You thought Ginger Molasses Cookies couldn’t get any better, but you were wrong. Smash them together with a thick schmear of vanilla buttercream frosting and they turn into Ginger Molasses Sandwich Cookies, my favorite Christmas cookie! They are soft and perfect.
Yesterday I showed up to kindergarten pick up, late as usual, but with a plate of cookies for Truman’s teacher to redeem myself (I had been testing recipes). I run in and stare around the classroom, which has no one in it besides Ms. Valencia and one little girl left to be picked up. “Where’s Truman??” I ask, with a tiny fractional moment of panic. Why would he not be there?
And that was when I realized that it was Thursday, and every Thursday my friend Jen picks Truman up from school for a playdate with her son. Every. Thursday.
“Why did I come here? I’m so stupid!” And Ms. Valencia said, “You came here to bring me cookies, of course.”
I guess there’s always a silver lining??
Today I’m sharing my ALL TIME FAVORITE Christmas cookie recipe with you. You might be thinking Hm, Karen has probably said this 5,000 times on her blog before today, why should I trust her? But I’m telling you, these Ginger Molasses Sandwich Cookies cancel out all the other ones. I SWEAR. Even Butter Pecan Cookies. (gasp, I can’t believe I said it out loud.)
My Aunt Shirley makes these cookies, as well as my awesome cousins. (It’s not exactly Shirley’s recipe, but it’s very similar.) I don’t remember having them when I was little, but I’m sure I just wasn’t enlightened enough back then to notice them on a cookie plate. I’ve seen the light. Whenever they make them, I’m the one shoving cookies in my purse when no one is looking (like that part on the plane in Home Alone when Uncle Frank tells his wife to put the crystal from first class in her purse. “That’s real crystal. Put ’em in your purse. Put ’em! Put ’em! Put ’em!”)
I know these are my favorite Christmas cookies because when I have multiple types of cookies in the house at one time (I told you, there is lots of testing going on in my kitchen right now!) these are the first ones I eat. I’ve been known to maybe not let anyone else in the house know that I have a few tucked away in the freezer (sorry Eric.)
How to make Ginger Molasses Sandwich Cookies
They are super easy to make: Take two Perfectly Soft and Chewy Molasses Cookies and smash them together with the best, creamiest all-butter vanilla buttercream frosting.
Do you see the edges of this cookie? I know you can’t really tell from the picture, but I’m here to tell you: they are SO SOFT. Sandwich cookies that have hard crispy edges are super annoying. You crunch into the edge and all your filling comes out the other end.
Not so with these sandwich cookies. Your teeth slide right through cookie and vanilla buttercream in one smooth motion and before you know it, the soft dreamy double cookie of wonder is completely gone, and you’re stuck asking yourself if eating two sandwich cookies is the same as eating four cookies because technically there are two cookies per sandwich, but then you stop thinking about that and just reach for another one because calories don’t count at Christmas time. It’s the magic of the season.
Have a great weekend everybody! It’s finally almost December!
Click here to get the recipe for Perfectly Soft and Chewy Molasses Cookies, the ones you need to make these sandwich cookies!
More Christmas cookies you are going to love!
Soft Cinnamon Cookies with Maple Pecan Frosting << this frosting guys. It’s killer.
Dipped Chocolate Peppermint Cookies << These are the beautiful Christmas cookies you need
The Softest Sugar Cookies of Your Life (That Hold Their Shape) << the best sugar cookies. No question.
Butter Pecan Cookies << A simple, rich Swedish classic. One of my favorites!
Homemade Rolo Cookies (30 Minutes) << Gotta have that caramely center
Chocolate Crinkle Cookies << These are ultra-fudgy
Cinnamon Roll Sugar Cookies << These are so much fun!
Peppermint Sandwich Cookies from In Katrina’s Kitchen
Maple Snickerdoodle Sandwich Cookies with Bourbon Maple Filling from Country Cleaver
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Ginger Molasses Sandwich Cookies with Buttercream Frosting
Ingredients
For the buttercream
- 1 cup salted butter, softened*
- 4 cups powdered sugar, divided
- 4-6 tablespoons cream , or milk, divided
- 2 & 1/2 teaspoons vanilla, good quality
- 1/4 teaspoon salt, optional (taste it!)
Instructions
- Click here to get the recipe for Soft and Chewy Ginger Molasses Cookies. Bake them exactly as the recipe states. Do NOT over bake! You need these cookies to be nice and soft so that when you bite into them with the frosting in between, they do not crunch. The should be super soft, even on the edges. You should get about 30 cookies. Let cool completely on a wire rack.
- In a large bowl or stand mixer, use the whisk attachment (if you have one) to beat the softened butter until it is fluffy, about 2-3 minutes.
- Add half of the powdered sugar and 2 tablespoons cream or milk. Beat well. Scrape the sides and bottom of the bowl.
- Add the remaining powdered sugar and 2 more tablespoons of cream or milk. Beat well.
- Add salt and vanilla extract. Beat well. Scrape the sides and bottom of the bowl.
- Add remaining 1-2 tablespoons of cream, if needed.
