If you’re in the mood for something indulgent, festive, and full of holiday cheer, look no further than Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting. These cookies are soft, chewy, and spiced just right, with the perfect crinkle texture on the outside. Sandwiched in between is a smooth and creamy vanilla bean frosting, making each bite the ultimate holiday treat.
What makes these cookie sandwiches so special is the combination of flavors and textures. The gingerbread crinkle cookies are perfectly spiced with cinnamon, ginger, and molasses, giving them a warm and cozy flavor. The vanilla bean frosting is silky, rich, and the perfect contrast to the bold spices of the gingerbread. Together, they create a festive cookie that’s both satisfying and decadent—perfect for holiday parties or cozy family gatherings.
I first made Gingerbread Crinkle Cookie Sandwiches when I wanted a fun twist on traditional gingerbread cookies. The soft, crinkled texture paired with the creamy frosting was a match made in dessert heaven, and they quickly became a holiday favorite in my house. These cookies are sure to make a statement at any holiday celebration!
Why These Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting Will Be Your New Favorite
- Festive and flavorful: The warm spices of gingerbread combined with the sweet, creamy frosting make these cookies a perfect holiday treat.
- Soft and chewy: The crinkle cookies are perfectly soft on the inside and chewy, with a slight crisp on the edges for texture.
- Elegant and fun: These cookie sandwiches are not only delicious but also visually stunning, making them perfect for gifting or serving at holiday parties.
- Easy to make: While these cookies may look fancy, they’re actually quite easy to make with simple ingredients and steps.
- Customizable: You can add sprinkles, colored sugar, or other decorations to make them even more festive!
Ingredients
For the Gingerbread Crinkle Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling the dough)
For the Vanilla Bean Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 2 tablespoons heavy cream
- Pinch of salt
How to Make Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting
- Prepare the dough:
In a medium bowl, whisk together the flour, baking soda, salt, and spices (ginger, cinnamon, cloves, and nutmeg). Set aside. - Mix the wet ingredients:
In a separate large bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until creamy and fluffy, about 2 minutes. Add the egg, molasses, and vanilla extract, and beat until well combined. - Combine the dry and wet ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough will be slightly sticky. - Chill the dough:
Cover the dough with plastic wrap and refrigerate it for at least 30 minutes to help it firm up, making it easier to roll. - Preheat the oven and prepare for baking:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the granulated sugar in a small bowl for rolling the dough. - Form the cookies:
Once the dough is chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar to coat it, then place them on the prepared baking sheets, spacing them about 2 inches apart. - Bake the cookies:
Bake the cookies for 8-10 minutes, or until they’ve spread slightly and the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - Make the frosting:
While the cookies are cooling, prepare the frosting. In a medium bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, vanilla bean paste, heavy cream, and salt, and beat until smooth and fluffy. - Assemble the sandwiches:
Once the cookies have cooled, spread a generous amount of vanilla bean frosting on the bottom of one cookie and top it with another cookie to form a sandwich. Press gently to spread the frosting evenly. - Serve and enjoy:
Your Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting are ready to be enjoyed! These festive treats are perfect for holiday celebrations, or just for indulging in something sweet and seasonal.
Tips
- Don’t skip chilling the dough: Chilling the dough makes the cookies easier to handle and ensures that they bake into soft, chewy cookies.
- Use high-quality vanilla bean paste: For the best flavor, use vanilla bean paste instead of vanilla extract in the frosting for that lovely speckled look and rich vanilla flavor.
- Make ahead: You can bake the cookies and freeze them for up to 2 weeks. Just assemble the sandwiches with frosting when you’re ready to serve them.
Substitutions and Variations
- Add-ins: Feel free to fold in chopped dark chocolate or white chocolate chips to the dough for an extra layer of sweetness.
- Different frosting: You can swap the vanilla bean frosting with cream cheese frosting for a tangy twist or a spiced buttercream for extra warmth.
- Coconut: Roll the edges of the cookie sandwiches in shredded coconut for an extra touch of flavor and texture.
Make a Healthier Version
- Lower sugar: Use a sugar substitute like erythritol or stevia for both the cookie dough and frosting if you want to reduce the sugar content.
