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Ginger Cookie Sandwiches with Caramel Buttercream

Soft and chewy molasses ginger cookies are sandwiched together with caramel buttercream frosting!
Course Cookies
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 18 sandwich cookies
Author Sarah @ The Gold Lining Girl


For Ginger Cookies:

  • 1 c. sugar
  • 3/4 c. shortening Crisco
  • 1 egg
  • 1/4 c. molasses
  • 2 c. flour
  • 2 tsp. baking soda
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/3 c. sugar for rolling

For Caramel Buttercream:

  • 1/2 c. butter softened
  • 1/2 c. prepared caramel sauce
  • 1 1/2 tsp. caramel extract I find this easily at Walmart with the other extracts
  • 3 - 4 c. powdered sugar


For cookies:

  1. In a large mixing bowl, cream together sugar and shortening.
  2. Add in egg and molasses. Mix until well-combined.
  3. In a medium bowl, combine flour, baking soda, and spices until well-blended.
  4. Add flour mixture to mixing bowl, beating until well-combined.
  5. Roll dough into 1-inch balls and roll the balls in granulated sugar.
  6. Place them 2 inches apart onto ungreased baking sheets.
  7. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.

For frosting:

  1. In a large mixing bowl, beat butter and caramel sauce til blended.
  2. Add caramel extract.
  3. Add enough powdered sugar that the frosting is thick and fluffy, but spreadable. Beat until fluffy.
  4. Form cookie sandwiches by spreading the bottom of one ginger cookie with buttercream, and topping it with another cookie. Enjoy

Recipe Notes

You must measure the molasses accurately. Too much, and the cookies will get sticky and goopy.
I find caramel extract easily at Walmart!