Gingerbread Cookie Sandwich

🧂 Ingredients

• 3 cups All-Purpose Flour
• 1 tbsp Ground Cinnamon
• 1 tbsp Ground Ginger
• ¾ tsp Baking Soda
• ¾ tsp Ground Cloves
• ½ tsp Ground Nutmeg
• ½ tsp Salt
• ¾ cup Unsalted Butter

  at room temperature
• ½ cup Brown Sugar

  packed
• 1 Large Egg
• ½ cup Molasses
• 1 tsp Vanilla Extract
• 1 cup unsalted butter

  room temperature
• 4 cups Confectioners Sugar
• ¼ cup eggnog
• ½ tsp Ground Nutmeg
• 1 tsp vanilla extract

Instructions

• 1 Measure and prepare all ingredients.
• 2 In a large bowl, whisk together flour, cinnamon, ginger, baking soda, cloves,
  salt, and nutmeg.
• 3 In a separate bowl add eggs, molasses, and vanilla.
• 4 Using a stand mixer with a paddle attachment or by hand, beat butter and sugar
  for 2 minutes on medium-high until light and fluffy.
• 5 Reduce mixer speed to low and slowly add in the dry ingredient mixture until
  just combined.
• 6 Divide dough into two equal parts, shape into balls, then flatten each into a
  1-inch thick disk and wrap tightly in plastic wrap.
  
  Chill dough disks in the refrigerator for 1 hours or overnight.
• 7 Prepare a baking sheet with parchment paper or a silicone liner, and preheat the
  oven to 350°F.
• 8 Roll out dough on a lightly floured surface to ⅛ inch thick, cut shapes with
  cookie cutters, and transfer to baking sheets.
• 9 To create heart-shaped centers, use a Heart Fondant Plunger Cutter, ensuring an
  even number of cookies with and without heart cutouts.
  
  Chill cookie cutouts on baking sheet in the fridge for 5-10 minutes before
  baking to maintain their shape.
• 10 Bake for 8-10 minutes, then cool on the baking sheet for 5 minutes before
  transferring to a wire rack to cool completely.
• 11 Gather all frosting ingredients and set up your stand mixer with a whisk
  attachment.
• 12 Beat butter in the mixer’s bowl until light and creamy, about 5 minutes.
• 13 Gradually add powdered sugar, mixing well after each addition until fully
  incorporated.
• 14 Mix in nutmeg, eggnog, vanilla extract, and salt; beat on high for 8-10 minutes
  until smooth.
• 15 Fill a piping bag with the buttercream and twist the open end to seal.
• 16 Place solid gingerbread cookies upside down; these will be the base for the
  buttercream.
• 17 Pipe eggnog buttercream onto the base cookies.
• 18 Gently place cookies with cutout hearts on top of the buttercream to form
  sandwiches.
• 19 Enjoy your gingerbread cookie sandwiches as a delightful treat, and consider
  gifting them to friends and family for a homemade holiday surprise!

Nutrition Info