Description
These Ginger Molasses Sandwich Cookies are a delightful treat combining warm spices, rich molasses, and a soft chewy texture. They are rolled in sugar for a slight crunch and filled with a creamy vanilla-spiked cream cheese frosting, perfect for holiday gatherings or any cozy occasion.
Ingredients
Scale
Cookies:
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ¼ cup molasses
- 1 large egg
- ¼ cup granulated sugar (for rolling)
Filling:
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground ginger, cinnamon, ground cloves, baking soda, and salt until well combined to ensure even distribution of spices.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and packed brown sugar together using an electric mixer until the mixture turns fluffy and light in color, about 2-3 minutes.
- Add Molasses and Egg: Beat in the molasses and the egg to the butter and sugar mixture until fully incorporated and smooth, creating a rich and slightly sticky batter.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until just combined to form a soft cookie dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm it up, which will help maintain the cookie shape while baking.
- Prepare for Baking: Preheat your oven to 350 °F (175 °C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Form Cookies: Scoop the dough into 1-inch balls, then roll each ball in granulated sugar to create a slightly crunchy exterior. Place the dough balls on the baking sheets spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 10 minutes, or until the tops crack slightly and the edges are just set, indicating they are perfectly chewy inside.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet or wire rack to ensure the filling doesn’t melt upon assembly.
- Prepare Filling: In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth using an electric mixer.
- Add Sweetness and Flavor: Gradually mix in the powdered sugar and vanilla extract, continuing to beat until the filling becomes fluffy and spreadable.
- Assemble Sandwich Cookies: Spread about 1 tablespoon of the cream cheese filling onto the flat bottom side of one cookie, then top with a second cookie. Gently press them together to evenly distribute the filling without squeezing it out.
Notes
- Make sure to chill the dough to prevent spreading while baking.
- Use fresh spices to get the best ginger and clove flavor.
- Cookies can be stored in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
- Let cookies cool completely before assembling to avoid melting the filling.
- Optional: add a pinch of nutmeg for extra warmth in the spice mix.
