Gingersnap Sandwich Cookies

These cookies are so yummy. I got the idea from Our Best Bites. I used my cookie recipe and their frosting recipe. They turned out super good.

Ginger Snaps

1 1/2 cups Oil
2 cups Sugar
1/2 cup Molasses
2 Eggs
4 cups Flour
4 teaspoons Soda
1 teaspoon Salt
2 tablespoons Ginger
2 teaspoons Cinnamon


In a medium sized mixing bowl beat together the oil, sugar, molasses and eggs until well blended.
In another bowl mix together all the dry ingredients then add to the wet ingredients and mix well.

Chill for 1 hour if you can wait that long.

Roll into small balls and then roll into sugar.  I used my cookie scoop and then divided the dough in half because I wanted small cookies.

Place on a parchment lined or greased cookie sheet. Bake at 350, because mine where smaller cookies they cooked in 4-5 minutes, for larger cookies they will take 7 or 8 minutes. Take out of the oven after they have puffed with little lines and the edges have set up. You want them to be a little on the under cooked side so they are soft and chewy.

Place on a cooling rack to cool.

Lemon Creme Frosting

1 stick butter (1/2 cup) softened to room temp
4 ounces cream cheese
2-3 cups powdered sugar (until you reach desired consistency. I use 3 cups)
1/2 teaspoon lemon extract, more to taste if desired)

Place all ingredients in a bowl and mix well.  Spread a dollop onto one cookie and top with another.  Enjoy.