Frosted Molasses Ginger Sandwich Cookies

I use a doughnut cutter to make these. They have icing in between.

Original recipe makes 2 dozen


1 cup margarine
1 cup white sugar
1 egg
1/2 cup molasses
2 1/2 teaspoons baking soda
3 tablespoons boiling water
4 1/2 cups all-purpose flour
1 tablespoon margarine
3 tablespoons boiling water
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 1/2 cups confectioners’ sugar

  • PREP

    15 mins

  • COOK

    6 mins


    30 mins


  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.
  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.
  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.
  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.


Calories: 262 kcal
Carbohydrates: 44.5 g
Cholesterol: 9 mg
Fat: 8.4 g
Fiber: 0.6 g
Protein: 2.8 g
Sodium: 242 mg