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Ginger Molasses Sandwich Cookies

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4.6 from 101 reviews

Delightful ginger molasses sandwich cookies filled with a creamy frosting, perfect for any occasion.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for filling)
  • 4 ounces cream cheese, softened (for filling)
  • 1/4 cup unsalted butter, softened (for filling)
  • 1 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined. Set aside.
  3. Cream the softened butter, granulated sugar, and dark brown sugar in a large mixing bowl until light and fluffy (about 2 to 3 minutes).
  4. Add the egg, molasses, and vanilla extract to the butter mixture and beat until smooth.
  5. Combine the dry flour mixture with the wet ingredients, mixing on low speed until just combined.
  6. Scoop the dough using a tablespoon and roll it into balls, placing them on the prepared baking sheet, spaced about 2 inches apart.
  7. Bake for about 8 to 10 minutes until the edges are set and the centers are soft. Cool on the baking sheet for 5 minutes before transferring them to a wire rack.
  8. Prepare the cream cheese filling by beating together the softened cream cheese, softened butter, and powdered sugar until smooth.
  9. Assemble the sandwich cookies by spreading a layer of cream cheese filling on one cookie and topping it with another.

Notes

For best results, ensure butter is softened before creaming. Store cookies in an airtight container for up to 5 days.

Nutrition

Find it online: https://pennykitchenz.com/ginger-molasses-sandwich-cookies/

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