These Ginger Molasses Sandwich Cookies are soft, chewy, and pack a warm spice flavor that’s simply delightful! The buttery frosting in the middle makes each bite even better!
Honestly, who can resist a sweet and spicy cookie? I love making these with my kids – the frosting gets a little messy, and that’s half the fun! 🥳 Enjoy them with a warm drink!
Key Ingredients & Substitutions
Molasses: This ingredient gives the cookies their unique flavor and richness. If you don’t have molasses, you could use honey or maple syrup, but keep in mind this will slightly alter the flavor.
Ground Ginger: Fresh ginger can also be a great substitute for ground ginger if you have it. Use about a tablespoon of fresh ginger, finely grated, for a more vibrant ginger flavor!
Butter: Unsalted butter is preferred for better control over the saltiness. If you’re looking for a dairy-free option, you can substitute with coconut oil or a plant-based butter alternative.
Flour: For a gluten-free option, you can use a 1:1 gluten-free flour blend. Just ensure your baking powder is also gluten-free.
How Do I Get My Cookies to Bake Just Right?
Perfectly baked cookies should be chewy on the inside and a bit crisp on the outside. Here are some tips to help you achieve that:
- Chill the dough: Refrigerate for at least an hour. This helps the cookies maintain their shape.
- Monitor baking time: Bake until edges are set but the center appears slightly soft; they will continue to firm up after cooling.
- Don’t overcrowd the baking sheet: Leave enough space between the dough balls to allow for spreading.
Remember, every oven can vary a bit, so keep an eye on them towards the end of the baking time!
How to Make Ginger Molasses Sandwich Cookies with Buttercream Frosting
Ingredients You’ll Need:
For the Ginger Molasses Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 tablespoon water
- 1/4 cup molasses
For the Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
Time Needed
This recipe takes about 15 minutes of prep time and around 10-12 minutes for baking. Don’t forget to chill the cookie dough for at least 1 hour before baking. In total, you can expect to spend around 1 hour and 30 minutes for preparation, baking, and cooling time before they’re ready to eat!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a medium bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt. This will be your dry mixture. In a large bowl, beat the softened butter and 1 cup of granulated sugar together until they’re light and fluffy—this should take around 2-3 minutes with a hand mixer. Add the egg, then stir in the water and molasses until everything is well combined. Gradually mix the dry ingredients into the wet mixture until just combined. Cover the dough with plastic wrap and refrigerate it for at least 1 hour to firm up.
2. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Once the dough is chilled, roll it into 1-inch balls and roll each ball in a little extra granulated sugar to coat. Place the dough balls 2 inches apart on the prepared baking sheets. Bake them for about 8-10 minutes, until the edges are set and the tops crack slightly. Remove them from the oven and let them cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.
3. Prepare the Buttercream Frosting:
In a medium bowl, beat the softened butter until it’s creamy. Gradually add in the powdered sugar, mixing continuously until it’s well combined. Pour in the vanilla extract and add heavy cream or milk, one tablespoon at a time, until the frosting reaches a spreadable consistency. Tastiness guaranteed!
4. Assemble the Cookies:
When the cookies are completely cool, take one cookie and spread or pipe a generous amount of buttercream frosting onto the flat side. Top it with another cookie, creating a sandwich. Repeat this process until you’ve filled all your cookies with frosting!
5. Serve and Enjoy:
If you wish, you can dust the finished sandwiches lightly with powdered sugar for an extra touch. Serve these delightful cookies fresh, or store them in an airtight container for up to 3 days. Enjoy your sweet treat!
These soft, spicy ginger-molasses sandwich cookies are sure to be a hit, with their perfect pairing of smooth buttercream frosting!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Just keep in mind that whole wheat flour will give the cookies a denser texture. You might want to add a splash of milk to keep them moist, or start with a 50/50 mix of all-purpose and whole wheat flour for a lighter option.
What Can I Use Instead of Molasses?
If you don’t have molasses on hand, you can substitute it with dark corn syrup or honey. However, this will slightly change the flavor profile, so keep that in mind!
How Should I Store These Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze the assembled cookies in an airtight container for up to a month. Just let them thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just remember to allow it to sit at room temperature for about 10-15 minutes if it’s too hard to scoop after chilling!