It’s Christmas Cookie season and I’m kicking it off with these Ginger Molasses Cookie Sandwiches. Two soft and chewy ginger and cinnamon spiced molasses cookies, coated in fine sugar and sandwiched with a generous layer of cream cheese frosting. I’m not generally a fan of ginger molasses cookies but these cookies are the exception. I caught myself nibbling on quite a few of these as I was testing this recipe – they’re that good! You’re definitely going to want these sweet treats on your table and in your cookie tins this Holiday season.
How to Make Ginger Molasses Cookies with Cream Cheese Frosting
the Ginger Molasses Cookies
This cookie dough is an easy one and doesn’t even require any chilling time before baking. First, cream together butter and sugar, then add an egg and vanilla extract. Make sure to mix well at this stage and scrape the bowl well. Then add in all the dry ingredients and the molasses. Once it’s all combined use a small cookie scoop (I like this size) to portion 12 cookies on a baking sheet. Bake at 350°F for about 10-12 minutes. Cool the cookies for 10-15 minutes, until they have firmed up then dip the tops in granulated sugar.
the Cream Cheese Frosting
The cream cheese frosting comes together quickly with an electric stand mixer. Beat together the cream cheese and butter and make sure these are both at room temperature before starting so you don’t end up with lumpy frosting. Add powdered sugar, milk, and vanilla extract and mix just until it comes together. Be careful not to overmix the cream cheese frosting or it will get runny.
Assembling the Cookie Sandwiches
Once the cookies are baked, cooled, and sugared and the frosting is made, you’re ready to assemble your sandwiches! Add a large round piping tip to a piping bag and fill it with the cream cheese frosting. Squeeze a dollop of the frosting onto the flat side of one cookie, with the sugared side facing out. Place the flat side of another cookie on the frosting and gently press the cookies together until the frosting pushes out just to the edges.
Ginger Molasses Cookie Sandwiches FAQs
Can I use coarse sugar on the cookies instead of granulated sugar?
Yes! If you prefer thicker, crunchy sugar, you can use crystal sugar instead of granulated sugar as the coating on the cookies. If you use coarse sugar, I recommend dunking the raw cookie dough balls into the crystal sugar before baking so that it sticks and bakes in. I found that the granulated sugar mostly dissolves while baking so I like to dunk the cookies in that sugar after baking, once the cookies are slightly cool.
What can I do if the frosting is too stiff to pipe?
If the frosting is too stiff to pipe, let it sit at room temperature until it’s a softer consistency. You can also put the frosting in a heat-safe bowl and microwave for 10-second increments, mixing each time so the frosting doesn’t melt. Be sure to let the cream cheese and butter come to room temperature before mixing the frosting, which will help with getting the perfect, pipable consistency.
What tip do I use to pipe the cream cheese frosting?
I like using these large plastic disposable piping bags, with a large round piping tip. My preferred size for these cookies is an Ateco 806 tip but any round large tip will work. If you don’t have any piping tips on hand, just cut your piping bag to about the same size hole and pipe without a tip. You can even use a cookie scoop to portion the frosting onto the cookies instead of a piping bag if you’d like!
Can I make the frosting ahead of time?
The frosting can be made ahead of time and stored in the fridge, however, it will be too stiff to pipe right out of the fridge. Let the cold frosting sit out at room temperature for a couple of hours before filling your piping bag and adding it to the cookies. The cookies will also be too fragile to handle the cold frosting when sandwiching them together.
How do I store the cookies?
Since there’s cream cheese in the frosting, you’ll want to store these cookie sandwiches in the fridge, in an airtight container. The cookies get even softer and chewier in the fridge. You can also store the cookie sandwiches already assembled in the freezer. Just pull them out from the freezer and store in the fridge to thaw overnight, or several hours prior to serving.
More Cookie Recipes You’ll Love
- Caramel Cone Crunch Cookies
- Peanut Butter Oreo Cookies
- Brown Butter Toffee Cookie Skillet
- Cranberry Pistachio Biscotti
- Lemon Curd Cookies
Lastly, if you make this recipe, be sure to leave a comment below and tag @sweetkitchencravings on Instagram or TikTok. Or if Pinterest is more your style, you can save my recipes to your collection there. Happy cookie baking!
Ginger Molasses Cookie Sandwiches
For the Ginger Molasses Cookies
- ¾ cup (170g) unsalted butter, at room temperature
- 1 cup tightly packed (220g) brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups (312g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (90g) molasses
- ½ cup (100g) granulated sugar
For the Cream Cheese Frosting
- 8 oz (1 block or 227g) cream cheese, at room temperature
- 10 Tablespoons (140g) unsalted butter, at room temperature
- 4 cups (500g) powdered sugar
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- Ginger Molasses Cookies: Preheat oven to 350°F. Line 3 baking sheets with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until fluffy and light in color, about 1 minute.
- Scrape the bowl well then with the mixer on low speed, add the egg and vanilla. Mix until well combined. Scrape the bowl again.
- Add the flour, cornstarch, cinnamon, ginger, baking soda, baking powder, salt and molasses. Mix just until combined.
- Scoop the cookies onto a baking sheet lined with parchment paper, using a small cookie scoop (size 60 or .56 oz).
- Place the cookie dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10-12 minutes, until golden around the edges.
- Allow the cookies to cool for 10-15 minutes and dip the tops of each cookie in granulated sugar. Place on a wire rack to finish cooling.
- Cream Cheese Frosting: Beat the cream cheese and butter with an electric mixer until smooth with no lumps remaining. Add powdered sugar, milk, and vanilla and mix just until fully combined but be careful not to overmix.
- Assembly: Fill a piping bag with a large round piping tip and fill it with the cream cheese frosting. Take one cookie and pipe a large mound of frosting in the center, on the flat, unsugared side. Take another cookie and gently press the unsugared side onto the frosting while pressing to push the frosting out just to the edges.
- Repeat will all the cookies and enjoy!
- Storing: Keep the cookie sandwiches in an airtight container in the fridge for up to 3 days.