These gingerbread cookie sandwiches are the perfect treat for the winter season. Buttery, soft and spicy, the cookies are amazing on their own but when paired with the white chocolate cream, it is a whole new amazing dessert. It can be a super fun activity with the kids while making them. They go perfectly with a cup of coffee or tea during breakfast or any other time of the day.
How to make gingerbread cookie sandwiches.
For the gingerbread cookie sandwiches first, you have to prepare the dough. You can make the dough in advance with one or even two days. Keep the dough refrigerated. During this time you can prepare the white chocolate cream and refrigerate it for at least 6 hours before whipping.
The cookie dough here is made with honey instead of molasses but feel free to use which one you have on hand. Both are amazing choices for gingerbread cookies.
After chilling the dough, roll it between two sheets of parchment paper until about ¼ inch (5mm) thick. Cut the dough with the desired cookie cutters and place on baking sheets.
After baking, let the cookies cool completely. Remove the white chocolate cream from the refrigerator and whip with an electric mixer until stiff peaks form, for about 1 minute.
Match up pairs of cookies that are similar in size and shape. Spread or pipe the cream on half of the cookies. Top with their cookie pairs. The filling will soften the cookies and they will simply melt in your mouth. Keep the cookie sandwiches refrigerated until ready to serve.
We have really enjoyed the gingerbread cookie sandwiches. Hope you will try them out and if you do, don’t forget to tag me on Instagram. Enjoy!
For more cookie recipes check our collection of Cookie Recipes. Wish you all a Merry Christmas!
YOU MAY ALSO LIKE:
Chocolate Crinkle Cookies
Double Chocolate Rum Cookies
Chocolate Thumbprint Cookies
Gingerbread Cookie Sanwiches
Ingredients
Makes about 12 sandwiches
Honey Gingerbread Cookies
- 2 â…” cup (325g) all-purpose flour
- 1 ¼ tsp (5g) 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 (2g) ground anise , optional
- 3 tbsp (45g) sugar
- 1/2 cup + 1 tbsp (200g) honey
- 1/2 cup (110g) melted butter
- 1 egg yolk
White Chocolate Cream
- 3 tbsp (45ml) milk
- 1/2 tsp (2g) glucose
- 1/4 tsp (1g) vanilla extract
- 1/2 tsp (2g) gelatin powder
- 2 tsp (10ml) cold water
- 4 oz (110g) white chocolate , small pieces
- 2/3 cup (160ml) whipping cream
Sugar Icing
- 1 cup (120g) powdered sugar
- 1-2 tbsp (15-30ml) whipping cream
Instructions
Prepare the cookie dough
- You can make it a day or two ahead and store it in the fridge.
- In a bowl mix melted butter, honey and sugar.
- Add the egg yolk and mix until combined.
- Add all the dry ingredients and mix until all comes together.
- Cover the dough with cling film and put it in the fridge for at least 2 hours.
- Preheat the oven to 350°F (180°C).
- Roll the dough on a floured surface or between two sheets of parchment paper, until about 1/4 inch (5mm) thick.
- Cut the dough into desired shapes and place the cookies onto the baking sheet. Re-roll the remaining dough and cut again.
- Bake for about 8-10 minutes (depending on the cookie size). I've used a 4×3.5 inch (10×9 cm) cookie cutter. Allow to cool on the baking sheet, then match up pairs of cookies that are similar in size and shape.
Prepare the white chocolate cream.
- In a small bowl bloom the gelatine with cold water, let it sit for about 10 minutes.
- In a saucepan bring milk and glucose to a boil.
- Add the gelatin and vanilla extract to the hot milk.
- Pour onto the white chocolate. Stir well until the chocolate is completely melted.
- Add the cold whipping cream.
- Mix with an immersion blender to get a shiny emulsion.
- Cover with cling film directly onto the cream and refrigerate for at least 6 hours.
- Gently beat the white chocolate cream with an electric mixer until stiff peaks form, about 1 minute.
Assemble the sandwiches
- Spread or pipe the white chocolate filling on half of the cookies, then top with the remaining cookies.
- Decorate with melted white chocolate or sugar icing, it's up to you.
For the Sugar Icing
- To make the sugar icing, combine powdered sugar with whipping cream or milk. Spoon the icing into the piping bag and decorate the gingerbread cookies as desired. Allow setting.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
