These Ginger Molasses Sandwich Cookies are soft and chewy, packed with warm spices that’ll make your taste buds dance! The sweet buttercream frosting in between adds a delightful touch.
Honestly, who can resist a cookie that feels like a big hug? I love making these for friends and family—they’re always a hit! Plus, the spice aroma wafting through the house is just heavenly.
Key Ingredients & Substitutions
Flour: All-purpose flour is best for these cookies, giving them the right texture. If you prefer a gluten-free option, use a 1:1 gluten-free flour blend, which works surprisingly well!
Molasses: This is key for that rich, deep flavor. If you don’t have molasses, honey or maple syrup can substitute, but they will change the cookie’s flavor slightly. Dark brown sugar can also lend some molasses-like taste.
Butter: Unsalted butter is ideal, as it lets you control the salt in your cookies. If you’re dairy-free, try using coconut oil or a dairy-free butter alternative for a similar consistency.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create that warm spice mix. If you don’t have cloves, simply omit them or substitute with extra ginger or cinnamon. Freshly grated ginger can also enhance the flavor!
How Do You Get the Perfect Cookie Texture?
Achieving that soft and chewy texture is all about how you handle the dough. Here are some tips:
- Chill the dough! Refrigerate it for at least an hour so it firms up, making it easier to shape and less likely to spread too much in the oven.
- Don’t overbake. Pull cookies out when they are just set but still soft in the center; they will continue to cook as they cool.
- Try rolling them in sugar before baking for a lovely crunchy exterior!
With these easy steps and tips, you’ll make cookies that everyone will want to try! Enjoy the deliciousness!
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
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 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 tablespoon water
- 1/4 cup molasses
For the Buttercream Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 – 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk
- Pinch of salt
Time Estimate:
This delicious cookie recipe takes about 20 minutes to prepare and 10 minutes to bake. Don’t forget to chill the dough for at least 1 hour, so the total time to make these cookies is around 1 hour and 30 minutes. Plus time for decorating and enjoying!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. This will ensure all the spices are evenly distributed. Set this mixture aside for later!
2. Make the Cookie Dough:
In a large bowl, use an electric mixer to cream the softened butter and 1 cup of granulated sugar together until it’s light and fluffy, which should take about 3 minutes. Then, beat in the egg followed by the water and molasses, mixing until everything is well combined.
3. Combine Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix until just combined to avoid overworking the dough. It’s okay if there are a few small lumps!
4. Chill the Dough:
Cover the dough tightly with plastic wrap and refrigerate it for at least 1 hour. This step is crucial for achieving the right texture, so don’t skip it!
5. Preheat Oven and Prepare Baking Sheets:
While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
6. Shape the Cookies:
Once the dough is chilled, roll it into 1-inch balls. Roll each ball in granulated sugar to give the cookies a nice sparkle and sweetness before placing them on the prepared baking sheets about 2 inches apart.
7. Bake:
Bake the cookies for 8-10 minutes. They should be set but still soft in the center. They will puff up and crackle on top—this is exactly what you want!
8. Cooling Time:
After baking, let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
9. Prepare the Buttercream Frosting:
In a medium bowl, beat the softened butter until it’s creamy and smooth. Gradually mix in the powdered sugar, adding half a cup at a time while beating well after each addition. Then, add the vanilla extract, a pinch of salt, and 1 tablespoon of heavy cream. Continue to beat until fluffy, adding more cream as needed for a spreadable consistency.
10. Assemble the Sandwich Cookies:
Once the cookies are completely cool, take one cookie and spread or pipe a generous amount of buttercream frosting onto its flat side. Top with another cookie, pressing gently to form a sandwich. Repeat this for all cookies.
11. Optional Decoration:
For a festive touch, you may want to dust the sandwich cookies lightly with powdered sugar before serving.
12. Store or Serve:
Enjoy your cookies right away or store them in an airtight container at room temperature for up to 3 days. They’re perfect for sharing or enjoying on your own!
Enjoy your delicious Ginger Molasses Sandwich Cookies with Buttercream Frosting!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser cookie. For the best texture, try using half whole wheat and half all-purpose flour.
How Can I Make These Cookies Vegan?
To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) and use a plant-based butter for the dough and frosting. Ensure your molasses is also vegan-friendly!
How Should I Store My Cookies?
Store your assembled cookies in an airtight container at room temperature for up to 3 days. You can also stash them in the fridge for a bit longer, but let them come to room temperature before serving for the best taste!
Can I Freeze the Cookie Dough or Finished Cookies?
Yes! To freeze the cookie dough, shape it into balls, freeze them on a baking sheet, and once solid, transfer them to a zip-top bag for up to 3 months. To bake, bake directly from frozen, adding a couple of extra minutes to the bake time. You can also freeze the assembled cookies—just make sure to separate them with parchment paper to prevent sticking.
