Soft + Chewy Gingerdoodle Cookie Sandwiches

Soft cinnamon-sugar molasses cookies fill your home with a warm spiced aroma! 🍂 These soft and chewy cookies are perfect on their own, or spread and sandwiched with vanilla buttercream.  Easy to make and fun for fall baking. Enjoy a gingerdoodle cookie with a hot coffee or cider!

You’ve made it to mid-week and you’re a rockstar. 🤩 I’m proud of you. Care for a cookie?

I wish I could share these gingerdoodles with you, and enjoy the early autumn breeze on the back porch. I’ll put on a pot of afternoon coffee, and we’ll decide to stop doing ALL THE THINGS and just enjoy a midday treat. Let’s hit the pause button and treat ourselves, because we deserve it. Sound good to you?

These warmly spiced, gingerbread-meets-sugar cookies conjure up all the cozy fall feelings. This is a soft, chewy cookie with delicately crisp edges and a melt-in-your-mouth center. Perfect enjoyed on its own, or with a swipe of 4-ingredient vanilla buttercream (recipe included).

Our favorite cookies in this house are snickerdoodles – a buttery cookie rolled in cinnamon sugar. These gingerdoodles are inspired by those, but taken up a notch with cinnamon, ginger, cloves, nutmeg and a dollop of sticky molasses. Easily rollable, bakeable, and completely crushable hot out of the oven.

Don’t even ask how many didn’t make it to their glamour shots. R.I.P., gooey cookies . . . and the roof of my mouth.

Let’s jump into the simple steps to these super soft fall cookies, shall we?


Ready to bake your own Soft + Chewy Gingerdoodle Cookie Sandwiches?

• Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat.

• In a large bowl of an electric mixer fitted with a paddle attachment, beat butter, granulated sugar and brown sugar together until light and fluffy. Whip in egg, vanilla and molasses until mixture turns a light brown color, about 1-2 minutes. Stir in flour, baking soda, cinnamon, ginger, salt, cloves and nutmeg until just combined.

• Scoop cookie dough into 2-teaspoon-sized dough balls. Roll in your hands to smoothen. Coat each ball in granulated sugar. Place on prepared baking sheets, about 1 inch apart.

• Bake for 6-8 minutes, or until golden with a soft center. Let cookies cool 5 minutes on the baking sheet before transferring to a wire cooling rack.

For the buttercream filling:

• Whip butter, sugar, vanilla and heavy cream into a thick, smooth buttercream frosting. Spread 1/2 tablespoon of buttercream onto one cookie. Top with another cookie. Repeat with remaining cookies.

• Serve or store in an airtight container (refrigerated) for up to three days.

Keep reading for full ingredient list + recipe, below

Searching for more fall cookie recipes? Try these!

• Oatmeal Buttercream Pies

• Soft Ginger Molasses Cookies

• Pumpkin Snickerdoodles

• 4-Ingredient Apple Pie Cookies

• Oatmeal Lace Cookies

• Soft Peanut Butter Cup Cookies

• Snickerdoodle Sandwich Cookies

• 3-Ingredient Cinnamon Sugar Pie Crust Cookies

• Old Fashioned Soft and Chewy Oatmeal Cookies

These cookies flew off the platter as quickly as they were ready!

Gingerdoodle cookie sandwiches are the epitome of easy, elegant and cozy in a handheld treat. Whether you’re craving a chewy molasses cookie, or need something special for a celebration, these comforting cookies will hit the spot. And, everyone will be asking you for the recipe!

Bake a batch this weekend, and you will see just why these have become so addictive for adults and kids alike. One bite and you’ll agree, Gingerdoodle Cookie Sandwiches are the perfect anytime of year cookie. They are especially perfect for molasses-ginger cookie lovers.

Here comes the hit of the holiday table!

5 from 1 vote

Soft + Chewy Gingerdoodle Cookie Sandwiches

Servings 20 cookie sandwiches / 40 cookies
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 3/4 tsp. vanilla extract
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1/4 cup granulated sugar for rolling

For the buttercream filling:

  • 1/4 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 2-3 Tbsp. heavy cream

Instructions

For the gingerdoodle cookies:

  • Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat.
  • In a large bowl of an electric mixer fitted with a paddle attachment, beat butter and sugars together until light and fluffy. Whip in egg, vanilla and molasses until mixture turns a light brown color, about 1-2 minutes. Stir in flour, baking soda, cinnamon, ginger, salt, cloves and nutmeg until just combined.
  • Scoop cookie dough into 2-teaspoon-sized dough balls. Roll in your hands to smoothen. Coat each ball in granulated sugar. Place on prepared baking sheets, about 1 inch apart.
  • Bake for 6-8 minutes, or until golden with a soft center. Let cookies cool 5 minutes on the baking sheet before transferring to a wire cooling rack.

For the buttercream filling:

  • Whip butter, sugar, vanilla and heavy cream into a thick, smooth buttercream frosting. Spread 1/2 tablespoon of buttercream onto one cookie. Top with another cookie. Repeat with remaining cookies.
  • Serve or store in an airtight container (refrigerated) for up to three days.
  • Enjoy!

Notes

Adapted from Lauren's Latest
Course: Dessert

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  1. 5 stars
    Love these sweet gingery treats! The cookies are so soft and delicious.

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