Gingerbread Sandwich Cookies with Rum Buttercream
User Reviews
5
Gingerbread Sandwich Cookies with Rum Buttercream
Description
Gingerbread Sandwich Cookies with Rum Buttercream start with a dough made from softened butter, brown sugar, egg yolk, molasses, and a blend of warming spices such as ginger, cinnamon, and allspice. After mixing and chilling, the dough is rolled to about half a centimeter thickness and cut into shapes, traditionally trees, before baking until just firm. This yields cookies with tender edges and a lightly crisp bite.
The buttercream filling is prepared by beating butter with powdered sugar, cinnamon, chopped pecans, and rum, creating a creamy, textured spread with subtle nutty undertones. Once cookies are cooled, the buttercream is sandwiched between pairs, balancing spice with rich sweetness and a hint of alcohol flavor.
These sandwich cookies are suitable for festive occasions, especially during the holidays. The rum can be swapped for vanilla extract with adjustment to its quantity if a non-alcoholic option is preferred. The cookies store well once assembled and can be served as a rich treat accompanying tea or coffee.
Ingredients
Ingredients for Cookies
- 1 cup butter softened at room temperature, unsalted
- ½ cup light brown sugar (muscovado) firmly packed
- 1 egg yolk
- ¼ cup molasses or dark treacle
- 3 cups all-purpose flour or plain flour
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 teaspoon rum or vanilla extract
Ingredients for Boozy Buttercream
- ½ cup butter softened at room temperature, unsalted
- ½ cup pecans chopped
- ½ teaspoon ground cinnamon
- 1½ cup powdered sugar icing sugar
- 2 teaspoon rum or vanilla extract (see note)
Instructions
- In a large bowl blend together butter and brown sugar until well combined and creamy. Add the egg yolk, molasses and vanilla/rum, beat to combine.
- In medium bowl, combine dry ingredients (flour, baking soda and spices). Slowly add these to the butter mixture, beating and kneading until combined. Wrap the dough in plastic wrap and chill for an hour.
- Meanwhile, mix the buttercream by adding the butter and icing sugar to medium bowl and beating together. Add in the cinnamon and then stir in the chopped pecans and flavouring. Set aside.
- Preheat oven to 350°F (175C/165C Fan), line baking sheets with parchment or Silpat. On a lightly floured work surface roll out the dough to about ½cm and cut with cookie cutter (tree shape works best for filling). Place on prepared sheets and bake for about 12 minutes. Remove from the oven and allow to cool on the sheet for a couple of minutes before removing to a wire rack to cool completely. Spread with buttercream and sandwich together.
Notes
- The rum in the dough and buttercream can be replaced with vanilla extract; when using vanilla in buttercream, reduce the amount to 1 teaspoon to prevent overpowering flavor.
- Ensure cookies are fully cooled before sandwiching with buttercream to prevent melting.
- Chilling the dough before rolling helps with easier handling and better cookie shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 33mg | 1% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
