Gluten Free Gingerbread Cookie Sandwiches
Get ready to indulge in a Christmas cookie delight that will rock your taste buds – soft and flavorful Gluten Free Gingerbread Cookie Sandwiches! Trust me when I say that these festive cookies are a game-changer!! Imagine two perfectly spiced gingerbread cookies hugging a generous dollop of velvety marshmallow cream. It’s a match made in dessert heaven, and I’m about to spill all the secrets on how to whip up these scrumptious treats. Join me on a cozy baking adventure, as we create magic in the kitchen and savor the warmth of gluten-free gingerbread goodness!
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Ingredients You’ll Need for Gluten Free Gingerbread Cookie Sandwiches
Gluten Free Gingerbread Cookies
Butter: Adds richness and moisture to the cookies, contributing to a soft and tender texture.
Dark Brown Sugar and Light Brown Sugar: Provide sweetness and moisture while also imparting a deep, molasses-like flavor to the cookies.
Molasses: Enhances the gingerbread flavor, adds moisture, and contributes to the characteristic dark color of the cookies.
Eggs: Act as a binder, providing structure and stability to the cookie dough.
Vanilla Extract: Adds a warm and aromatic flavor to complement the spices in the gingerbread, enhancing overall taste.
Gluten-Free All-Purpose Flour: The main dry ingredient, replaces traditional wheat flour to make the cookies gluten-free while maintaining the structure.
Corn Starch: Contributes to the cookie’s tenderness and helps create a delicate crumb.
Baking Soda: Acts as a leavening agent, promoting rising and creating a soft and chewy texture.
Cinnamon, Allspice, Ginger: The trio of spices that gives gingerbread its signature warm and aromatic flavor profile.
Granulated Sugar (for rolling): Adds a sweet exterior and a bit of crunch to the cookies.
Marshmallow Cream Filling
Butter: Contributes richness and a smooth texture to the filling.
Powdered Sugar: Sweetens the filling and helps create a light and fluffy texture.
Vanilla Extract: Adds a hint of vanilla flavor, enhancing the overall taste of the filling.
Marshmallow Fluff: The star ingredient that brings the creamy, marshmallowy goodness to the filling.
Heavy Cream: Adds a lightness to the filling, making it airy and easy to spread or pipe.
Salt: Balances the sweetness and enhances the flavors in the filling, providing a well-rounded taste experience.
Tips for Success!
Room Temperature Ingredients: Allow ingredients like butter and eggs to come to room temperature before using. This ensures even mixing and better incorporation of ingredients resulting in deliciously soft and fluffy cookies! Yum!!
Quality Ingredients: Choose high-quality gluten-free all-purpose flour and other ingredients to ensure the best taste and texture in your cookies. I highly recommend using King Arthurs Measure for Measure Gluten Free Flour!
Use Parchment Paper: Line your baking sheets with parchment paper to prevent cookies from sticking and make for easy cleanup. My go to is these pre-cut parchment sheets.
Double the Rolling: if you want a little bit of an EXTRA crunch to the outside of your cookies, after you roll the cookie dough in sugar the first time, roll the cookie dough ball in the sugar one more time before baking!
Round Out the Cookies: Right after the cookies come out of the oven use something with a rounded edge (a circle cookie cutter, bowl, drinking glass etc.) to round out the edges of your cookie. I have a video here about How to Get Perfectly Rounded Cookies. I use this trick EVREY SINGLE TIME that I make a batch of cookies!
Even Sandwiches: Use a cookie scoop to ensure your cookies are of similar size. Then, match similar-sized cookies when sandwiching them together to ensure a consistent taste and appearance in each bite.
Enjoy Fresh: For the best taste and texture, enjoy these gluten-free gingerbread cookie sandwiches with marshmallow cream filling while they are fresh! They can also be refrigerated for a slightly different texture if you prefer.
Wanna see how I assemble these cute little Gluten Free Gingerbread Cookie Sandwiches? Check out my video about How to Assemble Cookie Sandwiches Two Different Ways!!
Frequently Asked Questions
Should gingerbread cookies be hard or soft?
Gingerbread cookies should lean towards the softer side, creating a delightful balance between a tender crumb and a chewy texture. The magic of a perfect gingerbread cookie lies in achieving that softness, allowing the spices to meld together, and creating a cookie that practically melts in your mouth. While some may enjoy a bit of exterior crunch, the heart of a gingerbread cookie should be wonderfully soft, offering a cozy and indulgent experience with each bite. So, when it comes to gingerbread, think soft, pillowy, and utterly irresistible!
Do you use light or dark brown sugar for gingerbread cookies?
