Soft Gingerbread Cookies with Buttercream Filling
This is a wonderful recipe for soft gingery cookies with a vanilla coffee buttercream filling. The dough and filling can be made ahead, making them a great option for gatherings and holiday celebrations.
Servings 15 sandwich cookies
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.
Notes
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 an 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.
