Gingerbread Sandwich Cookies with Brown Buttercream
Total Time
40 minutes
Prep Time
30 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(8)
Ingredients
12 cookies
- 3/4 cup unsalted butter, room temp
- 1/2 cup granulated sugar + more for rolling
- 1/2 cup brown sugar
- 1 large egg
- 1/4 cup unsulphured molasses
- 1 tsp Watkins pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 2/3 cup butter, browned
- 2 cups powdered sugar
- 1 tsp Watkins pure vanilla extract
- 3–4 tbsp heavy whipping cream
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Preparation
Step 1
First, brown your butter. Pour into a glass container and pop it in the fridge.
Step 2
In a small bowl, whisk together the flour, cornstarch, baking soda, salt, and spices. Set aside.
Step 3
Using a hand or stand mixer, cream together the butter and sugars until light and fluffy.
Step 4
Mix in the egg and then the molasses and vanilla until just combined. Scrape down the sides and bottom of the bowl and mix again.
Step 5
Slowly mix in the dry ingredients until the dough just comes together. Pop the bowl in the fridge for a couple minutes and preheat the oven to 350F.
Step 6
Once preheated, scoop out your cookies using a standard cookie scoop and roll in some granulated sugar.
Step 7
Place on a cookie sheet lined with parchment paper and flatten slightly with your palm. This recipe makes about 24 cookies.
Step 8
Bake for 8-10 minutes then transfer to a cooling rack.
Step 9
Wait for the cookies to cool completely before making the buttercream. You’ll also want to wait until the brown butter in the fridge has solidified but is still soft in the middle.
Step 10
Using a hand or stand mixer, whip the butter until smooth (brown bits and all).
Step 11
Mix in the powdered sugar 1/2 cup at a time and add in the heavy whipping cream 1 tbsp at a time in between mixes. Mix in the vanilla.
Step 12
Pipe an even swirl onto half of the cookies and top them off with the other half. Place the cookies in the fridge to set for about an hour then eat at room temperature. Enjoy!
Step 13
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Chef's notes
Before assembling, make sure your cookies are COMPLETELY cooled! Otherwise, your buttercream will slip right off and run all over.
If you’re baking the cookies a day ahead, store them in the fridge. They’re so soft that they’ll flatten if stacked on top of each other at room temperature.
