Holiday shipping cutoff: Learn More

Shop
Learn Recipes Log in

Gingerbread-Brownie Cookie Sandwiches

Fa-la-la-la Holiday cookies! Are you ready for sweet seasonal cookies that will showstop any dinner, event, or party? These cuter than cute cookies are the ones for you! The delightful mixture of a fluffy creamy frosting with the added holiday crunch of gingerbread spice. We are ready for cozy nights in with the ones we love and enjoying these sweet, but guilt-free sweets for the whole family to enjoy! Tis the season to sweeten!
By Lauren of @brightmomentco
Prep Time
PREP TIME
20 mins
Cook Time
COOK TIME
10 mins
Total Time
TOTAL TIME
30 mins
Servings
SERVINGS
12 servings

Ingredients

Cookie Ingredients:

Filling Ingredients:

 

Directions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Make Your Brownie Cookie Dough:

      1. In the bowl of a stand mixer, beat the eggs, Purecane™ Brown Sweetener , Purecane™ zero-calorie Baking Sweetener and vanilla until creamy (about 1-2 minutes). 
      2. In the meantime, place the chocolate and olive oil in a double boiler until 3/4ths is melted. 
      3. Keeping the stand mixer on a low speed, carefully pour the chocolate mixture into the egg mixture. Continue whisking on low speed. 
      4. In the meantime, mix the flour, cocoa powder, baking powder, baking soda, and salt together. 
      5. Gradually sift the flour mix into the stand mixer bowl to form the brownie cookie dough. 
      6. If the batter is too loose, place it in the fridge to chill for 10 minutes. 
      7. Using a cookie scooper or measuring out .08 oz dough balls, bake 1" apart on the prepared baking pan for 8-10 minutes. 
      8. Then let cool on the pan for 5 minutes before cooling completely on a wire rack. 

    Prepare Your Frosting:

    9. Make the frosting while your cookies are cooling; simply beat the butter until creamy at medium speed (about 1-2 minutes). 
    10. Add the Purecane™ Confectioners Sweetener and continue to beat with the handle attachment for 10-20 minutes. The filling should be light and fluffy. Fold in the vanilla and finely crushed gingerbread cookies.
    11. Transfer the frosting to a piping bag to make the cookie sandwiches. Drizzle with dark chocolate and top with more crushed gingerbread cookies.
    12. Enjoy!
    Made with Purecane

    Did you like this sweet cookie recipe? Check out some of our other sugar-free cookie recipes using all-natural, zero-calorie Purecane™! 

    A SPOOK-tacular treat that will excite everyone at your next Halloween event: Spooky Halloween Monster Cookies

    Tis the season for the best holiday treats! Are you looking for a fun family baking activity that will create long-lasting memories? Try these family favorites: Gingerbread Cookies

    These soft and pillowy Pumpkin Maple Cookies delight your taste buds!: Soft Pumpkin Maple Cookies



    Tags: Reduced Sugar,   Chocolate,   Gingerbread,   Cookie,   Fall,   Holiday,   Cinnamon,   Dessert,   Family Recipe.

    Gingerbread-Brownie Cookie Sandwiches
    Gingerbread-Brownie Cookie Sandwiches

    Fa-la-la-la Holiday cookies! Are you ready for sweet seasonal cookies that will showstop any dinner, event, or party? These cuter than cute cookies are the ones for you! The delightful mixture of a fluffy creamy frosting with the added holiday crunch of gingerbread spice. We are ready for cozy nights in with the ones we love and enjoying these sweet, but guilt-free sweets for the whole family to enjoy! Tis the season to sweeten!
    By Lauren of @brightmomentco

    Ingredients

    Cookie Ingredients:

    Filling Ingredients:

     

    Directions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Make Your Brownie Cookie Dough:

      1. In the bowl of a stand mixer, beat the eggs, Purecane™ Brown Sweetener , Purecane™ zero-calorie Baking Sweetener and vanilla until creamy (about 1-2 minutes). 
      2. In the meantime, place the chocolate and olive oil in a double boiler until 3/4ths is melted. 
      3. Keeping the stand mixer on a low speed, carefully pour the chocolate mixture into the egg mixture. Continue whisking on low speed. 
      4. In the meantime, mix the flour, cocoa powder, baking powder, baking soda, and salt together. 
      5. Gradually sift the flour mix into the stand mixer bowl to form the brownie cookie dough. 
      6. If the batter is too loose, place it in the fridge to chill for 10 minutes. 
      7. Using a cookie scooper or measuring out .08 oz dough balls, bake 1" apart on the prepared baking pan for 8-10 minutes. 
      8. Then let cool on the pan for 5 minutes before cooling completely on a wire rack. 

    Prepare Your Frosting:

    9. Make the frosting while your cookies are cooling; simply beat the butter until creamy at medium speed (about 1-2 minutes). 
    10. Add the Purecane™ Confectioners Sweetener and continue to beat with the handle attachment for 10-20 minutes. The filling should be light and fluffy. Fold in the vanilla and finely crushed gingerbread cookies.
    11. Transfer the frosting to a piping bag to make the cookie sandwiches. Drizzle with dark chocolate and top with more crushed gingerbread cookies.
    12. Enjoy!