Skip to content 
Is there anything better than the smell of cookies baking during the holidays? I don’t think so! And these Ginger Molasses Sandwich Cookies? They’re next-level amazing. We’re talking super-soft, spiced cookies with a creamy filling that’ll make you wanna do a little happy dance. I remember one Christmas Eve, my grandma and I stayed up way too late baking cookies, and these were always my favorite. The warmth of the ginger and molasses is just so comforting, y’know? So if you’re looking for a cookie that’s both festive and totally irresistible, you’ve gotta try these Ginger Molasses Sandwich Cookies. Trust me, they’re a game-changer!
Why You’ll Love These Ginger Molasses Sandwich Cookies
Okay, so why should you even bother making these cookies? Well, let me tell you! They’re:
- **Super easy to make:** Seriously, even I can’t mess them up!
- **A flavor explosion:** The ginger and molasses? OMG!
- **Perfect for the holidays:** They just scream “festive!”
- **Seriously soft:** Like, melt-in-your-mouth kinda soft. You know the kind!
Basically, if you want a simple but impressive cookie, these are your new best friends!
Ingredients for Your Ginger Molasses Sandwich Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened (crucial that it’s soft!)
- 1 cup granulated sugar
- 1/4 cup packed brown sugar (makes ’em chewy!)
- 1 large egg
- 1/4 cup molasses (don’t skimp on this!)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
And that’s IT! Told ya it was easy!
How to Make Ginger Molasses Sandwich Cookies: Step-by-Step
Okay, cookie-making time! Don’t worry, I’ll walk you through it. It’s easier than you think!
- First things first: Preheat that oven! You’ll want to crank it up to 375°F (190°C). We want these cookies to bake evenly, y’know?
- Whisk the dry stuff together. Grab a bowl and toss in your 3 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of cloves, and 1/4 teaspoon of salt. Whisk it all together until it’s nicely combined. This makes sure the spices are evenly distributed, which is key!
- Cream the butter and sugars. Now, in a *separate* bowl (clean bowl alert!), cream together your 3/4 cup of softened butter, 1 cup of granulated sugar, and 1/4 cup of packed brown sugar. You want it light and fluffy, like a cloud! This might take a few minutes, so be patient.
- Add the wet ingredients. Beat in that 1 egg, 1/4 cup of molasses (that’s where the magic happens!), 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Mix it all up until it’s well combined.
- Combine wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Seriously, it’s better to have a few streaks of flour than to end up with tough cookies.
- Drop by tablespoons. Drop rounded tablespoons of dough onto ungreased baking sheets. I like to use a cookie scoop to make sure they’re all the same size. It just looks prettier that way, right?
- Bake ’em up! Bake for 8-10 minutes, or until the edges are set. Keep an eye on ’em, because ovens can be sneaky!
- Cool ’em down. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool *completely*. This is important, or they’ll fall apart. I know, it’s hard to wait!
- Make the frosting! While the cookies are cooling, beat together 4 ounces of softened cream cheese and 2 cups of powdered sugar until smooth. If it’s too thick, add a *tiny* bit of milk. Seriously, just a teaspoon at a time!
- Sandwich time! Spread frosting on the flat side of one cookie and top with another cookie to form a sandwich. And there you have it! Ginger Molasses Sandwich Cookies!
Enjoy, my friend! You deserve it!
Tips for Perfect Ginger Molasses Sandwich Cookies
Want your Ginger Molasses Sandwich Cookies to be *amazing* instead of just good? I’ve got a few tricks up my sleeve!
- **Measure Like a Pro:** Seriously, baking is a science! Spoon your flour into the measuring cup, then level it off with a knife. Don’t pack it!
- Hands Off! (The Mixer, I Mean):** Overmixing is the enemy! Stop as soon as everything’s combined. Remember those flour streaks I mentioned? They’re your friend!
- Baking Sheet Magic:** Make sure your oven rack is in the center. This helps the cookies bake evenly. And rotate the baking sheet halfway through baking for extra-evenness!
