Soft Ginger Cookie Sandwiches with Brown Butter Frosting
I first had one of these at a bakery on Prince Edward Island. The balance of the spiced cookie with the buttercream frosting was, quite simply, what my soft cookie dreams are made of. AKA I don’t know why it’s taken me this long to re-create them into these soft ginger cookie sandwiches, using my favorite ginger cookie recipe.
The cookie alone ties for first as one of my favorite cookies of all time (along with these rainbow sprinkle sugar cookies and a really good chocolate chip cookie). They puff beautifully, have the prettiest crinkles, are perfectly spiced, and give the best chew to bite into.
If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!
This website uses affiliate links, which may earn commission for purchases made at no additional cost to you.
SOFT GINGER COOKIE SANDWICHES
There’s rarely a sandwich cookie I’m going to pass up. It’s like a 3-for-1 special (2 cookies + a healthy swirl of frosting). For these ginger cookie sandwiches, we’re balancing a spiced ginger cookie (rolled in a little sugar before baking to give the only crunch you need on the outside) with a brown butter cream cheese frosting.
Browning the butter in the frosting creates this rich depth of flavor that pairs deliciously with the spices inside this cookie. Now, this is one of the rare recipes I do use shortening for, though you can substitute butter if preferred. See the tip section below if you want to make that swap!
Take the cookies out at the 10-minute mark! They will continue to bake as they sit on the tray (outside of the oven) for an additional 2 minutes, and further set as they cool. You don’t want to overbake these, or they will become crispy, not soft.
INGREDIENTS
- Flour: provides structure and stability for the cookies.
- Baking soda: helps the cookies rise and stay soft.
- Ground ginger: gives the cookies their signature warm spice.
- Ground cinnamon: adds depth and complements the ginger.
- Ground cloves: boosts the spiced flavor with a bold, slightly sweet note.
- Salt: balances sweetness and enhances all the other flavors.
- Shortening: creates a soft, tender cookie texture.
- Sugar: sweetens the cookies and helps with browning.
- Egg: binds ingredients and adds moisture.
- Molasses: provides chewiness, moisture, and rich flavor.
- Butter: adds richness and, when browned, deepens the frosting’s flavor.
- Cream cheese: makes the frosting tangy and creamy.
- Vanilla extract: rounds out and enhances flavor in both cookie and frosting.
- Milk: thins the frosting for a smooth, spreadable texture.
- Powdered sugar: sweetens and thickens the frosting to a fluffy consistency.
For extra creamy frosting, sift your powdered sugar into your wet ingredients before mixing. This will ensure that no sugar clumps form and the icing remains smooth.
HOW TO MAKE SOFT GINGER COOKIES
Begin by browning the butter for your frosting, since it needs time to cool before use. Place the butter in a small pot over medium heat, swirling the pan occasionally. As it cooks, the milk solids will sink to the bottom and begin to brown. Once lightly golden, remove from the heat and pour into a bowl. Let it cool for a few minutes at room temperature, then refrigerate until it’s softened but not firm. If you prepare the butter ahead of time, chill it fully and remove it from the fridge 1–2 hours before using so it can soften.
For the cookies, preheat your oven to 350°F and line a baking tray with parchment paper. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. In a separate large mixing bowl, beat the shortening on low speed for about 30 seconds to soften. Gradually add the sugar and continue beating until the mixture is fluffy, about 1–2 minutes. Beat in the egg and molasses until combined, then stir in the dry ingredients with a spatula until just mixed.
Scoop the dough into 1 ½-inch balls (about 2 tablespoons each), roll them in the remaining sugar, and place them on the prepared tray about 2 ½ inches apart. This recipe makes about 27 cookies, leaving you one extra for tasting. Bake for 10 minutes, until the cookies are puffed and lightly browned, but be careful not to overbake. Let them rest on the tray for 2 minutes before transferring to a wire rack to cool completely.
While the cookies cool, make the frosting. In a mixing bowl, beat the softened browned butter and cream cheese together until smooth. Add the vanilla and milk, then sift in the powdered sugar and beat until creamy and fluffy. Leave the frosting in the bowl or transfer it to a piping bag.
To assemble, flip one cookie over, spread or pipe frosting onto the center, and sandwich with another cookie. Repeat with the rest, then enjoy your soft ginger cookie sandwiches filled with brown butter cream cheese frosting.
