Gingerbread Sandwich Cookies

Gingerbread Sandwich Cookies
35 min
11 min
23 servings

Key Ingredients


  • 2 packages (16.5 ounces each) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough, softened slightly
  • 2/3 cup all-purpose flour
  • 1/4 cup molasses
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • ½ cup (1 stick) butter, softened
  • 2 tablespoons NESTLÉ® LA LECHERA® Sweetened Condensed Milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Make It

Step 1

Beat cookie dough, flour, molasses, cinnamon, ginger, allspice and cloves in large mixer bowl, scraping down side of bowl as needed.

Step 2

Roll out 46 to 48 (1-inch) balls of dough. Place on ungreased baking sheets, placing about 2 inches apart.

Step 3

Bake at 350° F for 11 to 13 minutes or until golden brown.

Step 4

Beat butter in medium mixer bowl with whisk attachment until creamy. Beat in sweetened condensed milk and vanilla extract until smooth. Beat in powdered sugar ½ cup at a time, scraping down bowl as needed. Beat until light and fluffy.

Step 5

Spread about 1 tablespoon filling on bottom half of one cookie; top with second cookie to make a sandwich. Repeat with remaining cookies and filling.


Serving Information

This recipe makes 23 to 24 servings, 1 sandwich cookie per serving.

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