Gingerbread and Cream Cookie Sandwiches
Author: Nikki
Gingerbread and Cream Cookie Sandwiches... a delicious chewy gingerbread cookie with a wonderful creamy frosting. The flavor combination is perfection. They make a wonderful holiday treat!
  • ½ cup butter, softened
  • 1 cup molasses
  • ¼ cup sugar
  • 1 egg
  • 2½ cups flour
  • 1 teaspoon ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon cloves
  • ¼ cup buttermilk
  • ½ cup butter
  • 3 cups powdered sugar
  • ½ cup heavy cream
  1. Preheat oven to 325 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In a large mixing bowl, cream butter, molasses and sugar until creamy.
  4. Add egg and beat again.
  5. In a medium bowl, sift together flour, ginger, baking powder, baking soda, salt, cinnamon and cloves.
  6. Add flour mixture and buttermilk alternately in 3 parts mixing ever so lightly between each addition.
  7. Using a tablespoon drop dough onto lined cookie sheet about 2 inches apart.
  8. Bake 10 to 12 minutes at 325 degrees F.
  9. Cool on racks.
  1. In a medium bowl, combine butter, powdered sugar and heavy cream. Beat until smooth.
  2. Frost the bottom half of one of the cooled cookies and then place another cookie, bottom-side on frosting, as the other half on to make a sandwhich cookie.
  3. Repeat for all remaining cookies.
Recipe by Chef in Training at