Ginger Valentine Cookies with Buttercream and Raspberry Jam

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  • 1 cup butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1/2 cup Crosby’s Fancy Molasses
  • 2 Tbsp lemon juice
  • 3 cups flour (all purpose)
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg

Butter frosting:

  • 3 Tbsp soft butter
  • 1 1/2 cups icing sugar
  • 23 Tbsp milk or cream



  1. In a large bowl mix butter and sugar until creamy.
  2. Beat in egg and molasses.
  3. Add lemon juice.
  4. Sift together dry ingredients and gradually add to creamed mixture.
  5. When flour mixture is fully incorporated gather dough into a ball, cut in half and pat into two disks.
  6. Chill for one hour.
  7. After the dough has chilled, preheat the oven to 350°F and line a baking sheet with parchment paper.
  8. Lightly flour your working surface. Roll out each portion of dough one at a time with a rolling pin until it’s approximately ¼ inch thick. Use a heart cookie cutter to create shapes, then carefully transfer the cookies onto the prepared baking sheet, ensuring they are spaced at least 2 inches apart.
  9. Bake for 8-10 minutes. Repeat this process until all the dough is used. Allow the cookies to cool completely before building the cookie sandwiches.

Butter frosting:

  1. In a medium bowl cream the butter. Stir in 1/2 cup of the icing sugar and 1 Tbsp of the milk.
  2. Mix until creamy and gradually add the remaining icing sugar.
  3. Add more milk bit by bit to get a good spreading consistency.
  4. Sandwich cookies with frosting, or jam, or frosting and jam!


For the cookie version with jam, you can opt for store-bought jam or get creative by making your own using our Easy Strawberry and Rhubarb Jam Recipe.