Ginger-Molasses Sugar Cookie Sandwiches with Spiced Buttercream
Makes 11 sandwich cookies
  • 1 cup (227 grams) unsalted butter, softened
  • 1¼ cups (250 grams) granulated sugar, divided
  • ⅔ cup (147 grams) firmly packed dark brown sugar
  • 2 tablespoons (42 grams) molasses
  • 1 large egg (50 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • 2¼ cups (281 grams) all-purpose flour, sifted
  • 5 teaspoons (10 grams) ground ginger, divided
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1 gram) ground cardamom
  • Spiced Cream Cheese Buttercream (recipe follows)
  1. Preheat oven to 350°F (180°C). Line 4 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ¾ cup (150 grams) granulated sugar, brown sugar, and molasses at high speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla bean paste, and beat at low speed until combined. Add flour, 4 teaspoons (8 grams) ginger, salt, cinnamon, baking soda, and cardamom, and beat at low speed just until combined, stopping to scrape sides and bottom of bowl.
  3. In a small bowl, stir together remaining ½ cup (100 grams) granulated sugar and remaining 1 teaspoon (2 grams) ginger.
  4. Using a 2-tablespoon spring-loaded scoop, scoop dough (about 40 grams each) six times. (Dough will be soft.) Roll each scoop into a ball; roll balls in ginger sugar, and place 3 inches apart on a prepared pan. (Keep remaining dough in bowl.)
  5. Bake until centers are puffed and edges are set, 9 to 11 minutes. Let cool completely on pan. Repeat procedure with remaining dough, baking one batch at a time.
  6. Place Spiced Cream Cheese Buttercream in a pastry bag fitted with a ½-inch French star piping tip (Ateco #865). Pipe buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of buttercream. Refrigerate filled cookies in an airtight container for up to 2 days. Store unfilled cookies in an airtight container for up to 4 days.
Recipe by Bake from Scratch at