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These molasses spice sandwich cookies were a special creation for my mom’s birthday and were a well-recieved gift! I created them for her, but I knew they were too good to keep to myself.
These cookies smell absolutely amazing while they’re baking and the warm, spicy flavors of the soft cookie are complemented perfectly by the tangy lemon cream filling. It takes an extra minute to make the buttercream frosting at home, but it is ever so worth it! A neighbor invited me to hang out while I was making the frosting and, when I told her what I was doing, she said “They sell that at the store, you know.” It just isn’t the same – why spend the time baking made from scratch cookies and then using frosting from a can? If you decide the icing really is too much bother and you just want soft molasses spice cookies, I suggest you forgo the icing and bake up a couple dozen cookies, instead! Either way, I’m sure you’ll enjoy this recipe.
When you bake these cookies, it is extremely important you do not over bake them. They should look slightly undercooked while they’re still in the oven because they will reach the perfect level of done-ness out of the oven. If you bake them until they look totally ‘done,’ they will be much harder and less delightful and cookie sandwiches.
For the cookies
- 1/3 cup white granulated sugar + 1/2 a cup for rolling the dough balls.
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground allspice
- 1/4 teaspoon table salt
- 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
- 1/3 cup packed dark brown sugar
- 1 large egg yolk (I recommend local free range eggs - they're so much tastier!)
- 1 teaspoon vanilla extract
- 1/2 cup molasses (about 6 ounces), light or dark
For the lemon cream icing
- 10 tablespoons unsalted butter, softened
- 1 teaspoon of grated lemon zest
- 1/2 cup of granulated white sugar
- 2 eggs
- 2 teaspoons of lemon juice (or more to taste)
For the lemon buttercream frosting
- Combine eggs and sugar in a glass or metal bowl and place the bowl over pan of simmering water.
- Whisk gently but constantly and heat mixture until it is thin and foamy and registers 160 degrees on instant-read thermometer. I use a Taylor instant-read thermometer and love it.
- Remove the egg mixture from heat and beat it on medium-high speed. Use a whisk attachment, if you have one. Beat it until the eggs are light and airy, about 5 minutes.
- Reduce the mixer's speed to medium and slowly add the butter, beating until combined.
- After all butter is added, add the lemon zest and juice and beat an additional minute, or until thoroughly combined and fluffy. Taste-test it and add more lemon juice, if desired.
- Assemble your cookie sandwiches and enjoy!
If you’d prefer to make just the cookies without the frosting, do not flatten the dough balls between your palms in step 7. They will form delightfully rounded cookies like these, instead.
Whether you make these for a holiday gathering or just because, I know you’ll enjoy these ginger molasses sandwich cookies. They taste like fall and will make your home smell amazing!
What’s your favorite fall cookie?
Natasha is a former classroom teacher turned WAHM. She also is a registered yoga teacher & holds a certificate in natural skincare formulation from the School of Natural Skincare. She shares her passion for education, positive parenting, free printables, and recipes for DIY bath & home products. Learn more about Natasha and where she’s been featured.