Creamy Ginger Molasses Cookie Sandwiches Recipe – Easy Maple Frosting Filling

Let me set the scene: warm ginger molasses cookies, fresh from the oven, their spicy aroma curling through the kitchen, practically begging you to sneak a taste before they’re cool. The first time I baked these creamy ginger molasses cookie sandwiches with maple frosting, my whole house smelled like Christmas morning—sweet, earthy ginger, deep, dark molasses, and that unmistakable buttery undertone. Honestly, you know those moments when you take a bite and everything just seems brighter? This was that kind of moment. I paused, took a deep breath, and smiled, because I knew I’d stumbled onto a recipe I’d be making year after year.

It all started one rainy weekend, when I was knee-high to a grasshopper and my grandma let me help stir her famous molasses cookie dough. I remember trying to sneak extra ginger (she always pretended not to notice), and licking the spoon when she turned her back. Years later, I found myself craving that same nostalgia, but with a little twist—something creamy and decadent, yet not too heavy. Enter the maple frosting: luscious, cloud-like, just sweet enough, with a hint of maple that ties everything together.

My family couldn’t stop sneaking these creamy ginger molasses cookie sandwiches off the cooling rack (honestly, I’m not even mad). Friends who tried them at a potluck begged for the recipe. They’re dangerously easy, pure comfort, and the perfect sweet treat for holiday parties, gifting, or just brightening up your Pinterest cookie board. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and it’s become a staple for family gatherings and cozy afternoons. These cookies feel like a warm hug, and trust me—you’re going to want to bookmark this one.

Why You’ll Love Creamy Ginger Molasses Cookie Sandwiches

If you’re searching for a cookie that’s as comforting as a thick blanket on a chilly day, but with a flavor punch that stands out from the crowd, look no further. These creamy ginger molasses cookie sandwiches check all the boxes for taste, texture, and crowd appeal. After testing countless batches (sometimes with a crew of hungry siblings as my taste testers), I can say with confidence: these are the ones you’ll keep coming back to.

• Quick & Easy: Ready in under 45 minutes, including frosting time—great for busy parents or spontaneous sweet cravings.
• Simple Ingredients: You don’t need to hunt for anything fancy. Most items are pantry staples, and I bet you’ve got molasses somewhere at the back.
• Perfect for Gatherings: These sandwich cookies are a hit at potlucks, holiday cookie swaps, and cozy family brunches.
• Crowd-Pleaser: Kids love the creamy filling, adults rave about the warm ginger and molasses combo. Even picky eaters have asked for seconds.
• Unbelievably Delicious: Think soft, chewy cookies paired with velvety maple frosting—each bite is sweet, spicy, and perfectly balanced.

What sets this creamy ginger molasses cookie sandwiches recipe apart? The cookies themselves are tender and chewy, thanks to a bit of brown sugar and a touch of cornstarch. The maple frosting is whipped for extra fluffiness, with just enough salt to cut the sweetness. I use a trick I learned from a pastry chef friend—chilling the cookies before frosting keeps everything neat and prevents messy squishing.

Honestly, these aren’t your average ginger cookies. They’re the kind that make you close your eyes after the first bite. Fast to make, but with the soul-soothing comfort of something grandma would bake. Perfect for impressing guests (with zero stress), or turning a plain afternoon into something memorable.

What Ingredients You Will Need

This creamy ginger molasses cookie sandwiches recipe uses easy, wholesome ingredients to pack a punch of warmth and flavor—without any fuss. Whether you’re a seasoned baker or just starting out, you’ll appreciate how straightforward these are. Almost everything is a pantry staple, and you can tweak a few things depending on what you’ve got on hand.

• For the Ginger Molasses Cookies:
• 2 1/4 cups (280g) all-purpose flour (use gluten-free blend if needed)
• 2 teaspoons ground ginger (freshly grated adds extra zing, but ground is classic)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 1 cup (200g) packed brown sugar (light or dark, but dark gives a richer flavor)
• 1/4 cup (85g) unsulphured molasses (I prefer Grandma’s brand—classic and reliable)
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• For Rolling:
• 1/4 cup (50g) granulated sugar (for coating dough balls before baking)
• For the Maple Frosting:
• 4 ounces (115g) cream cheese, softened (use dairy-free if you need)
• 1/4 cup (57g) unsalted butter, softened
• 2 tablespoons (30ml) pure maple syrup
• 2 cups (240g) powdered sugar (sifted for the smoothest frosting)
• 1/4 teaspoon salt (balances the sweetness)
• 1/2 teaspoon vanilla extract

Ingredient Tips: If you want bolder flavor, try adding a pinch of black pepper or extra ginger. For dairy-free, swap in plant-based butter and cream cheese. If you’re out of molasses, dark honey works but the flavor will be a bit brighter. Maple syrup should always be real—not pancake syrup (trust me, I learned this the hard way).

