Chewy ginger cookies and a creamy filling combine to make the perfect holiday treat! Try these gingerbread sandwich cookies with a cup of dairy free hot chocolate or a cozy cup of tea.
When there’s snow on the ground, one of the cookie recipes I turn to first is gingerbread men. There’s something so cozy and comforting about the smell of cinnamon and ginger spiced cookies wafting through the house.
Sometimes you want to change it up though, and that’s where this gingerbread sandwich cookie recipe comes in. If you love ginger cookies, and you love dairy free buttercream frosting, this is the cookie recipe for you!
This is a great recipe to make if you’re trying to plan ahead for the holidays. This cookie dough can be made ahead of time, patted into a disc, and frozen. You can store it in the freezer for up to 3 months.
Then, when you’re ready to bake, just thaw the dough, roll it out, and cut it into shapes.
More cookie dough recipes that can be frozen
Allergy friendly ingredients
- gluten free flour blend (we like Namaste Perfect Flour, but you can use the blend that works for you)
- brown sugar
- vegan buttery spread (we like Earth Balance Soy Free Buttery Spread)
- molasses
- cinnamon, ginger, cloves
- applesauce
- vanilla
- baking soda
- salt
How to make gingerbread cookie sandwiches
- Mix up the dough, then chill for two hours.
- Roll the dough out on a well floured surface, and cut out your shapes. I like Linzer cookie cutters – they look so festive!
- Bake at 350 degrees F for about 10 minutes.
- Let cool on the cookie sheet, then frost the cookies and stack them for sandwiches. (You can also enjoy them plain!)
This is such a fun recipe for the holidays! I hope you love these as much as we do.
Disclosure: This post contains affiliate links.
Gingerbread Sandwich Cookies (Gluten Free, Vegan).
Chewy gingerbread sandwich cookies are filled with creamy dairy free frosting for a delectable holiday treat!
Ingredients
For the cookies:
- ⅜ cup vegan buttery spread
- ½ cup brown sugar
- ½ cup molasses
- 1 Tablespoon unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 ¼ cup gluten free flour blend
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- â…› teaspoon cloves
- â…› teaspoon nutmeg
For the frosting:
- 3 Tablespoons vegan buttery spread
- 3 cups powdered sugar
- 2 Tablespoons non-dairy milk or water
Instructions
-
Place the vegan buttery spread and the brown sugar in a mixing bowl and mix on medium low speed until light and fluffy.
-
Add the molasses, applesauce, and vanilla, and mix on low speed to combine.
-
Add the dry ingredients and mix on low speed until combined.
-
Divide the dough into two balls and wrap in plastic wrap, then flatten into discs. Place in the refrigerator to chill for 2 hours.
-
Preheat the oven to 350 degrees F. Line a 2 cookie sheets with parchment paper.
-
Sprinkle gluten free flour on your rolling pin and rolling surface. I like to place parchment on the counter, then put flour on top of that. Unwrap a disc of dough and place on the floured surface.
-
Using a well-floured rolling pin, roll out the dough until it is ¼ inch thick.
-
Cut the dough into desired shapes. I used 2 inch round Linzer cookie cutters, but you can be creative! Hearts, stars, or trees would work well for sandwich cookies.
-
Bake at 350 degrees F for about 9-10 minutes. Don't overbake. If you use very large cookie cutters, the baking time may vary.
-
Let the cookies cool on the cookie sheet for a few minutes before moving to a wire rack to cool completely.
-
Repeat steps 7-10 with the other disc of dough.
-
Once the cookies are cool, make the frosting. Place the vegan buttery spread and one cup of powdered sugar in a mixing bowl and beat together.
-
Alternate adding more powdered sugar and non-dairy milk until the frosting is a thick, spreadable consistency.
-
Spread frosting on the underside of half of the cookies, then top with more cookies to make a sandwich.
Recipe Notes
Nutrition facts are for one sandwich cookie.
This recipe makes about 24 sandwich cookies using cookie cutters that are 2 inches in diameter. You may get more or less out of the recipe depending on what size cookie cutters you use.
You can freeze this cookie dough if you like. Wrap the discs of dough in plastic wrap and place in a freezer bag. You can freeze it for up to 3 months.
Enjoy! I hope you make many memories this season! If you’re looking for another holiday recipe, try these chocolate chip cranberry cookies.
This post was originally published in December 2016. It has been updated.
Katie
Delicious recipe!
Annie | Natural Sweet Recipes
I know it’s Spring, but these sound and look so incredible, I have to try these now! :)
Kelly Roenicke
Gingerbread is good anytime! :)
Rose
Hello, I am planning on making this recipe and I’m wondering how do you suggest storing the cookies?
Kelly Roenicke
In an airtight container in the refrigerator should work! You can put a piece of bread inside to keep them moist.
AJ
Does the “buttery spread” refer to the type of butter in the little boxes, Thad spreadable always even when cold, and not to something like a stick of earth balance?
Kelly Roenicke
You can use either the baking sticks or the spread in a tub.
Sarah | Well and Full
Gingerbread cookies DEFINITELY say Christmas to me!! They’re the quintessential Christmas cookie!! :)
Kelly Roenicke
Thanks, Sarah!
Robert Ryan
Would regular AP flour work as well as GF in this recipe? Your recipe would give a very well balanced flavor profile, and I will be making them this weekend!
Kelly Roenicke
Yes, you can use regular flour if you don’t need to be gluten free!
Kelli Cleary
Would this dough freeze well? I’m looking for dough that I can send to preschool with my son for when the other kids are baking “regular” cookies.
Kelly Roenicke
I haven’t tried freezing this dough, but I think it would work out just fine! I’ve frozen other types of vegan/gluten free cookie doughs of mine and they turned out well.
Sarah
Do you prefer the taste to these or your other gingerbread cookie recipe? Planning on making one of them today!
Kelly Roenicke
This one has a stronger molasses flavor, and a firmer texture. Both are good!