Soft gingerbread cookies filled with a light vanilla-coffee buttercream — a cozy variation on classic snickerdoodles. The cookies stay tender, the buttercream adds a subtle coffee note, and both dough and filling can be prepared in advance, making this an excellent choice for holiday baking, parties, or gifting (just avoid mailing assembled sandwiches).
Gingerbread snickerdoodles with buttercream filling
These replace the usual cinnamon-forward snickerdoodle with warm gingerbread spices and pair them with a softly coffee-flavored buttercream. The coffee note is gentle so it complements the gingerbread without overwhelming it.
They work beautifully for Christmas and other winter gatherings when you want something familiar yet a little different. Because you can make the dough and filling ahead of time, these cookies free up time on the day of your event.
They also make thoughtful homemade gifts — just pack the components separately if you need to transport them long distances.
Ingredient Notes
Exact quantities are shown in the recipe card below. A few notes to help you get the best results:
- Gingerbread spice: I use a homemade mix of cinnamon, nutmeg, ground ginger, and allspice with just a hint of cloves. Store-bought mixes work fine too — use the one you like best.
- Cream of tartar: This is an essential ingredient in snickerdoodle-style cookies for that characteristic texture and slight tang; it doesn’t have a direct substitute.
- Butter: Unsalted butter is recommended so you can control the salt level. If you use salted butter, omit the extra salt in the recipe.
- Molasses: Light or medium molasses gives a pleasant sweetness and depth; avoid blackstrap as it can be too bitter for these cookies.
How to make the cookie dough
Spatula
Mixing by hand with a spatula helps prevent overworking the dough, which keeps the cookies tender. If you prefer a mixer, use the lowest speed and stop as soon as ingredients are combined.
Baking
Place dough balls evenly spaced on a lined or lightly greased baking sheet. These cookies don’t spread dramatically, but giving them around 2 inches keeps them from crowding as they bake.
Use a cookie scoop for uniform sizing so all cookies bake at the same rate.
Let cool completely
Cookies must be fully cooled before filling. If they’re still warm the buttercream will soften and the sandwiches become messy. Use a wire rack to cool them evenly.
Coffee filling
The buttercream is a simple vanilla base with a touch of brewed espresso or strong coffee for gentle flavor. It’s easy to make ahead and keep chilled until you’re ready to assemble.
Piping or spooning?
You can spoon the filling between cookies, but piping gives a neater, more polished look — ideal for gifting or displaying on a dessert table.
Kitchen Notes
- Organization: Read the recipe through before starting and have ingredients at the right temperatures. Lining up utensils and workspace beforehand simplifies the process.
- Baking time: Oven temperatures and bakeware vary. Use the times as a guideline and check cookies as they near the end of the recommended bake time. An oven thermometer helps ensure accuracy.
- Make ahead: Both the baked cookies and the buttercream can be prepared up to 3 days ahead. Store unfilled cookies in airtight containers and keep the filling covered in the refrigerator; whisk briefly before using if it firms up.
- Storing assembled cookies: Keep assembled sandwich cookies in an airtight container in the refrigerator for up to 3 days. Layer with parchment or freezer sheets to prevent sticking.
Related recipes you might like:
- Vanilla Sandwich Cookies (with buttercream filling)
- Dulce de Leche Cookies
- Pumpkin Crinkle Cookies
- Baked Gingerbread Donuts
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Soft Gingerbread Cookies with Buttercream Filling
Ingredients
Gingerbread cookies:
- 1 cup unsalted butter, at room temperature
- 1 cup dark brown sugar
- ¼ cup white sugar
- ¼ cup molasses
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3 teaspoons gingerbread spice mix, use homemade or store-bought
- ½ teaspoon salt
- ½ cup turbindado or granulated sugar, for rolling cookies
Coffee filling:
- ½ cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons brewed espresso or prepared coffee, cold
- 2 to 3 cups powdered sugar
Instructions
For the cookies:
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Combine ½ cup turbinado or granulated sugar with ½ teaspoon of the gingerbread spice mix in a small bowl for rolling the dough balls.
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In a large bowl, beat 1 cup unsalted butter, 1 cup dark brown sugar, and ¼ cup white sugar until light and fluffy, about 2 minutes.
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Add ¼ cup molasses, 2 room-temperature eggs, and 1 teaspoon vanilla; mix until combined.
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Sift together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 3 teaspoons gingerbread spice mix, and ½ teaspoon salt. Fold the dry ingredients into the butter mixture until just combined.
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Cover and chill the dough for about 1 hour, or until firm enough to roll into balls.
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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment or lightly grease it.
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Portion walnut-sized balls using a cookie scoop or your hands.
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Roll each ball in the spiced sugar and place on the prepared sheet about 2 inches apart. Keep unused dough refrigerated between batches.
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Bake 10–12 minutes, until edges are just turning golden while centers remain soft.
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Transfer to a wire rack and cool completely before filling.
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Repeat until all dough is baked.
For the coffee filling:
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Beat ½ cup unsalted butter, 1 teaspoon vanilla extract, and 2 tablespoons cold brewed espresso or strong coffee until smooth.
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Gradually add 2–3 cups powdered sugar and beat on low until the frosting is thick, smooth, and holds its shape at room temperature.
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Turn half the cooled cookies over and pipe or spoon frosting onto each one, covering the surface. Top with remaining cookies and press gently to form sandwiches.
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Store assembled cookies in an airtight container in the refrigerator for up to 3 days, separating layers with parchment if needed.
Notes
Make ahead: Cookies and filling can be made up to 3 days in advance. Store cookies in airtight containers and keep the filling covered in the fridge; stir before using if needed.