Oh, I just have to tell you about these Christmas Chocolate Gingerbread Sandwich Cookies Recipe— they’re seriously my holiday go-to whenever I want something festive but a little extra special. There’s just something magical about gingerbread spices mingling with rich chocolate tucked between soft cookies. It’s like all the best parts of holiday baking got together for a party.

I love making these for Christmas gatherings or when I just need a cozy afternoon treat. Not only are they festive and delicious, but they’re also surprisingly easy to pull off, especially with some of my go-to tips that I’ll share. Once you try this Christmas Chocolate Gingerbread Sandwich Cookies Recipe, I bet you’ll be making them season after season!

Ingredients You’ll Need

Picking the right ingredients is everything with this Christmas Chocolate Gingerbread Sandwich Cookies Recipe. Each spice adds a layer of warmth, and quality chocolate makes all the difference in the creamy filling. Here are the essentials and why they work so well together:

All-purpose flour: This forms the perfect sturdy base that still yields a tender cookie. I always lightly spoon and level to avoid a dense dough.
Baking soda: It helps the cookies rise just right, keeping them soft but not cakey.
Salt: Amplifies all those lovely spices and balances the sweetness.
Ground ginger: Absolutely crucial here — the star spice that brings gingerbread to life! I use a full tablespoon for a bold, authentic flavor.
Ground cinnamon: Adds warm sweetness that complements the ginger perfectly.
Ground allspice & cloves: These little extras deepen the spice profile, giving richness and complexity.
Unsalted butter: Using good quality, softened butter ensures the cookies have that melt-in-your-mouth texture.
Brown sugar: I prefer light or dark brown sugar for a bit of molasses flavor right in the dough.
Molasses: This ingredient is what transforms ordinary cookies into gingerbread magic. Rich and robust — be sure to use real molasses.
Large egg: At room temperature for better incorporation and texture.
Vanilla extract: A classic that rounds out and enhances the spices beautifully.
Confectioners’ sugar: For a light dusting and to sweeten the filling subtly.
Heavy cream: Whipped up for that luscious, silky frosting between the cookies.
Semi-sweet chocolate morsels: They melt smoothly into the cream to give that indulgent chocolate kick.

Variations

I love experimenting with this Christmas Chocolate Gingerbread Sandwich Cookies Recipe, and you really can make it your own! Whether it’s adjusting the spice levels, swapping out the filling, or going for dietary tweaks, there’s something here for everyone.

Spice it up: I sometimes add a pinch of freshly grated nutmeg or cardamom for an extra festive twist. It’s subtle but really elevates the gingerbread flavor.
Dairy-free filling: I’ve swapped the cream and chocolate for coconut cream and dairy-free chips for my vegan friends, and they loved it!
Orange zest: Adding a teaspoon of orange zest to the dough gives a refreshing citrus note that brightens the rich spices.
Salted caramel filling: If you’re craving something a little different, try a salted caramel buttercream instead of the chocolate one. It pairs perfectly with gingerbread.

How to Make Christmas Chocolate Gingerbread Sandwich Cookies Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, baking soda, salt, and spices in a large bowl. This ensures the ginger, cinnamon, allspice, and cloves are evenly distributed, so every bite has that perfect spice harmony. Pro tip: give this a good stir — nothing worse than an uneven flavor blast!

Step 2: Cream Butter, Sugar, and Molasses

Next, beat the softened butter and brown sugar together until fluffy and pale. Then beat in the molasses, egg, and vanilla extract. The molasses not only adds rich flavor but also helps keep the cookies tender and moist. Make sure your butter is truly room temperature here—if it’s too cold, the mix won’t come together as smoothly.

Step 3: Combine Wet and Dry

Slowly add the dry ingredients to the wet, mixing just until combined. Overmixing will make your cookies tough, so stop as soon as you no longer see flour. Then, divide the dough in two, flatten into disks, wrap in plastic wrap, and chill in the fridge for at least 2 hours or overnight. This step is key — it makes rolling out the dough so much easier and helps the cookies keep their shape.

Step 4: Roll and Cut the Cookies

Once your dough is chilled, lightly flour your surface and roll the dough to about 1/4-inch thickness. Use your favorite festive cookie cutters — gingerbread men, stars, snowflakes — to cut out shapes. Don’t forget to re-flour your rolling pin to keep dough from sticking. Arrange the cookies on baking sheets lined with parchment paper, leaving a bit of space between each.

