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Gingerbread Cookie Sandwiches
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4 cookie sandwiches
Soft, spiced, and oh-so-sweet, these Gingerbread Cookie Sandwiches are the festive upgrade your dessert table needs. Made with our Hazelnut Butter Cookie Sugar and Gingerbread Spice Blend, they taste like pure holiday magic.
Ingredients
Gingerbread Cookies
- 1 ea egg
-
¼ cup softened coconut oil
- 1/3 cup maple syrup or honey
-
1 Tbsp Cinnamon Vanilla Sugar
- 1 tsp vanilla extract
-
1½ cups almond flour
- 3 Tbsp brown rice or sorghum flour
-
2 tsp Gingerbread Spice Blend
- 1 tsp baking powder
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2 Tbsp Hazelnut Butter Cookie Sugar
Cream Cheese Frosting
- 3/4 cup cream cheese
- 3 Tbsp honey or maple syrup
- 1 tsp vanilla extract
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Directions
- Preheat oven to 350°F.
- Combine Wet Ingredients. In a medium mixing bowl, use a spoon to cream together the egg, softened coconut oil, maple syrup or honey, Cinnamon Vanilla Sugar, and vanilla extract.
- Combine Dry Ingredients. Add the remaining gingerbread cookie ingredients, except for the Hazelnut Butter Cookie Sugar. Mix with a spoon until combined.
- Coat and Bake. Roll dough into 8 balls. Add Hazelnut Butter Cookie Sugar to a small bowl. Roll each cookie dough ball in sugar to coat all sides. Flatten cookie dough balls and place on a parchment-lined baking sheet. Bake for 11– 13 minutes. Allow to cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
- Prepare Frosting. Combine all frosting ingredients in a medium bowl.
- Assemble Cookie Sandwiches. Spoon 2 tablespoons of frosting onto the bottom side of one cookie. Add another cookie on top to form a sandwich.
- Store leftover cookies in the refrigerator.