Imagine biting into a cookie that captures the entire essence of holiday cheer in one delectable moment. These Ginger Cookie Sandwiches with Christmas Ale Buttercream aren't just a dessert—they're a festive experience that transforms your ordinary baking routine into a celebration of flavors and seasonal spirit. With a perfect blend of warm ginger spices and the rich, complex notes of Christmas ale, these sandwich cookies promise to be the star of your holiday spread, guaranteed to impress both family and guests alike.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 sandwiches
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/4 cup Christmas ale
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the all-purpose flour, ground ginger, baking soda, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg and Christmas ale to the butter-sugar mixture. Beat until fully incorporated, scraping down the sides of the bowl as necessary.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies will continue to firm up as they cool.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the Christmas Ale Buttercream. In a medium bowl, beat together the softened unsalted butter and powdered sugar with an electric mixer on medium speed until smooth and creamy.
- Add a splash of Christmas ale to the buttercream mixture, and continue to beat until well combined. Adjust the consistency by adding more powdered sugar or ale as needed to achieve a spreadable texture.
- Once the cookies are completely cool, spread a generous amount of the Christmas Ale Buttercream on the flat side of one cookie, then top it with another cookie to create a sandwich.
- Repeat this process until all the cookies are filled. Serve immediately or store in an airtight container at room temperature for up to a week.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep cookies tender.
- Consistent Cookie Size: Use a cookie scoop or tablespoon to create uniform cookies that sandwich perfectly.
- Cooling is Crucial: Let cookies cool completely before adding buttercream to prevent melting.
- Buttercream Consistency: If the buttercream is too thick, add a tiny splash of ale; if too thin, add powdered sugar gradually.
- Make Ahead: These cookies actually taste better the next day as the flavors meld together.
- Storage Tip: Store in an airtight container with parchment between layers to prevent sticking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
