Ginger Molasses Sandwich Cookies w/ Marshmallow Buttercream
Ingredients
- 3/4 cupsoftened butter: This provides richness and moisture to the cookies (helping them achieve a soft texture.)
- 1 cupbrown sugar: Brown sugar adds depth of flavor with its molasses content (contributing to the cookie's chewiness.)
- 1egg: The egg acts as a binding agent (helping to hold the cookie together and create a tender crumb.)
- 1/4 cupmolasses: Essential for the characteristic flavor (molasses is what gives these cookies their distinctive taste and color.)
- 1 tspginger: Ground ginger brings a warm and spicy note typical of traditional ginger cookies.
- 1 tspcinnamon: Cinnamon adds an aromatic sweetness that complements the molasses perfectly.
- 2 tspbaking soda: This leavening agent ensures the cookies rise properly in the oven.
- 1/4 tspsalt: Salt enhances the flavors and balances the sweetness of the cookies.
- 2 1/4 cupsflour: All-purpose flour provides the structure needed for the cookies while allowing them to remain soft.
Instructions
- 1
Preheat the oven: Start by preheating your oven to 350°F (175°C). Prepare a cookie sheet by lining it with parchment paper or a silicone baking mat.
- 2
Cream butter and sugar: In a large mixing bowl, cream together 3/4 cup softened butter and 1 cup brown sugar until the mixture is light and fluffy. This process usually takes about 2-3 minutes.
- 3
Add egg and molasses: Next, incorporate 1 egg and 1/4 cup molasses into the creamed mixture. Mix until everything is well combined.
- 4
Stir in dry ingredients: Gradually mix in the dry ingredients: 1 tsp ginger, 1 tsp cinnamon, 2 tsp baking soda, 1/4 tsp salt, and 2 1/4 cups flour. Stir until just combined; do not overmix to keep the cookies tender.
- 5
Form cookie dough balls: With your hands, form small balls of dough (about 1 tablespoon in size). Roll each ball in sugar for added sweetness and a sparkling finish, then place them onto the prepared cookie sheet.
- 6
Bake the cookies: Bake in the preheated oven for 8-9 minutes, or until the cookies are puffed and slightly golden. They may look a little underbaked; don’t worry—they will firm up as they cool.