Gingerbread Men Sandwich Cookies

5 from 1 vote

Gingerbread Men Sandwich Cookies

These Gingerbread Men Sandwich Cookies are soft, chewy, and filled with a delicious cream filling that will put you in the Christmas spirit!

Prep Time1 30

Cook Time10

Total Time1 40

Course: 100 Best Cookies Recipes on the Planet

Cuisine: American

Keyword: christmas, cookie, Cookies, gingerbread

Servings: cookies

Author: Sweet Basil

Ingredients

2 Sticks Butter unsalted, room temperature
1 Cup Light Brown Sugar packed
3/4 Cup Molasses
1 Egg
4 Cups All-Purpose Flour
3 teaspoon Pumpkin Spice
1 1/2 teaspoon Ground Ginger
1/4 teaspoon Salt
1 1/2 teaspoon Baking Soda
1 Cup M&M's optional
3/4 Cup Shortening
3 Cups Powdered Sugar
7 oz. Marshmallow Fluff
2 teaspoon Vanilla
1/4 teaspoon Salt
3 Tablespoon Milk

US Customary - Metric

Instructions

Line a baking sheet with a silicone mat or parchment paper. Spray with baking spray. Set aside.
In a large bowl, blend the butter and brown sugar together until well combined. Add the molasses and egg. Blend together once more. In a separate bowl, add the flour, pumpkin spice, ground ginger, salt, baking soda, and whisk. Slowly add the dry ingredients to the wet ingredients until combined.
2 Sticks Butter, 1 Cup Light Brown Sugar, 3/4 Cup Molasses, 1 Egg, 4 Cups All-Purpose Flour, 3 teaspoon Pumpkin Spice, 1 1/2 teaspoon Ground Ginger, 1/4 teaspoon Salt, 1 1/2 teaspoon Baking Soda
Form the dough into a ball and wrap with plastic wrap and set in the refrigerator for, 30 minutes- 1 hour. Preheat oven to 325 Degrees. Roll out the dough on a lightly floured surface and be sure to flour your hands. Roll the dough to be about ⅛ in thickness. Use the cookie cutter to cut out shapes from the dough.
Press M& M’s into the gingerbread sightly as desired. Place on a baking sheet about one inch apart and bake for 10 minutes. Allow to cool and transfer to cooling rack. Repeat the process to bake all cookies.
1 Cup M&M's
For the cream filling, add the shortening, powdered sugar, fluff, vanilla extract, salt and milk, and mix until creamy and smooth. If the mixture still isn’t smooth add a tablespoon of milk until the desired consistency has been reached. Place the filling in a piping bag. Pipe the filling onto the inside of a gingerbread cookie and place another cookie on top making a sandwich. Continue until all cookies have been made. Serve as desired.
3/4 Cup Shortening, 3 Cups Powdered Sugar, 7 oz. Marshmallow Fluff, 2 teaspoon Vanilla, 1/4 teaspoon Salt, 3 Tablespoon Milk

Notes

Stored in an airtight container, these cookies with keep for 2-3 weeks.

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