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Ingredients
| margarine (oleo): 1 cup |
| granulated sugar: 1 cup |
| eggs: 1 |
| molasses: 1/2 cup |
| baking soda: 2 1/2 tsp |
| water: 3 Tbl (boiling) |
| all-purpose flour (unsifted): 4 1/2 cups |
| margarine (oleo): 1 Tbl |
| water: 3 Tbl (boiling) |
| ground ginger: 1/4 tsp |
| salt: 1/8 tsp |
| powdered sugar (unsifted): 2 1/2 cups |
Frosted Molasses Ginger Sandwich Cookies
Credit: AllRecipes
User rating:
"I use a doughnut cutter to make these. They have icing in between."
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Prep Time
15 min -
Cook Time
6 min -
Servings
24 serving(s)
Tags
Directions
- 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.
- 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.
- 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.
- 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.