Chocolate Gingerbread Sandwich Cookies

Gingerbread is a must every holiday, but I wanted to change things up a bit this year. A chocolate combination was something I had to try out for myself after seeing this recipe. Actually, I bought a double-sized roll of the gingerbread cookie dough – half for this and the other half for cut-out gingerbread snowflakes!

I ended up rolling the dough balls in the sugar instead of using the cup, because I was unable to get any sugar to transfer onto the cup. I don’t think I’ve ever managed to have that work for me in fact. I also didn’t flatten them out as much resulting in a bigger, softer cookie. Side they are quite sweet with the filling, a reduction may be required for any future preparations.


3 Tbsp sugar

1-16.5 oz roll Pillsbury refrigerated gingerbread cookies

1/4 cup baking cocoa

2 cups powdered sugar

1/4 cup butter, softened

1 tsp vanilla extract

3-4 tsp milk


  1. Preheat oven to 35o degrees. Place sugar in a small bowl.
  2. In the bowl of a stand mixer, break up the cookie dough, Mix in cocoa until well blended.
  3. Shape dough into 1-inch balls and roll in sugar. Place on silicone lined cookie sheets 2 inches apart, and press each flat, with smooth-bottomed glass.
  4. Bake 6-9 minutes. Cool 1 minute; remove from cookie sheets to cooling racks to allow to cool completely.
  5. Beat powdered sugar, butter, vanilla, and milk until light and fluffy. Spread about 2 heaping teaspoons filling between bottoms of pairs of cooled cookies.

Source: Pillsbury

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