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Gingerbread Cookie Sandwiches Recipe

Gingerbread Cookie Sandwiches Recipe
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★★★★★

5 from 29 reviews

These Gingerbread Cookie Sandwiches combine the warmth of classic gingerbread spices with a rich, plant-based frosting and a surprise layer of mocha chocolate chip MacroBar®. Perfectly soft, chewy cookies sandwich a smooth, sweet frosting and a hint of decadent chocolate for an irresistible holiday treat that is gluten-free and vegan.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups gluten-free all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cloves

Wet Ingredients

  • 5 tbsp plant-based butter, room temperature
  • 1/3 cup + 1 tbsp dark brown sugar
  • 1/4 cup + 1 tbsp unsulfured molasses
  • 1 tsp vanilla paste or extract
  • 2 tbsp plant-based milk of choice

Frosting

  • 1/4 cup plant-based butter, room temperature
  • 1 cup + 1 tbsp powdered sugar
  • Pinch kosher salt
  • 1 – 2 tbsp plant-based milk of choice

Additional

  • 10 Mocha Chocolate Chip MacroBars®

Instructions

  1. Prepare Dry Ingredients: In a small bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Set aside to integrate the spices evenly.
  2. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the plant-based butter until smooth and creamy, about 1 minute. Add the dark brown sugar and molasses, then beat on medium-high speed until just combined, ensuring a rich and smooth mixture.
  3. Add Flavorings and Milk: Mix in the vanilla paste or extract and plant-based milk until the batter is uniform and slightly runny, preparing the base for the dough.
  4. Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture and gently mix until just combined. Be cautious not to over-mix to keep the cookies tender and chewy.
  5. Chill Dough: Shape the dough into a disc, wrap tightly with plastic wrap, and refrigerate for at least 3 hours or overnight to develop flavors and firm up the dough for easy handling.
  6. Preheat Oven and Prepare Sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
  7. Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to approximately 1/4 inch thickness. Use a well-floured cookie cutter to cut out shapes, then freeze the cutouts for no less than 15 minutes to help them keep their shape during baking.
  8. Bake Cookies: Remove excess flour from the cookies and place them on the prepared baking sheets. Bake for 8-10 minutes or until the edges turn golden brown, signaling they are perfectly baked but still soft inside.
  9. Cool Cookies: Let the baked cookies cool completely on the sheets to firm up and avoid breaking.
  10. Make Frosting: In a medium bowl, cream together the room temperature plant-based butter and powdered sugar until fully combined and fluffy. Add a pinch of kosher salt and 1 to 2 tablespoons of plant-based milk, mixing on low speed until smooth and pipeable.
  11. Prepare MacroBar® Pieces: Using the same cookie cutter, cut the Mocha Chocolate Chip MacroBars® into the same shapes as your cookies to create the sandwich filling.
  12. Assemble Sandwiches: Transfer the frosting to a piping bag fitted with a small tip. Pipe frosting onto the cut MacroBar® pieces, then gently press a cooled gingerbread cookie on top to form a sandwich. Serve immediately or chill for a firmer texture.

Notes

  • For best results, chill the dough overnight to enhance flavor and improve dough handling.
  • Plant-based milk options such as almond, oat, or soy work well in both the dough and frosting.
  • Use a cookie cutter that matches the shape of your MacroBars® for consistent sandwich sizes and aesthetics.
  • Store sandwiches in an airtight container in the refrigerator for up to 5 days for freshness.
  • Optionally, dust sandwiches with extra powdered sugar before serving for a festive touch.
  • You can substitute MacroBars® with any firm, cuttable chocolate or energy bar if unavailable.

Nutrition

Keywords: gingerbread cookies, vegan cookie sandwiches, gluten-free gingerbread, plant-based frosting, holiday cookies, mocha chocolate chip MacroBars, gingerbread sandwich

Find it online: https://hannahdelgado.com/gingerbread-cookie-sandwiches-recipe/