"I use a doughnut cutter to make these. They have icing in between." — RAMB
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2 1/2 teaspoons
4 1/2 cups
2 1/2 cups
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!
Too much flour makes these crumbly. Addictive if you can get them made.
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.
these are very good but a little sweet
Yummy. The frosting is what really makes these cookies.
Not bad. Nice cookies for the fall, cute with turkey-shaped cookie cutters.
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.
I used only the icing part of this for another cookie and it's very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Frosted Molasses Ginger Sandwich Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 75
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