The delightful combination found in gingerbread cookie sandwiches with caramel buttercream captures the essence of holiday baking while offering a twist that will entice cookie enthusiasts year-round. These cookies hold a nostalgic place in many hearts, conjuring memories of spicy, molasses-rich gingerbread crafted into myriad festive shapes.
Gingerbread, believed to have originated in Europe centuries ago, has been a classic treat enjoyed at fairs, Christmas festivities, and winter markets. Traditionally, gingerbread dough is infused with warm spices like cinnamon, ginger, nutmeg, and cloves.
These comforting flavors lay the foundation for the gingerbread cookie sandwiches with caramel buttercream that you will soon prepare. The unique addition of caramel buttercream brings a contemporary decadence-luxuriously smooth, sweet, and with just the right hint of burnt sugar.
Creating sandwich cookies elevates the humble gingerbread, turning a single cookie into an indulgent dessert or gift-worthy treat. Designed for experienced bakers and beginners alike, this recipe transforms basic pantry staples into show-stopping gingerbread cookie sandwiches with caramel buttercream that beautifully balance spicy and sweet.
Whether made for a winter celebration, cookie exchange, or simply as a weekend project, these cookie sandwiches are sure to impress and delight all who taste them.
Ingredients for Gingerbread Cookie Sandwiches with Caramel Buttercream
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup packed dark brown sugar
- ½ cup unsulfured molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- For the caramel buttercream:
- ½ cup granulated sugar
- 2 tablespoons water
- ½ cup heavy cream, at room temperature
- 1 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
Instructions for Making Gingerbread Cookie Sandwiches with Caramel Buttercream
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large mixing bowl, cream unsalted butter and dark brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Split the dough in half, shape each into a disc, wrap with plastic, and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll one dough disc to about ¼-inch thickness. Use a round cookie cutter to cut shapes. Transfer to prepared baking sheets, spacing 2 inches apart.
- Bake for 8-10 minutes, until edges are set but centers are still soft. Remove from oven and cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
- To make the caramel buttercream, combine sugar and water in a small saucepan over medium heat. Stir gently until sugar dissolves, then cook without stirring until the mixture turns deep amber.
- Remove from heat and carefully whisk in heavy cream (it will bubble vigorously). Stir until smooth, then set aside to cool to room temperature.
- In a mixing bowl, beat butter until smooth, then add cooled caramel and vanilla. Gradually beat in powdered sugar and sea salt until fluffy and light.
- To assemble, pipe or spread a generous amount of caramel buttercream on the bottom of one cookie and top with another, pressing gently to form a sandwich. Repeat with remaining cookies.
- Let assembled gingerbread cookie sandwiches with caramel buttercream rest at room temperature to allow flavors to meld before serving.
Nutritional Information
Each serving of gingerbread cookie sandwiches with caramel buttercream offers an indulgent treat, yet it's worth noting the nutritional breakdown to enjoy them mindfully.
A typical sandwich (based on approximately 20 sandwich cookies from this recipe) contains about 210-240 calories, balanced primarily between carbohydrates from the flour and sugars, and fats from the butter and cream.
Expect roughly 10 grams of fat per serving, with saturated fats comprising a significant portion due to butter and cream in both the cookie and buttercream. There are about 32 grams of carbohydrates, of which sugars represent the primary proportion, especially within the caramel buttercream.
While protein is minimal (about 2 grams per serving), the cookies do provide small amounts of iron from molasses and flour, as well as trace calcium from dairy. Sodium content is kept moderate, primarily from the salt and baking soda, totaling around 85 mg per sandwich.
These gingerbread cookie sandwiches with caramel buttercream are intended as a special indulgence-a festive or celebratory treat. For those looking to lighten up the recipe, options such as reducing butter, substituting with lower-fat alternatives, or cutting back on sugar will yield a lighter profile, but may alter texture and taste.
Enjoy these cookie sandwiches as part of a balanced diet, savoring the joy they bring in moderation.
Wine/Beverage Pairings With Gingerbread Cookie Sandwiches with Caramel Buttercream
Gingerbread cookie sandwiches with caramel buttercream pair beautifully with a variety of beverages. For a classic holiday treat, enjoy them alongside a cup of spiced chai latte, which echoes the warm spices in the cookies.
Rich hot chocolate enhances the dessert's sweetness and adds a cozy touch, ideal for chilly evenings. For adult pairings, consider a glass of tawny port or an ice wine, whose caramel and dried fruit notes complement both gingerbread and buttercream.
An espresso or bold coffee also cuts through the sweetness while providing a robust counterbalance to the creamy filling. For a non-alcoholic option, try mulled apple cider or even a cold glass of milk for nostalgic comfort.
Cooking Tips and Variations
To ensure your gingerbread cookie sandwiches with caramel buttercream turn out picture-perfect, begin with high-quality, fresh spices-their flavor profile is key to capturing the classic gingerbread essence. Chilling the dough is crucial not only for easier rolling but also for maintaining the cookie's shape during baking.
If you desire crisp cookies, roll the dough slightly thinner and bake for an extra minute, while those who love a softer bite should err on the thicker side and slightly underbake.
