Soft, chewy, sugared ginger molasses cookies are filled with a thick layer of smooth and sweet cream cheese frosting. These Ginger Molasses Cookie Sandwiches are a fun twist on a Holiday classic!
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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.
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 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.
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.
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.
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.
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!
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.
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.
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!
Soft, chewy, sugared ginger molasses cookies are filled with a thick layer of smooth and sweet cream cheese frosting. These Ginger Molasses Cookie Sandwiches are a fun twist on a Holiday classic!
I’ve combined my lifelong love of baking and creating beautiful desserts along with an appreciation for all things delicious. Here you will find mostly sweet recipes, with some savory ones sprinkled in, to satisfy your cravings and delight your loved ones. Classic yet special and sure to impress!
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