These Gingerbread Cookie Sandwiches are the perfect treat for the winter season. Buttery, soft and flavorful, the cookies are amazing on their own, but when combined with the white chocolate frosting it’s a whole new amazing dessert. It can be a super fun activity to do with the kids while making them. They go perfectly with a cup of coffee or tea for breakfast or any other time of the day.
How to make gingerbread cookie sandwiches.
For the gingerbread sandwiches you first have to prepare the dough. You can prepare the dough a day or even two days in advance. Keep the dough refrigerated. During this time you can prepare the white chocolate cream and refrigerate for at least 6 hours before whipping.
The cookie dough here is made with honey instead of molasses, but feel free to use whatever you have on hand. Both are amazing choices for gingerbread cookies.
Once cool, roll out the dough between two sheets of parchment paper until it is about 5mm thick. Cut out the dough with the desired cutters and place on baking sheets.
After baking, let the cookies cool completely. Remove the white chocolate cream from the refrigerator and beat with an electric mixer until stiff peaks form, about 1 minute.
Match pairs of cookies that are similar in size and shape. Spread or pipe the cream onto half of the biscuits. Top with their pair of cookies. The filling softens the cookies and they just melt in your mouth. Store the cookie sandwiches in the refrigerator until ready to serve.
We really enjoyed the gingerbread cookie sandwiches. I hope you will try them and if you do, don’t forget to tag me on Instagram. Enjoy!
For more cookie recipes, visit our collection of cookie recipes. Wish you all a Merry Christmas!
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Gingerbread Cookie Sandwiches
These Gingerbread Cookie Sandwiches are the perfect treat for the winter season. Buttery, soft and flavorful, the cookies are amazing on their own, but when combined with the white chocolate frosting it’s a whole new amazing dessert.
ingredients
Makes about 12 sandwiches
Honey Gingerbread Cookies
- 2 ⅔ Cup (325 g) all-purpose flour
- 1 ¼ tsp (5 g) baking powder
- 1 tsp (3g) ground cinnamon
- 1/2 tsp (2g) ground nutmeg
- 1/2 tsp (2g) ground cloves
- 2 tsp (4g) ground ginger
- 1/2 tsp (2 g) ground anise Optional
- 3 tablespoon (45g) sugar
- 1/2 cup + 1 tbsp (200 g) honey
- 1/2 Cup (110 g) melted butter
- 1 egg yolk
White chocolate cream
- 3 tablespoon (45 ml) milk
- 1/2 tsp (2g) Glucose
- 1/4 tsp (1g) Vanilla Extract
- 1/2 tsp (2 g) gelatin powder
- 2 tsp (10 mL) cold water
- 4 oz (110 g) white chocolate small pieces
- 2/3 Cup (160 ml) whipping cream
frosting
- 1 Cup (120g) powdered sugar
- 1-2 tablespoon (15-30 ml) whipping cream
instructions
Prepare the cookie dough
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You can make it a day or two in advance and store it in the fridge.
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In a bowl, mix melted butter, honey and sugar.
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Add the egg yolk and mix until combined.
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Add all dry ingredients and mix until combined.
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Cover the dough with cling film and place in the fridge for at least 2 hours.
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Preheat the oven to 180°C.
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Roll out the dough on a floured surface or between two sheets of parchment paper until it is about 5mm thick.
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Cut the dough into the desired shape and place the cookies on the baking sheet. Roll out the remaining dough again and cut again.
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Bake for 8-10 minutes (depending on the size of the cookies). I used a 4×3.5 inch (10×9 cm) cookie cutter. Allow to cool on the baking sheet, then match pairs of similarly sized and shaped biscuits together.
Prepare the white chocolate cream.
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In a small bowl, foam the gelatine with cold water and leave to rest for about 10 minutes.
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Bring milk and glucose to a boil in a saucepan.
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Pour the gelatin and vanilla extract into the hot milk.
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Pour on the white chocolate. Stir well until the chocolate has completely melted.
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Add the cold whipping cream.
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Blend with an immersion blender to obtain a glossy emulsion.
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Cover the cream directly with cling film and refrigerate for at least 6 hours.
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Using an electric mixer, gently beat the white chocolate cream until stiff peaks form, about 1 minute.
Assemble the sandwiches
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Spread or pipe the white chocolate filling onto half of the cookies, then spread the remaining cookies on top.
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Decorate with melted white chocolate or icing, your choice.
nutrition
Portion: 1 sandwichCalories: 313kcalCarbohydrates: 45.1GProtein: 4.4GFat: 13.4GSaturated Fatty Acids: 8.1GCholesterol: 47mgSodium: 69mgFiber: 1.1GSugar: 20.5G