Chewy, soft, melt-in-your-mouth molasses ginger cookie sandwiches filled with fluffy, cinnamony biscoff buttercream frosting!
I made a few Christmas cookies in October and November, but this weekend was a total cookie-palooza in my house. I think I made and shot photos of about 10 different cookies, and I’m so excited about what I have coming up. Not just cookies, but other great Christmas recipes too.
That said, I’m fine if I don’t see another cookie until next Christmas. I think everything I have planned for January is completely devoid of sugar, and I’m sure most of us will be ready for a break by then. Even me, and that almost never happens.
As promised, here is the second recipe featuring cookie butter buttercream besides these Snickerdoodle Thumbprints with Cookie Butter Buttercream. That frosting is too good not to share in another recipe.
That buttercream is addictive stuff. It’s amazingly fluffy – much more than I anticipated given how thick cookie butter is. It’s thicker than peanut butter, but it whips up into a spectacularly fluffy buttercream. The cookie butter really shines through, and it results in loads of cookie butter flavor in this sweet, spicy, cinnamon-y frosting.
The cookie butter is a perfect complement to ginger cookies – it really enhances all the spice of ginger cookies. My stand-by ginger cookie recipe is these Cracked Top Ginger Cookies. They are a perfect, classic ginger cookie. Crispy edges, and chewy centers. A little more snappy than a soft ginger cookie though. I’ve made those into cookie sandwiches in the past, and they soften with frosting in-between them, and function really well as sandwich cookies.
However, I wanted to find a super soft and chewy, not at all crispy, molasses ginger cookie recipe, and that’s what these are. Completely soft and chewy. They are somewhat cake-like in texture, but are denser than cake, so they still aren’t cakey cookies. Does that makes sense? In summary: soft, chewy, dense, not crispy. Also: strong on molasses and brown sugar, loaded with spice, and rich with butter.
I think if you look at the picture, you can get a really good idea of the texture. The pictures’ 1000 words are much better than mine.
One of my favorite recipes of the season, these cookies are must-try.
- ¾ c. unsalted butter, softened
- ¾ c. packed brown sugar
- ⅓ c. molasses
- 1 large egg
- 2 tsp. vanilla extract
- 3 c. all-purpose flour
- 1 tsp. baking soda
- 1½ tsp. ginger
- 1½ tsp. cinnamon
- ¼ tsp. ground cloves
- ½ tsp. pumpkin pie spice
- ¼ tsp. salt
- ½ c. granulated sugar, for rolling
- ½ c. unsalted butter, softened
- 1⅓ c. cookie butter or Biscoff spread
- 2½ c. powdered sugar
- 3-4 tbsp. heavy cream
- In a large mixing bowl, beat butter and brown sugar til fluffy, about 2 minutes.
- Add molasses, egg, and vanilla, beating until combined.
- In a large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, pumpkin pie spice, and salt.
- Add the dry ingredients to the mixing bowl, and beat until just combined - do not overmix.
- Chill dough for at least one hour, or ideally, overnight. Dough *must* be chilled.
- Line baking sheets with parchment paper or silicone baking mats.
- Roll dough into 1-inch balls, and roll in granulated sugar.
- Place on baking sheets two inches apart.
- Bake at 350 degrees for 9-11 minutes, or until the edges are golden, and the centers are just appearing set. They'll continue to cook on the baking sheets while cooling.
- Allow cookies to cool on baking sheets for 3-4 minutes before removing to wire racks to cool completely.
- In a large mixing bowl, beat butter and cookie butter until smooth.
- Add powdered sugar, beating until smooth.
- Add heavy cream, one tablespoon at a time, beating until frosting is light and fluffy. It should be thick, but fluffy and spreadable.
- Pipe or spread frosting between two cookies to create cookie sandwiches.