Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
Delightfully spiced and irresistibly delicious, the Gingerbread Cookie Sandwiches with Cranberry Filling Recipe is the perfect treat to usher in the holiday spirit. Imagine biting into a soft, gingerbread cookie, with the warmth of cinnamon and nutmeg enveloping your senses, followed by a tart burst of cranberry filling that dances on your taste buds. This isn’t just a cookie; it’s a merry little festival of flavors!
As you gather your ingredients and roll up your sleeves, you can almost hear the jingle of holiday bells and feel the warmth of family gatherings. These cookie sandwiches are perfect for snuggling up with a warm beverage while lounging by the fire, sharing with friends at a festive gathering, or simply enjoying during those cozy winter evenings when you need a little sweetness in your life.
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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: This is the foundation of your cookies; ensure it’s well-measured and sifted for lightness.
1/4 cup cornstarch: It helps create a tender texture that will melt in your mouth.
2 tsp. ground ginger: The star spice in gingerbread, imparting a warm and cozy flavor.
2 tsp. ground cinnamon: Adds warmth and sweetness to your dough, making each bite feel festive.
1 tsp. baking soda: This will help your cookies rise and become beautifully puffy.
1/2 tsp. kosher salt: A crucial element that balances sweetness and enhances flavors.
1/4 tsp. ground cloves: Introduces a rich aroma and unique taste distinctive to gingerbread.
1/4 tsp. ground allspice: Adds a hint of warmth and complexity to the spice mix.
1/4 tsp. ground nutmeg: Evokes a sense of cozy nostalgia akin to holiday gatherings.
1/2 cup unsalted butter, room temperature: Ensures creaminess and richness in your dough.
3/4 cup packed dark brown sugar: Offers a deeper flavor profile compared to regular sugars.
1/2 cup unsulphered molasses: Provides that quintessential gingerbread taste and beautiful dark color.
1 large egg, room temperature: Binds everything together while contributing to the dough’s tenderness.
1 tsp. vanilla extract: Enhances flavor, making every bite more heavenly.
3/4 cup unsalted butter, softened: Essential for the luscious cranberry filling frosting.
2 tsp. tightly packed orange zest: Adds brightness and a delightful citrusy finish.
1 tsp. vanilla extract: Infuses the filling with a warm, aromatic flavor.
1/4 tsp. kosher salt: A little salt elevates the sweetness of your filling.
3 cups powdered sugar: Forms the base of your frosting, making it sweet and fluffy.
1/2 cup jellied cranberry sauce: Adds that tart yet sweet kick against the spiced gingerbread.
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 all-purpose flour, cornstarch, ginger, cinnamon, baking soda, salt, cloves, allspice, and nutmeg until evenly combined. This aromatic blend makes a perfect base and fills your kitchen with delightful scents.
Step 2: Make the Dough
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and dark brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. As you do this, drizzle in the molasses gradually, mixing until combined. Add the egg and vanilla extract, beating until fully incorporated.
Step 3: Combine Wet and Dry Ingredients
Reduce the mixer speed to low and add the dry ingredients in three batches, mixing just until combined after each addition. Be careful not to overwork the dough; it’s best to keep it tender yet cohesive.
Step 4: Chill the Dough
Turn the dough out onto a lightly floured surface and divide it into two disks. Wrap each tightly in plastic wrap, then refrigerate until firm, about 1 to 2 hours. This step is crucial as it allows the flavors to meld and the dough to become manageable.
Step 5: Roll and Cut the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Working with one dough disk at a time, roll it out to an eighth-inch thickness on a generously floured surface. Cut into round shapes or festive shapes depending on your preferences. For half of the cookies, make a cut-out in the center to create a window. Space cookies 2 inches apart on the baking sheets.
Step 6: Bake and Cool
Bake in the preheated oven until set but still soft, about 10 to 12 minutes. Let them cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely. This is also the time to attempt to keep at least one unused cookie from being eaten immediately!
Once cooled, your Gingerbread Cookie Sandwiches with Cranberry Filling are ready to assemble. Enjoy this delightful treat that brings joy and festive cheer with every bite!
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
For the best results, start by preparing your dough and refrigerating it to ensure it’s firm. While the cookies bake, mix your frosting and cranberry filling, allowing time for flavors to meld perfectly.
Add Your Touch to Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
Feel free to swap the orange zest with lemon or even lime for a zesty twist. You can also replace the cranberry filling with raspberry or cherry sauce if you’re feeling adventurous.
Storing & Reheating Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
Store your Gingerbread Cookie Sandwiches in an airtight container at room temperature for up to two days. If you want to enjoy them later, refrigerate for up to one week but assemble just before serving for the best texture.
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Some years back, I hosted a holiday gathering and decided to experiment with this recipe. The look of joy on my friends’ faces when they took their first bites made it an unforgettable night filled with laughter and cookies.
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 is a delightful treat combining the warm, spiced flavors of gingerbread cookies with a tart cranberry filling. This recipe is designed for cookie lovers who appreciate a touch of holiday cheer. Each sandwich is beautifully crafted, showcasing a combination of rich, buttery frosting and smooth cranberry sauce nestled between two soft gingerbread cookies. It’s a perfect dessert for festive gatherings or family celebrations, offering a delightful experience for both the eyes and the taste buds.
How do I store Gingerbread Cookie Sandwiches with Cranberry Filling?
To keep your Gingerbread Cookie Sandwiches fresh, store them in an airtight container at room temperature for up to two days. If you want to extend their shelf life, refrigerate them for up to a week. To maintain the best texture, consider assembling the sandwiches just before serving. This way, the cookies remain intact, and the cranberry sauce has a beautiful glossy appearance when ready to eat. If you prefer, sprinkle a bit of powdered sugar on top before sharing with friends.
Can I customize the filling for Gingerbread Cookie Sandwiches?
Absolutely! While the recipe features a delicious cranberry filling, feel free to get creative. You can swap the cranberry sauce for raspberry or cherry preserves for a different fruity flavor. Additionally, consider infusing your frosting with lemon or lime zest instead of orange for a refreshing twist. Customizing the filling allows you to cater to personal tastes or use up any favorite seasonal fruits you have on hand. Get adventurous and make these cookie sandwiches your own!
What occasions are perfect for making Gingerbread Cookie Sandwiches with Cranberry Filling?
The Gingerbread Cookie Sandwiches with Cranberry Filling are ideal for various occasions, especially holiday gatherings and festive celebrations. They can be a wonderful addition to cookie swaps, potlucks, or family parties where sweets are a highlight. These cookies’ vibrant appearance and delightful flavors make them a hit at Thanksgiving or Christmas gatherings. Not only are they a sweet treat, but they also make beautiful gifts when packaged in decorative boxes, sharing the joy of homemade goodness.
Conclusion for Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
The Gingerbread Cookie Sandwiches with Cranberry Filling Recipe is a fun and festive dessert that brings a touch of homemade warmth to any occasion. With spiced gingerbread cookies and a luscious cranberry filling, this treat is sure to delight friends and family alike. Remember to store them properly for optimal freshness and feel free to customize the fillings to suit your taste. This recipe encapsulates the joy of cooking and sharing delicious goodies, making it the perfect addition to your holiday traditions.
Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
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.
- Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