- Whole wheat flour: Use whole wheat flour in place of all-purpose flour for added fiber.
Closing
And there you have it! Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting are the ultimate festive treat that combines warm, spiced gingerbread cookies with a smooth, creamy vanilla frosting. These cookies are perfect for holiday baking, gifting, or enjoying with family and friends. Don’t forget to let us know how your cookies turn out, and be sure to check out more of our delicious holiday recipes for even more sweet inspiration!
Frequently Asked Questions
- Can I make these cookies ahead of time?
Yes! You can bake the cookies ahead of time and store them in an airtight container for up to 3 days. Assemble the sandwiches with frosting when you’re ready to serve them. - Can I freeze these cookies?
Yes, you can freeze the baked cookies for up to 2 weeks. Just thaw and add the frosting before serving. - Can I use molasses substitutes?
Yes, if you don’t have molasses, you can substitute it with honey or maple syrup, but the flavor will be slightly different. - How do I store leftover cookies?
Store leftover cookie sandwiches in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. - Can I use other frostings?
Absolutely! You can use cream cheese frosting, spiced buttercream, or even chocolate ganache for a different flavor. - Can I add more spice to the dough?
Yes! Feel free to add more cinnamon, ginger, or cloves to the dough to make the cookies spicier and more fragrant. - Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. - Can I make the frosting dairy-free?
Yes! Use dairy-free butter and a plant-based milk in the frosting to make it dairy-free. - Can I make smaller cookies?
Yes, you can make smaller cookies by rolling the dough into smaller balls. Just be sure to adjust the baking time accordingly. - Can I decorate the cookies?
Absolutely! You can sprinkle some colored sugar on the cookies before baking, or top them with sprinkles, crushed candy canes, or edible glitter for extra holiday flair.
Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Gingerbread Crinkle Cookies:
2 1/4 cups 2 1/4 all-purpose flour
1 teaspoon 1 baking soda
1/2 teaspoon 1/2 salt
1 tablespoon 1 ground ginger
1 teaspoon 1 ground cinnamon
1/2 teaspoon 1/2 ground cloves
1/4 teaspoon 1/4 ground nutmeg
1/2 cup 1/2 unsalted butter, softened
1/2 cup 1/2 brown sugar, packed
1 large 1 egg
1/4 cup 1/4 unsulfured molasses
1 teaspoon 1 vanilla extract
1/4 cup 1/4 granulated sugar (for rolling the dough)
- For the Vanilla Bean Frosting:
1/2 cup 1/2 unsalted butter, softened
2 cups 2 powdered sugar
1 tablespoon 1 vanilla bean paste (or vanilla extract)
2 tablespoons 2 heavy cream
Pinch salt
Directions
- Prepare the dough:
- In a medium bowl, whisk together the flour, baking soda, salt, and spices (ginger, cinnamon, cloves, and nutmeg). Set aside.
- Mix the wet ingredients:
- In a separate large bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until creamy and fluffy, about 2 minutes. Add the egg, molasses, and vanilla extract, and beat until well combined.
- Combine the dry and wet ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough will be slightly sticky.
- Chill the dough:
- Cover the dough with plastic wrap and refrigerate it for at least 30 minutes to help it firm up, making it easier to roll.
- Preheat the oven and prepare for baking:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the granulated sugar in a small bowl for rolling the dough.
- Form the cookies:
- Once the dough is chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar to coat it, then place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies:
- Bake the cookies for 8-10 minutes, or until they’ve spread slightly and the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the frosting:
- While the cookies are cooling, prepare the frosting. In a medium bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, vanilla bean paste, heavy cream, and salt, and beat until smooth and fluffy.
- Assemble the sandwiches:
- Once the cookies have cooled, spread a generous amount of vanilla bean frosting on the bottom of one cookie and top it with another cookie to form a sandwich. Press gently to spread the frosting evenly.
- Serve and enjoy:
- Your Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting are ready to be enjoyed! These festive treats are perfect for holiday celebrations, or just for indulging in something sweet and seasonal.
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