For this Gluten Free Gingerbread Cookie Sandwich recipe, I opt for a combination of both light and dark brown sugar to strike the perfect flavor balance. The light brown sugar brings a subtle sweetness and moistness, while the dark brown sugar introduces a rich, molasses undertone that is quintessential to classic gingerbread. This dynamic duo not only enhances the depth of flavor but also contributes to the soft and luscious texture of these cookies. So, in the world of gingerbread delights, my recommendation is to embrace the best of both sugar worlds for an irresistibly nuanced taste experience!
Is blackstrap molasses the same as fancy molasses?
Ah, the molasses dilemma! While they both hail from the same molasses family, blackstrap molasses and fancy molasses bring distinct flavors to the gingerbread party. Blackstrap molasses, the deeper, more robust sibling, packs a punch with its intense, bittersweet profile and a higher mineral content. On the other hand, fancy molasses, the smoother and lighter counterpart, carries a milder sweetness and a touch of that classic molasses richness without the same intensity. For this Gluten Free Gingerbread Cookie Sandwich recipe, I opt for the balanced charm of fancy molasses (unsulfured), ensuring a harmonious blend of flavors without overwhelming the festive goodness. Unfortunately, these two molasses varieties aren’t interchangeable. Therefore, if a recipe specifically calls for fancy molasses, it’s vital to trust the baking process and adhere to the recipe guidelines for the most delectable results.
Gluten Free Gingerbread Cookie Sandwiches
Equipment
- Electric mixer w/ paddle attachment
- Mixing bowls
- Rubber spatula
- Measuring Cups & Spoons
- Cookie Sheets
- Parchment Paper
- cookie scoop
Ingredients
Gluten Free Gingerbread Cookies
- 1 c. (2 sticks) Butter unsalted, softened
- 1 c. (215g) Dark Brown Sugar
- 1/4 c. (50g) Light Brown Sugar
- 1/4 c. (90g) Molasses fancy, unsulfured
- 2 Eggs
- 1 tsp. (5g) Vanilla Extract
- 3 1/2 c. (460g) Gluten Free All-Purpose Flour
- 2 tsp. (6g) Corn Starch
- 1 tsp. (9g) Salt
- 1 tsp. (6g) Baking Soda
- 1/2 tsp. (2g) Cinnamon ground
- 1/2 tsp. (2g) Allspice ground
- 2 tsp. (8g) Ginger ground
- Granulated Sugar for rolling
Marshmallow Cream Filling
- 1 c. (2 sticks) Butter unsalted, softened
- 1 3/4 c. (227g) Powdered Sugar
- 2 tsp. (10g) Vanilla Extract
- 1 (7 oz.) Jar Marshmallow Fluff
- 1 tbsp. (15g) Heavy Cream
- pinch Salt
Instructions
Gluten Free Gingerbread Cookies
- Preheat oven to 350°F and prepare cookie sheets with parchment paper.
- Place the dark brown sugar, light brown sugar, and butter into the bowl of a stand mixer fitted with the paddle attachment.
- Cream the softened butter and sugars together on medium speed (speed 4 for a Kitchen Aid) for 5 minutes until light and fluffy.
- Next, scrape down the sides of the bowl and add the molasses and vanilla extract. Mix on a medium speed until combined.
- Then add one egg at a time; mixing until fully combined and scraping down the sides of the bowl after each egg.
- In a separate bowl, whisk together the flour, salt, corn starch, baking soda, cinnamon, allspice, and ginger.
- Add the dry ingredients to the mixing bowl and mix on a low speed until the flour is completely mixed in. Don’t overmix!
- Using a cookie scoop, scoop the cookie dough, roll the cookie dough between the palm of your hands to make a smooth cookie dough ball and then slightly flatten the cookie dough ball (so its still puffy but flat on the top and bottom sides), roll the cookies in the granulated sugar, then place the cookie dough balls onto the parchment lined sheet trays.
- Place the tray of cookies in the oven and bake for 10-12 minutes or until the edges are just set and the center should look a little soft.
- Let the cookies cool completely before filling.
Marshmallow Cream Filling
- Place the softened butter in a mixing bowl and mix on a medium low speed until the butter is a pale-yellow color.
- Add powdered sugar and start mixing at a low speed until all the powdered sugar is mixed in. Then mix on a medium high speed until the butter sugar mixture becomes white and fluffy.
- Next, add vanilla and marshmallow fluff and mix on a medium high speed until combined.
- Scrape down the sides of the bowl and add the heavy cream and pinch of salt. Mix on a medium-low speed until combined.
- Next, spread or pipe the buttercream onto the backside of a cookie and sandwich together with another cookie. Enjoy!
