Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting
These Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting are soft, spiced, and sugar-crackled delights filled with a rich vanilla frosting. Perfect for the holidays or whenever you’re craving a cozy treat.
Ingredients
- All-Purpose Flour: 2 1/4 cups
- Unsweetened Cocoa Powder: 1/4 cup
- Baking Powder: 1 teaspoon
- Ground Ginger: 1 1/2 teaspoons
- Ground Cinnamon: 1 teaspoon
- Ground Cloves: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Light Brown Sugar: 3/4 cup
- Granulated Sugar: 1/2 cup
- Egg: 1 large
- Molasses: 1/3 cup
- Unsalted Butter: 1/2 cup, softened
- Powdered Sugar: For rolling
- Vanilla Bean Frosting – Unsalted Butter: 1/2 cup, softened
- Cream Cheese: 4 oz (optional)
- Powdered Sugar: 1 1/2 cups
- Vanilla Bean or Extract: 1 teaspoon
- Milk or Cream: 1–2 tablespoons
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Combine Ingredients: Whisk together flour, cocoa, baking powder, spices, and salt. In a separate bowl, cream butter, brown sugar, and granulated sugar. Add egg and molasses; mix well. Combine with dry ingredients. Chill dough for 30 minutes.
- Prepare Your Cooking Vessel: Scoop chilled dough into balls. Roll generously in powdered sugar and place on baking sheet.
- Assemble the Dish: Bake for 10–12 minutes until cookies crackle and edges are set. Cool completely.
- Cook to Perfection: Beat butter and cream cheese for frosting. Add powdered sugar, vanilla, and milk/cream until desired consistency is reached.
- Finishing Touches: Pipe or spread frosting on one cookie, then sandwich with another. Press gently.
- Serve and Enjoy: Serve immediately or chill slightly to set. Enjoy with a warm drink!
Notes
- Chilling the dough ensures better crinkle texture.
- Use vanilla bean paste for more intense vanilla flavor.
- For gifting, wrap sandwiches individually in parchment and twine.
- Add orange zest for a fresh twist on flavor.