Description
These Ginger Molasses Sandwich Cookies combine the warm, spicy flavors of ginger, cinnamon, and cloves with the rich sweetness of molasses in a soft, chewy cookie. Filled with a creamy vanilla cream cheese frosting, these sandwich cookies are perfect for holiday treats or cozy gatherings, offering a delightful balance of spice and sweetness in every bite.
Ingredients
Units
Scale
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1/4 cup granulated sugar (for rolling)
For the Filling:
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 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
- Chilling the dough is essential for handling and helps the cookies hold their shape during baking.
- Make sure the cookies are completely cooled before filling to prevent the cream cheese frosting from melting.
- You can store the sandwich cookies in an airtight container in the refrigerator for up to one week.
- For a stronger molasses flavor, use dark or robust molasses instead of mild.
- To enhance the spice profile, consider adding a pinch of nutmeg or allspice to the dry ingredients.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
