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4.34 from 21 votes

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 Molasses Sandwich Cookies, my favorite Christmas cookie! They are soft and perfect. 
Prep Time20 minutes
Cook Time8 minutes
Cookie Time2 hours 23 minutes
Total Time2 hours 51 minutes
Course: Dessert
Cuisine: American
Servings: 15 sandwich cookies
Calories: 307kcal
Author: Karen


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!)


  • 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.


*If you have every thought to yourself "this frosting is too salty" then by all means use unsalted butter. That thought has never crossed my mind :) I LOVE using salted butter and adding a bit more in addition to all my buttercream frostings, but if you're nervous, go for the unsalted. 


Serving: 1cookie | Calories: 307kcal | Carbohydrates: 43g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 219mg | Potassium: 57mg | Fiber: 1g | Sugar: 34g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg