These Ginger Molasses Sandwich Cookies are a tasty treat! They have a warm blend of ginger and spices, giving them a cozy flavor. The soft cookies are filled with creamy buttercream frosting, making each bite delightful!
Whenever I make these cookies, they vanish so fast it’s like a magic trick! I love pairing them with a cup of tea. It’s the perfect way to warm up on a chilly day! ☕️
Key Ingredients & Substitutions
Molasses: This is key for the deep flavor and chewy texture of your cookies. If you’re out of molasses, you can substitute with honey or maple syrup, but keep in mind that the flavor will be milder.
Ground Spices: Ground ginger and cinnamon are musts for that classic ginger flavor. If you like a bit of heat, add a touch more ginger. You can also use fresh ginger for a brighter flavor, just be sure to adjust the quantity since fresh is stronger.
Butter: Unsalted butter is best to control the saltiness. If you need a dairy-free option, try using coconut oil or a vegan butter substitute. Just ensure it’s softened for easy mixing.
Powdered Sugar: This is used for the frosting. If you’re avoiding sugar, you can use powdered erythritol or another sugar alternative, but make sure it’s granulated first for the best texture in the frosting.
How Do I Achieve the Perfect Cookie Texture?
Getting the right texture for your cookies is essential. For a chewy cookie, don’t overmix the dough! You want just combined ingredients, so be gentle. Also, chilling the dough for a couple of hours helps keep the shape while baking.
- Preheat your oven accurately to 350°F (175°C) before baking.
- Roll the dough balls before chilling so they’re ready to go. Try not to make them too big; about a tablespoon works well.
- Don’t skip the step of flattening the balls just slightly; they’ll spread nicely as they bake.
By following these tips, your cookies will come out soft, chewy, and simply delightful! Enjoy your baking adventure!
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 ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 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 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons heavy cream or milk
- Pinch of salt (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus at least 2 hours for chilling the dough. Baking the cookies will take another 8-10 minutes. Allow for cooling time after baking. Overall, you should plan for about 2.5 to 3 hours from start to finish, with the option to chill the dough overnight for ease.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by whisking together the flour, ground ginger, cinnamon, cloves, baking soda, and salt in a bowl. Set this mixture aside. In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together until the mixture is light and fluffy. Add the egg to the mix, followed by the water and molasses. Once combined, gradually stir in the dry ingredients until just mixed. Now, divide the dough in half, wrap each half in plastic wrap, and pop them into the refrigerator for at least 2 hours (or overnight) to firm up.
2. Bake the Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Roll the chilled dough into small balls, about 1 tablespoon each. Next, roll each ball in granulated sugar, placing them about 2 inches apart on the baking sheets. Give each ball a gentle press down with the palm of your hand to flatten slightly. Bake in the preheated oven for 8-10 minutes until the edges are set and the tops are slightly cracked. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Buttercream Frosting:
In another large bowl, use a mixer to beat the softened butter until creamy. Gradually add in the powdered sugar, a cup at a time, mixing on low until combined. Then, mix in the vanilla extract, followed by 2 tablespoons of heavy cream or milk, and a pinch of salt if you like. Beat the frosting on high speed until light and fluffy. If it seems too thick, add more cream or milk a teaspoon at a time until you reach your desired consistency.
4. Assemble the Sandwich Cookies:
Now, it’s time to put your cookies together! Transfer the buttercream frosting into a piping bag, or use a knife to spread it. Take one cookie, place a generous amount of frosting on the flat side, and top it with another cookie to create a delightful sandwich.
5. Finishing Touch:
If you’d like, dust the finished sandwich cookies with powdered sugar for that extra festive flair. Now, they’re ready to serve! Enjoy your delicious ginger molasses sandwich cookies with a cup of hot tea or coffee—perfect for cozy gatherings!
Can I Use Fresh Ginger Instead of Ground Ginger?
Yes! Fresh ginger will give a brighter flavor. Use about 1 tablespoon of finely grated fresh ginger for every teaspoon of ground ginger. Just remember to adjust the amount based on your taste preference.
How Can I Store Leftover Cookies?
Store any leftover ginger molasses sandwich cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze the assembled cookies for up to 3 months—just thaw at room temperature before enjoying!
Can I Make the Cookies Ahead of Time?
Absolutely! You can prepare the cookie dough in advance and keep it refrigerated for up to 3 days. You can also freeze the dough—just wrap it well and freeze for up to 3 months. When ready to bake, let it thaw in the fridge overnight before rolling and baking as directed.
What if My Frosting Becomes Too Thin?
If your buttercream frosting becomes too thin, simply add more powdered sugar to thicken it up. Start with a tablespoon at a time until you achieve the desired consistency. If it’s too thick, add a splash more cream or milk to loosen it up.
