Soft and fluffy Ginger Molasses Cookie Sandwiches! Filled with a cinnamon buttercream frosting! Perfect for any cookie tray!
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Adding another cookie to my cookie tray is always a good idea! Mixing it up today a little with these ginger molasses cookie sandwiches!
You can make these cookies as sandwiches or you can make them individually!
The ginger molasses cookies are so delicious all by themselves as is the cinnamon buttercream frosting! But definitely add them together! It’s so work it!
HOW TO MAKE GINGER MOLASSES COOKIE SANDWICHES!
INGREDIENTS:
- Butter: I use unsalted butter, but you can use salted in this recipe as well. You are using the butter in the cookies and the frosting.
- Molasses: a dark, sweet, syrupy product made during the extraction of sugars from sugarcane and sugar beets.
- All-purpose flour: I’ve only tested this with all-purpose flour so I am unsure if you can use any other flour. Sometimes using Gluten Free 1:1 works well with replacing all-purpose flour
- Spices: You’ll use ground cinnamon, ground ginger, and ground cloves.
DIRECTIONS:
- Preheat the oven to 375 degree F. Line a baking tray with parchment paper and set aside.
- In a bowl combine the dry ingredients together; flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- In a large mixing bowl add butter and sugar; beat until light using a hand mixer for about 3-4 minutes.
- Add egg and molasses and beat well, scrape the bottom and sides frequently and mix until well combined.
- Slowly combine the flour mixture in batches until the entire flour is incorporated. (Don’t overmix the cookie dough)
- Cover and refrigerate the cookie dough, let it chill for 20 minutes.
- Scope the cookie dough using an ice cream scooper (1-2 tablespoon) and roll it to a round balls, coat the balls completely with the white granulated sugar and arrange them on a prepared baking tray (place the cookie dough balls at least 2 inch apart)
- Bake the cookies for 8-10 minutes in the preheated oven and once done allow the cookies to cool down for 10 minutes on a cooling rack.
- Meanwhile prepare the cinnamon buttercream: In a stand mixer with the paddle attachment beat the butter on a low speed. Slowly add the powdered sugar on batches until all the sugar is incorporated. Now beat on medium speed until light and fluffy for 5 -7 minutes. Add cinnamon, vanilla extract and heavy cream, beat for 2-3 minutes until everything is well combined and the buttercream turns smooth and fluffy.
- Spread a tablespoon of prepared buttercream over the flat side of the cookie and smash another cookie on top. Repeat the same with the remaining cookies.
- Serve the sandwich cookies with a glass of warm milk and store the remaining cookies in an airtight container.
Notes:
- Chilling the cookie dough for at least 20 minutes is an important step, because it helps the cookies not to spread much while baking.
- If you are a fan of crispy cookies, bake the cookies 4-5 minutes longer.
- The cookie dough can be made ahead, it stays good for 4-5 days in the refrigerator and 2-3 months in the freezer.
- Buttercream can also be made ahead and refrigerated; but beat them for 2-3 minutes using a hand mixer before piping on cupcakes or cakes.
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Ginger Molasses Cookie Sandwiches
Soft and fluffy Ginger Molasses Cookie Sandwiches! Filled with a cinnamon buttercream frosting! Perfect for any cookie tray!
Ingredients
- FOR THE COOKIES:
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 cup brown sugar
- 1 egg, at room temperature
- ¼ cup molasses
- ¼ cup granulated white sugar, to roll the dough
- FOR THE BUTTERCREAM:
- ½ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 3 - 4 tablespoons heavy cream
Instructions
- Preheat the oven to 375 degree F. Line a baking tray with parchment paper and set aside.
- In a bowl combine the dry ingredients together; flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- In a large mixing bowl add butter and sugar; beat until light using a hand mixer for about 3-4 minutes.
- Add egg and molasses and beat well, scrape the bottom and sides frequently and mix until well combined.
- Slowly combine the flour mixture in batches until the entire flour is incorporated. (Don’t overmix the cookie dough)
- Cover and refrigerate the cookie dough, let it chill for 20 minutes.
- Scope the cookie dough using an ice cream scooper (1-2 tablespoon) and roll it to a round balls, coat the balls completely with the white granulated sugar and arrange them on a prepared baking tray (place the cookie dough balls at least 2 inch apart)
- Bake the cookies for 8-10 minutes in the preheated oven and once done allow the cookies to cool down for 10 minutes on a cooling rack.
- Meanwhile prepare the cinnamon buttercream: In a stand mixer with the paddle attachment beat the butter on a low speed. Slowly add the powdered sugar on batches until all the sugar is incorporated. Now beat on medium speed until light and fluffy for 5 -7 minutes. Add cinnamon, vanilla extract and heavy cream, beat for 2-3 minutes until everything is well combined and the buttercream turns smooth and fluffy.
- Spread a tablespoon of prepared buttercream over the flat side of the cookie and smash another cookie on top. Repeat the same with the remaining cookies.
- Serve the sandwich cookies with a glass of warm milk and store the remaining cookies in an airtight container.
Notes
- Chilling the cookie dough for at least 20 minutes is an important step, because it helps the cookies not to spread much while baking.
- If you are a fan of crispy cookies, bake the cookies 4-5 minutes longer.
- The cookie dough can be made ahead, it stays good for 4-5 days in the refrigerator and 2-3 months in the freezer.
- Buttercream can also be made ahead and refrigerated; but beat them for 2-3 minutes using a hand mixer before piping on cupcakes or cakes.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 538Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 234mgCarbohydrates: 72gFiber: 1gSugar: 42gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*
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