Your Cooking Vessel: In a large bowl, cream softened butter with brown sugar and granulated sugar until fluffy. Beat in egg, molasses, and vanilla.
Assemble the Dish: Gradually mix dry ingredients into wet ingredients until a soft dough forms.
Cook to Perfection: Scoop dough into balls, roll in powdered sugar, and place 2 inches apart on baking sheets. Bake 10–12 minutes until cracked on top but still soft.
Finishing Touches: Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Serve and Enjoy: Once cool, spread or pipe filling onto half the cookies and sandwich with the remaining ones.

Texture & Flavor Secrets

Expect a soft, chewy cookie with crisp crinkled edges and a pillow of sweet vanilla cream inside. The cookies themselves are deeply spiced, while the filling balances them with light, creamy sweetness. Together, it’s a melt-in-your-mouth moment with every bite.

Cooking Tips & Tricks

Use these tips to keep your cookies bakery-worthy:

Chill dough if it’s sticky to make rolling easier.
Roll generously in powdered sugar for deep crackles.
Match cookie sizes when pairing for neat sandwiches.
Add orange zest to the filling for a citrusy twist.
Pipe a swirl of filling rather than spreading for extra visual appeal.

What to Avoid

Even simple cookies can go sideways — avoid these common mistakes:

Overbaking: They’ll firm up as they cool, so take them out while soft.
Hot cookies + filling: Always let them cool first.
Skimping on powdered sugar: That crinkle won’t appear without it.
Storing warm: They’ll get soggy in a container if not fully cooled.

Nutrition Facts

Servings: 12 sandwich cookies
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

Make-Ahead and Storage Tips

You can bake the cookies a day ahead and store them in an airtight container. The filling can also be made in advance and kept refrigerated. Once assembled, the sandwiches stay fresh for up to 3 days in the fridge or can be frozen up to 1 month. Thaw before serving for soft, creamy texture.

How to Serve Gingerbread Crinkle Cookie Sandwiches

Serve on a festive tray with a sprinkle of extra powdered sugar or drizzle with melted white chocolate. These cookies pair beautifully with warm drinks like chai, mulled cider, or a creamy latte. They also make a stunning gift wrapped in cellophane and tied with twine.

Creative Leftover Transformations

Crush leftover cookies and use them as a cheesecake crust or a topping for ice cream. You can also crumble them into a trifle with whipped cream and caramel sauce for a quick dessert.

Additional Tips

Add a pinch of nutmeg or allspice for deeper spice.
Use parchment paper to prevent cookies from spreading too much.
For extra flair, add crushed candy canes to the filling.
Freeze unbaked cookie dough balls for future crinkle batches.

Make It a Showstopper

Stack the cookie sandwiches high on a cake stand with powdered sugar “snow” dusted all around. Add cranberries or sprigs of rosemary for festive garnish. You can even color the filling light pink or green for a holiday twist.

Variations to Try

Pumpkin Spice Version: Swap molasses for pumpkin puree and adjust spices.
Chocolate-Ginger Twist: Add mini chocolate chips to the dough.
Maple Cream Filling: Use maple syrup instead of vanilla in the filling.
Citrus Cream: Add orange or lemon zest to the buttercream.
Peppermint Crinkle Sandwiches: Use peppermint extract and crushed candy canes.

FAQ’s

Q1: Can I freeze the cookie dough?

Yes, roll into balls and freeze. Bake directly from frozen, adding 1–2 minutes.

Q2: What can I use instead of molasses?

Maple syrup or dark corn syrup, though flavor will differ.

Q3: Can I make them gluten-free?

Yes, use a 1:1 gluten-free baking flour.

Q4: How do I keep the cookies soft?

Store in an airtight container with a slice of bread.

Q5: Can I color the filling?

Absolutely — use food coloring to match the occasion.

Q6: What’s the best way to fill them?

Pipe using a round tip for clean edges and even filling.

Q7: Can I make the filling dairy-free?

Yes, use plant-based butter and a splash of non-dairy milk.

Q8: Why didn’t my cookies crack?

The dough may have been too warm or not rolled in enough sugar.

Q9: Do they need to be refrigerated?

If filled, store in the fridge to keep the filling fresh.

Q10: Can I double the recipe?

Yes, this one scales up beautifully for big batches.

Conclusion

These Gingerbread Crinkle Cookie Sandwiches are soft, spicy, creamy, and downright delightful. Whether you’re sharing them with friends or keeping a secret stash for yourself, they’re sure to bring smiles, cheer, and a little holiday magic to every bite. Trust me, they’re worth making — and remaking all season long.