Rye Gingerbread Sandwich Cookies with Citrus Mascarpone Buttercream

7. 10. 2025

 Everybody will love this soft and chewy rye gingerbread sandwich cookie with a citrus buttercream filling.

Ingredients

For the dough:

• 3/4 cup granulated sugar
• 11 tablespoons salted butter, softened
• 1 large egg
• 3/4 teaspoon orange extract
• 1/4 cup cane molasses
• 2 cups dark rye flour
• 1/4 cup all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 cup cane sugar
• 1/4 cup sparkling sugar or white sugar sprinkles for cake baking
• Powdered sugar for final dusting (optional)

For the filling:

• 3/4 cup room temperature mascarpone
• 1/4 cup room temperature Philadelphia cheese
• 1/4 cup salted butter at room temperature
• 3/4 teaspoon of orange extract
• 1 scant tablespoon grated zest from one medium orange
• 3 cups powdered sugar
• 1-2 tablespoons heavy cream

Method

Dough:

• In the bowl of an electric mixer, combine the sugar and butter and beat on medium for 1 minute.
• Scrape the bowl, add egg, orange extract, and molasses, and beat for about 2 minutes.
• Combine rye flour, all-purpose flour, ginger, baking soda, cinnamon, cardamom, clove, black pepper, and salt in a medium bowl. Whisk until well combined.
• Add the dry ingredients to the molasses mixture and beat on low speed, scraping the bowl once until combined about 90 seconds.
• Chill the dough in the refrigerator for 1 hour.
• Preheat the oven to 350°F.
• Line 2 flat thin trays with baking paper.
• Use a scoop or tablespoon to form 22 balls.
• Roll the balls in cane sugar.
• Place the wrapped balls on the prepared trays for approx. 2 inches apart.
• Bake each sheet for 15-16 minutes until the edges of the cookies have set.
• While the cookies are baking, prepare the filling.
• Remove the cookies from the oven and leave on the baking sheet.

Filling:

• Combine the mascarpone, Philadelphia cheese, and butter in the bowl using an electric mixer and beat until smooth.
• Add the orange extract, orange zest, and 1 cup of powdered sugar and beat again until smooth.
• Add another cup of powdered sugar and 1 tablespoon of heavy cream.
• Beat until smooth.
• Add the last cup of powdered sugar and a tablespoon of heavy cream if needed, and beat until smooth and fluffy.

Cookies finalization:

• Wait until the baked cookies are completely cooled. Fill a pastry bag fitted with a large round tip with the mascarpone filling.
• Lay out the cookies upside down in pairs. Spread the mascarpone filling on one cookie and cover it with another cookie.
• Do the same with all the cookies.
• Keep the cookies well-wrapped in the refrigerator.

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