Gingerbread Sandwich Cookies


Gingerbread Sandwich Cookies

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    These adorable gingerbread cookies are filled with sugar, spice and everything nice. Stack them together to make a delicious cookie sandwich with a vanilla and orange zest filling.  

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    Servings and Ingredients

    Serves 13
    ½ c. Hy-Vee unsalted butter, softened
    ½ c. Hy-Vee granulated sugar
    1 ½ Hy-Vee ground ginger
    1 ½ tsp. ground allspice
    1 tsp. Hy-Vee baking soda
    1 tsp. Hy-Vee baking powder
    1 tsp. Hy-Vee ground cinnamon
    ½ c. Hy-Vee molasses
    1 Hy-Vee large egg yolk
    2 c. Hy-Vee all-purpose flour
    ½ (16-oz.) container Hy-Vee creamy white frosting, for serving
    2 tbsp. orange zest
    1 recipe Royal Icing
    Assorted food coloring gels, for decorating
    Assorted sprinkles, for decorating
    Assorted colored sanding sugars, for decorating

    Things To Grab

    • 2 large bowls
    • Electric mixer
    • Silicone spatula
    • Plastic wrap
    • 3- to 3 ½-in. holiday cookie cutter
    • 2 large rimmed baking pans
    • Wire cooling racks
    • Metal spatula
    • Wooden spoon
    • Small bowl
    • Pastry bag
    • Small round-shaped pastry tip
    • Small narrow spatula
    • Airtight container


    1. Beat butter in a large bowl with an electric mixer on medium for 30 seconds. Add sugar, ginger, allspice, baking soda, baking powder and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in molasses and egg yolk until combined. Beat in flour. Divide dough in half. Wrap each portion in plastic wrap; refrigerate for 2 to 3 hours or until firm.

    2. Preheat oven to 350 degrees. On a lightly floured surface, roll dough, one portion at a time, to 1/4-in. thick. Cut dough into holiday shapes using a 3- to 3 ½-in. cookie cutter. Place cutouts 1½ in. apart in 2 large rimmed baking pans.

    3. Bake for 8 to 9 minutes or until bottoms are light brown. Cool in pan for 5 minutes. Transfer cookies to a wire rack and cool completely.

    4. Stir together white frosting and orange zest in a small bowl; set aside. Prepare Royal Icing; spoon into a pastry bag fitted with a small round-shaped pastry tip.

    5. Decorate the tops of half of the cookies with Royal Icing and coloring gels, sprinkles and/or sanding sugars, if desired. Spread orange frosting on the bottoms of remaining cookies. Place decorated cookies on the frosted cookies to sandwich.

    6. Store cookies in an airtight container in the refrigerator up to 5 days. Bring to room temperature before serving.

    Nutrition facts


    250 Calories per serving
    1 cookie

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 30mg
    • Sodium: 140mg
    • Total Carbohydrates: 39g
    • Protein: 2g

    Daily Values

    Iron 6%
    Calcium 4%
    Vitamin D 0%
    Potassium 4%