Step 5: Bake Until Just Set

Bake at 350°F (175°C) for 8-10 minutes. Keep a close eye near the end — the cookies should be firm but still soft in the center. They’ll firm up more as they cool. Let them cool completely on a wire rack before assembling.

Step 6: Make the Chocolate Filling

While the cookies cool, let’s get that filling going. Heat the heavy cream just until it’s warm (not boiling), then pour over the semi-sweet chocolate morsels in a heatproof bowl. Let it sit for a couple minutes, then stir until silky smooth. Once cooled, whip the mixture with confectioners’ sugar until fluffy and spreadable. If it’s too thick, a splash more cream does the trick.

Step 7: Assemble Your Sandwich Cookies

Spread or pipe a generous amount of chocolate filling onto the flat side of one cookie, then sandwich it with another cookie’s flat side. Press gently so the filling comes to the edges but doesn’t squish out everywhere. Repeat with the rest and chill for 30 minutes if you like them a bit firmer.

How to Serve Christmas Chocolate Gingerbread Sandwich Cookies Recipe

Five round cookies with a golden-brown color are arranged on a white plate with an ornate edge. Each cookie has a star-shaped chocolate center that is shiny and smooth. The top cookie layers are dusted with white powdered sugar, adding a soft texture. One cookie has a bite taken out, showing a soft inside. The plate sits on a white marbled surface with a few scattered chocolate chips and crumbs. A green cloth is partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love dusting these cookies lightly with extra confectioners’ sugar just before serving — it’s like a gentle snowfall on your gingerbread. Sometimes I sprinkle a pinch of crushed candy canes on top for a pop of color and minty freshness that pairs wonderfully with the chocolate.

Side Dishes

These cookies shine alongside a hot cup of spiced tea, creamy eggnog, or even a mug of rich hot chocolate. I’ve also served them with a simple plate of fresh fruit to balance the richness — think crisp pears or oranges sliced thinly.

Creative Ways to Present

For holiday parties, I like arranging these Christmas Chocolate Gingerbread Sandwich Cookies Recipe on festive platters lined with holly leaves or edible flowers. Another fun idea is stacking them in tall cookie towers threaded with a ribbon—looks stunning and makes a perfect gift presentation.

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully in an airtight container at room temperature for up to 5 days. I find layering parchment paper between the cookies prevents sticking and keeps the filling intact without mess. After a couple of days, the flavors meld even deeper — if that’s possible!

Freezing

I’ve frozen these sandwich cookies both assembled and just baked (without filling). For assembled cookies, I wrap each in plastic wrap and place them in a freezer-safe container — they last for up to 3 months. Just thaw them in the fridge overnight; the texture and taste stay delightfully fresh. If you freeze the cookies alone, be sure to thaw fully before filling.

Reheating

Since these are filled sandwich cookies, I usually enjoy them chilled or at room temperature. But if you want to warm one slightly, 10-15 seconds in the microwave works well to soften the chocolate filling without melting it completely. Just be careful not to overheat — the cookie can get crumbly.

FAQs

Can I make this Christmas Chocolate Gingerbread Sandwich Cookies Recipe ahead of time?

Absolutely! The dough can be made and chilled up to 3 days before baking, or even frozen for longer. The assembled cookies also keep well in the fridge or freezer, making it a great make-ahead treat for the holiday season.
What if I don’t have molasses? Can I substitute it?

Molasses really gives gingerbread its signature taste and moisture, so I’d recommend using it if possible. If you absolutely need a substitute, try dark corn syrup mixed with a bit of brown sugar, but the flavor might be less rich and authentic.
How do I prevent the cookies from spreading too much?

Chilling the dough thoroughly before rolling is key. Also, make sure your oven temperature is accurate and don’t over-bake. If your kitchen is warm, pop the baking sheet in the fridge for 10 minutes between batches for extra stability.
Can I use different chocolate in the filling?

For sure! Semi-sweet chocolate morsels are classic, but I’ve used dark chocolate chunks or even white chocolate with great results. Just adjust the sweetness in the filling if you choose something richer or more bitter.
How long will these cookies stay fresh?

When stored properly in an airtight container at room temperature, they stay fresh for about 5 days. Beyond that, the cookies are still good but may lose their chewy softness.

Final Thoughts

This Christmas Chocolate Gingerbread Sandwich Cookies Recipe holds a special place in my heart—it brings that perfect holiday warmth and joy with every bite. I hope you enjoy making it just as much as I do, whether you’re baking for family, gifts, or just a cozy treat by the fire. Trust me, once you have these in your holiday lineup, they’ll become an instant classic you’ll want to share every year.