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christmas

Gingerbread Sandwich Cookies

These little Christmas cookies are soft, chewy and gently spiced.

45 12
Gingerbread Sandwich Cookies | DonalSkehan.com, These little Christmas cookies are soft, chewy and gently spiced.

christmas

Gingerbread Sandwich Cookies

These little Christmas cookies are soft, chewy and gently spiced.

Thursday, November 24, 2016
US / METRIC

For the cookies:

170g butter, softened

50g granulated sugar, plus extra for rolling

50g dark brown sugar

100g treacle or black molasses

1 large free range egg

1 tsp vanilla extract

1 heaped tsp baking soda

1 heaped tsp ground ginger

A generous pinch of sea salt

250g plain flour, sifted

50g stem ginger, finely chopped

For the filling:

100g butter, softened

150g icing sugar, sifted

½ tsp ground ginger

For the cookies:

1 1/2 sticks of butter, softened

1/4 cup of granulated sugar, plus extra for rolling

1/4 cup of dark brown sugar

1/3 cup of treacle or black molasses

1 large free range egg

1 tsp vanilla extract

1 heaped tsp baking soda

1 heaped tsp ground ginger

A generous pinch of sea salt

2 cups of plain flour, sifted

2 oz stem ginger, finely chopped

For the filling:

1 stick of butter, softened

1 1/2 cup of icing sugar, sifted

½ tsp ground ginger

2 x Mixing bowls

Two baking sheets

Parchment paper

Rolling pin

Wire rack

 

45 mins + chill time
Serves 12

Bake up a batch of these moreish ginger cookies and keep them on standby for unexpected guests.

In a mixing bowl beat together the butter and sugars until light, pale and fluffy. Add in the egg, vanilla extract and treacle and beat until well combined.
Fold through the remaining ingredients until well combined and rough dough forms. Cover the bowl with cling film and leave to rest for at least 30 minutes in the fridge.
Preheat the oven to 180˚C/350°F/Gas Mark 4 and line two baking sheets with parchment paper.
Roll out balls of the dough approximately 6cm in diameter and toss in granulated sugar before placing on the baking sheets at least 10cm apart.
Place in the oven to bake for 8 minutes or until they have spread and crack slightly. Be careful not to over bake, the edges should be firm but the interior should remain chewy.
Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.
While the cookies cool, prepare the filling by beating the butter with the icing sugar until completely smooth.
Spread a dollop of the filling onto half the cookies with a small offset spatula and sandwich together with the remaining half of the cookies.
45 mins + chill time
Serves 12

Ingredients
US / METRIC

For the cookies:

170g butter, softened

50g granulated sugar, plus extra for rolling

50g dark brown sugar

100g treacle or black molasses

1 large free range egg

1 tsp vanilla extract

1 heaped tsp baking soda

1 heaped tsp ground ginger

A generous pinch of sea salt

250g plain flour, sifted

50g stem ginger, finely chopped

For the filling:

100g butter, softened

150g icing sugar, sifted

½ tsp ground ginger

For the cookies:

1 1/2 sticks of butter, softened

1/4 cup of granulated sugar, plus extra for rolling

1/4 cup of dark brown sugar

1/3 cup of treacle or black molasses

1 large free range egg

1 tsp vanilla extract

1 heaped tsp baking soda

1 heaped tsp ground ginger

A generous pinch of sea salt

2 cups of plain flour, sifted

2 oz stem ginger, finely chopped

For the filling:

1 stick of butter, softened

1 1/2 cup of icing sugar, sifted

½ tsp ground ginger

You'll Need

2 x Mixing bowls

Two baking sheets

Parchment paper

Rolling pin

Wire rack

 

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