Giant-Gingerbread-Cookie-Sandwich
Giant Gingerbread Cookie Sandwiches

These spicy gingerbread cookies are sandwiched with creamy cookie butter for a holiday dessert that smells and tastes fantastic.

Servings: 4

Ingredients

   Cookies:

  • 2 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp salt
  • ¼ tsp each ground cloves and nutmeg
  • ¼ tsp cayenne pepper
  • ¾ cup Lactantia Butter Unsalted, at room temperature
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ¼ cup molasses
  • 2 tsp vanilla extract

   Cookie Butter:

  • ½ cup crushed gingerbread cookies (about 25 cookies)
  • 3 tbsp sweetened condensed milk
  • 2 tbsp evaporated milk
  • ½ cup Lactantia Butter Unsalted, at room temperature
  • ½ cup icing sugar
  • ¼ tsp salt
Products Used:
Lactantia Butter Unsalted

Directions

  1. Cookies: Preheat oven to 375ºF (190ºC). Whisk together flour, baking powder, baking soda, ginger, cinnamon, allspice, salt, cloves, nutmeg and cayenne; set aside.
  2. Using electric mixer, beat together Lactantia Butter Unsalted, brown sugar and granulated sugar until light and fluffy, scraping down side of bowl as needed; beat in egg. Stir in molasses and vanilla until blended. Stir in flour mixture; beat just until blended. Cover and refrigerate for at least 1 hour or up to 2 days.
  3. Preheat oven to 375ºF. Using 1/3 cup (75 mL) measure, roll dough into balls. Place on parchment paper–lined baking sheets, about 4 inches (10 cm) apart. Press lightly on dough to flatten slightly.
  4. Bake in middle of oven, one baking sheet at a time, until cookies are golden on the bottom and tops are set. Let cool completely on baking sheet. (Can be stored in airtight container at room temperature for up to 3 days or frozen for up to 1 month.)
  5. Cookie Butter: In food processor, pulse crushed cookies until finely ground. Add sweetened condensed milk and evaporated milk until blended. Add butter; pulse until blended. Add icing sugar and salt; pulse until smooth. Refrigerate until spreadable.
  6. Spread half of the cookies with 1/4 cup (60 mL) of the cookie butter; cap with remaining cookies. Store in airtight container for up to 1 week or freeze for up to 1 month.

Tips

  • Serve with eggnog, vanilla milkshake or a vanilla latte.
  • Alternatively, sandwich cookies with vanilla or salted caramel ice cream.
Go back to recipes