My new soft and chewy Gingerbread Sandwich Cookies with Lemon Buttercream are a flavor match made in heaven. This standout cookie is sure to be a hit at your holiday gatherings.
Gingerbread Sandwich Cookies with Lemon Buttercream
What is Baked and Wired?
We recently took the kids to Washington D.C. for a few days during their fall break. While the history in that town is truly amazing, there’s also a lot of food stops to add to your must-see (eat) list. One of our favorite bakeries was Baked and Wired. Nestled in the heart of Georgetown, Baked and Wired has always been a source of inspiration for artisanal baked goods with flavors that surprise and delight. One of their standout seasonal creations—ginger molasses sammies—evokes all the charm of classic winter flavors. Inspired by this, I decided to create my own version of the: gingerbread sandwich cookies with a bright lemon buttercream filling. The result? A balanced blend of cozy spices and a citrusy zing that refreshes the palate.
Why Gingerbread?
Gingerbread is synonymous with the holiday season. The rich, dark molasses gives these cookies a deep, aromatic sweetness that brings back memories of winter nights, festive gatherings, and kitchens filled with laughter. But what really makes these cookies special is turning them into sandwiches. The concept of layering cookies with a luxurious filling adds texture, flavor, and visual appeal.
Lemon Buttercream: A Surprising Pair
While gingerbread is delightful on its own, pairing it with lemon buttercream is where the magic happens. Lemon provides a bright, tangy contrast that cuts through the cookie’s richness and spices, creating a more complex and layered flavor profile. The smooth, buttery texture of the filling melts into the cookie’s slightly crisp exterior, creating a bite that is perfectly balanced.
This flavor combination is one of my favorites, so it was no surprised I fell in love with the Baked and Wired cookies. I actually first used this combination years ago in my Gingerbread Lemon Cake – inspired by a dessert my mom made every holiday season for us growing up.
Ingredients for Gingerbread Sandwich Cookies with Lemon Buttercream
Tips for the Best Results
- Flatten the cookie dough: This step is crucial for the right shape and even texture of the cookie. Using a 1-ounce cookie scoop you’ll form the cookie dough ball. Place it on the baking sheet lined with parchment paper. Next, place a small piece of parchment paper on the cookie and then flatten the cookie to 1/4th of an inch using the bottom of a cup to press firmly down.
- Coat in sanding sugar: After the cookie is already flattened, coat it in the sanding sugar. Flattening the cookie before coating it in the sanding sugar ensure the sugar stays on top of the dough and doesn’t get pushed into the dough – giving the cookie extra texture and crunch!
- Storage: Store the assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Once the cookies are baked and cooled completely, you’ll add the buttercream to half of the cookies.
The Perfect Treat for Gatherings
These gingerbread sandwich cookies with lemon buttercream are not only a hit with friends and family but also an ideal addition to holiday gift baskets. The pairing of warm spices and zesty lemon creates a unique treat that stands out from the usual lineup of holiday sweets.
So, this season, take inspiration from beloved bakeries like Baked and Wired and add your own twist. You may just find that these cookies become a new holiday tradition.
Can I use a different buttercream?
Yes! There are so many different buttercream flavors that will pair beautifully with gingerbread. Here are a few ideas:
- Caramel Buttercream
- Vanilla Buttercream
- Biscoff Buttercream
- Cranberry Buttercream
NOTE: There are some important tips in the instructions below, so be sure to read through everything.
Gingerbread Sandwich Cookies with Lemon Buttercream
Ingredients
FOR THE COOKIES
- 3 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 egg
- 1 cup sanding sugar, coarse sugar
FOR THE BUTTERCREAM
- 1 cup unsalted butter, slightly cold
- 3 cups powdered sugar, measured and then sifted
- 1 tsp lemon extract
- 2 tablespoons heavy whipping cream
- pinch of salt
Instructions
For the Cookies
- Preheat your oven to 350 degrees F. Line your baking sheet with parchment paper. Set aside.
- In a medium size mixing bowl, whisk together the flour, ginger, cinnamon, baking soda and salt. Set aside.
- In large mixing bowl, beat the butter and the sugar until smooth and fluffy, about 2 minutes.
- Add the molasses and mix until incorporated.
- Add the egg and mix until incorporated.
- With the mixer on low, stir in the dry ingredients.
- Using a 1 ounce cookie scoop, make 1-ounce cookie dough balls. Once you scoop them, also use your hands to round them into a ball.
- Place the cookie dough balls on the parchment lined baking sheet. Using another piece of small parchment paper and a cup with a flat bottom, place the parchment on a cookie dough ball and use the bottom of the cup to flatten the dough to about 1/4-inch thick.
- Once you’ve flattened the dough, place each cookie into the sanding sugar. The dough will not be sticky so you may have to help press the sanding sugar on the cookie. I even add sanding sugar on top of the cookie once I’ve placed it back on the cookie sheet.
- Place the cookies about 2 inches apart from each other (I fit 8 cookies on one baking sheet).
- Bake the cookies for about 7 to 8 minutes. Don’t overtake. As they cool, they will set, but we want to make sure these cookies are soft and chewy on the inside.
- Once the cookies are cooled completely, fill with lemon buttercream.
For the Lemon Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and fluffy, about 2 minutes.
- Slowly add the powdered sugar, followed by the lemon extract, heavy whipping cream and salt.
- Continue to beat on medium-high speed until the buttercream is nearly white in color.
- Use a piping bag to pipe buttercream on half of the cookies. Press the other cookies on top, gently pressing down to spread the buttercream to the edge of the cookies.