Gingerbread Sandwich Cookies with Brown Buttercream

First, brown your butter. Pour into a glass container and pop it in the fridge.

In a small bowl, whisk together the flour, cornstarch, baking soda, salt, and spices. Set aside.

Using a hand or stand mixer, cream together the butter and sugars until light and fluffy.

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.

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.

Once preheated, scoop out your cookies using a standard cookie scoop and roll in some granulated sugar.

Place on a cookie sheet lined with parchment paper and flatten slightly with your palm. This recipe makes about 24 cookies.

Bake for 8-10 minutes then transfer to a cooling rack.

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.

Using a hand or stand mixer, whip the butter until smooth (brown bits and all).

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.

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!