Ingredients:

  • 2 ¼ cups (280 g) All-Purpose Flour, sifted
  • 1 ½ teaspoons Baking Soda
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Fine Sea Salt
  • 1 cup (226 g) Unsalted Butter, softened
  • ½ cup (100 g) Granulated Sugar
  • ½ cup (100 g) Dark Brown Sugar, packed
  • ½ cup (120 mL) Molasses (Blackstrap or Robust)
  • 1 large Egg, room temperature
  • 1 cup (226 g) Unsalted Butter, softened (for frosting)
  • 3 ½ cups (about 420 g) Powdered Sugar, sifted
  • 1 ½ teaspoons Vanilla Extract
  • 2–3 tablespoons Heavy Cream or Milk
  • Pinch of Salt (for frosting)

Instructions:

  1. Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Set aside.
  2. In a stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Scrape down the sides.
  3. Beat in the molasses until fully combined. Then, beat in the egg until just incorporated.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Divide the dough in half, flatten each into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Working with one chilled disc at a time, roll the dough to an even thickness of about ¼ inch (6mm). Use a round cookie cutter (about 2 inches/5cm diameter) to cut out shapes and place them 1 inch apart on the prepared sheets.
  8. Bake for 10–12 minutes. Cookies will be soft in the centre. Let cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
  9. For the buttercream: Beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until combined. Beat in vanilla and salt. Add heavy cream/milk one tablespoon at a time until the frosting is light and easily spreadable.
  10. Once cookies are completely cool, pair them up by size. Place a generous spoonful of buttercream onto the flat side of one cookie, top with its matching partner, and gently press to form a sandwich.
  11. Allow the assembled Ginger Molasses Sandwich Cookies with Buttercream to set briefly before serving.