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Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream

Soft and chewy and well spiced old-fashioned cookies
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Cookie
Servings: 40 sandwich cookies
Author: Tricia


  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 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)


  • 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.


  • 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