Ginger Molasses Sandwich Cookies with Buttercream Frosting
User Reviews
4.5
Ginger Molasses Sandwich Cookies with Buttercream Frosting
Description
This recipe relies on a batch of soft and chewy ginger molasses cookies baked to just the right softness to prevent a crunchy bite when sandwiched. The accompanying buttercream frosting is made by creaming salted butter with powdered sugar and cream, then flavored with vanilla and optionally a pinch of salt to taste. The frosting is whipped until fluffy and smooth for easy spreading.
The finished cookies are assembled by frosting the flat side of one cookie and pressing another on top gently. This creates a stacked sandwich cookie with a moist, tender bite and pronounced molasses and spice notes balanced by the rich vanilla frosting.
Salted butter is recommended in the frosting for flavor balance, though unsalted butter can be used if preferred. The amount of cream can be adjusted to achieve the desired frosting texture.
Ingredients
- 1 recipe for Soft and Chewy Molasses Cookies
For the buttercream
- 1 cup butter softened, salted
- 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!)
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
- Using salted butter in the frosting adds a subtle balance to its sweetness but unsalted butter is an option.
- Do not overbake the molasses cookies to keep them soft and chewy for sandwiching.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
You'll Also Love
