Soft, melt-in-your-mouth molasses ginger cookies filled with fluffy, rich Nutella buttercream frosting! You'll love the combo of ginger and spice with cocoa and hazelnut in these Soft Ginger Cookies with Nutella Buttercream! An unconventional collection of flavors, but they come together so deliciously!
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 until creamy.
Add Nutella, vanilla, and powdered sugar, beating until light and fluffy, 2-3 minutes.
The frosting should be thick, but fluffy and pipeable. You can add a tablespoon or two of cream to adjust the consistency, if needed.
Spread or pipe frosting between two cookies to form cookie sandwiches!