Molasses Cookie Sandwiches with Cream Cheese Frosting Recipe

Introduction

These Molasses Cookie Sandwiches with Cream Cheese Frosting combine warm spices and a rich, tangy filling for a delightful treat. Soft, chewy ginger molasses cookies are perfectly paired with a smooth cream cheese frosting, making them ideal for cozy gatherings or holiday celebrations.

Ingredients

• Ginger Molasses Cookies:
• 2 Cups + 2 Tbsp (270 g) All Purpose Flour
• 2 tsp Baking Soda
• 2 tsp Ginger
• 2 tsp Cinnamon
• ½ tsp Cloves
• ½ tsp Salt
• ¼ tsp Nutmeg
• ¾ Cup (170 g) Unsalted Butter, room temperature
• ½ Cup (100 g) Granulated Sugar
• ½ Cup (110 g) Brown Sugar, packed
• 1 Egg, room temperature
• 4 Tbsp Molasses
• ¼ Cup (50 g) Candied Minced Ginger
• Cinnamon Sugar (for coating): 4 parts Granulated Sugar, 1 part Cinnamon
• Cream Cheese Frosting Filling:
• ¼ cup (56 g) Unsalted Butter, softened
• 1 cup (227 g) Cream Cheese
• 1 cup (120 g) Powdered Sugar, sifted
• 1 Tbsp Vanilla Extract

Instructions

1. Step 1: In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt, and nutmeg. Set aside.
2. Step 2: In a mixing bowl, cream the butter and both sugars with a paddle attachment until fluffy and pale. Scrape down the bowl, then add the egg followed by the molasses and mix well.
3. Step 3: Gradually add the dry ingredients in three parts, mixing fully after each addition. Stir in the candied minced ginger.
4. Step 4: The dough will be sticky; transfer it to an airtight container and chill in the refrigerator for about 1 hour until firm.
5. Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Step 6: Using a cookie scoop or tablespoon, form the dough into balls. Roll each ball generously in the cinnamon sugar mixture to coat completely.
7. Step 7: Place the coated cookies on the baking sheet and bake for about 11 minutes, until cracks appear on top. Let them rest on the pan for 3-5 minutes, then transfer to a wire rack to cool completely.
8. Step 8: For extra dough balls, store them in a ziplock bag in the freezer and bake fresh as needed.
9. Step 9: To make the frosting, beat the softened butter and cream cheese on medium speed until smooth and fluffy. Scrape down the bowl, then slowly add powdered sugar and vanilla extract, mixing until combined.
10. Step 10: Fill a plastic or pastry bag with the cream cheese frosting. Pipe frosting onto half of the cooled cookies, then sandwich with the remaining cookies.
11. Step 11: Refrigerate the assembled cookie sandwiches for 30 minutes to 1 hour to let the filling set and flavors meld.

Tips & Variations

• For a more intense ginger flavor, add an extra tablespoon of candied minced ginger or use crystallized ginger instead.
• Swap cream cheese frosting for a simple vanilla buttercream if you prefer a sweeter, less tangy filling.
• If you don’t have a cookie scoop, use a tablespoon and roll the dough firmly to maintain shape.
• To make the cinnamon sugar, mix 4 parts granulated sugar with 1 part cinnamon thoroughly.

Storage

Store these cookie sandwiches in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature a few minutes before serving for a softer texture. They do not freeze well once assembled, but unbaked dough balls can be frozen and baked fresh as desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark molasses instead of regular molasses?

Yes, dark molasses can be used and will give a richer, more robust flavor, but it might also add a slight bitterness. Adjust the amount to your taste if needed.

How can I make these cookies dairy-free?

To make a dairy-free version, substitute butter and cream cheese with plant-based alternatives. The texture and flavor may differ slightly but should still be delicious.

Molasses Cookie Sandwiches with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.4 from 71 reviews

These Molasses Cookie Sandwiches with Cream Cheese Frosting combine spicy, chewy ginger molasses cookies with a smooth, tangy cream cheese filling. Perfectly balanced with warming spices and a sweet cinnamon sugar coating, these sandwich cookies are a delightful treat for holiday gatherings or any cozy occasion.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 1 hour 31 minutes
• Yield: 24 sandwich cookies (48 individual cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ginger Molasses Cookies

• 2 Cups + 2 Tbsp (270 g) All Purpose Flour
• 2 teaspoon Baking Soda
• 2 teaspoon Ground Ginger
• 2 teaspoon Ground Cinnamon
• ½ teaspoon Ground Cloves
• ½ teaspoon Salt
• ¼ teaspoon Ground Nutmeg
• ¾ Cup (170 g) Unsalted Butter, room temperature
• ½ Cup (100 g) Granulated Sugar
• ½ Cup (110 g) Brown Sugar, packed
• 1 Egg, room temperature
• 4 tablespoon Molasses
• ¼ Cup (50 g) Candied Minced Ginger
• Cinnamon Sugar: 4 Parts Granulated Sugar, 1 Part Cinnamon (for coating)

Cream Cheese Frosting Filling

• ¼ cup (56 g) Unsalted Butter, softened
• 1 cup (227 g) Cream Cheese, softened
• 1 cup (120 g) Powdered Sugar, sifted
• 1 Tablespoon Vanilla Extract

Instructions

1. Prepare Dry Ingredients: Whisk together the all purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, salt, and ground nutmeg in a bowl; set aside.
2. Cream Butter and Sugars: In a mixing bowl with a paddle attachment, cream the unsalted butter, granulated sugar, and brown sugar until fluffy and pale. Scrape down the bowl to ensure even mixing, then add the egg followed by the molasses, and mix well.
3. Combine Dry and Wet Ingredients: Gradually add the dry mixture in three parts to the creamed wet ingredients, mixing thoroughly after each addition. Stir in the candied minced ginger until evenly distributed in the sticky dough.
4. Chill Dough: Transfer the dough to an airtight container and chill in the refrigerator for about one hour until firm and chilled.
5. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
6. Scoop and Coat Cookies: Using a cookie scoop or tablespoon, form dough into small balls. Mix cinnamon sugar (4 parts granulated sugar to 1 part cinnamon) in a bowl, then roll each dough ball fully in the cinnamon sugar to coat.
7. Bake Cookies: Place the coated cookies on the prepared baking sheet and bake for approximately 11 minutes until slight cracks appear on top. Remove from the oven and allow cookies to sit undisturbed for 3-5 minutes, then transfer to a wire rack to cool completely. Extra scooped cookies can be frozen unbaked in a ziplock bag for future use.
8. Make Cream Cheese Frosting: Beat the softened unsalted butter and cream cheese on medium speed until smooth and fluffy. Scrape down the bowl, then gradually add powdered sugar and vanilla extract, mixing until fully incorporated and creamy.
9. Assemble Sandwiches: Fill a piping bag or plastic bag fitted with a tip with the cream cheese frosting. Pipe frosting onto the flat side of one cooled cookie and sandwich with another cookie on top.
10. Chill and Store: Refrigerate assembled cookie sandwiches for 30 minutes to 1 hour to set the filling and meld flavors. Store in an airtight container in the fridge for up to 3 days.

Notes

• Chilling the dough is crucial to manage its stickiness and helps cookies keep their shape while baking.
• Coating cookies in cinnamon sugar before baking adds a sweet, crunchy texture and enhances the spice flavor.
• Frozen unbaked cookie dough balls can be baked directly from frozen; just add a couple extra minutes to baking time.
• Allow cream cheese frosting sandwiches to chill well before serving for best texture and flavor combination.
• This recipe yields a moderate batch; doubling ingredients is simple if you want more cookies.

Keywords: molasses cookies, ginger cookies, cream cheese frosting, cookie sandwiches, holiday cookies, cinnamon sugar cookies, spiced cookies