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.