A soft, chewy, spicy molasses cookie coated with orange sugar and turned into cookie sandwiches with a sweet and spicy ginger cream cheese frosting.
These cookies. Molasses cookies to be exact.
Oh. My. These are possibly the most perfect cookies ever made. By me anyway.
Soft and chewy molasses cookies. A very popular cookie in the south and here in Texas. Most people I talk to have a molasses cookie recipe that has been passed down through the family. Nothing better than a good ol family recipe. Well, I wasn’t about to go bugging people for their grandma’s recipes. I went to Cook’s Illustrated and used their molasses cookie recipe. And it is perfection. No need for me to come up with one. Although I did dress it up a bit.
Onto the orange sugar. Can we talk about this for a moment? Do you mind?
I made this orange sugar when I made my Glazed Cranberry Orange Bread. Or should I call it cake? It’s almost like a cranberry orange pound cake. Anyway..part of the recipe I infused orange zest with the sugar to give a double pop of orange flavor. I loved the idea of the orange sugar so much I had to find more ways to use it. So I made it to coat these molasses cookies. Heavenly. The orange sugar is just orange zest and sugar mixed together with fingers until it’s just basically orange in color and flavor. And it smells..like an orange.. I love the smell of oranges. I love all things citrus. But I’m getting off topic.
Ok, so orange sugar. Then there’s one more personal touch I added. I decided I wanted to make it perfectly acceptable to eat two molasses cookies at once they were so good. And logically that’s just the next step when you have a great cookie you find ways to eat more and more of them.
So I thought and thought. What would be good to make these into cookie sandwiches? Ginger!! Of course! To really pop the flavors a little more. So ginger cream cheese frosting came to life in my mixing bowl. A little piping onto the cookies. A little smushing of one cookie onto another and there we have it. Soft Molasses Cookies with Orange Sugar and Ginger Cream Cheese Frosting. Try to say that five times fast… Or with a cookie, or two stuffed in your mouth 😉
I hope you enjoy the recipe! You can follow along with me and never miss a recipe by signing up for my newsletter. Follow me on Instagram and tag #houseofyumm so I can see all the HOY recipes you make. 💜Print
The ULTIMATE Soft and Chewy Molasses Cookie Sandwich with Orange Sugar and Ginger Cream Cheese Frosting! Perfect Christmas cookie recipe!
- 1/3 cup granulated sugar
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter room temperature
- 1/3 cup packed dark brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup dark molasses
- zest of 1 orange approx 2 tablespoons
- 1/2 cup granulated sugar
Ginger Cream Cheese Frosting
- 2 cups powdered sugar
- 2 tablespoons unsalted butter room temperature
- 2 ounces cream cheese room temperature
- 2 tablespoons heavy cream
- 1/2 teaspoon ground ginger
- Preheat oven to 375 degrees F. Line cookie sheet with parchment paper, silicon baking sheet or spray with baking spray. Set aside.
- Prepare the orange sugar by mixing together the orange zest and sugar in a small bowl with your fingers until fully mixed together, set aside.
- Add flour, baking soda, spices, and salt to a medium size bowl. Whisk the dry ingredients together and set aside.
- In large mixing bowl add the butter and beat with paddle attachment until creamy. Add the sugars and mix until light and fluffy. Add in the egg yl and vanilla extract. Mix on medium speed until fully combined. Add in the molasses and mix on medium speed until mixed. Scrape bowl as needed. Slowly add in the dry ingredients. Mix on slow speed until ingredients are just combined, don’t overmix. Dough will be soft and fluffy.
- Using cookie scoop or tablespoon, measure out dough and roll into balls using the palms of your hands. Place the cookie dough into the orange sugar and gently roll in the sugar mixture until the cookie dough ball is coated with the orange sugar.
- Place on baking sheet. Continue until the cookie sheet is full, leave about 2 inches around the cookie dough to expand while baking.
- Bake at 375 degrees for about 11 minutes.
- Allow the cookies to cool on the cookie sheet for about 5 minutes and then remove to continue to cool on a wire rack.
- Repeat until all dough has been baked. Will make about 28 cookies.
- Prepare the frosting by adding the butter and cream cheese to a large mixing bowl, mix on high speed until creamy.
- Add in the powdered sugar and mix on low. Slowly add in the cream and vanilla extract. Mix on medium to high speed until frosting is smooth and forming peaks. Add more sugar or cream to reach desired consistency.
- Spread frosting on bottom of half the cooled cookies. Add another cookie on top to create sandwiches! Serve and enjoy! Store cookies in sealed container for 3-4 days.