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!
Servings 18 cookie sandwiches
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:
- 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.
For Cookie Butter Buttercream:
- 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.