These Gingerbread Sandwich Cookies are spiced with ginger, cinnamon, nutmeg, and cloves, and filled with apricot jam.
The tops of these gingerbread sandwich cookies have a little cutout in the top that you can bake to make little pop-able cookies.
These gingerbread sandwich cookies are sweetened with dark brown sugar and maple syrup. I topped these with sparkling sugar.
You can fill these cookies with any fruit jam, or, if you prefer, chocolate ganache. I think the flavor of apricot jam goes so nicely with the gingerbread.
To cut the top of the cookie sandwiches before baking, I used a cutter from this set of aspic/jelly cutters. You can also use a small sharp knife.
Or… you can skip the cutout, but they you wouldn’t have these adorable tiny cookies!
How do you make these gingerbread sandwich cookies?
These cookies are slice-and-bake. You make the dough in advance, roll it into a log, wrap it up, and refrigerate it for at least three hours. Then you slice the cookies into 1/8 inch thick disks.
I pressed the tops of the cookies into a plate of sparkling sugar, and then cut out the tops with a tiny cookie cutter.
You can bake the tops, bottoms, and cutouts all at the same time, but to be safe, I baked the bottoms first, and then the tops and cutouts next.
This month the Baking Bloggers are baking all things gingerbread. Our hosts are Sue of Palatable Pastime, and Wendy of A Day in the Life on the Farm.
Here are the rest of the gingerbread recipes from the Baking Bloggers.
cookies, sandwich cookies, gingerbread
Gingerbread Sandwich Cookies Recipe
- 1 1/2 cups (185 grams) unbleached all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 tablespoons unsalted butter, cut into small cubes
- 1/4 cup (50 grams) dark brown sugar
- 1/4 cup maple syrup
- 1 egg yolk
- Sparkling sugar for decorating
- 3/4 cup apricot jam
- Whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves in a medium bowl.
- Place the butter, brown sugar, and maple syrup in a 3 quart saucepan over low heat. Cook, stirring often, until the butter and sugar have melted. Bring the heat to medium high until the mixture boils. Remove the pan from the heat and let it cool for 20 minutes.
- In a medium bowl, whisk the egg. Very slowly add the butter mixture to the egg while whisking the ingredients constantly.
- Add the sugar and egg mixture to the flour mixture and mix with a wooden spoon until combined into a smooth dough.
- Divide the dough into two pieces and roll each into a 2 inch diameter log. Wrap with plastic wrap and refrigerate for at least 3 hours. You can also freeze the dough for up to 2 months.
- Preheat the oven to 325 degrees F and line two baking sheets with parchment paper. Slice each log into 1/8 inch slices and place the slices on the parchment lined baking sheets.
- Press half of the slices into a plate of sparkling sugar, and then, using a small cookie cutter, cut a shape into the slice.
- Bake the cookies, one sheet at a time, for 10 to 15 minutes, until firm. Cool in the pans on a wire rack.
- Spread the whole cookies with about a teaspoon of jam and top with a cutout cookie.
- Store the cookies in an airtight container for up to 4 days.
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