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Frosted Molasses Ginger Sandwich Cookies

3

30 min

Frosted Molasses Ginger Sandwich Cookies

Frosted Molasses Ginger Sandwich Cookies Photo 1

Time

30 min

Serving

24 persons

Calories

262

Rating

3.00★ (16)

Cuisine

Author: Victoria Buriak
I use a doughnut cutter to make these. They have icing in between.

Ingredients

  • margarine: 1 cup
  • white sugar: 1 cup
  • egg: 1 piece
  • molasses: 0.5 cup
  • ½ teaspoons baking soda: 2 piece
  • boiling water: 3 Tbsp
  • ½ cups all-purpose flour: 4 piece
  • margarine: 1 Tbsp
  • boiling water: 3 Tbsp
  • ground ginger: 0.25 tsp
  • salt: 0.125 tsp
  • ½ cups confectioners' sugar: 2 piece

Metric Conversion

Stages of cooking

Frosted Molasses Ginger Sandwich Cookies Photo 21
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  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.
    Frosted Molasses Ginger Sandwich Cookies Photo 2
  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.
    Frosted Molasses Ginger Sandwich Cookies Photo 3
  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.
    Frosted Molasses Ginger Sandwich Cookies Photo 4
  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.
    Frosted Molasses Ginger Sandwich Cookies Photo 5

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