Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting
Ingredients:
For the Gingerbread Crinkle Cookies:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup molasses
1 large egg
1 teaspoon vanilla extract
1/4 cup granulated sugar for rolling
1/4 cup powdered sugar for rolling
1 tablespoon spiced rum optional
For the Vanilla Bean Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla bean paste or vanilla extract
2 tablespoons heavy cream
Directions:
Preheat and Prepare: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Make the Cookie Dough: In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the molasses, egg, and vanilla extract and spiced rum if using. Mix until well combined. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps the dough firm up and makes it easier to roll.
Shape and Coat: Roll chilled dough into 1-inch balls. Roll each ball in granulated sugar first, then in powdered sugar to give them the signature crinkle effect.
Bake the Cookies: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let the cookies cool completely on a wire rack.
Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed. Once combined, add the vanilla bean paste or vanilla extract and heavy cream. Beat until the frosting is smooth and fluffy.
Assemble the Sandwiches: Once the cookies are cool, spread or pipe the vanilla bean frosting onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with the remaining cookies.
Serve and Enjoy: These gingerbread crinkle cookie sandwiches are perfect for holiday gatherings or as a cozy treat with a cup of tea!
Nutritional Information:
Prep Time: 20 minutes Chill Time: 1 hour Baking Time: 12 minutes Total Time: 1 hour 32 minutes
Kcal: 210 kcal per sandwich Servings: 12 sandwiches