These soft ginger molasses sandwich cookies are full of warm spices, making them perfect for cold days. The sweet buttercream frosting between each cookie adds a delightful touch!
I’m always tempted to grab an extra cookie (or two) because they’re just that good! They make a lovely treat with a cup of tea or coffee in hand. ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is key for structure. If you’re gluten-free, try a 1:1 gluten-free flour blend. Personal tip: I use a bit of almond flour mixed in for a unique flavor!
Ground Ginger: Fresh ginger can be used instead for a stronger flavor. Just remember, it’s much more potent, so reduce to about 1 teaspoon. I love the kick fresh ginger gives!
Molasses: Unsulfured molasses is the best choice here, adding rich flavor. If you don’t have any, dark corn syrup can work as a substitute, though it won’t be as flavorful.
Butter: Unsalted butter is preferred, but if you have salted butter, just skip adding extra salt to the recipe!
Powdered Sugar: If you’re out, you can blend granulated sugar until fine. The texture will differ slightly but it’ll still taste good!
What’s the Best Way to Ensure Soft Cookies?
Getting those cookies just right is crucial! You want a soft outcome, and the chilling step helps with that. It firms up the dough, making it easier to handle and allowing the cookies to spread less in the oven.
- Chill the dough for at least one hour; overnight works too for deeper flavor!
- Don’t overbake! They should look set but soft when you take them out. They’ll continue to firm up as they cool.
- Let them cool slightly on the baking sheet before transferring them to wire racks. This helps keep them from breaking.
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 (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk
- Pinch of salt (optional)
How Much Time Will You Need?
This delightful cookie-making adventure takes approximately 1 hour for prep, plus at least 1 hour to chill the dough. Baking will take another 10 minutes, and the frosting should only take about 10 minutes to whip up. Overall, you can have these sweet treats ready in about 2 hours!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by whisking together the flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl until well blended. In a separate large mixing bowl, cream the softened butter and 1 cup of sugar together with an electric mixer until the mixture is light and fluffy. Beat in the egg, then slowly add the molasses and vanilla extract, mixing until fully combined. Gradually add the dry ingredients to the wet ingredients. Mix until just combined—don’t overmix! Wrap the dough in plastic wrap and refrigerate for at least 1 hour so it can firm up.
2. Bake the Cookies:
When you’re ready, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop rounded teaspoon-sized balls of dough and roll each one in granulated sugar to give it a nice coating. Place the dough balls about 2 inches apart on your prepared baking sheets. Bake for about 8-10 minutes, or until the cookies are set and slightly cracked on top. Let them cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.
3. Prepare the Buttercream Frosting:
In a large mixing bowl, beat the softened butter until it becomes creamy. Gradually add powdered sugar, one cup at a time, ensuring you beat well after each addition. Then, add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat the mixture on high speed for about 3-4 minutes until it’s light and fluffy. If your frosting seems too thick, add more cream or milk, one teaspoon at a time. A pinch of salt can also help balance the sweetness if you like.
4. Assemble the Sandwich Cookies:
Now it’s time to put it all together! Using a piping bag fitted with a star or round tip, pipe a generous amount of buttercream frosting onto the flat side of one cookie. Top it with another cookie, flat side down, gently pressing to spread the frosting evenly. Repeat this process until all cookies and frosting are used up.
5. Serve and Enjoy:
If you’d like, dust the finished sandwich cookies with a light coating of powdered sugar for an extra touch. You can serve them immediately or store them in an airtight container at room temperature for up to 3 days. Enjoy these scrumptious ginger molasses sandwich cookies with rich buttercream frosting!
Can I Substitute the Unsulfured Molasses?
Yes! If you don’t have unsulfured molasses, you can use dark corn syrup as a substitute. The flavor will be slightly different, but it will still provide the sweetness necessary for the cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the unfilled cookies, then thaw and frost them when you’re ready to enjoy!
Can I Make the Dough in Advance?
Absolutely! You can make the cookie dough a day or two in advance. Just wrap it tightly in plastic wrap and refrigerate until you’re ready to bake. Make sure to let it sit at room temperature for about 10-15 minutes before scooping and rolling to ensure it’s easier to handle.
What If My Frosting Is Too Sweet?
If you find your buttercream frosting is too sweet for your liking, add a pinch of salt to balance out the flavors. You can also consider adding a bit more cream or milk to thin it out slightly, which can help mellow the sweetness!