In summer, sometimes I add a little lemon zest to the frosting for a lighter touch. And if you’re feeling fancy, toss a few chopped crystallized ginger bits into the cookie dough before baking—each bite gets a spicy surprise!

Equipment Needed

You don’t need a commercial kitchen to whip up these creamy ginger molasses cookie sandwiches, but a few trusty tools make a big difference. Here’s what you’ll want on hand:

• Mixing Bowls: Two medium bowls for wet and dry ingredients; glass or stainless steel work best for easy cleaning.
• Electric Mixer: Stand mixer or handheld—either gets the dough and frosting perfectly creamy. I’ve made these with a wooden spoon in a pinch (arm workout included!), but a mixer is way easier.
• Baking Sheet: Heavy-duty, with parchment paper for non-stick results. Budget trays work, but watch for uneven browning.
• Cookie Scoop: Optional, but keeps cookies uniform. You can use a tablespoon if needed.
• Cooling Rack: Essential for keeping cookies from getting soggy. If you don’t have one, a clean oven rack works.
• Rubber Spatula: For scraping every last bit of dough and frosting.
• Measuring Cups & Spoons: Accurate measurements make for consistent cookies (a digital kitchen scale is handy for flour).

For maintenance, always wash your mixer attachments right after use—molasses is sticky stuff! If you’re on a budget, I’ve had good luck with Wilton and Nordic Ware baking sheets, and OXO spatulas last forever. No piping bags needed, just a plain butter knife or offset spatula works for frosting.

Preparation Method

Let’s get baking! Here’s the step-by-step process for these creamy ginger molasses cookie sandwiches with maple frosting. Don’t worry, I’ll sneak in a few troubleshooting tips from my own kitchen experiments.

1. Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) flour, 2 teaspoons ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. If your spices are older than a year, give them a sniff—fresh is best!
3. Cream Butter & Sugar: In a large mixing bowl, beat 3/4 cup (170g) butter with 1 cup (200g) brown sugar until light and fluffy (about 3 minutes on medium). Scrape down the sides often!
4. Add Molasses, Egg, & Vanilla: Pour in 1/4 cup (85g) molasses, 1 egg, and 2 teaspoons vanilla. Beat until smooth—don’t worry if it looks a bit curdled; it’ll come together with the flour.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet, mixing on low until just combined. Dough will be soft and slightly sticky.
6. Shape & Roll: Scoop tablespoon-sized dough balls (about 1-inch/2.5cm), roll them in 1/4 cup (50g) granulated sugar, and space them 2 inches apart on the baking sheet. If dough is too soft, chill for 10 minutes.
7. Bake: Bake for 10-12 minutes, until cookies are set at the edges and slightly cracked on top. Centers will look a bit soft—don’t overbake! (They firm up as they cool.)
8. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a cooling rack. They should be chewy, not crispy.
9. Prepare Maple Frosting: In a clean bowl, beat 4 ounces (115g) cream cheese and 1/4 cup (57g) butter until fluffy (about 2 minutes). Add 2 tablespoons (30ml) maple syrup, 2 cups (240g) powdered sugar, 1/4 teaspoon salt, and 1/2 teaspoon vanilla. Beat until smooth and creamy. If frosting is too loose, chill for 10 minutes.
10. Assemble Sandwiches: Once cookies are completely cool, spread about 1 tablespoon frosting onto the flat side of one cookie, then top with another. Press gently—don’t squish too hard!
11. Chill & Serve: For best texture, chill assembled sandwiches for 20 minutes before serving. It keeps the frosting firm and makes them easier to eat.

Notes: If cookies spread too much, your butter may be too warm; chill the dough slightly. If frosting feels runny, add a little more powdered sugar. For extra efficiency, prep the frosting while the cookies bake. The house will smell amazing—don’t be surprised if folks hover in the kitchen!

Cooking Tips & Techniques

Years of baking have taught me a few tricks for these creamy ginger molasses cookie sandwiches. If you want consistent, bakery-worthy results, these tips are gold.

• Chill the Dough: If your kitchen is warm, a quick 10-minute chill prevents cookies from spreading too much. I learned this the hard way during a July heatwave.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing leads to tough cookies instead of soft, chewy ones.
• Fresh Spices: Old ground ginger and cinnamon lose their kick. Replace them yearly for maximum flavor.
• Uniform Size: Use a cookie scoop for even baking. If you eyeball it, try to keep dough balls the same size. Uneven cookies make messy sandwiches.
• Watch the Bake Time: Cookies should look cracked but still soft in the center. Overbaking turns them crisp instead of chewy—trust me, I’ve made that mistake more than once!
• Frosting Consistency: If your frosting is too thick, add a splash of milk. If too runny, more powdered sugar does the trick.

Sometimes, multitasking is key. While the cookies bake, I whip up the frosting and prep my cooling rack. Efficiency means more cookies, faster! If you’re making a big batch, bake one sheet at a time for the most even texture. And if you want perfectly neat sandwiches, chill both cookies and frosting before assembling. It’s a small thing, but makes a big difference in presentation (and less mess for kids).

