Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Home

Soft Ginger Molasses Cookies

  Jump to Recipe |    40 Comments

This post may contain affiliate links. Please read my disclosure policy.

Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream

Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream filling – these simple cookies have amazing flavor and an incredible texture!

If you suffer from seasonal-cravings, then these cookies may cure your fall affliction!  I don’t normally think about cookies all year long, but around Labor Day I realize the holidays will be here soon and I’ll be in “full-on-baking” mode.  That doesn’t give me much time to try new things because everybody wants the same old fudge and toffee and decorated Christmas trees 🙂  But this year my holiday cookie recipients will be asking for these babies because they’re soft and full of amazing spices like cinnamon, ginger, cloves and pumpkin.  My culinary consultants (a/k/a favorite taste-testers) actually said these are the best soft cookie they’ve ever eaten.  They are often very kind with their praises but I’m told they devoured this entire batch of 40 sandwich cookies in record time.

 

 

Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream

Not only are these ginger molasses cookies loaded with warm fall spices, they’re soft in the middle, lightly crispy on the outside and easy to make!

Even if you don’t want to do the buttercream middle, you need to make these cookies. The flavor is outstanding and are sure to become a new family favorite.

 

Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream

Be careful if you leave your windows open while baking these soft ginger molasses cookies.

Your neighbors may be at your door in no time once they smell these heavenly cookies baking in your oven.

I’m sharing three recipes with you today.  The Soft Ginger-Molasses Cookies (you gotta make these!), the Pumpkin Butter (great on toast or bagels), and one for the Pumpkin Butter Buttercream frosting. All three recipes are winners. Enjoy!

 

Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream

 

Thanks for PINNING!

A basket filled with soft ginger molasses cookies

Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

 

PRINT THE RECIPES!

A stack of soft ginger molasses cookies
5 from 2 votes

Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream

Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 55 mins
Yield: 40 sandwich cookies
Course: Cookie
Author: Tricia
PRINT RECIPE
Soft and chewy and well spiced old-fashioned cookies

Ingredients

  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ⅓ cup dark brown sugar
  • ½ cup unsulphured molasses
  • 2 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 ½ teaspoons ground ginger
  • 2 large eggs
  • 3 ½ cups all-purpose flour
  • coarse sugar for coating
  • Pumpkin Butter Buttercream Frosting (see below)

Instructions

  • In a medium mixing bowl, combine the flour, soda, salt, cinnamon, cloves and ginger. Whisk until blended. Set aside.
  • In a large mixing bowl combine the butter, granulated sugar and brown sugar. Beat on medium until the mixture is light and fluffy. Add the molasses and blend until smooth. Add the eggs, one at a time, beating well after each addition. Add about 1/3 of the flour mixture and mix on low until incorporated. Repeat until all flour is blended. Scrape down the sides and blend one more time, just to make sure. Cover and refrigerate for about 30 minutes.
  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Pour about 1/2 cup of the coarse or granulated sugar into a bowl for rolling.
  • Scoop out some of the dough using a 1-inch cookie scoop or tablespoon. Roll the dough into a ball, then roll the ball in the coarse sugar.
  • Place the cookies on the baking sheet at least 2 inches apart. Bake for 10 minutes. Leave the cookies on the parchment paper for at least 5 minutes to cool. Remove to a wire rack to cool completely. Repeat with the remaining dough until all cookies are baked. *
  • Spread half the cookies with a about two teaspoons Pumpkin Butter Buttercream. Top with another cookie and gently press together.
  • Store filled cookies in the refrigerator. Remove 30 minutes before serving. Unfilled cookies need no refrigeration.

