Description
These ginger molasses sandwich cookies are soft, chewy, and filled with a sweet buttercream filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup unsulfured molasses
- 3/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup powdered sugar (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together flour, baking soda, ginger, cinnamon, and a pinch of salt in a bowl.
- In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in molasses and vanilla extract.
- Gradually combine the dry mixture with the wet ingredients until just incorporated; avoid overmixing.
- Drop tablespoon-sized balls of dough onto prepared sheets, spacing them two inches apart.
- Bake for 8–10 minutes until edges are set but centers remain soft. Cool on sheets for five minutes before transferring to wire racks.
- For the filling, beat powdered sugar with softened butter until smooth. Spread between two cooled cookies to create sandwiches.
Notes
- Make sure not to overmix the dough to keep the cookies soft and chewy.
- Store the cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg