Delicious Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
Crafting the perfect Gingerbread Cookie Sandwiches with Cranberry Filling Recipe is like wrapping yourself in a cozy blanket on a frosty evening. These delightful treats are not just cookies; they are a celebration of flavors, with the warm spices of gingerbread colliding beautifully with the tartness of cranberries, creating a sweet tapestry of taste that sings “holiday cheer.” Imagine pulling a tray from the oven, the sweet aroma swirling around your kitchen, inviting friends and family to indulge in a splendid festivity with just one bite.
Many of us have a fond memory tied to gingerbread cookies, perhaps baking with loved ones or decorating them into delightful characters. As the holidays approach, these biscuits transform from simple treats into joyous creations that adorn our chaotic kitchen counters. Whether you’re hosting a holiday party or just looking for a fun family baking project, these Gingerbread Cookie Sandwiches with Cranberry Filling will ignite joy in every heart and stomach.
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Ingredients for Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
Here’s what you’ll need to make this delicious Gingerbread Cookie Sandwiches with Cranberry Filling Recipe:
3 1/4 cups all-purpose flour – Essential for structure; sift it to ensure a light texture for your cookies.
1/4 cup cornstarch – Helps create a tender crumb; feel free to use a gluten-free substitute if desired.
2 tsp. ground ginger – Provides that warm, spicy aroma with a kick, truly the soul of the gingerbread.
2 tsp. ground cinnamon – This warming spice enhances flavor and gives your cookies that nostalgic vibe.
1 tsp. baking soda – For just the right amount of rise, ensuring your cookies don’t turn into little gingerbread pancakes.
1/2 tsp. kosher salt – An integral contrast to sweetness, it balances the flavors expertly.
1/4 tsp. ground cloves – A pinch of clove adds depth that will make your taste buds dance.
1/4 tsp. ground allspice – A delightful blend that brings more complexity to your cookie magic.
1/4 tsp. ground nutmeg – Adds a warm, comforting warmth reminiscent of holiday gatherings.
1/2 cup unsalted butter – Make sure it’s at room temperature for the best texture and mixing; no one likes a cold butter fight!
3/4 cup packed dark brown sugar – For that gooey sweetness that makes every bite comforting and indulgent.
1/2 cup unsulfured molasses – This sturdy syrup infuses your cookies with its rich, deep flavor; go for quality!
1 large egg – A binding agent that holds everything together; must be at room temperature for best results.
1 tsp. vanilla extract – Pure vanilla is always a good idea; it creates magic with sugar and spice.
3/4 cup unsalted butter (for frosting) – A rich base for your delightful filling, whipped into creamy perfection.
2 tsp. tightly packed orange zest – Offers a zesty brightness that complements the cranberries beautifully.
1 tsp. vanilla extract (for frosting) – Enhances the flavor of your frosting; don’t skimp on this!
1/4 tsp. kosher salt – Just a touch will balance the sweetness in the frosting.
3 cups powdered sugar – For that fluffy, sweet frosting; using a little more for dusting is highly recommended!
1/2 cup jellied cranberry sauce – A tart, fruity surprise that contrasts perfectly with the sweetness of the cookies.
How to Make Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
Follow these simple steps to prepare this delicious Gingerbread Cookie Sandwiches with Cranberry Filling Recipe:
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, ground ginger, cinnamon, baking soda, kosher salt, cloves, allspice, and nutmeg until evenly combined. A good mix will ensure all those spices cooperate beautifully.
Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and dark brown sugar on medium speed. Keep it going for about 2 to 3 minutes until it’s light and fluffy. Slowly drizzle in the molasses; watch it swirl into sugary goodness, scraping down the bowl to keep things smooth.
Step 3: Add Egg and Vanilla
Add the egg and vanilla extract to that buttery mixture, beating until fully incorporated. Close your eyes, and enjoy the aroma; it’s like a holiday spa for the senses!
Step 4: Combine the Dry and Wet Mixtures
Now, reduce the mixer speed to low and add your pre-mixed dry ingredients in three parts. Mix just until combined after each addition; you want a lovely dough, not a gluten workout!
Step 5: Chill the Dough
Turn out that beautiful dough onto a lightly floured surface. Divide it into two disks, wrap them in plastic wrap, and pop them into the fridge for 1 to 2 hours. This step is crucial; let it chill out and firm up.
Step 6: Bake the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll out one disk at a time to an eighth-inch thickness and cut out cookies with your favorite cookie cutter. Remember to cut smaller shapes in half for the sandwich windows.
After arranging the cookies on the baking sheets (2 inches apart), bake for 10 to 12 minutes until they’re set but still soft. Let them cool for 5 minutes on the sheets before transferring to wire racks.
Step 7: Make the Frosting and Finish the Sandwiches
In the mixer bowl with the paddle attachment, beat the softened butter with orange zest, vanilla extract, and salt until creamy. Slowly add powdered sugar and mix until combined. Turn it up to medium-high and beat until it’s fluffy. Transfer to a piping bag, ready for action.
To assemble, pipe a ring of frosting on the undersides of your solid cookies, fill the center with frosting, and add that jellied cranberry sauce on top before carefully placing the cut-out cookies on top, creating delightful little sandwiched morsels.
Serve with a dusting of powdered sugar for that final touch of magic, and watch as faces light up with joy! You’ve made something special that speaks love, warmth, and yummy tradition. Enjoy!
