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Soft Molasses Ginger Cookie Sandwiches with Cookie Butter Buttercream

Chewy, soft, melt-in-your-mouth molasses ginger cookie sandwiches filled with fluffy, cinnamony biscoff buttercream frosting!
Course Cookies
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 18 cookie sandwiches
Author Sarah @ The Gold Lining Girl

Ingredients

For Soft Molasses Ginger Cookies:

  • 3/4 c. unsalted butter softened
  • 3/4 c. packed brown sugar
  • 1/3 c. molasses
  • 1 large egg
  • 2 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. ginger
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/2 c. granulated sugar for rolling

For Cookie Butter Buttercream:

  • 1/2 c. unsalted butter softened
  • 1 1/3 c. cookie butter or Biscoff spread
  • 2 1/2 c. powdered sugar
  • 3-4 tbsp. heavy cream

Instructions

For Soft Molasses Ginger Cookies:

  1. In a large mixing bowl, beat butter and brown sugar til fluffy, about 2 minutes.
  2. Add molasses, egg, and vanilla, beating until combined.
  3. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, pumpkin pie spice, and salt.
  4. Add the dry ingredients to the mixing bowl, and beat until just combined - do not overmix.
  5. Chill dough for at least one hour, or ideally, overnight. Dough *must* be chilled.
  6. Line baking sheets with parchment paper or silicone baking mats.
  7. Roll dough into 1-inch balls, and roll in granulated sugar.
  8. Place on baking sheets two inches apart.
  9. 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.
  10. Allow cookies to cool on baking sheets for 3-4 minutes before removing to wire racks to cool completely.

For Cookie Butter Buttercream:

  1. In a large mixing bowl, beat butter and cookie butter until smooth.
  2. Add powdered sugar, beating until smooth.
  3. Add heavy cream, one tablespoon at a time, beating until frosting is light and fluffy. It should be thick, but fluffy and spreadable.
  4. Pipe or spread frosting between two cookies to create cookie sandwiches.