0 from 12 votes
Gingerbread Sandwich Cookies with Rum Buttercream
The ultimate gingerbread sandwich cookie. These easy gingerbread Christmas tree cookies are filled with a boozy rum buttercream. The perfect fun cookie treat for parties and a favourite amongst friends.
Prep Time
2 hrs
Cook Time
mins
Servings: 20 cookies
Calories: 282 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
Ingredients for Cookies
- 1 cup unsalted butter softened at room temperature
- 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 unsalted butter softened at room temperature
- ½ cup Chopped Pecans
- ½ teaspoon ground cinnamon
- 1½ cup powdered 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.
Cup of Yum
Notes
- The rum in this recipe can be replaced with vanilla extract if preferred. If using vanilla in the buttercream, I usually reduce the vanilla (using 1 teaspoon instead of the 2 called for with the rum). This is because extracts tend to provide a stronger flavour than liqueurs when adding to frostings or bakes.
Nutrition Information
Calories
282kcal
(14%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
46mg
(15%)
Sodium
33mg
(1%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
440IU
(9%)
Vitamin C
0.04mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 282
% 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.