Gingerbread Biscoff Cookie Sandwiches
December 4, 2025
Soft gingerbread cookies filled with fluffy cookie butter marshmallow frosting.
These Gingerbread Biscoff Cookie Sandwiches are such a fun flavor combo, pairing warm, spiced gingerbread with a light, fluffy marshmallow cookie butter filling. They’re the kind of treat that stands out on any cookie tray, brings something a little different to exchanges, and just feels happy to make and share. Because really… who doesn’t love the classic cookie-and-frosting combo, especially when it’s wrapped up in holiday gingerbread vibes.
Why You’ll Love This Recipe
- Warm gingerbread flavor paired with fluffy Biscoff marshmallow filling.
- Bakery-style cookie sandwiches made with a simple semi-homemade shortcut.
- Soft, thick cookies that stay tender without spreading too thin.
- A fun twist on classic gingerbread cookies for holiday baking.
- Perfect for cookie exchanges, dessert trays, and gifting.
- That irresistible cookie-and-frosting combo everyone always reaches for first.
Ingredient Notes
- Gingerbread cookie mix: Keeps things simple while delivering that classic warm, spiced gingerbread flavor.
- Coarse sugar: Optional for rolling, but adds a touch of sparkle and a gentle crunch to the cookie edges.
- Salted butter: Adds richness and balances the sweetness in the filling.
- Cookie butter (Biscoff): The star flavor, bringing a caramelized, lightly spiced sweetness that pairs perfectly with gingerbread.
- Marshmallow fluff: Creates that light, cloud-like texture that makes the filling soft and airy instead of dense.
Before You Bake
Do these spread a lot in the oven?
Gingerbread mix is usually thicker than other cookie doughs, so these hold their shape well. If your kitchen is warm or your dough feels sticky, a quick 10-minute chill helps keep the cookies thick and soft.
Can I make the filling ahead of time?
Yes. The marshmallow cookie butter filling can be made up to two days ahead and stored in the fridge. Let it sit at room temperature for 15 to 20 minutes and re-whip before assembling for the fluffiest texture.
How big should I scoop the cookies for sandwiches?
Aim for 1 to 1½ inch dough balls so the finished sandwiches aren’t oversized or hard to bite into but still look bakery-style.
Gingerbread Biscoff Cookie Sandwiches
Ingredients
Cookies
- 1 pouch gingerbread cookie mix, prepared according to package directions
- A few tablespoons coarse sugar for rolling (optional)
Filling
- 1 cup (2 sticks) salted butter, softened
- ½ cup cookie butter (Biscoff)
- 3 cups powdered sugar
- 2 to 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of cinnamon
- ½ cup marshmallow fluff
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Prepare the gingerbread cookie dough according to the package directions.
- Roll the dough into 1 to 1½ inch balls. If desired, roll each ball lightly in coarse sugar for a sparkly finish.
- Place on the baking sheets and bake for 8 to 10 minutes, just until the cookies are set but still soft. Let them cool completely.
- In a large bowl, beat the softened butter on medium-high speed for 3 to 4 minutes until pale, fluffy, and airy. Add the cookie butter, vanilla, and cinnamon, then beat again until completely smooth and creamy.
- Mix in the powdered sugar one cup at a time, beating well after each addition. Add 2 to 3 tablespoons of heavy cream and continue beating until the frosting is light, fluffy, and easily spreadable.
- Fold in the marshmallow fluff, then whip for another 2 to 3 minutes so the filling becomes ultra light and cloud-like.
- Turn half of the cooled cookies upside down and pipe or spread a generous swirl of filling onto each one.
- Top with the remaining cookies and gently press together to create sandwiches.
FAQ
How should I store Gingerbread Biscoff Cookie Sandwiches?
Store them in an airtight container in the refrigerator for up to three days. Let them sit at room temperature for about 10 minutes before serving for the best texture.
Can I freeze these sandwich cookies?
Yes. Freeze assembled cookies or unfilled cookies in an airtight container for up to one month. Thaw in the fridge or at room temperature before serving.
Can I use homemade gingerbread cookies instead of a mix?
Absolutely. Any soft gingerbread cookie recipe works well here as long as the cookies stay thick and tender.
Can I swap the Biscoff for another spread?
Yes. Speculoos, cinnamon spread, or a smooth nut butter can be used, though the flavor will change.
Can I pipe the filling instead of spreading it?
Definitely. The filling pipes beautifully and creates a polished bakery look on your sandwich cookies.
Sprinkle of Fun
These are perfect for cookie exchanges! Stack a few in parchment or tuck them into a cute bakery box and let the soft gingerbread plus fluffy Biscoff filling do all the talking. They look fancy but feel totally fun and friendly to share.
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