For a flavor twist, try adding a touch of orange zest or a pinch of ground black pepper to the dough for deeper complexity.
If you wish to adapt the caramel buttercream, swirl in a bit of sea salt for salted caramel enthusiasts, or a dash of bourbon or espresso powder for adult flavor variations. When assembling, make sure cookies have cooled entirely so the buttercream does not melt.
For neater sandwiches, use a piping bag with a round tip to apply the buttercream. Gingerbread cookie sandwiches with caramel buttercream can also be made gluten-free by substituting a 1-to-1 gluten-free flour blend.
Finally, store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. Flavors deepen over time, so making them a day ahead can actually improve their taste.
Serving Suggestions
For memorable presentation, serve gingerbread cookie sandwiches with caramel buttercream arranged on a festive platter, garnished with cinnamon sticks, whole star anise, or scattered sprigs of rosemary for a winter flair. These sandwich cookies are perfect centerpieces for dessert tables during holidays, cookie exchanges, office parties, or family gatherings.
If gifting, they pack beautifully into decorative boxes or clear cellophane bags tied with ribbon, making heartfelt edible presents. For an extra-special occasion, consider offering a do-it-yourself cookie sandwich bar-display plain gingerbread cookies with bowls of caramel buttercream, letting guests assemble their own treats.
To create a gourmet dessert plate, pair the sandwiches with poached fruit, small scoops of ice cream, or a drizzle of extra caramel sauce. Serve them slightly chilled for a firmer texture, or allow them to come to room temperature for a softer, creamier experience.
The visual appeal of the sandwich, with its golden-brown cookies and luscious caramel center, ensures every serving is as attractive as it is delicious.
Gingerbread Cookie Sandwiches with Caramel Buttercream Health Benefits
Gingerbread cookie sandwiches with caramel buttercream may be indulgent, but certain ingredients offer healthful attributes. The use of ground ginger, cinnamon, and nutmeg brings natural antioxidants and anti-inflammatory properties, with ginger renowned for aiding digestion and boosting the immune system.
Molasses, a classic sweetener for gingerbread, provides trace minerals such as iron, calcium, magnesium, and potassium, making it a slightly more nutritious alternative to refined sweeteners.
While the buttercream and cookies add sugar and fat, enjoying these treats in moderation allows you to benefit from the comforting warmth of spices without excess calorie intake.
To enhance the health profile, consider substituting some all-purpose flour with whole wheat flour for added fiber, or opt for unsalted butter to control sodium.
Mindful portions and savoring each decadent bite help maintain balance, ensuring you can appreciate gingerbread cookie sandwiches with caramel buttercream as part of a joyful, celebratory diet.
FAQs About Gingerbread Cookie Sandwiches with Caramel Buttercream
Can I make gingerbread cookie sandwiches with caramel buttercream ahead of time?
Yes, you can bake the gingerbread cookies and prepare the caramel buttercream up to two days in advance. Assemble on the day of serving for the best texture. Store the cookies in an airtight container, and refrigerate the buttercream separately.
Can I freeze gingerbread cookie sandwiches with caramel buttercream?
Absolutely. Freeze unassembled cookies and buttercream separately for up to 2 months. Once thawed, assemble just before serving. Assembled sandwiches can also be frozen, but may soften slightly upon thawing.
What can I substitute for molasses in this recipe?
If molasses is unavailable, substitute with dark corn syrup, maple syrup, or honey, though the flavor will be less robust. Molasses is key for authentic gingerbread taste.
How do I prevent the caramel from crystallizing in the buttercream?
Brush down the sides of your saucepan with a wet pastry brush during cooking to prevent sugar crystals. Do not stir the caramel once the sugar dissolves, and use gentle, even heat.
Are there gluten-free or vegan options for these cookie sandwiches?
Substitute a gluten-free all-purpose flour blend for the cookies to make them gluten-free. For a vegan version, use plant-based butter, egg replacer, and coconut cream in place of dairy and eggs, though texture may vary.
Gingerbread cookie sandwiches with caramel buttercream offer a sumptuous blend of traditional spice and modern caramel richness, making them a standout dessert for any gathering or gift. Whether baked for family traditions or served at festive events, their harmonious flavors and soft, creamy centers ensure they are enjoyed and remembered. With a little planning and attention to detail, bakers of all skill levels can create these beautiful sandwich cookies. Experiment with variations, share with loved ones, and savor each bite-gingerbread cookie sandwiches with caramel buttercream will quickly become a beloved recipe in your repertoire.
Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup dark brown sugar, packed
- ¼ cup granulated sugar
- ½ cup molasses
- 1 large egg
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- For the Caramel Buttercream:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 3 tablespoon caramel sauce
- ¼ teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy. Mix in egg and molasses.
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3In a separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Gradually add to the wet ingredients, mixing until a soft dough forms.
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4Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are set. Allow cookies to cool completely.
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5For the caramel buttercream, beat butter until creamy. Add powdered sugar, caramel sauce, and salt. Beat until smooth and fluffy.
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6Spread the caramel buttercream onto the bottom of half the cookies, then top with the remaining cookies to form sandwiches. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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