Frosted Molasses Ginger Sandwich Cookies

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the egg and molasses until well combined, scraping down the sides of the bowl as needed. (2 minutes)

Recipe View 1 mins In a small bowl, dissolve the baking soda in the boiling water. (1 minute)

Recipe View 1 mins Add the baking soda mixture to the molasses mixture and stir to combine. (1 minute)

Recipe View 3 mins Gradually add the flour, mixing until a smooth dough forms. Be careful not to overmix. (3 minutes)

Recipe View 1 hrs Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 24 hours. (60 minutes)

Recipe View 0 mins Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Recipe View 0 mins On a lightly floured surface, roll the dough out to 1/8 inch thickness. Use a 3-inch round cookie cutter to cut out circles. Use a smaller, 1-inch cutter to cut out the center of half of the cookies to create a 'window'.

Recipe View 0 mins Place the cookies 1 inch apart on the prepared baking sheets.

Recipe View 8 mins Bake for 7 to 10 minutes, or until the edges are lightly golden brown. (8 minutes)

Recipe View 0 mins Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Recipe View 2 mins To make the frosting: In a medium bowl, beat together the softened butter and hot water until smooth. (2 minutes)

Recipe View 1 mins Stir in the ground ginger and salt. (1 minute)

Recipe View 5 mins Gradually beat in the sifted confectioners' sugar until the frosting reaches your desired consistency. Add more water, 1 teaspoon at a time, if needed. (5 minutes)

Recipe View 0 mins To assemble the cookies: Frost the solid cookies with a generous layer of frosting. Top with a 'window' cookie to create a sandwich.