Gingerbread Crinkle Cookie Sandwiches

Name: Gingerbread Crinkle Cookie Sandwiches
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12 cookie sandwiches
Ingredients: 2/3 cup packed brown sugar; 1/4 cup canola oil; 1 large egg, room temperature; 1/3 cup molasses; 2 cups all-purpose flour; 2 teaspoons ground ginger; 1-1/2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 3 tablespoons confectioners' sugar; FILLING:; 1/2 cup unsalted butter, room temperature; 2-1/4 cups confectioners' sugar; 3 tablespoons 2% milk; 2 teaspoons vanilla bean paste; 1/8 teaspoon salt

Total Time Prep: 30 min. + chilling Bake: 10 min. + cooling

Yield 12 cookie sandwiches

Test Kitchen Approved

Soft, chewy gingerbread cookies are stuffed with rich vanilla bean buttercream to make these party-worthy gingerbread crinkle cookie sandwiches.

Ingredients

2/3 cup packed brown sugar
1/4 cup canola oil
1 large egg, room temperature
1/3 cup molasses
2 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 tablespoons confectioners' sugar
FILLING:
1/2 cup unsalted butter, room temperature
2-1/4 cups confectioners' sugar
3 tablespoons 2% milk
2 teaspoons vanilla bean paste
1/8 teaspoon salt

Directions

In a large bowl, beat sugar and oil until blended. Beat in egg and molasses until smooth, 1-2 minutes.
In a separate large bowl, whisk together flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add to wet ingredients; stir until well-combined. Cover; refrigerate at least 2 hours.
Preheat oven to 350°. Line two 15x10x1-in. baking sheets with parchment paper.
Shape dough in 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on the prepared baking sheets. Slightly flatten each ball. Bake 10-12 minutes or until set and tops are cracked. Remove to wire racks to cool completely.
Meanwhile, to make filling, place butter in a large bowl; beat until light and fluffy, 1-2 minutes. Add confectioners' sugar, milk, vanilla bean paste and salt; beat on low speed until confectioners' sugar is incorporated. Increase speed; beat until fluffy and smooth, 2-3 minutes.
Use an offset spatula to spread about 1 tablespoon of filling onto the flat side of a cookie. Top with another cookie, flat side down, to make a sandwich. Repeat with remaining cookies.

Nutrition Facts

1 cookie sandwich: 365 calories, 13g fat (5g saturated fat), 36mg cholesterol, 297mg sodium, 60g carbohydrate (43g sugars, 1g fiber), 3g protein.

If you love crinkle cookies, try this wintry variation before the holidays. Gingerbread crinkle cookies sandwich a vanilla bean buttercream for a new way to enjoy gingerbread cookies this December. —Susan Bronson, Rhinelander, Wisconsin

Recipe Creator