Gingerbread Men Sandwich Cookies

'“Brown Butter Gingerbread Men are perfect for the holidays! They are festive and beautiful - and they taste good too! ”

prep: 30 min cook: 10 min total: 40 min

Ingredients:

For Brown Butter Gingerbread Cookies:

• 3 1/4 cups all-purpose flour

• 1 1/2 tsp ground cinnamon

• 1/4 tsp ground allspice

• 1 Tbsp ground ginger

• 1 cups (2 sticks or 8 oz.) unsalted butter, browned then brought back to room temperature

• 1 cup dark brown sugar, packed

• 1/2 cup granulated sugar

• 1 large egg yolk plus 1 egg yolk, at room temperature

• 1 tsp vanilla extract

• 2 Tbsp hot water

• 1 1/2 tsp baking soda

• 1 Tbsp unsulphured molasses

• Gold sugar pearls

How to Make It:

For the Icing:

1 cups (2 sticks or 8 oz.) unsalted butter, browned then brought back to room temperature

3 - 4 cups powdered sugar

1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/3 cup Trader Joe’s Speculoos Cookie Butter 

For the Brown Butter Gingerbread Cookies:

1. In a medium-sized bowl combine the flour, cinnamon, allspice, and ginger; whisk well and set aside. In the bowl of a stand-up mixer fitted with the paddle attachment beat the butter on medium speed until smooth and creamy. Add in both sugars and continue beating until the mixture is fluffy about 3 minutes. Beat in the egg, egg yolk, and vanilla. In a small bowl combine the hot water, baking soda, and molasses; stir with a fork until the baking soda has completely dissolved. Add this mixture to the butter and beat on low speed until combined. Add the dry ingredients a little at a time, beating just until blended. Gently scrape the dough out onto a work surface (it will be a bit sticky and crumbly) and shape it into a flat disk. Wrap in plastic wrap and refrigerate for at least 4 hours. Overnight is okay too!

   When you are ready to bake:

2. Preheat oven to 350℉

3. Line a large cookie sheet with parchment paper and set aside.

4. Divide the chilled dough in half. On a lightly floured surface, roll one half of the dough till it is 1/8” thick, lightly flouring the surface and dough as needed. Using a gingerbread cookie cutter, cut out as many gingerbread men as possible. Carefully transfer cookies to the prepared baking sheet and bake for 8-9 minutes depending on the size of your cookie cutter or until tops are set. Right after removing cookies from oven, press 3 gold sugar pearls down the front like buttons. You only need to do this for half of the cookies - the other half can remain plain. Cool completely before filling with frosting.

   For the Frosting

5. Combine brown butter, 3 cups of powdered sugar, salt, and the spices. Mix on low speed until the sugar is moistened, then raise the speed to medium and beat for 4 minutes until and fluffy. Add the Cookie Butter, and mix briefly until combined.

6. The frosting should be very stiff. If yours in on the softer side, add additional powdered sugar, up to another cup, until it is a fairly firm texture that will make a good sandwich cookie filling. If yours is very stiff, add a spoonful of milk or two to loosen it up. You should use the frosting immediately, or put in an airtight container so it doesn’t dry out.

7. You can either spread the frosting on the bottom cookie, or pipe it in little stars for a more festive look.

8. These cookies can be kept in an airtight container at room temperature and are best when enjoyed within 4 - 5 days.