- Frosting Dreams:** If your frosting’s too thick, add a tiny splash of milk (like, 1/2 a teaspoon!). Too thin? Add powdered sugar a tablespoon at a time. You got this!
Follow these tips, and you’ll be a Ginger Molasses Sandwich Cookie MASTER in no time!
Make-Ahead and Storage Tips for Ginger Molasses Sandwich Cookies
Okay, so maybe you don’t wanna bake these goodies all in one go? No problem! You can totally make the dough ahead of time. Just wrap it up tight in plastic wrap (or, even better, a reusable container!) and pop it in the fridge for up to 2 days. When you’re ready to bake, just let it sit at room temperature for about 30 minutes to soften up a bit. As for the frosting, you can whip that up a day in advance, too! Just keep it in an airtight container in the fridge. And for storing the baked cookies? An airtight container at room temperature will keep ’em soft and delicious for about 3 days… if they last that long!
Variations on These Ginger Molasses Sandwich Cookies
Wanna get a little wild and crazy with these cookies? I don’t blame ya! Here are a few fun ideas to spice things up (literally!):
- **Spice It Up (Even More!):** Try adding a pinch of nutmeg or cardamom to the dough. Trust me, it’s delicious!
- **Extract-ravaganza:** Swap out the vanilla extract in the frosting for almond extract. It adds a whole new level of yum!
- **Zest is Best:** Add some lemon or orange zest to the frosting. It brightens everything up!
- **Nutty for Nuts:** Sprinkle some chopped pecans or walnuts on the frosting before you sandwich the cookies together. Adds a little crunch!
And if you’re feeling *really* adventurous, why not check out these vegan christmas cookies for some inspiration? Who knows what delicious creations you’ll come up with!
Frequently Asked Questions About Ginger Molasses Sandwich Cookies
Got questions about these cookies? I got answers! Here are a few of the most common things folks ask:
Can I use a different type of flour?
Honestly, all-purpose flour works best here. But if you’re feeling adventurous, you *could* try a 50/50 mix of all-purpose and whole wheat. Just be prepared for a slightly denser cookie! I haven’t tried any others, so can’t promise anything.
Can I make these cookies without molasses?
Whoa there! That’s like asking if you can have peanut butter without peanuts! The molasses is what gives these cookies their signature flavor and that amazing chewy texture. You could *try* brown sugar syrup, but it won’t be the same. No guarantees, though!
How long will the cookies stay fresh?
In an airtight container at room temperature, they’ll stay soft and delicious for about 3 days. But let’s be real, they probably won’t last that long! These never do in my house.
Can I freeze the dough?
Yep, you sure can! Just wrap it tightly in plastic wrap and then pop it in a freezer bag. It’ll keep for up to 2 months. When you’re ready to bake, thaw it in the fridge overnight and then let it sit at room temperature for about 30 minutes before scooping and baking.
Estimated Nutritional Information for Ginger Molasses Sandwich Cookies
Alright, here’s the nerdy stuff (but important!). Keep in mind this is just an estimate, but each Ginger Molasses Sandwich Cookie packs roughly:
- Calories: 180
- Fat: 8g
- Protein: 1g
- Carbs: 25g
So, uh, maybe don’t eat the whole batch in one sitting? (Oops!)
Enjoy Your Homemade Ginger Molasses Sandwich Cookies
Okay, you’ve baked ’em, you’ve frosted ’em, now it’s time to EAT ‘EM! But hey, don’t forget to leave a comment and let me know what you think! Or, even better, snap a pic and share your creations on social media. I wanna see those beautiful Ginger Molasses Sandwich Cookies!
Print
Ginger Molasses Sandwich Cookies
- Total Time: 30 min
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
Soft ginger molasses cookies filled with a sweet cream cheese frosting.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg, molasses, milk, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 8-10 minutes, or until edges are set.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together cream cheese and powdered sugar until smooth.
- Spread frosting on the flat side of one cookie and top with another cookie to form a sandwich.
Notes
- Store cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg