Delicious Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
There’s nothing quite like the smell of gingerbread wafting through your home during the holiday season. If you’ve ever dreamed of taking your gingerbread game to the next level, you’re in for a treat with this Gingerbread Cookie Sandwiches with Cranberry Filling Recipe. The combination of spiced gingerbread cookies, creamy frosting, and tangy cranberry sauce creates a delightful explosion of flavors and textures that will warm your heart and bring a smile to your face.
Every bite of these cookie sandwiches feels like a festive hug from grandma, transporting you back to memories of holiday gatherings, laughter, and the joy of sharing sweet treats with loved ones. Perfect for holiday cookie swaps or cozy family nights by the fire, these festive treats are not just a dessert; they are an experience waiting to happen.
Why You'll Love This Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
- This incredible Gingerbread Cookie Sandwiches with Cranberry Filling Recipe transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
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; use unbleached for best flavor and texture.
1/4 cup cornstarch – Helps to create a tender cookie texture, balancing the flour’s gluten.
2 tsp. ground ginger – The star spice, providing warmth and depth to the gingerbread.
2 tsp. ground cinnamon – Adds sweetness and aromatic flavor that screams holiday cheer.
1 tsp. baking soda – Acts as a leavening agent, ensuring your cookies rise properly.
1/2 tsp. kosher salt – Enhances overall flavors, balancing the sweetness in the dough.
1/4 tsp. ground cloves – Contributes a robust spiciness that complements the ginger.
1/4 tsp. ground allspice – Adds a warm, complex flavor to the mix—think fall in a spice jar.
1/4 tsp. ground nutmeg – A pinch of this spice brings warmth and a hint of sweetness.
1/2 cup unsalted butter, room temperature – Essential for making a rich, flavorful cookie batter.
3/4 cup packed dark brown sugar – Provides moisture and a deep, caramel sweetness to the cookies.
1/2 cup unsulphered molasses – This is crucial for that deep flavor and color of gingerbread.
1 large egg, room temperature – Binds the ingredients together while adding moisture.
1 tsp. vanilla extract – A classic flavor enhancer that adds warmth to the cookies.
3/4 cup unsalted butter, softened – Needed for the creamy frosting that fills our cookie sandwiches.
2 tsp. tightly packed orange zest – Brightens the frosting with a fresh citrusy kick.
1 tsp. vanilla extract – Because who doesn’t love more vanilla in their life?
1/4 tsp. kosher salt – Helps balance the sweetness in the frosting.
3 cups powdered sugar – The main player in creating a sweet, fluffy frosting.
1/2 cup jellied cranberry sauce – A sweet-tart surprise that adds a delightful pop of flavor.
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: Prepare 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. This fragrant mix will set the stage for your cookie dough.
Step 2: Make the Cookie Dough
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, roughly 2-3 minutes. Gradually drizzle in the molasses, mixing until thoroughly incorporated. Add the egg and vanilla extract, and continue mixing until everything is combined.
Step 3: Combine Wet and Dry Ingredients
Reduce mixer speed to low and add in your dry ingredients in three batches, mixing just until combined after each addition. Avoid over-mixing—nobody wants tough cookies!
Step 4: Chill the Dough
Turn the dough onto a floured surface and divide it into two disks. Wrap each disk tightly in plastic wrap and refrigerate until firm, about 1-2 hours. This helps the flavors meld and makes it easier to roll out later.
Step 5: Roll Out and Cut 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 floured surface. Use a 2-3 inch round cookie cutter to cut out as many cookies as you can. For half of the cookies, cut out smaller shapes in the center to create windows.
Step 6: Bake and Cool Cookies
Place the cookies 2 inches apart on your prepared baking sheets and bake in the preheated oven for about 10-12 minutes until set but still soft. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Step 7: Make the Frosting
In the mixer bowl, beat softened butter, orange zest, vanilla extract, and salt on medium speed until creamy. Slowly add powdered sugar, mixing until just combined. Scrape down the bowl, increase speed, and beat until fluffy for about a minute. Transfer the frosting to a piping bag.
Step 8: Assemble the Sandwiches
In a small bowl, whisk the jellied cranberry sauce until smooth for easy spreading. Pipe a 1/4-inch thick ring of frosting on the underside of each whole cookie. Fill the center with frosting, then top with a spoonful of cranberry sauce. Place a cookie with a cut-out center on top and gently press down, making a cute little sandwich for your taste buds.
For the ultimate presentation, dust the assembled sandwiches with powdered sugar right before serving. These cookies can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for about a week. To maintain the freshness and shiny cranberry sauce, add the sauce just before enjoying your delightful gingerbread creations.
With this Gingerbread Cookie Sandwiches with Cranberry Filling Recipe, you’ll discover the joy of baking and the magic of holiday flavors, one delicious cookie sandwich at a time. Enjoy!
You Must Know About Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
- 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 whisking the dry ingredients thoroughly. Next, prepare the butter mixture before chilling your dough. While your cookies bake, whip up the cranberry filling for a seamless workflow.
Add Your Touch to Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
Feel free to swap the jellied cranberry sauce for homemade cranberry compote for a fresher taste. You can also add nuts or Holiday spices like cardamom to elevate flavors to your personal liking.
Storing & Reheating Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
Store these cookie sandwiches in an airtight container at room temperature for up to two days for the best texture. If refrigerating, consume within a week for optimal flavor and freshness.
Chef's Helpful Tips for Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
- This professional-quality Gingerbread Cookie Sandwiches with Cranberry Filling Recipe relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Baking these gingerbread cookie sandwiches brings back memories of a holiday party where the cookies vanished in mere minutes, and I was left with nothing but delightful compliments. The joy of sharing such tasty treats makes the effort worthwhile!
FAQs About Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
What is Gingerbread Cookie Sandwiches with Cranberry Filling Recipe?
Gingerbread Cookie Sandwiches with Cranberry Filling Recipe is a delightful holiday treat that combines the spiced flavors of gingerbread cookies with a tart and sweet cranberry filling. This recipe features soft gingerbread cookies that are sandwiched together with a luscious blend of buttercream frosting and cranberry sauce, creating an irresistible dessert. It’s perfect for festive celebrations and brings warmth and joy to any gathering, making it a must-try during the holiday season.
How long do I need to chill the dough for Gingerbread Cookie Sandwiches with Cranberry Filling Recipe?
For the Gingerbread Cookie Sandwiches with Cranberry Filling Recipe, it’s essential to chill the dough for at least 1 to 2 hours. Chilling helps the dough firm up, which makes it easier to roll and cut out the cookies. This process also contributes to the cookies holding their shape while baking, ensuring you achieve that perfect gingerbread texture and flavor. So, patiently waiting will reward you with amazing results!
Can I make the cranberry filling for Gingerbread Cookie Sandwiches with Cranberry Filling Recipe ahead of time?
Yes, you can absolutely make the cranberry filling for the Gingerbread Cookie Sandwiches with Cranberry Filling Recipe ahead of time! Prepare the filling by whisking the jellied cranberry sauce until smooth, and then store it in an airtight container in the refrigerator. The cranberry filling will keep well for about a week. This way, when you’re ready to assemble your cookie sandwiches, the filling will be ready to go, making the process even quicker!
What makes Gingerbread Cookie Sandwiches with Cranberry Filling Recipe special?
The Gingerbread Cookie Sandwiches with Cranberry Filling Recipe is special because it beautifully combines traditional holiday flavors with a fun twist. The gingerbread brings a warm, spiced taste that is synonymous with the season, while the cranberry filling adds a delightful tartness that balances everything perfectly. Together, they create a cookie sandwich that not only tastes divine but also looks stunning, making it a highlight of any festive celebration or holiday gathering.
Conclusion for Gingerbread Cookie Sandwiches with Cranberry Filling Recipe
In conclusion, the Gingerbread Cookie Sandwiches with Cranberry Filling Recipe is a charming dessert that will dazzle your family and friends during the holiday season. With a delightful combination of spiced gingerbread cookies and tangy cranberry filling, each bite is a blend of comfort and celebration. By following this recipe, you’ll create an unforgettable treat that not only tastes incredible but also brightens your festive gatherings. Happy baking, and enjoy sharing this delicious creation!
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. Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. For freshest taste and shiny cranberry sauce, add the sauce just before serving.
