Description
These Ginger Molasses Sandwich Cookies with Buttercream Frosting combine soft and chewy molasses-spiced cookies with a rich, creamy buttercream filling. Perfectly soft and delicately spiced, these sandwich cookies are ideal for holiday treats or anytime you crave a comforting sweet bite. The frosting melts slightly into the cookies, enhancing the tender texture and flavor.
Ingredients
Scale
Molasses Cookies
- 1 recipe for Soft and Chewy Ginger Molasses Cookies (makes about 30 cookies)
Buttercream Frosting
- 1 cup salted butter, softened
- 4 cups powdered sugar, divided
- 4-6 tablespoons cream or milk, divided
- 2 1/2 teaspoons vanilla extract (good quality)
- 1/4 teaspoon salt (optional, taste to adjust)
Instructions
- Bake the Cookies: Prepare the Soft and Chewy Ginger Molasses Cookies following the original recipe exactly. Bake for the specified time, ensuring the cookies remain super soft and chewy, even at the edges. Avoid overbaking. Cool completely on a wire rack.
- Beat Butter: In a large bowl or stand mixer fitted with the whisk attachment, beat the softened butter on medium-high speed until fluffy and light in color, about 2-3 minutes.
- Add First Half of Sugar and Cream: Add half of the powdered sugar along with 2 tablespoons of cream or milk to the butter. Continue beating until smooth and creamy. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add Remaining Sugar and Cream: Add the remaining powdered sugar and 2 more tablespoons of cream or milk. Beat again until fully combined and fluffy.
- Flavor the Frosting: Stir in the vanilla extract and salt (if using). Beat the frosting thoroughly, scraping the bowl as needed, to ensure an even mixture.
- Adjust Consistency: Add 1 to 2 tablespoons more cream or milk, if needed, to achieve a smooth, spreadable consistency for the frosting.
- Assemble Sandwich Cookies: Generously spread the buttercream frosting on the flat side of one molasses cookie. Top with another cookie, flat side down, gently pressing to create a sandwich.
- Rest the Sandwiches: For best flavor and texture, allow the sandwich cookies to sit covered in a tupperware for about an hour. This resting period softens the cookies further as they absorb some frosting moisture. They can also be made a day ahead for enhanced flavor.
- Storage: Store the sandwich cookies in a sealed container at room temperature for 2 to 3 days. They taste best fresh but will keep well during this time.
- Freezing: These sandwich cookies freeze well for up to 2 weeks. Place them in a sealed container or freezer bag. To serve, thaw on the counter at room temperature in a sealed container. Presentation may vary after freezing but flavor remains delightful.
Notes
- Do not overbake the molasses cookies; softness is key for the perfect texture in the sandwich cookies.
- The frosting consistency can be adjusted by adding more or less cream/milk to suit your preference for spreadability.
- If you prefer, unsalted butter can be used along with a pinch more salt to control seasoning.
- The sandwich cookies improve in texture and flavor after resting overnight.
- Best consumed within 2-3 days if stored at room temperature.
- Freeze to extend shelf life up to 2 weeks; thaw completely before serving.
