Average
5 hours
Makes 25 cookies

Celebrate the season with the Chocolove Gingerbread Sandwich Cookies recipe, created by Sugar Snap Baking Co. These festive treats combine the warm, spiced flavors of gingerbread with a decadent ganache made from Chocolove’s Rich Dark Chocolate Bar. A perfect balance of crisp and creamy textures, this recipe is sure to bring holiday cheer to any gathering.
Each cookie is a harmony of bold holiday spices and smooth, chocolatey decadence, making every bite a festive delight. Perfect for holiday gatherings or as a cozy treat to enjoy by the fire, these sandwich cookies bring festive flavor to any occasion.
Follow the recipe below or download the card to save for future use
Ingredients
Cookies:
- 2 3/4 c (330g) all-purpose flour or gluten free 1:1 flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 10 tbsp (141g) butter, softened
- 3/4 c (150g) dark brown sugar 1
- 1/3 c (115g) unsulphured molasses (not blackstrap)
- 1 large egg, room temp
- 2 tsp vanilla extract
Chocolate Ganache Filling:
- 2 bars of Chocolove Rich Dark Chocolate 65% (6.4oz/180g)
- 3/4 c (175g) heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Special Equipment:
- Hand mixer or stand mixer
- Rolling pin
- 3 inch gingerbread man cookie cutter (or preferred shape)
- 1/2 inch heart cookie cutter (or preferred shape)
- Optional: piping bag

Recipe
Make the cookie dough:
- Whisk together the flour, baking soda, salt and spices and set aside.
- In a separate bowl, mix the butter and brown sugar on medium-high speed for ~ 2 minutes.
- Add the molasses and mix again to combine.
- Then add the egg and vanilla extract and mix until incorporated.
- Add the dry ingredients to the bowl and mix until a cohesive dough forms.
Chill the cookie dough:
- Split the cookie dough in half and wrap each half in plastic wrap.
- Chill in the refrigerator for at least 4 hours.
Bake the cookies:
- Preheat oven to 325 F.
- Line a large baking sheet with parchment paper.
- Generously flour a work surface and sprinkle flour onto the dough.
- Roll the dough out to ~1/8 inch thickness. Rotate the dough periodically while rolling and add more flour to the work surface and dough as needed to prevent sticking.
- Cut out the cookies using the 3 inch cookie cutter and transfer to the baking sheet. Then use the 1/2 inch cookie cutter to cut out a small heart (or other shape) in the center of half of the cookies.
- Bake on the center rack of the oven for 7-10 minutes.
- Allow to cool on the pan for a few minutes before transferring to a wire rack.
- Repeat until all of the dough has been used.
Make the Ganache:
- Finely chop the chocolate bars and place in a heat safe bowl.
- Place the heavy cream in a sauce pan over low-medium heat until it just begins to bubble, stirring occasionally to prevent burning.
- Pour the cream over the chocolate, cover the bowl, and let it sit for 3 minutes.
- Then begin to stir the chocolate and cream together until the chocolate is fully melted and smooth.
- Stir in the vanilla extract and cinnamon and then let the mixture sit a room temperature until it has thickened (~1.5-2hrs).
Assemble the cookies:
- Pipe or spread the chocolate ganache on half of the cookies and then place the cookies with the cutout on top to form a sandwich.