Recipe Notes

  • Don't let the raw cookie dough balls sit on a hot baking sheet. Use a cool baking sheet for each batch, or roll the cookies then place on a piece of parchment paper and set aside until read to bake.
  • This recipe makes about 80 (2-inch) cookies or 40 (2-inch) sandwich cookies
  • Adapted from a recipe on King Arthur Flour
5 from 2 votes

Pumpkin-Butter Buttercream

Prep Time: 5 mins
Total Time: 5 mins
Course: Icing / Frosting
Author: Tricia
PRINT RECIPE
A deliciously warm spiced buttercream frosting

Ingredients

  • 6 tablespoons unsalted butter, room temperature
  • 1 ½ ounces cream cheese, room temperature
  • ¼ cup plus 2 tablespoons Pumpkin Butter, store bought or homemade (see recipe below)
  • 1 ½ teaspoons Pumpkin Pie Spice (or DIY recipe in Notes)
  • ¼ teaspoon vanilla extract
  • 3 cups sifted powdered sugar, more or less as needed for desired consistency

Instructions

  • In a small mixing bowl beat together the butter and cream cheese on medium until light and creamy. Add the pumpkin butter, vanilla and the pumpkin pie spice. Blend another minute until incorporated. Reduce the speed to low and slowly add the powdered sugar. Beat until smooth.

Recipe Notes

DIY Pumpkin Pie Spice: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/4 teaspoon ground nutmeg. Blend or shake together in a small jar. Makes 2 teaspoons.
5 from 2 votes

Homemade Pumpkin Butter

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 3 cups
Author: Tricia
PRINT RECIPE
A smooth and creamy treat with tons of flavor!

Ingredients

  • 1 (15 ounce) can pure pumpkin (puree)
  • ⅔ cup unsweetened apple juice, plus extra for thinning if needed for desired consistency
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar

Instructions

  • Mix all ingredients together in a medium heavy bottom sauce pan. Cook on medium high until it comes to a soft boil. Reduce the heat and simmer for 30 minutes, stirring occasionally or until thickened. Add additional apple juice if needed.

Here are a few more recipes you might also enjoy:

A jar of maple pear apple butter

Velvety smooth and very easy to make, enjoy the season’s best fruits in our Maple Pear Apple Butter recipe! Click HERE to get the recipe.

 

Ginger Molasses Thumbprint Cookies

Ginger Molasses Thumbprint Cookies with Caramel ~ a terrific little molasses cookie with a crisp exterior, plenty of bite from the ginger, and a smooth, gooey milky caramel center. Click HERE to print the recipe.

Thanks so much for stopping by! Tricia

SaveSave

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Old-World Linzer CookiesGinger Molasses Thumbprint CookiesA platter of strawberry buttercream filled strawberry cookiesStrawberry CookiesPeanut Butter Oatmeal Cookies on a platePeanut Butter Oatmeal CookiesOverhead view of a cooling rack filled with chocolate cookiesChocolate Walnut Cookies
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

40 Comments

  2. Mariah says

    5 stars
    First time leaving a review for a recipe I’ve made. I made these for Thanksgiving and everyone loved them. I made the pumpkin butter from scratch instead of buying it and had to make my own apple juice because I didn’t have any. My only alteration was that I used half butter and half crisco shortening sticks. The cookies came out so fluffy and soft. They were demolished!

    reply to this comment >

    • Tricia Buice says

      You are going to love these cookies! How cool that you have a list – that is way more organized than I ever hope to be. I do have a chalkboard and piles, and piles of cooks, magazines and printed recipes. Someday 🙂 Have a great week and thanks so much for stopping by!

      reply to this comment >

  10. Maureen | Orgasmic Chef says

    Oh I do understand about the holidays. Sadly, it’s not the family who expects the traditional recipes, it’s me. Being so far from family, I cuddle myself with memory food at the holidays. No experimentation allowed on the day. 🙂 That said, I’m DEFINITELY making these beautiful (and may I say perfect) cookies.

    reply to this comment >

  19. Monica says

    Oh wow, Tricia! I do “suffer” from seasonal craving and I have totally been craving a soft ginger cookie. You can read minds! And these cookies look absolutely out-of-this-world! The soft texture of the cookies themselves, the flavor of the spices, and the crunch from the sugar coating on top – perfection! And looking at the recipe(s), I can see why they were quickly devoured! There’s a lot of love and attention in every bite of these. I’m looking forward to holiday baking but I plan to stick more to old favorites and take time to just enjoy the holidays this year. But then I see treats like this and it’s hard not to try something new! I think your cast of lucky taste-testers will surely be asking for this for the holidays!

    reply to this comment >

Trackbacks