Gingerbread Cookie Sandwiches with Cranberry Filling Recipe

If you’re looking for a festive treat that’s bursting with warm spices and a burst of tart cranberry, you absolutely have to try my Gingerbread Cookie Sandwiches with Cranberry Filling Recipe. These cute little sandwiches are perfect for holiday parties, cozy winter afternoons, or gifting to friends. I love this recipe because the gingerbread cookies stay soft and tender, while the creamy orange-vanilla frosting balances beautifully with the tangy cranberry filling. Trust me, once you make these, they’ll be your new holiday favorite!

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Ingredients You’ll Need

This recipe calls for classic gingerbread spices and components, along with a luscious filling that brings everything together gorgeously. Keep an eye on the molasses quality—it really shines through in the cookie’s flavor.

• All-purpose flour: Use fresh flour for the best texture and to avoid a dusty taste.
• Cornstarch: This keeps the cookies soft and tender—don’t skip it!
• Ground ginger, cinnamon, cloves, allspice, nutmeg: Freshly ground spices make a big difference if you can manage it.
• Baking soda: Helps the cookies rise just enough to be chewy without spreading too thin.
• Kosher salt: Balances sweetness and enhances all the flavors.
• Unsalted butter: Room temperature butter produces the creamiest dough and frosting.
• Dark brown sugar: Adds moisture and that deep caramel flavor perfect for gingerbread.
• Unsulphured molasses: A key flavor for gingerbread; avoid blackstrap molasses as it’s too bitter.
• Egg: Binds and enriches the dough for a tender crumb.
• Vanilla extract: Adds warmth and complexity to both dough and filling.
• Orange zest: Fresh zest brightens the buttercream with a pop of citrus.
• Powdered sugar: Essential for a smooth, fluffy buttercream.
• Jellied cranberry sauce: The star fruity filling that gives these sandwiches their holiday sparkle.

Variations

I’ve played around with this Gingerbread Cookie Sandwiches with Cranberry Filling Recipe quite a bit! Feel free to tweak the filling or cookie shapes to match your style or dietary needs.

• Gluten-Free Option: I swapped regular flour for a gluten-free blend once, and it worked nicely—just chill the dough a bit longer before rolling.
• Dairy-Free Filling: Use coconut oil or dairy-free butter and coconut cream in the frosting if you’re avoiding dairy.
• Spice it Up: I like adding a pinch more ground ginger or a dash of black pepper for an unexpected kick.
• Festive Shapes: Swap circle cutters for holiday-themed cutters like stars or trees to amp up the Christmas vibes.

How to Make Gingerbread Cookie Sandwiches with Cranberry Filling Recipe

Step 1: Mix your dry ingredients with care

Start by whisking together the flour, cornstarch, and all those lovely warm spices—ginger, cinnamon, cloves, allspice, nutmeg—plus baking soda and salt. This ensures the spices are evenly distributed in your dough, so every bite is perfectly spiced, not patchy.

Step 2: Cream butter and sugar until fluffy

Using a stand mixer fitted with a paddle, beat room temperature butter and dark brown sugar together on medium speed until the mix is light and fluffy—about 2 to 3 minutes. This aeration makes the cookies tender. When I first tried rushing this step, the cookies ended up dense, so stick with the time here!

Step 3: Add molasses, egg, and vanilla

Drizzle in the molasses slowly with the mixer running, scraping down the bowl halfway to mix thoroughly. Then beat in the egg and vanilla extract well. This combo brings out that iconic gingerbread richness you’re craving.

Step 4: Combine wet and dry ingredients

Lower the mixer speed and add the dry spice-flour mixture to your butter mix in three batches, mixing just until combined each time. Avoid over-mixing here to keep your cookies tender and prevent toughness.

Step 5: Chill your dough thoroughly

Turn the dough out onto a floured surface, divide it into two disks, wrap tightly in plastic, and pop it in the fridge for 1 to 2 hours. This step is crucial—it helps your cookies hold their shape and keeps the dough manageable when rolling out.

Step 6: Roll and cut the cookies

Preheat the oven to 350°F and line your baking sheets with parchment. Roll one disk at a time on a floured surface to about 1/8-inch thickness. I love using a 2- to 3-inch round cutter, but get creative! Cut shapes, and for half the cookies, cut out smaller shapes in the center so the cranberry filling can peek through.

Step 7: Bake just until soft

Bake the cookies for 10 to 12 minutes. They should feel set to the touch but still soft—not crispy. Let them rest on the sheet for 5 minutes before transferring to a wire rack to cool completely. This cooling time keeps them tender inside while they firm up nicely.

Step 8: Whip up the zesty cranberry filling

For the filling, beat softened butter with orange zest, vanilla, and a pinch of salt until creamy. Slowly add powdered sugar until just mixed, then beat on medium-high for a fluffy finish. Whisk your cranberry sauce to loosen it right before assembling—this helps it spread nicely without oozing everywhere.

Step 9: Assemble gingerbread cookie sandwiches

Pipe a thick ring of frosting onto the bottom of a whole cookie, then fill the center with a thinner layer of frosting topped with cranberry sauce. Press a cutout cookie gently over the top to form your sandwich. Repeat until all cookies are filled—and don’t be shy with the cranberry; it’s the star!

Step 10: Final touches and serving

Dust the sandwiches with powdered sugar if you like that snowy holiday look before serving. These treats will wow anyone lucky enough to take a bite!

How to Serve Gingerbread Cookie Sandwiches with Cranberry Filling Recipe

Garnishes

I love dusting these sandwiches lightly with powdered sugar right before serving—it gives them a delicate snowy effect. Sometimes I add a small piece of crystallized ginger on the side for a little extra spice kick and a fancy look.

Side Dishes

I often pair these cookie sandwiches with a warm cup of chai tea or mulled cider. For holiday gatherings, a scoop of vanilla bean ice cream on the side makes a dreamy combo, especially if your guests like a little indulgence.

Creative Ways to Present

For special occasions, I arrange these cookie sandwiches on a festive platter sprinkled with fresh cranberries and sprigs of rosemary or pine. Wrapping them individually in cellophane and tying with a ribbon makes adorable homemade gifts your friends and family will rave about.

Make Ahead and Storage

Storing Leftovers

After assembling, store the gingerbread cookie sandwiches in an airtight container at room temperature for up to 2 days. I usually keep mine on a single layer to avoid squishing the filling. This keeps the cookies tender and the filling fresh.

Freezing

If you want to freeze, I recommend freezing the cookies and the frosting separately. Freeze baked cookies flat in a single layer in a sealed bag, and thaw at room temperature before assembling. Freezing assembled sandwiches can make the filling a bit soggy.

Reheating

Since these are cookies, reheating isn’t usually necessary. But if you want to warm them slightly, pop them in the oven at a low temperature (about 275°F) for 3-5 minutes before eating. Avoid microwaving, as it may melt the frosting too much.

FAQs

Final Thoughts

I honestly can’t say enough how much I adore this Gingerbread Cookie Sandwiches with Cranberry Filling Recipe. It’s become a holiday tradition in my home, the recipe I pull out when I want to impress, but also stay grounded with comforting flavors. The balance of spicy dough and fruity, creamy filling is just magical. I promise you’ll have so much fun making this, and your family or guests will go crazy for these treat sandwiches. Don’t wait—roll up your sleeves, and let’s get baking!

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