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Gingerbread Sandwich Cookies with Peppermint Icing

After making my gingerbread house I had a bit of leftover dough (from this recipe).

I used the top of a water glass to make circular cookies; pushing the glass firmly through the dough and twisting the glass back and forth before removing will keep them looking perfect (or close enough).  Bake ~10 minutes or until edges begin to turn a bit darker.  When cool, I added some peppermint extract to the icing to make a tasty filling for sandwiched gingerbread.

Peppermint Icing for Gingerbread Sandwich Cookies

Adapted from Elise‘s Royal Icing

What I Changed (Reflected Below) and Why: Halved recipe since original was for gingerbread house; Added peppermint extract for flavor; Skipped the beating and other complicated steps of the recipe since the texture of cookie filling is more forgiving than icing used as gingerbread mortar; Included option to use water instead of egg white since, again, it’s just filling.

1 large egg white  OR 1 Tbsp water
2 2/3 cup powdered sugar, divided
1/2 tsp peppermint extract

1. Combine all ingredients in bowl.  Whisk rapidly until well combined and a bit fluffy.  This step can alternatively be done in a mixer.

2. Spread in between two gingerbread cookies (or another type of flat cookie).  Let rest for several hours or until firm.

Optional Step 3: Roll edges of cookies in crushed candy canes.  Do this before the icing is set so that candy canes adhere well.

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One thought on “Gingerbread Sandwich Cookies with Peppermint Icing

  1. These look great! I am definitely going to have to try them.

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