- Generously frost the flat side of one ginger molasses cookie. Smash the flat side of another ginger molasses cookie on top.
- IF you can stand to wait, let the cookie sandwiches sit in a covered tupperware for about an hour before serving. You can even make them a day ahead of time. As the frosting sits with the cookie, it softens the cookies even more!
- Store in a tupperware on the counter for 2-3 days. Honestly mine have never lasted that long.
- These cookies freeze very well! I can’t promise that the presentation after freezing would be nice enough for gifting, but you could certainly eat them yourself. Freeze for up to 2 weeks, then let thaw on the counter in a sealed container.
I LOVE these cookies. There were mixed opinions in the house about how much frosting to add, so I ended up putting on a moderate amount and then set the bowl of frosting out for people who wanted more. But oh my these were good.
I’ve been making these for a few years now at Christmas time and they are THE BEST and most loved baked good I make. Great recipe!
Am I correct that these can be stored at room temperature in an airtight container for a few days or in the refrigerator in an airtight container for up to five days?
Hi Shelley! Yes, that’s correct. Buttercream frosting does just fine at room temperature for 2-3 days as long as it’s covered. Then you might want to put them in the fridge. Enjoy!
I hate when I read reviews that say “I wanted to like these” but now I get it. The texture of these was just right and the initial flavor is good until the baking soda start to foam in your mouth. Eek. I liked the initial flavor enough to try again with less baking soda, but these are a “no” if that doesn’t work out.
Hi Teilor, so sorry to hear that the baking soda flavor was so strong for you! Some people are definitely more sensitive to the baking soda taste, but the spices and other flavors of the cookie should be the predominant taste. I always make sure to level off the teaspoons of baking soda and use a fresh box. I hope your cookies turn out perfectly next time!
Omg, I have Butter cream left over from some baking over the weekend! Not sure why I saved it but I have ginger snaps going to make some sandwiches! I would probably make the cookies but I made over 500 over the weekend so I am burnt out!
500!! That’s amazing Natalie! I’m so glad you have leftover buttercream to try these out, I’m sure it will be delicious!
I tried the buttercream for the 1st time today and I felt it takes away from the cookie itself. I think this recipe is better than many other buttercreams I’ve made in the past so it will be my go to buttercream recipe from now on. These cookies became my favorite when I made the 1st batch. I make them all the time now. They are not just for Christmas time. Thank you for all of your delicious recipes!
I’m so glad you are enjoying the cookies Liz!! I love the sandwich cookies, but I agree it definitely changes the direction of the experience. The buttercream tones down the molasses flavor a bit. I absolutely love the combination, but I understand if you’re going for full molasses flavor, you should probably just leave the cookies by themselves. Thank you for the feedback Liz I’m so glad you are loving the recipes!!
I made the Molasses cookies with buttercream just now. It’s Christmas day 2020. they were INCREDIBLE!! The shortening made a big difference . Thank you for the recipe !
These may be my new favorite cookies. You can definitely feel the sugar rushing through your body as you eat them, but I love my desserts extra sweet so it was perfect for me. Plus they looked really pretty on the serving platter, making me look much more skilled than I actually am.
“sugar rushing through your body” is pretty accurate Ellie, haha!! I’m so glad you liked them and that they made you seem like an awesome cook :) Thanks for reviewing!
These were phenomenal! My brother, who is a tough critic, said these were probably the best cookies he’s ever had. You definitely must try one of the cookies while warm! I will be making them again later this week. I’ll probably halve the buttercream though since I had a lot leftover. Thanks for my new go-to Christmas cookie recipe!
Love, love, love these. Sooo good! Thank you for this recipe!!
Hooray! This is a personal favorite of mine Cynthia, I’m so glad you liked it! Thanks for commenting :)
Wonderful recipe! I ended up with 15 sandwich cookies and loads of icing left over. Next time I would leave out or cut the salt in half so I could use the leftover icing for cupcakes . They baked in exactly 10 minutes for me. I am eating one now!!!
I’m so glad you enjoyed them Susan!! Thanks so much for commenting! I wish I were eating one right now!
These look just about perfect Karen!
Thank you Chels!! They are perfect for Christmas! (or any day in my opinion :)
Being English I didn’t use the crisco butter flavoured fat! But used half butter and half Trex. They were delicious, although a bit too sweet for our taste, maybe a cream cheese filling might help?
Anyway great texture and spice flavour.
Thanks
I’m so happy to hear you tried them Annie!! Yes, they are very sweet and a cream cheese frosting would suit these very well. I just love the sweetness of straight up buttercream so that the tang from the cream cheese doesn’t compete with the ginger flavor. But that’s just personal preference. Thank you so much for commenting, I love hearing from you!
OMG….. these look AMAZING! I am making them when we get back home from SLC! Molasses Crinkles are one of my favorite cookies, so I’m definitely trying these! Thank goodness Christmas cookies are calorie free! 😂 I’m continuing with the saying I read at Thanksgiving…….”Count your blessings not your calories!”
Haha I love it!! Count your blessings, not your calories, I’m totally making this my new mantra.