Ginger Molasses Sandwich Cookies with Buttercream Frosting
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
Ginger Molasses Sandwich Cookies with Buttercream Frosting15 sandwich cookies adjust servings
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 Molasses Sandwich Cookies, my favorite Christmas cookie! They are soft and perfect.
For the buttercream
- 1 cup salted* butter, softened
- 4 cups powdered sugar, divided
- 4-6 tablespoons cream or milk, divided
- 2 and 1/2 teaspoons good quality vanilla
- 1/4 teaspoon salt, optional (taste it!)
- 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.
by The Food Charlatan
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