This showstopping Gingerbread Cookie Sandwiches with Cranberry Filling Recipe delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Gingerbread Cookie Sandwiches with Cranberry Filling Recipe Cooking Process
To achieve the best results, start by preparing the dough and chilling it while you make the cranberry filling. This ensures everything is ready for quick assembly once the cookies are baked and cooled.
Add Your Touch to Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
Feel free to customize this recipe by adding chopped nuts, using different fruit preserves, or experimenting with spices like cardamom for a unique flavor twist. The creativity is all yours!
Storing & Reheating Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
To keep these delightful cookies fresh, store them in an airtight container at room temperature for up to two days. If you need to rehydrate the cookies, a few seconds in the microwave will do the trick.
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Sharing these delightful cookie sandwiches at a holiday gathering brought smiles and requests for the recipe, making it one of my go-to treats for festive celebrations.
FAQs About Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
What is Gingerbread Cookie Sandwiches with Cranberry Filling Recipe?
The Gingerbread Cookie Sandwiches with Cranberry Filling Recipe combines spiced gingerbread cookies with a luscious cranberry filling, creating a delightful treat. These cookies, perfect for holiday gatherings, feature a warm, inviting flavor enhanced by the bright tartness of the cranberry sauce. The sandwiches are not only delicious but visually appealing, showcasing the festive spirit of the season. With a rich combination of spices, these cookies evoke cozy memories and invite everyone to gather around for a sweet indulgence.
How can I customize the Gingerbread Cookie Sandwiches with Cranberry Filling Recipe?
Customization is key in making the Gingerbread Cookie Sandwiches with Cranberry Filling Recipe uniquely yours. Consider experimenting with different spices, like cardamom or nutmeg, to switch up the flavor profile. You can also try different fruit preserves, such as raspberry or apricot, instead of cranberry. For added texture, incorporate chopped nuts or chocolate chips into the cookie dough. Removing the center cutout for a more classic look is another way to personalize these festive treats, allowing for ultimate creativity in your baking.
What is the best way to store Gingerbread Cookie Sandwiches with Cranberry Filling?
To ensure your Gingerbread Cookie Sandwiches with Cranberry Filling remain fresh, store them in an airtight container at room temperature for up to two days. If you’d like to keep them longer, they can be refrigerated for up to one week. For an added touch of freshness, consider adding the cranberry sauce just before serving, which will keep it vibrant and flavorful. If you need to revive any cookies that may have dried out slightly, a quick zap in the microwave for a few seconds can do the trick.
Can I freeze Gingerbread Cookie Sandwiches with Cranberry Filling?
Freezing is a fantastic option for the Gingerbread Cookie Sandwiches with Cranberry Filling. To freeze, assemble the cookies without the cranberry filling and place them in a single layer in a freezer-safe container. They can be stored this way for up to three months. When you’re ready to enjoy them, thaw the cookies in the refrigerator and then add the cranberry filling just before serving. This method preserves their texture and flavor while offering convenience for those busy holiday schedules.
Conclusion for Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
The Gingerbread Cookie Sandwiches with Cranberry Filling Recipe is an enticing combination of warm spices and tart cranberry flavor that will elevate any festive gathering. Whether you’re baking for a holiday party or just indulging in a cozy night at home, these cookie sandwiches offer a delightful balance of sweetness and spice. With the ease of customization and storage, this recipe will undoubtedly become a cherished addition to your dessert repertoire. Get ready to savor these delicious treats and impress your friends and family!
Gingerbread Cookie Sandwiches with Cranberry Filling
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, cornstarch, ground ginger, cinnamon, baking soda, kosher salt, cloves, allspice, and nutmeg until evenly combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and dark brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. While mixing, drizzle in the molasses and continue to mix well, scraping down the bowl as needed.
- Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
- Reduce the mixer speed to low and add the dry ingredients in three batches, mixing just until combined after each addition to avoid overworking the dough.
- Turn the dough out onto a lightly floured surface. Divide into two disks, wrap each tightly in plastic wrap, and refrigerate until firm, about 1 to 2 hours.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Working with one dough disk at a time, keep the other refrigerated. Flour your work surface generously and roll the dough out to an eighth-inch thickness. Use a 2- to 3-inch round or shaped cookie cutter to cut out cookies. For half of the cookies, cut out smaller shapes in the center to create a window. Place cookies 2 inches apart on prepared baking sheets. Save cut-out dough for re-rolling or bake small cookies.
- Bake in the preheated oven until the cookies are set but still soft, about 10 to 12 minutes. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- In the mixer bowl with the paddle attachment, beat softened butter, orange zest, vanilla extract, and salt on medium speed until creamy and well combined.
- Reduce speed to low and gradually add powdered sugar, mixing until just combined. Scrape down the bowl, then increase speed to medium-high and beat until fluffy, about 1 minute. Transfer the frosting to a piping bag with a small tip clipped off.
- In a small bowl, whisk jellied cranberry sauce until smooth and loosened for easy spreading.
- Pipe a 1/4-inch thick ring of frosting on the underside of each whole cookie. Fill the center with a thinner layer of frosting, then add cranberry sauce on top.
- Place a cookie with a cut-out center on top to sandwich the filling, aligning flat undersides together. Repeat with all cookies.
- Optionally, dust assembled sandwiches with powdered sugar before serving.
