Gingerbread Man Sandwich Cookies Recipe
Fun to make and a delight to share, these gingerbread cuties are as delicious as they are adorable.
By Elizabeth LaBau | sugarhero.com
Prep Time: 30 min.
Cook Time: 2 hrs.
Total Time: 2 hrs. 30 min.
1 lb. unsalted butter, (used in both cookies and frosting)
2 packages Gingerbread Cookie Mix
2 eggs, at room temperature
2 tsp ground cinnamon
2 tsp ground ginger
gold sugar pearls
3-4 cups powdered sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/3 cup Biscoff spread
1/4 cup crystallized ginger chips, finely chopped
1. Start by browning the butter for the cookies and frosting. Place the butter in a medium (4 quart) saucepan. It will bubble up quite a bit as it cooks, so be sure to use a pot large enough so it can triple in size.
2. Cook the butter over medium heat, stirring frequently so it doesn’t scorch on the bottom. The cooking process will take 10-15 minutes. Once the butter starts to foam up quite a bit, it's almost done. Look for it to have brown specks throughout and to give off a nutty, caramelized scent. Once cooked, remove the brown butter from the heat and transfer it to a bowl. Refrigerate it for about 30-40 minutes, until it’s still fluid but no longer warm.
3. Stir the brown butter so that it’s well-mixed, then divide out 8 fluid ounces (1 liquid cup) and place it the bowl of a stand mixer. Reserve the rest for later. To the mixing bowl, add 2 packages of gingerbread cookie mix, 2 eggs, and the spices. Mix on low speed until any dry patches disappear, and the mixture has the texture of moist sand. It should hold together if you squeeze it in your hand.
4. Divide the cookie dough in half and wrap each half in plastic wrap. Chill for 30-45 minutes in the refrigerator until firmer but not rock-hard.
5.Preheat the oven to 350° F. Roll out the cookie dough between two sheets of parchment or waxed paper until less than 1/4-inch thick. Cut out gingerbread men and place them on a baking sheet about 2 inches apart. Re-roll any cookie dough scraps and continue to cut out cookies until you have 32 cookies.
6. Bake the cookies at 350° F for 8-10 minutes. They should be puffed and slightly colored around the edges, but still light and soft in the middle.
7. Right after removing them from the oven, press 3 gold sugar pearls down the front like buttons. You only need to do this with half of the cookies—the other half can remain plain. Cool completely before filling.
8. To make the frosting, combine the remaining brown butter, 3 cups of powdered sugar, the salt, and the spices. Mix on low speed until the sugar is moistened, then raise the speed to medium and beat for 4 minutes until light and fluffy. Add the Biscoff spread, and mix briefly until combined.
9. The frosting should be very stiff, not soft or sticky. If yours is on the softer side, add additional powdered sugar, up to another cup, until it is a fairly firm texture that will make a good sandwich cookie filling. If yours is very stiff, add a spoonful of milk or two to loosen it up.
10. The frosting should either be used immediately, or kept well-covered in an airtight container, so it doesn’t dry out and form a crust.
11. You can spread the frosting between two cookies, but if you want to pipe it, fit a piping bag with a small star tip, and fill it with frosting. Pipe stars of frosting all over the base of one of the plain cookies. If you like a strong ginger flavor, sprinkle a pinch of chopped candied ginger on top of the frosting, then gently press a cookie with gold buttons on top. Repeat until all of your sandwich cookies are assembled, then serve and enjoy!
These cookies can be kept in an airtight container at room temperature and are best enjoyed within 4-5 days. You can also bake the cookies in advance and freeze them, then defrost, make the frosting, and assemble them at a later date.