Gingerbread Men Sandwich Cookies

These gingerbread men sandwich cookies are a colorful twist on this traditional cookie. This warm and spicy cookie tastes and smells like the holidays. Depending on your preference you can make these gingerbread men crispy or with a little bit of a chew. These cookies are delicious with or without the filling and can easily be made into gingerbread trees or snowflakes. If you're not a fan of peppermint, substitute green or white sprinkles to add some color to your next batch. What’s your favorite holiday cookie to bake? 

Gingerbread Men Sandwich Cookies

(Makes approximately 4 dozen cookies, depending on the size of your cookie cutter)

6 ounces (1 ½ sticks) unsalted butter, softened

1 ½ cups granulated sugar

Finely grated zest of 1 orange

4 cups unbleached all-purpose flour, plus additional for rolling

1 ½ teaspoons baking powder

½ teaspoon baking soda

1-tablespoon ground dry ginger

¼ teaspoon ground nutmeg

½ teaspoon ground allspice

1-½ teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon fine sea salt

2 large eggs

½ cup dark molasses

Juice of 1 lemon

Filling

6 tablespoons unsalted butter, softened

2 cups confectioners' sugar, sifted

1 ½ tablespoons fresh lemon juice

1 ½ cups Crushed peppermint or candy canes

Position a rack in the center of the oven and preheat to 350 degrees. Line a sheet tray with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and orange zest until smooth. Scrape down the sides of the bowl, set aside. 

In a large bowl, whisk the flour, baking powder, baking soda, ginger, nutmeg, allspice, cinnamon, cloves and sea salt until evenly combined. In another bowl, whisk the eggs, molasses and lemon juice until combined. On the lowest speed of the mixer, add the dry ingredients to the beaten butter until combined. Scrape the sides of the bowl, add the egg mixture until blended, do not over mix.

Remove the dough from the mixer, divide the dough in half, and flatten each piece into a 1-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate until firm, about 20 minutes.

On a lightly floured surface, gently roll the first half of the dough until ¼ -inch thick. Lightly flour the cookie cutter and cut gingerbread men out of the dough. Transfer cookie cut outs to the prepared baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. Be sure to leave plenty of room between cookies. Bake until light brown, about 8 to 10 minutes. Let cool completely to room temperature before filling.

For the Cookie Filling:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioners' sugar at medium speed until light and fluffy. Add the lemon juice and beat until smooth.  

Arrange the cookies in pairs on a large work surface. Spoon or pipe 1 rounded tablespoon of the filling onto the flat side of half of the cookies. Generously sprinkle candy cane filling onto the frosted side of the cookie. Gently sandwich the gingerbread men with the remaining cookies, pressing them together so the filling spreads to the edge and the peppermint candies show through.