Variations & Adaptations

One of my favorite things about this creamy ginger molasses cookie sandwiches recipe is how easy it is to tweak. Here are a few tried-and-true variations:

• Gluten-Free: Substitute a 1:1 gluten-free flour blend (like Bob’s Red Mill) for the all-purpose flour. Texture stays chewy—no weird crumbles.
• Dairy-Free: Use plant-based butter and cream cheese. The maple frosting is just as creamy with vegan alternatives; I like Kite Hill for the cream cheese.
• Seasonal Twist: Add 1 tablespoon finely grated orange zest to the frosting for a citrusy note, or sprinkle chopped dried cranberries into the cookie dough for holiday flair.
• Spicy Upgrade: Mix in 1/4 teaspoon black pepper and a pinch of cayenne for cookies with a warming kick (my brother swears by this version for winter nights).
• Nutty Filling: Fold in 1/4 cup finely chopped toasted pecans or walnuts to the maple frosting for crunch and extra richness.

For cooking method tweaks, you can freeze the dough balls and bake straight from frozen—just add 2 minutes to the bake time. And if you prefer individual cookies, skip the frosting and enjoy them solo. When I’m feeling experimental, I swap maple syrup for honey or agave—each gives a slightly different sweetness. No matter how you tweak, these cookies still deliver that dreamy, nostalgic comfort.

Serving & Storage Suggestions

These creamy ginger molasses cookie sandwiches with maple frosting shine brightest when served slightly chilled—just enough for the frosting to set, but not so cold that the cookies lose their signature chew. I love stacking them on a pretty platter for parties, or wrapping a few in wax paper for a sweet lunchbox treat.

• Serving: Best enjoyed at room temperature or just out of the fridge. Pair with hot tea, coffee, or even a mug of spiced cider.
• Presentation: For Pinterest-worthy photos, dust the tops lightly with powdered sugar or add a sprinkle of cinnamon.
• Storage: Store assembled sandwiches in an airtight container in the fridge for up to 5 days. Place parchment between layers to prevent sticking.
• Freezing: Freeze unfrosted cookies for up to 2 months; thaw and frost before serving. Frosted sandwiches can be frozen, but the filling may get slightly soft after thawing (still tasty though!).
• Reheating: If cookies are too firm from the fridge, let them sit at room temp for 20 minutes. Avoid microwaving—frosting melts fast!

Honestly, these cookies get even tastier after a day or two, as the flavors meld. That spicy ginger and sweet maple become best friends overnight. If you’re prepping for a party, make them a day ahead—it’s a game changer.

Nutritional Information & Benefits

Here’s a quick rundown of the nutrition in each creamy ginger molasses cookie sandwich (approximately):

• Calories: 210
• Fat: 8g
• Carbohydrates: 34g
• Protein: 2g
• Sugar: 20g

Health Highlights: Ginger is known for its anti-inflammatory properties and can help with digestion. Molasses provides iron and calcium, plus that deep flavor we all love. Maple syrup is lower on the glycemic index than refined sugar, and cream cheese adds a touch of protein and calcium.

Dietary Considerations: Easily made gluten-free and dairy-free with simple swaps. Contains wheat, dairy, and eggs—avoid if you have allergies. My wellness approach? Enjoy in moderation, savor every bite, and appreciate the comfort these cookies bring. Life’s too short to skip dessert!

Conclusion

If you’re looking for a cookie that brings together chewy, spicy warmth and creamy maple sweetness, these creamy ginger molasses cookie sandwiches are it. They’re easy enough for beginners but impressive enough for seasoned bakers. I love them for their nostalgic vibes and modern twist—plus, they’re endlessly adaptable.

Try swapping flavors or tweaking the filling to suit your tastes. Honestly, I make these for every occasion: rainy afternoons, family gatherings, or just because. They never fail to bring smiles (and empty plates). I hope you love this recipe as much as I do—if you make it, leave a comment, share your photos, or let me know your favorite variation. Here’s to cookies that feel like a hug, one bite at a time!

Frequently Asked Questions

Can I make creamy ginger molasses cookie sandwiches ahead of time?

Absolutely! You can bake the cookies and prepare the frosting up to two days ahead. Assemble the sandwiches the day you plan to serve for best texture. They keep well in the fridge for up to 5 days.

What can I use if I don’t have molasses?

If you’re out of molasses, dark honey or treacle works as a substitute. The flavor will be a bit lighter and sweeter, but still delicious.

How do I make these cookies gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free blend. I like Bob’s Red Mill for reliability. The cookies stay chewy and flavorful!

Can I freeze the cookie sandwiches?

Yes, but for best results, freeze the cookies without frosting. Add the maple filling after thawing. Frosted sandwiches can be frozen, but the filling may soften a bit when thawed.

Is there a vegan version of this recipe?

Definitely! Use plant-based butter and cream cheese in the frosting, and a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) in the cookie dough. The taste and texture are still fantastic.

Print