Description

Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting are the ultimate holiday treat, featuring soft, chewy gingerbread cookies filled with the smooth, rich flavor of vanilla bean frosting. Each cookie sandwich combines the classic holiday flavors of gingerbread spices—ginger, cinnamon, and cloves—with the sweetness of vanilla. The crinkled appearance of these cookies adds a festive touch, making them visually appealing and perfect for holiday parties, cookie exchanges, or as delightful edible gifts.

Ingredients

For the Gingerbread Crinkle Cookies

All-Purpose Flour: 2 cups – Forms the base of the cookie dough, giving structure and softness.
Brown Sugar: 3/4 cup – Adds sweetness and a touch of molasses flavor, enhancing the gingerbread taste.
Granulated Sugar: 1/4 cup – Provides sweetness and helps create a slightly crisp exterior.
Unsalted Butter: 1/2 cup, softened – Adds richness and helps create a soft, tender cookie texture.
Molasses: 1/4 cup – Essential for classic gingerbread flavor and a soft, chewy texture.
Large Egg: 1 – Acts as a binder, adding structure to the dough.
Vanilla Extract: 1 teaspoon – Adds warmth and enhances the other spices.
Ground Ginger: 1 teaspoon – Essential for gingerbread flavor, providing warmth and spice.
Ground Cinnamon: 1 teaspoon – Adds warmth and complements the ginger.
Ground Cloves: 1/2 teaspoon – Adds depth with its rich, spicy aroma.
Baking Powder: 1/2 teaspoon – Helps the cookies rise and creates a soft texture.
Baking Soda: 1/2 teaspoon – Contributes to the crinkle effect and adds lightness.
Salt: 1/4 teaspoon – Balances the sweetness and enhances the flavors of the spices.
Powdered Sugar: 1/2 cup – Used to roll the dough balls, creating the signature crinkle appearance.

For the Vanilla Bean Frosting

Butter: 1/2 cup, softened – Provides the rich, creamy base for the frosting.
Powdered Sugar: 1 1/2 cups – Sweetens the frosting and adds thickness for a spreadable consistency.
Vanilla Bean Paste or Vanilla Extract: 1 teaspoon – Adds a strong vanilla flavor with beautiful specks if using paste.
Milk or Cream: 1–2 tablespoons – Adjusts the frosting’s consistency, making it spreadable.

Instructions

Step 1: Make the Cookie Dough

Cream the Butter and Sugars: In a mixing bowl, use an electric mixer to beat butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2–3 minutes on medium speed.
Add Wet Ingredients: Add molasses, egg, and vanilla extract to the butter-sugar mixture, beating until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, ground ginger, cinnamon, cloves, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating on low speed until a soft dough forms.
Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This helps control spreading and enhances flavor.

Step 2: Prepare for Baking

Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Shape and Coat Dough Balls: Use a cookie scoop to portion out 1-inch balls of dough. Roll each ball in powdered sugar, coating generously. Place dough balls on the prepared baking sheets, spaced about 2 inches apart.

Step 3: Bake the Cookies

Bake: Bake in the preheated oven for 10–12 minutes, or until the cookies are set with visible crinkles. Avoid overbaking to maintain a soft, chewy texture.
Cool: Let cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

Step 4: Make the Vanilla Bean Frosting

Beat the Butter: In a separate bowl, beat the softened butter until creamy.
Add Powdered Sugar and Vanilla: Gradually add powdered sugar and vanilla bean paste or extract, beating until smooth. Add milk or cream a little at a time, until you reach a spreadable consistency.

Step 5: Assemble the Cookie Sandwiches

Frost the Cookies: Spread a thin layer of frosting on the flat side of one cookie.
Create Sandwiches: Press a second cookie onto the frosting to form a sandwich. Repeat with remaining cookies and frosting.
Serve or Store: Enjoy immediately, or store in an airtight container.

Notes

Tips for Perfect Gingerbread Crinkle Cookie Sandwiches

Chill the Dough for Shape and Flavor: Chilling the dough for at least 1 hour ensures that the cookies don’t spread too much during baking, helping them hold their round, crinkled shape. Chilling also enhances the flavors, allowing the spices to meld.
Generously Roll in Powdered Sugar: A thick coat of powdered sugar on each dough ball is essential for achieving the snowy, crinkled look. The powdered sugar reacts with the dough as it bakes, creating a cracked surface that is both beautiful and delicious.
Avoid Overmixing the Dough: Once you add the flour mixture to the wet ingredients, mix just until combined. Overmixing can make the cookies tough and less tender, so keep it gentle for the best results.
Use Room Temperature Ingredients for Frosting: Ensure the butter is fully softened and the vanilla bean paste or extract is at room temperature for the smoothest, creamiest frosting texture. This will help you achieve a spreadable frosting without lumps.
Adjust Frosting Consistency if Needed: For a soft but stable filling, the frosting should be thick enough to hold its shape but easy to spread. Add a splash of milk if it’s too thick or a bit more powdered sugar if it’s too thin.
Allow Cookies to Cool Completely Before Frosting: Frosting warm cookies can cause the filling to melt and lose its texture. Let the cookies cool fully on a wire rack to maintain a stable frosting layer and a neatly assembled sandwich.
Store in an Airtight Container for Soft Cookies: To keep the cookies soft, store them in an airtight container. Adding a slice of bread to the container can help retain moisture, keeping your cookies fresh and tender.