Frosted Molasses Ginger Sandwich Cookies

Frosted Molasses Ginger Sandwich Cookies

10 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    6 m
  • Ready In

    30 m
RAMB
Recipe by  RAMB

“I use a doughnut cutter to make these. They have icing in between.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 dozen

ADVERTISEMENT

Directions

  1. In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.
  3. Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.
  4. To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.

Share It

Reviews (10)

Rate This Recipe
hushpuppy723
11

hushpuppy723

These cookies are what my husbands grandmother used to make. One thing I did different is refrigerate the dough overnight (like grandma used to). I used graduated round cookie cutters for the middle hole and outer circle. Also, we like to eat this cookie soft so after frosting them I put them in a cookie tin overnight with a piece of bread. Then, the next day the cookies are soft and chewy. Thanks for the recipe, my husband, kids and I love it!

FLOWERHEAD
7

FLOWERHEAD

I thought that these were pretty good. I made them for a bake sale. They were bought, but nobody commented on if they were good, also there were no repeat customers. The cookies were firm and thin. They didn't spread much at all when baking. The filling reminded me of the filling in an Oreo, but gingery.

MegB
5

MegB

Too much flour makes these crumbly. Addictive if you can get them made.

More Reviews

Similar Recipes

Grammy Burnham's Molasses Cookies
(60)

Grammy Burnham's Molasses Cookies

Soft Molasses Cookies II
(31)

Soft Molasses Cookies II

Molasses Cookies VI
(9)

Molasses Cookies VI

Molasses Cookies V
(8)

Molasses Cookies V

Lime Sandwich Sugar Cookies
(5)

Lime Sandwich Sugar Cookies

Old Fashioned Molasses Cookies
(5)

Old Fashioned Molasses Cookies

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 262 cal
  • 13%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 44.5 g
  • 14%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grammy Burnham's Molasses Cookies

>

next recipe:

Soft Molasses Cookies II