Description
These Ginger Sandwich Cookies are soft, spiced treats filled with a creamy vanilla buttercream. Perfectly balancing warm ginger, cinnamon, and cloves with a sweet molasses flavor, these sandwich cookies bring a delightful, cozy twist to your cookie repertoire. Easy to make and ideal for holiday gatherings or a comforting afternoon snack.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Additional granulated sugar, for rolling
Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which will help create a tender texture in the cookies.
- Add Egg and Molasses: Beat in the egg fully, then mix in the molasses until the batter is smooth and uniformly combined to infuse that classic rich flavor.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt to evenly distribute the spices and leavening agent.
- Mix Dry and Wet Ingredients: Gradually incorporate the dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough and ensuring tender cookies.
- Shape and Sugar Coat: Roll the dough into 1-inch balls then coat each ball in additional granulated sugar to add a slightly crunchy, sweet exterior.
- Bake Cookies: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart for even baking. Bake for 8–10 minutes or until the edges are set but centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before filling.
- Prepare Filling: Beat the softened butter until smooth, then gradually add powdered sugar, beating until the mixture becomes fluffy and light.
- Add Flavor and Adjust Consistency: Stir in vanilla extract, then add heavy cream 1 tablespoon at a time to achieve a smooth, spreadable consistency suitable for sandwiching.
- Assemble Sandwich Cookies: Spread or pipe the buttercream filling onto the flat side of one cookie, then top with another to form a sandwich. Repeat until all cookies are filled.
Notes
- For a deeper molasses flavor, use robust or blackstrap molasses.
- Rolling the dough balls in sugar before baking creates a slight crunch on the exterior.
- Ensure cookies are completely cooled before sandwiching to prevent filling from melting.
- The filling consistency can be adjusted by adding more or less heavy cream depending on preference.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to 2 weeks.
