It’s cookie season, and these Ginger Molasses Cookie Sandwiches are the perfect way to celebrate. Two soft, chewy ginger-and-cinnamon spiced molasses cookies—lightly sugared—are sandwiched around a thick layer of smooth cream cheese frosting. Even if you don’t usually gravitate toward ginger-molasses cookies, these are irresistible: tender, warmly spiced, and delightfully balanced by the tangy-sweet frosting. They’re ideal for holiday cookie tins, party platters, or a cozy afternoon treat.
How to Make Ginger Molasses Cookies with Cream Cheese Frosting
The Ginger Molasses Cookies
This dough is simple and forgiving—no chilling required. Begin by creaming the butter and brown sugar until light and fluffy, then add the egg and vanilla, scraping the bowl as needed to ensure even mixing. Add the dry ingredients along with the molasses and mix until just combined. Portion the dough with a small cookie scoop (about 0.56 oz) to yield even cookies, spacing them about 2 inches apart on lined baking sheets. Bake at 350°F for 10–12 minutes until the edges are golden. Let the cookies cool 10–15 minutes until they firm up, then dip the tops in granulated sugar for a pretty, sweet finish.
The Cream Cheese Frosting
The frosting comes together quickly in a stand mixer or with a handheld mixer. Make sure the cream cheese and butter are at room temperature so the mixture becomes silky and lump-free. Beat the cream cheese and butter until smooth, then add powdered sugar, milk, and vanilla. Mix just until combined—avoid overmixing, which can make the frosting too soft and difficult to pipe.
Assembling the Cookie Sandwiches
When the cookies are baked, cooled, and sugared and the frosting is ready, fill a piping bag fitted with a large round tip. Pipe a generous dollop of frosting onto the flat, unsugared side of one cookie, then top with a second cookie, sugared side out. Press gently until frosting reaches the edges. Repeat to assemble all sandwiches and refrigerate briefly if you prefer a firmer filling.
Ginger Molasses Cookie Sandwiches FAQs
Can I use coarse sugar on the cookies instead of granulated sugar?
Yes—coarse or crystal sugar adds extra crunch and sparkle. For best adhesion, roll the raw dough balls in the coarse sugar before baking so the crystals bake into the surface. If you prefer the softer look of granulated sugar, dipping the slightly cooled cookies after baking works well because granulated sugar can dissolve a bit during baking.
What can I do if the frosting is too stiff to pipe?
If the frosting is too firm, let it sit at room temperature until it softens. You can also warm it very briefly in a microwave-safe bowl in 10-second intervals, stirring between bursts. Ensuring the cream cheese and butter are fully at room temperature before mixing will usually prevent overly stiff frosting.
What tip do I use to pipe the cream cheese frosting?
A large round piping tip works best to create a rounded, even mound of frosting. If you don’t have a piping tip, you can cut the end of a disposable piping bag to create a similar opening or simply portion the frosting with a small scoop or spoon and spread it between the cookies.
Can I make the frosting ahead of time?
Yes—the frosting can be made in advance and stored in the refrigerator. Bring it to room temperature and stir or beat briefly before piping; cold frosting will be too firm to work with and could cause the cookies to break when assembling.
How do I store the cookies?
Because the filling contains cream cheese, store assembled cookie sandwiches in an airtight container in the refrigerator for up to three days. Chilling slightly firms the frosting and makes the cookies even chewier. You can also freeze assembled sandwiches; transfer them to the fridge to thaw overnight before 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
If you make this recipe, leave a comment and share your results. Happy cookie baking!
Ginger Molasses Cookie Sandwiches
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Ingredients
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
SHOP INGREDIENTS
Instructions
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Ginger Molasses Cookies: Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
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In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 1 minute.
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Scrape the bowl, then on low speed add the egg and vanilla and mix until combined. Scrape the bowl again.
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Add the flour, cornstarch, cinnamon, ginger, baking soda, baking powder, salt, and molasses. Mix until just combined.
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Scoop dough with a small cookie scoop (size 60 or 0.56 oz) onto prepared sheets, spacing at least 2 inches apart.
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Bake 10–12 minutes, until edges are golden. Allow cookies to cool 10–15 minutes, then dip the tops in granulated sugar and finish cooling on a wire rack.
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Cream Cheese Frosting: Beat cream cheese and butter until smooth and lump-free. Add powdered sugar, milk, and vanilla and mix until combined, taking care not to overmix.
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Assembly: Fit a piping bag with a large round tip and fill with frosting. Pipe a generous mound onto the flat side of one cookie, top with a second cookie, and press gently until frosting reaches the edges.
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Repeat with remaining cookies and enjoy.
Notes
- Storing: Keep assembled cookie sandwiches in an airtight container in the refrigerator for up to 3 days. You can freeze them for longer storage; thaw in the fridge before serving.