This is our final recipe for our holiday gift guide. I’m ending it with my absolute favourite. These cookies are so addictive! Just a warning – I was talking to Beth as I was making these and wasn’t paying attention to my measurements and I just started tossing things in the Kitchenaid. This means that your cookies will most likely look a little lighter a fluffier than mine turned out.


Chewy Ginger Cookies with Cream Cheese Buttercream

Prep time: 40 minutes
Cook time: 10 minutes
Total time: 50 minutes
Yield: approximately 12 cookie sandwiches

For the Cookies:

  • 2 ¼ cups all-purpose flour
  • 1 ¼ cups white sugar, divided
  • ¾ cup butter, softened
  • ¼ cup molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 egg
  • 1 tablespoon orange juice

For the Icing:

  • 1 cup unsalted butter, softened
  • 1 cup cream cheese
  • 4 cups icing sugar
  • 2 teaspoons vanilla extract

Preheat oven to 350F. In a large bowl sift together the flour, ginger, baking soda, cinnamon, cloves and salt, and set aside.

Using an electric stand mixer with the paddle attachment (or simply using a large bowl and wooden spoon), cream together the softened butter and 1 cup of white sugar “for the cookies” until light and fluffy. Add in the egg, orange juice and molasses and mix until well combined. Add in the sifted flour mixture, ½ a cup at a time. At this point you should be able to roll the dough out into 1½ inch balls. If your dough is too sticky, try adding a little more flour or you could also wet your hands before rolling to prevent the dough from sticking to your fingers. Place the remaining ¼ cup of sugar in a small bowl and roll each ball in the sugar. Place the cookies 3 inches apart on an ungreased cookie sheet and flatten slightly with a fork.

Bake in the oven for 8-10 minutes. While the cookies are in the oven, beat the unsalted butter “for the icing” until light and fluffy. I used the paddle attachment on my electric stand mixer and beat it for 5 minutes on medium speed but you could also use an electric hand mixer. Add in the cream cheese and vanilla, and gradually incorporate the icing sugar (beating on low speed) until well combined. Once the icing sugar is incorporated increase the speed to high and beat for an additional 2 minutes.

Allow the cookies to cool for at least 5 minutes before attempting to move them from the baking sheet. Place approximately 1½ tablespoons of buttercream icing to the bottom of a cookie and place another cookie on top, creating a cookie sandwich. Store in an airtight container. I prefer to keep these in the fridge to keep the icing from getting too soft.