Description
Classic ginger sandwich cookies featuring soft, spiced ginger cookies filled with a smooth vanilla buttercream. These delightful treats combine the warm flavors of ginger, cinnamon, and cloves with a sweet, creamy filling perfect for sharing during holiday seasons or any cozy occasion.
Ingredients
Scale
Cookies
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Additional granulated sugar, for rolling
Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Molasses: Beat in the egg thoroughly, then mix in the molasses until the batter is smooth and evenly combined, imparting the signature rich flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt to ensure even distribution of the spices and leavening agent.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Shape Dough Balls: Roll the dough into 1-inch balls, then coat each ball in additional granulated sugar to give the cookies a sugar-crystal crust that adds texture and sparkle.
- Bake the Cookies: Place the sugar-coated dough balls on the prepared baking sheets spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 8–10 minutes, or until the edges are set but the centers remain soft.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up for sandwiching.
- Prepare the Filling: Beat the softened butter until smooth in a clean bowl. Gradually add the powdered sugar and continue beating until the filling becomes fluffy and light.
- Flavor and Adjust Filling Consistency: Stir in the vanilla extract. Add 1 to 2 tablespoons of heavy cream as needed to achieve a spreadable consistency perfect for sandwiching cookies.
- Assemble the Sandwich Cookies: Spread or pipe the vanilla buttercream filling onto the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with the remaining cookies.
Notes
- Make sure the butter is softened (not melted) to ensure proper creaming with sugar.
- Use parchment paper or silicone baking mats to prevent cookies from sticking and ease cleanup.
- Adjust the amount of heavy cream in the filling to get the perfect spreadable texture; add gradually.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For an extra festive touch, sprinkle a little cinnamon sugar on the filling before sandwiching.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
