These ginger cookies with buttercream filling are soft, chewy, sugary, spicy and decadent~and so pretty on a plate!
I love ginger cookies. Crunchy ginger snaps are fun, spicy little nuggets that are perfect to use for dips, spreads, or snacking. They make a great substitute for graham crackers in making pie crusts~especially for fall desserts such as pumpkin cheesecake.
This recipe for soft, chewy ginger cookies is a winner. The cookies are sweetly spiced, laced with sugar, and so flavorful. They truly don’t have to be buttercream stuffed to be delicious; but those who love over-the-top desserts will appreciate the buttercream version.
The recipe came from my sweet friend Sarah Cait, who brought these cookies to our small group. When she walked in with a platter full of these beauties, I thought that she had been to a local bakery. I was SO impressed when she told me she made them herself! She is newly married, works full time, and teaches Pure Barre. To be as busy as she is AND whipping up such impressive desserts is truly the definition of savvy:-)
Make ahead: These cookies can be made ahead and frozen~even after filling with buttercream. The cookie in the photo above was frozen for a month before I finally took a picture of it to share along with the recipe. It thawed beautifully at room temp and tasted delicious.
Thanks to Sarah Cait for sharing the recipe for these gems! If any of you try these, I’d love to hear back from you in the comments. Thanks so much for stopping by. As always, be blessed, and stay savvy!!!
Serving Size: 1
Amount Per Serving: Calories: 5968 Total Fat: 295g Saturated Fat: 74g Sodium: 9769mg Carbohydrates: 802g Sugar: 410g Protein: 53g
- 3 3/4 cups (1 lb box) Confectioners Sugar
- 1/2 cup (1 stick) butter, softened
- 3 to 4 TB milk
- 1 tsp vanilla extract
- In medium bowl, combine sugar, vanilla, butter and milk.
- Mix 2-3 minutes using hand mixer until fluffy.
- Add more milk if needed for spreadability.