Gingerbread Biscoff Cookie Sandwiches
Ingredients
Scale
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.