Makes 18 sandwich cookies


  • 2 1⁄2 cups all-purpose four

  • 1⁄2 teaspoon ground cinnamon

  • 1⁄2 teaspoon ground ginger

  • 1⁄4 teaspoon ground nutmeg

  • 1⁄4 teaspoon salt

  • 1⁄2 teaspoon baking soda

  • 1⁄4 teaspoon cream of tartar

  • 8 tablespoons (1 stick) butter

  • 1⁄2 cup granulated sugar

  • 1⁄2 cup packed dark brown sugar

  • 1 egg

  • 1⁄2 teaspoon vanilla extract

  • 1⁄4 cup molasses


  • 2 cups powdered sugar

  • 5 tablespoons butter

  • 1⁄2 teaspoon vanilla extract

  • 1⁄4 teaspoon ground cinnamon

  • Red and white Sixlet candies

1. For cookies: Preheat oven to 350°F. Line a cookie baking sheet with parchment paper.
2. In a medium bowl, whisk together four, cinnamon, ginger, nutmeg, salt, baking soda, and cream of tartar.
3. In a large bowl, with an electric mixer, beat butter with both sugars until light and fluffy. Beat in egg and vanilla. Add molasses and beat until smooth. Beat in four mixture until dough forms.
4. Roll dough into 1-inch balls and set on cookie sheet 2 inches apart. Bake for 12 to 14 minutes, or until edges are golden brown. Transfer to a wire rack to cool completely.
5. For frosting: In a medium bowl, with an electric mixer, beat together powdered sugar, butter, vanilla, and cinnamon until smooth.
6. Spread 2 teaspoons frosting on one cookie and place a second cookie on top to make a sandwich cookie. Repeat with remaining cookies. Transfer remaining frosting to a zip-top plastic bag. Press out air and seal. Snip a small piece off one corner of the bag. Pipe doodles on top of cookies and garnish with red and white Sixlet candies, if desired.

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