This recipe is wonderful: soft gingerbread cookies sandwiched with vanilla coffee buttercream. It's a twist on classic snickerdoodles, and the dough and filling can be made ahead of time, making them a great option for gatherings and holiday celebrations.
Gingerbread snickerdoodles with buttercream filling
Instead of the classic cinnamon flavor, we're making soft gingerbread cookies and a coffee-flavored filling that pairs wonderfully and is not overpowering.
They are perfect Christmas cookies and not a common flavor pairing if you want to do something different. The dough and filling can be made beforehand, so you can plan ahead and have more time for your guests and celebrations.
They make wonderful gifts, though I wouldn't ship them. Filled cookies are not the best for that.
This is not my first iteration of these classic holiday cookies: you can also make pumpkin snickerdoodles and chocolate cinnamon cookies.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Gingerbread spices: I make my favorite holiday spice mix from scratch with cinnamon, nutmeg, ground ginger, allspice and a small amount of cloves (not a big fan). You can also use store-bought or any other mix you like for holiday baking.
- Cream of tartar: it's a must ingredient for snickerdoodle cookies and has no substitution.
- Butter: the recipe uses unsalted, but if you use salted, omit the salt.
- Molasses: I like light or medium-strength molasses. I don't recommend Blackstrap, as it can be too bitter sometimes.
Spatula
I like to use a spatula; it's the easiest way not to overmix it, which can make the cookies tough.
If you use an electric mixer, do so at the lowest speed.
Baking
Place the apart on the baking sheet. They don't expand much but need space to bake evenly.
Use a cookie scoop to make even balls of dough.
Let cool completely
This is important before filling the cookies. Warm cookies will soften the buttercream and make a mess.
Use a wire rack to cool the cookies.
Coffee filling
We're making a vanilla buttercream lightly flavored with coffee. It can be made in advance.
Variations: you can omit the coffee and make it vanilla-flavored, or use this cream cheese filling.
Piping or spooning?
Both work, but piping makes cookies prettier and less messy if you want to gift them or make them part of a dessert table.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Make ahead: The cookies and the filling can be made up to 3 days before you plan to eat them. Keep the cookies in airtight tins or cookie jars and the filling in the fridge well covered to avoid dryness. You might need to stir it well before using to make it smooth again.
- Storing assembled cookies: if you have leftovers, place them in an airtight container in the fridge. Place parchment paper or freezer sheets in between if making several layers so they don't stick.
Related recipes you might like:
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Soft Gingerbread Cookies with Buttercream Filling
Ingredients
Gingerbread cookies:
- 1 cup unsalted butter, at room temperature
- 1 cup dark brown sugar
- ¼ cup white sugar
- ¼ cup molasses
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3 teaspoons gingerbread spice mix, use homemade gingerbread spices or store-bought
- ½ teaspoon salt
- ½ cup turbindado or granulated sugar, for rolling cookies
Coffee filling:
- ½ cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons brewed espresso or prepared coffee, cold
- 2 to 3 cups powdered sugar
Instructions
For the cookies:
- Place ½ cup turbindado or granulated sugar in a bowl with ½ teaspoon of the gingerbread spice mix.
- In a large bowl, beat 1 cup unsalted butter, 1 cup dark brown sugar and ¼ cup white sugar with an electric mixer until light and fluffy, about 2 minutes.
- Add ¼ cup molasses, 2 eggs and 1 teaspoon vanilla extract and mix well.
- Sift the dry ingredients: 2 ¾ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 3 teaspoons gingerbread spice mix and ½ teaspoon salt. Add them to the butter mixture and mix until well combined.
- Cover the bowl with plastic wrap and place in the refrigerator for about 1 hour, or until firm enough to roll.
- Preheat the oven to 350°F (180°). Line a cookie sheet with parchment paper or lightly grease it.
- Use a cookie scoop and make walnut-sized balls with your palms.
- Roll each ball in the turbinado sugar and place them on the prepared baking sheet about 2 inches apart so they can grow during baking. If baking in batches, keep the unused dough refrigerated.
- Bake for 10 to 12 minutes, or until the edges start to turn slightly golden and dry but the center is still soft.
- Place on a cooling rack and let the cookies cool completely.
- Repeat with the remaining dough until all the cookies are baked.
For the coffee filling:
- Beat ½ cup unsalted butter, 1 teaspoon vanilla extract and 2 tablespoons brewed espresso or prepared coffee until smooth.
- Add 2 to 3 cups powdered sugar gradually, and continue to beat on low speed until the mixture is thick, smooth and creamy. It should be thick enough to hold at room temperature and not drip when you make the sandwiches.
- Use a piping bag with a smooth tip or two teaspoons. Turn half of the cookies over and pipe a swirl of frosting to cover the entire cookie. Place another cookie on top and gently press down to create a sandwich. Repeat until all the cookies filled.
- Store leftovers in an airtight container for up to 3 days, using parchment paper or freezer sheets if making several layers.
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