Ginger Molasses Sandwich Cookies with Buttercream Frosting
User Reviews
4.5
90 reviews
Excellent
Ginger Molasses Sandwich Cookies with Buttercream Frosting
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You thought Ginger Molasses Cookies couldn't get any better, but you were wrong. Smash them together with a thick schmear of vanilla buttercream frosting and they turn into Molasses Sandwich Cookies, my favorite Christmas cookie! They are soft and perfect.
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Ingredients
- 1 recipe for Soft and Chewy Molasses Cookies
For the buttercream
- 1 cup salted butter softened*
- 4 cups powdered sugar divided
- 4-6 tablespoons cream or milk, divided
- 2 & 1/2 teaspoons vanilla good quality
- 1/4 teaspoon salt optional (taste it!)
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Instructions
- Click here to get the recipe for Soft and Chewy Ginger Molasses Cookies. Bake them exactly as the recipe states. Do NOT over bake! You need these cookies to be nice and soft so that when you bite into them with the frosting in between, they do not crunch. The should be super soft, even on the edges. You should get about 30 cookies. Let cool completely on a wire rack.
- In a large bowl or stand mixer, use the whisk attachment (if you have one) to beat the softened butter until it is fluffy, about 2-3 minutes.
- Add half of the powdered sugar and 2 tablespoons cream or milk. Beat well. Scrape the sides and bottom of the bowl.
- Add the remaining powdered sugar and 2 more tablespoons of cream or milk. Beat well.
- Add salt and vanilla extract. Beat well. Scrape the sides and bottom of the bowl.
- Add remaining 1-2 tablespoons of cream, if needed.
- Generously frost the flat side of one ginger molasses cookie. Smash the flat side of another ginger molasses cookie on top.
- IF you can stand to wait, let the cookie sandwiches sit in a covered tupperware for about an hour before serving. You can even make them a day ahead of time. As the frosting sits with the cookie, it softens the cookies even more!
- Store in a tupperware on the counter for 2-3 days. Honestly mine have never lasted that long.
- These cookies freeze very well! I can't promise that the presentation after freezing would be nice enough for gifting, but you could certainly eat them yourself. Freeze for up to 2 weeks, then let thaw on the counter in a sealed container.
Notes
- *If you have every thought to yourself "this frosting is too salty" then by all means use unsalted butter. That thought has never crossed my mind :) I LOVE using salted butter and adding a bit more in addition to all my buttercream frostings, but if you're nervous, go for the unsalted.
Nutrition Information
Show Details
Serving
1cookie
Calories
307kcal
(15%)
Carbohydrates
43g
(14%)
Protein
1g
(2%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
38mg
(13%)
Potassium
57mg
(2%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
437IU
(9%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15sandwich cookies
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 307kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
90 reviews
Excellent
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