3 reasons you’ll love these cookies
TIPS & VARIATIONS
- You can use butter instead of shortening, but your cookies will bake much flatter and without the crinkly top. They still taste delicious! Be sure to place your rolled dough balls in the fridge for 10-15 minutes before baking, to allow the butter to re-firm before it hits the oven
- For the bake, you’ll pull them out at the 10-minute mark and might question the doneness of the center of the cookie. Trust the process! The cookies will cook a little longer during the cooling process on the tray, and they will set as they cool. This is where they get their delicious chew (but not if you overbake them)!
- You don’t have to brown the butter for this frosting; it just adds a richer, nutty flavor. Additionally, you can easily swap for a simple vanilla buttercream if desired.
MAKING AHEAD & STORING
The ginger cookie dough can be made in advance and stored in the fridge for up to 2-3 days. You can also freeze it (I recommend shaping it into balls before freezing!) for up to 3 months. The brown butter cream cheese frosting will also last in the freezer for up to 3 months.
The assembled cookies freeze great. Since they’re big, I like to slice them in half and store them in an airtight container. When I want to have one, I take a half (or a whole) from the container and pop it in the microwave for 8-10 seconds to thaw.
MORE COOKIE RECIPES
Cue the camp vibes with these Oreo Cookies with Peanut Butter Ganache (iykyk). For something else chocolate-inspired, try these Salted Caramel Pretzel Chocolate Shortbread Thumbprints! Love a sandwich cookie? These Rainbow Sprinkle Cookies make it into my top 3 favorite cookies. Or, if you need to clear out the pantry, my Dark Chocolate Oat Pantry Cookies will help you do just that (deliciously).
EQUIPMENT YOU’LL NEED
Equipment
- Mixing Bowls
- Mixer (hand or standing)
- Spatulas
- Baking Tray
- Parchment Paper
- Cookie Scoop
- Fine Mesh Sieve
- Small pot
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 ¼ cups flour
- 1 tsp baking soda
- 2 tsp ground ginger
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup shortening
- 1 cup sugar
- 1 egg
- ¼ cup molasses
- 2 tbsp sugar
- 6 tbsp salted butter
- 3 oz. cream cheese room temperature
- 1 tsp vanilla extract
- ½ tbsp milk
- 2 ½ cups powdered sugar
Instructions
- Start by browning your butter, since it will need time to cool before using it in the frosting. Place your butter into a small pot over medium heat. Swirl the pan every minute or so. As the mixture begins to separate, the milk solids will drop to the bottom of the pot and begin to brown. Once lightly browned, remove from the heat and pour into a bowl. Cool for a few minutes at room temperature before placing in the fridge until it’s softened but not hard. If making in advance, leave in the fridge to harden, then remove 1-2 hours before you’re ready to use it, so it can soften to room temperature.
- For the cookies, preheat your oven to 350°F and line a baking tray with parchment paper
- In a bowl, combine flour, ginger, soda, cinnamon, cloves, and salt
- In a large mixing bowl, beat your shortening for 30 seconds on low speed to soften. Gradually add in 1 cup of sugar and beat until fluffy (1-2 minutes). Add in egg and molasses and beat together until combined
- Using a spatula, stir in your dry ingredients until just combined
- Shape your dough into 1 ½-inch balls (about 2 tablespoons each), and roll in the remaining 2 tablespoons of sugar. Place on your lined cookie sheet about 2 ½-inches apart. You should get 27 individual cookies (so one extra for a baker’s treat!)
- Bake for 10 minutes, until light brown and still puffed. Do not overbake! Let them stand on the sheet for 2 minutes before transferring them to a wire rack to cool completely
- While your cookies cool, make your frosting. Add your room temperature cream cheese and softened brown butter to a mixing bowl and beat until smooth. Pour in your vanilla extract and milk, and mix. Then sift in your powdered sugar and beat until all is combined. Leave in the bowl or place into a piping bag.
- To assemble, flip over one cookie, spoon or pipe frosting into the center, and top with the bottom of a second cookie. Repeat with all cookies.
- Enjoy!
Video
@accentgolden my favorite cookie of all time 🥇 (well my top three are tied for first) ✨full recipe linked in my bio soft ginger cookie sandwiches with brown butter cream cheese frosting 🫚spiced ginger cookies with just the right chew, sandwiched around frosted goodness 🏆the cookies alone are in my top 3 but make ‘em into a sandwich??? YES PLEASE . . . . #gingercookies #softcookies #cookiesandwich #bestcookies #holidaycookies
♬ Stompin At The Savoy – Benny Goodman
These are decadent!!
So happy you love them!