Ginger Molasses Cookie Sandwiches

I recently posted one of these photos on my food Instagram (@healthienut) and it was highly requested to post the recipe….so here it is! 

I made about 2 batches of these cookies and it was an absolute hit among friends and family.

A super chewy & soft texture with a little bite from the cinnamon sugar coating paired with a citrusy orange zest buttercream filling. It is to die for! Perfect for the holiday season. 

These cookies are inspired by my work. I work in catering and a few events ago I served ginger molasses cookie sandwiches. I wanted to try them so bad, but of course they weren’t vegan. 

Of course, the baker in me went home and tried to recreate these myself. This recipe is slightly adapted from Spicy Southern Kitchen. 

These cookies are…..

Soft

Chewy

Sweet

Vegan

So good you will want to eat the whole batch!

Ginger Molasses Cookie Sandwiches

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By: Taavi Elizabeth     Makes: 12-14 sandwiches  

Ingredients

Cookies

• 3 cups all-purpose flour 
• 2 tsp ground ginger 
• 1 1/2 tsp baking soda 
• 1 tsp baking powder 
• 1/2 tsp salt 
• 1/2 tsp ground cinnamon 
• 1/2 tsp ground cloves 
• 1/4 tsp ground nutmeg
• 1 cup vegan butter (I used Earth Balance) 
• 3/4 cup brown sugar 
• 1 flax egg (1 1/2 tbsp flaxseed meal + 3 tbsp water)
• 1/2 cup molasses 
• 2 tsp vanilla extract
• 1/2 cup cane sugar 
• 2 tbsp cinnamon 

Orange Buttercream

• 1 1/2 cups powdered sugar 
• 1/2 cup vegan butter 
• Almond milk 
• Zest from 1/2 orange 
• 1 tsp vanilla extract 

Directions 

1. In a large mixing bowl, whisk together dry ingredients (up until vegan butter). 
2. Using a stand mixer or handheld mixer beat butter and brown sugar until smooth. Add flax egg, molasses, and vanilla extract. 
3. Add dry ingredients into wet until a slightly stiff dough forms. Wrap in plastic wrap and refrigerate for 1 hour. 
4. Preheat oven to 350 degrees. Line 2 baking sheets with a silicone baking mat or parchment paper. Using a small cookie scoop or by hand, roll about 2 tbsp of dough into balls. Coat each ball generously in cinnamon sugar mixture. Space evenly on cookie sheets. Bake for 12-13 min. until bottoms or slightly browned. Cool completely before adding buttercream. 
5. While cookies are cooling, prepare buttercream. 
6. In a large mixing bowl using a handheld mixer, combine all ingredients (adding almond milk until thick and creamy) and beat until smooth. 
7. When cookies are completely cooled, pair them up with similar cookie sizes (they should all be about the same size). Using a piping bag, pipe about 1/2 tbsp of filling into the center of each cookie and press down with the corresponding pair. Make sure not to press too hard or else filling will squeeze out. Do the same with all cookies. Enjoy!