Frosted Molasses Ginger Sandwich Cookies Recipe -
Frosted Molasses Ginger Sandwich Cookies Recipe
  • READY IN 30 mins

Frosted Molasses Ginger Sandwich Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    6 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2006

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!

Most Helpful Critical Review
Nov 10, 2005

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

Jan 01, 2004

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.

Dec 25, 2007

these are very good but a little sweet

Nov 23, 2005

Yummy. The frosting is what really makes these cookies.

Oct 24, 2005

Not bad. Nice cookies for the fall, cute with turkey-shaped cookie cutters.

Sep 20, 2006

These are really nice cookies for the fall. The dough is quite soft and is easier to work with if chilled for a while. I use graduated flower shaped cutters, it adds an extra touch.

Aug 30, 2010

I used only the icing part of this for another cookie and it's very good.


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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