Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream

If you suffer from seasonal-cravings, then these cookies may cure your fall affliction!  I don’t normally think about cookies all year long, but around Labor Day I realize the holidays will be here soon and I’ll be in “full-on-baking” mode.  That doesn’t give me much time to try new things because everybody wants the same old fudge and toffee and decorated Christmas trees 🙂  But this year my holiday cookie recipients will be asking for these babies because they’re soft and full of amazing spices like cinnamon, ginger, cloves and pumpkin.  My culinary consultants (a/k/a favorite taste-testers) actually said these are the best soft cookie they’ve ever eaten.  They are often very kind with their praises but I’m told they devoured this entire batch of 40 sandwich cookies in record time.

Not only are these soft and delicious, they are so easy to make.  Even if you don’t want to do the buttercream middle, make the cookies.  You just might make a few new friends!

Don’t leave the windows open while baking these cookies.  Your neighbors will be at your door in no time.  They smell heavenly!  I’m sharing three recipes with you today.  The Soft Ginger-Molasses Cookies (you gotta make these!), the Pumpkin Butter (great on toast or bagels), and one for the Pumpkin Butter Buttercream frosting. Enjoy!

Ingredients

• 1 cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup dark brown sugar
• ½ cup unsulphured molasses
• 2¼ teaspoons baking soda
• 1 teaspoon salt
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1½ teaspoons ground ginger
• 2 large eggs
• 3½ cups unbleached all-purpose flour
• sugar for coating (I used Organic White Raw Cane Sugar which is a coarse sugar with lots of sparkle)
• Pumpkin Butter Buttercream Frosting (recipe below)

Instructions

1. In a medium mixing bowl, combine the flour, soda, salt, cinnamon, cloves and ginger. Whisk until blended. Set aside.
2. 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 ⅓ 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.
3. .......................................

for full recipes please see : www.savingdessert.com

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