These Ginger Molasses Sandwich Cookies are soft, chewy, and full of cozy spice! The rich molasses pairs perfectly with a hint of ginger, making each bite feel like a warm hug.
But wait, there’s more! Sandwiched between these sweet treats is creamy buttercream frosting that adds a lovely touch of sweetness. Who doesn’t love a cookie that doubles as a dessert centerpiece? 🍪✨
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. If you need a gluten-free option, try using a gluten-free all-purpose blend instead. Just make sure it contains xanthan gum for that chewy texture.
Ground ginger: Fresh ginger can be a wonderful substitute if you prefer a brighter taste. Use about 1 tablespoon of freshly grated ginger. Just be mindful that it can have a stronger flavor.
Molasses: Unsulfured molasses is the best choice for sweetening and flavor. If you don’t have it, you can substitute with honey or maple syrup, but it will change the taste slightly.
Butter: Unsalted butter allows you to control the saltiness. However, if you’re out of butter, you can use coconut oil or a vegan butter substitute for a dairy-free version!
How Do You Get the Dough to Chill Properly?
Chilling the dough is crucial for achieving the right cookie consistency. It helps the flavors meld and prevents the cookies from spreading too much when baking.
- After mixing your dough, wrap it tightly in plastic wrap to prevent it from drying out. Chilling for at least 2 hours is ideal, but if you can leave it overnight, that’s even better!
- Before rolling out, let the dough sit at room temperature for about 10 minutes. This makes it easier to shape into balls.
What’s the Best Way to Frost Sandwich Cookies?
For the buttercream, using a piping bag with a round tip creates a lovely swirl. If you don’t have one, you can use a zip-top bag with the corner snipped off.
- Spread or pipe a generous layer of frosting on the flat side of one cookie. Be generous; this is the key to a delicious sandwich!
- Top with another cookie, pressing gently to let the frosting spread to the edges. Aim for even frosting distribution, but don’t worry if it spills a little—yum!
With these tips and insights, you should feel more confident tackling Ginger Molasses Sandwich Cookies! Happy baking!
Ginger Molasses Sandwich Cookies with Buttercream Frosting
Ingredients You’ll Need:
For the 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 unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 to 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time, plus 2 hours for chilling the dough. After baking, the cookies take about 10-12 minutes in the oven. Allow another 15-20 minutes for cooling and frosting before enjoying these delicious treats!
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This blend of spices will make your cookies fragrant and warm. Set this bowl aside for later use.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter and 1 cup of granulated sugar together using a mixer until the mixture is light and fluffy—this should take about 3-4 minutes. Next, add in the egg, molasses, and vanilla extract, and continue mixing until everything is well combined.
3. Combine Dry and Wet Ingredients:
Carefully add the flour-spice mixture to your wet ingredients, stirring until just combined. The dough will be a bit sticky, which is perfectly okay! Cover the dough tightly with plastic wrap and refrigerate it for at least 2 hours or until it’s firm enough to handle.
4. Shape and Bake the Cookies:
Once refrigerated, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper so the cookies don’t stick. Now roll the chilled dough into 1-inch balls, then roll each ball in extra granulated sugar before placing them about 2 inches apart on the prepared baking sheets.
5. Bake the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes. They should be set and slightly cracked on top. Once done, let them cool on the baking sheet for about 5 minutes, then transfer the cookies to a wire rack to cool completely.
6. Prepare the Buttercream Frosting:
While the cookies cool, whip up your buttercream frosting! In a medium bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, about 1/2 cup at a time, and continue beating until smooth and fluffy. Add the vanilla extract and 1 tablespoon of milk or cream, and mix well. You can add more powdered sugar for sweetness or more milk for a thinner consistency, depending on your taste.
7. Assemble the Sandwich Cookies:
Once the cookies have cooled completely, take the flat side of one cookie and spread or pipe a generous layer of buttercream on it. Top with another cookie, pressing down gently to create a lovely sandwich. Repeat until you’ve assembled all the cookies.
8. Final Touches:
If you like, you can dust the finished sandwich cookies lightly with powdered sugar for a beautiful finish. They’ll look festive and delicious!
9. Serve and Enjoy!
Dig in and enjoy these flavorful cookies with a cozy cup of tea or coffee. If you have any leftovers, store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
These Ginger Molasses Sandwich Cookies are beautifully spiced and sure to be a hit at any gathering! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, whole wheat flour can be substituted for all-purpose flour, but your cookies may turn out denser. If you do swap in whole wheat flour, consider starting with 1 ¾ cups and gradually adding more as needed to maintain the right dough consistency.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just make sure to separate the layers with parchment paper to keep them from sticking together!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough before baking. Just wrap the dough tightly in plastic wrap and then place it in a freezer bag. It should last up to 3 months. When you’re ready to bake, thaw it in the fridge overnight before shaping and baking as usual.
Can I Substitute Honey for Molasses?
Yes, you can use honey instead of molasses, but it will change the flavor profile. Honey will make the cookies sweeter and lighter in color. Use the same amount of honey as you would molasses, but keep in mind that the texture may be a bit different.
