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)
- cinnamon, ginger, cloves
- baking soda
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).
For the cookies:
- 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.
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.