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    Homepage » Recipes

    Gingersnap Sandwich Cookies

    Posted: Oct 26, 2016 · Updated: Dec 14, 2021 ·This post may contain affiliate links · 12 Comments

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    These gingersnap sandwich cookies are pretty much the best gingersnap you'll ever eat! They are loaded with spices and have the perfect crunch outside and chewy inside. You're going to love them!

    This recipe for gingersnap cookies is made without butter or shortening but still has that crunch outside and chewy inside you want.
    Table of Contents show
    1 Gingersnap Sandwich Cookies
    2 The Best Ever Gingersnap Cookies

    Gingersnap Sandwich Cookies

    These dairy-free Gingersnap Sandwich Cookies may just be my newest favorite holiday treat. And the awesome part? Since they are dairy-free, my son even gets to enjoy a sweet treat for once!

    Made with molasses and lots of spices, these cookies are perfect for fall and the holidays beyond. I placed around with the ratio of spices for several batches until I got just the right blend. If I'm making gingersnaps, they better have that bit of ginger heat to them -  and most recipes just don't call for enough of it in my opinion!

    The best gingersnap cookies you'll ever bake

    The texture of these gingersnaps is perfect. Crispy and crunchy on the outside and yet still chewy in the middle. You can of course bake them for a little longer if you want more of the "snap". Honestly, I've been known to bake them both ways depending on my mood.

    These cookies are really quick and easy to make and look how amazing they look right out of the oven! I love how the top crackles and all the sugar crystals get into the nooks and crannies.

    While the cookies are perfectly delicious on their own, they are extra special with you fill them with a buttercream filling. There's something about the sweet creaminess against the spices that really tastes like the holidays to me.

    A declicious gingersnap cookie recipe that is dairy free, crunchy yet chewy and cracks beautifully on top! It's the perfect cookie for the holidays!

    The kids will appreciate if you add some sprinkles to them. They look like ice-cream sandwiches, right?! But dare I say...they taste EVEN BETTER!

    Gingersnap sandwich cookies with buttercream filling. So delicious!

    These didn't last very long in my house. I sent some to work with my husband and apparently they were devoured within minutes. That's always a good sign, right!?

    More Cookies Recipes You Might Enjoy

    • Secret Ingredient Soft Gingerbread Cookies
    • Chocolate Crinkle Cookies
    • Pumpkin Sugar Cookies
    • Cranberry Orange Shortbread Cookies

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    A close up of a stack of cookies

    The Best Ever Gingersnap Cookies

    Jenna Shaughnessy
    These gingersnap sandwich cookies are pretty much the best gingersnap you'll ever eat! They are loaded with spices and have the perfect crunch outside and chewy inside. You're going to love them!
    4.58 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 9 mins
    Total Time 24 mins
    Course Dessert
    Cuisine American
    Servings 16 cookies
    Calories 235 kcal

    Ingredients
      

    Ingredients for the Cookies

    • 1 cup packed brown sugar
    • ¾ cup vegetable oil
    • ¼ cup molasses
    • 1 egg
    • 2 cups all-purpose flour
    • 2 teaspoons baking soda
    • ¼ teaspoon salt
    • 1 teaspoon ground cloves
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg
    • 1 tablespoon ground ginger
    • ⅓ cup granulated sugar for dipping/decoration

    Ingredients for the Buttercream Frosting

    • ½ cup butter You can also use dairy-free butter
    • juice from ½ lemon
    • 2 cups confectioners sugar sifted
    • 2 tablespoons milk dairy-free milk works, too!
    • 1 teaspoon pure vanilla extract

    Instructions
     

    For the Cookies

    • Preheat oven to 375 degrees F (190 degrees C).
    • In a large bowl, mix together the brown sugar, oil, molasses, and egg.
    • Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture.
    • Roll dough into 1 inch balls. Roll each ball in white sugar before placing 2 inches apart on cookie sheets lined with parchment paper.
    • Lightly press down each ball with the palm of your hand.
    • Bake for 9 minutes in preheated oven. Cool on wire racks.
    • Fill with frosting and sandwich together.

    For the Buttercream Frosting (optional)

    • Combine all ingredients in mixing bowl and mix until a smooth frosting is achieved.
    • Begin with the 2 cups of sugar, and add more sugar as needed to get the consistency you like.
    • You may also alter the amount of milk as needed.

    Nutrition

    Calories: 235kcalCarbohydrates: 36gProtein: 2gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 26mgSodium: 231mgPotassium: 109mgFiber: 1gSugar: 8gVitamin A: 196IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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    Comments

    1. awarmhello

      December 03, 2016 at 11:37 am

      Those are absolutely adorable with the sprinkles!

      Reply
    2. DearCreatives (@DearCreatives)

      November 10, 2016 at 11:26 pm

      Looks yummy! Thanks for sharing at the Inspiration Spotlight party. Shared

      Reply
    3. Helen at the Lazy Gastronome

      November 07, 2016 at 8:27 am

      Thanks for sharing your cookies at the Great Cookie Exchange!

      Reply
    4. Kendra @ www.joyinourhome.com

      November 06, 2016 at 10:27 pm

      Love gingersnaps and these look soo delicious! Thanks for sharing at our party... featuring you today!

      Reply
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