Ingredients
Scale
- 2¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg (optional)
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar (light or dark)
- 1 large egg
- ¼ cup molasses
- 1 tsp vanilla extract
- Granulated sugar (for rolling)
- ½ cup unsalted butter, softened (for filling)
- 1¾ cups powdered sugar (for filling)
- 1 tsp vanilla extract (for filling)
- 1–2 tbsp milk or heavy cream (for filling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy (2–3 minutes).
- Mix in egg, molasses, and vanilla extract.
- Gradually add dry ingredients to the wet, mixing until just combined.
- Roll dough into 1-inch balls, coat in granulated sugar, and place 2 inches apart on baking sheet.
- Bake for 8–10 minutes, until edges are set but centers are soft.
- Cool cookies 5 minutes on pan, then transfer to wire rack.
- For filling, beat butter until creamy.
- Add powdered sugar, vanilla, and 1 tbsp milk. Beat until smooth and fluffy, adding more milk as needed.
- Once cookies are cool, spread or pipe filling onto one cookie, top with another, and press gently.
Notes
Chill dough for thicker cookies. Add orange zest or swap filling with cream cheese frosting for variations. Store in airtight container or freeze for later.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: ginger, molasses, sandwich cookies, holiday cookies, buttercream filling