These ginger sandwich cookies are the perfect spiced cookie that are easy to make and filled with a delicious lemon-flavored cream cheese filling. They are the best spiced chewy cookies to get you and your kids in the mood for the festive season!
Contents
🌟 Why this recipe works
Cinnamon and ginger are warming spices that get you in the festive mood, and they work so well together in so many delicious recipes for Christmas cookies and cakes, like the ultimate sugar cookies, oatmeal cream pie, chocolate chip cookies, peppermint fudge or spiced pumpkin roll cake.
Add in the combination of sweet lemon cream cheese filling, and you have a winter-warming treat that will delight everyone in your household.
And these ginger sandwich cookies balance those flavors perfectly, and with the addition of molasses to create a deep flavor and dark color, the cookies become soft and chewy, making them an irresistible snack.
You only need some basic household ingredients to whip up a batch or two of these ginger cookies and 30 minutes of your time. Plus, they are easy to make with simple instructions to follow, making the recipe kid friendly. So, grab your ingredients and get baking!
They are super delicious and great for making in advance and gifting to friends. Or even better, enjoy them yourself with a cup of hot coffee or tea on a cold winter's evening, snuggled up to the fire.
🍽 Key Ingredients
With a few pantry staples and a stand mixer, any home cook can make this easy recipe for ginger sandwich cookies.
Unsalted butter - It's best to use unsalted butter in this recipe as it gives you control over the amount of salt that goes into the cookies and filling.
Sugar - Powdered and granulated sugar is required for the cookies and the filling. The powdered sugar is used in the filling to make it smooth, and the granulated sugar gives the chewy cookies their sweetness.
Egg - Eggs in cookie recipes help to bind the ingredients together.
Molasses - Molasses is a signature ingredient in most cookie recipes as it gives them their chewy texture and dark color.
Flour mixture - You'll need ground ginger, ground cinnamon, baking soda, and flour for the flour mixture. The baking soda is a key ingredient in making these cookies rise and fluffy.
Cream cheese - Cream cheese is the base ingredient to make the delicious lemon-flavored cream cheese filling.
Fresh lemon juice - This gives the filling a cheesecake-like flavor and adds a bit of acidity, and balances out the sweetness. You can even grate the lemon zest in for an extra lemony flavor.
Salt - A little pinch of salt is added to the filling to enhance all the flavors.
Substitutions
If you don't have all the ingredients on hand, here are a few substitutions that can be made in this recipe:
Unsalted butter
You can use salted butter instead, just reduce the amount of salt in the recipe by ¼ teaspoon or remove it completely.
Molasses
If you don't have molasses on hand, then use 1 tablespoon of honey instead.
Sugar
Dark or light brown sugar is the perfect 1:1 substitute for granulated sugar.
Cream cheese
You can use mascarpone cheese or ricotta cheese as a substitute for cream cheese.
🔪 How to make
This easy ginger sandwich cookie recipe requires minimal effort and time. All you need is a few basic pantry ingredients to make the cookie dough in the stand mixer and whip up the lemon buttercream filling. Follow the step-by-step instructions below, and you'll have a warm, delicious batch of ginger cookies in no time.
Preparations
- Remove the butter and egg from the fridge to come to room temperature.
- Pour a small amount of sugar onto a plate for rolling the cookie dough balls.
Cooking instructions
Step 1
Using an electric mixer, beat the cream cheese and butter until light and fluffy, then mix in the lemon juice and salt.
Step 2
Add the powdered sugar, a little at a time, until you get the right consistency and flavor. The more sugar you add, the thicker and sweeter the buttercream will become.
Step 3
Pour the cream filling into a bowl covered with plastic wrap, and let it rest in your fridge until the cookies have been baked and cooled.
Step 4
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare two baking sheets lined with parchment paper.
Step 5
Sift together the flour, baking soda, ground ginger, and cinnamon in a medium bowl, then set aside.
Step 6
Use an electric mixer to blend the butter and sugar in a separate bowl for 3 minutes until pale and fluffy, then add the egg and the molasses, mixing well.
Step 7
Switch the mixer to low speed and gently mix in the dry ingredients with the wet ingredients, blending until just combined.
Step 8
Use an ice cream scoop or tablespoon to scoop the cookie dough into balls and roll them around on the plate of sugar until covered, then place them 2 inches apart on the prepared baking sheets.
Step 9
Bake each baking sheet in the preheated oven for about 10 - 12 minutes until golden brown.
Step 10
Once the cookies have baked, let them cool for about 5 minutes on the baking sheet before removing them to a wire rack to cool completely.
Step 11
Lay half of the cookies upside down on a cleaned table and spread or pipe the filling into the center of each ginger cookie. Gently top them with the remaining cookies and press until the filling reaches the e
Step 12
Use a small spoon to put a little filling between the bottoms of two cooled cookies and gently press them together until the filling reaches the sides.
Step 13
Place the gingerbread flavor cookie sandwiches on a plate and serve.
💭 Cooking tips
Allow the cookies to cool completely.
To avoid a sticky mess, it is important to let the cookies cool before filling them with the lemon buttercream - otherwise, the filling will melt.
Don't overcrowd the dough balls!
The cookies spread during baking, so make sure to leave a 2-inch gap between the dough balls on the baking sheet.
📖 Recipe Variations
This recipe for ginger cookies is easily customizable to match your preferences. Here are a few suggestions:
Ginger cookies with caramel filling
Make a homemade caramel or buy your favorite caramel syrup from the shop and squeeze a teaspoon of it into the center of the buttercream filling before sandwiching the cookies together.
Oaty ginger cookies
Add ½ cup of rolled oats to the dough for a little extra crunch.
Gingerbread sandwich cookies with marshmallow cream filling
Swap the cream cheese for 1 jar of marshmallow cream or fluff to give it a sweeter flavor. Beat the butter first until fluffy, then add the lemon and sugar, and fold in the marshmallow cream at the end.
🥗 What to serve with
Ginger sandwich cookies are the perfect sweet treat to have with a cup of tea or coffee or for snacking on throughout the day. They can also be served with other tasty treats if you have a large crowd.
Pumpkin is a festive flavor, just like cinnamon and ginger, so why not try making some of these: pumpkin cheesecake to pumpkin gingerbread bars and pumpkin pie? There's something for everyone, and they're all so delicious.
You could also try serving these ginger cookies with other classic fall desserts, like apple cinnamon muffins or banana bread. They're easy to make and are a great way to enjoy classic comfort food with a delicious twist.
🙋 Frequently asked questions
Can I make this recipe without a stand mixer?
Yes, you can make this recipe without a mixer by using a hand whisk to mix the butter and sugar together. It will take longer to get the right consistency, but it will work just as well.
Can I make the dough and filling in advance?
Yes, you can make both the dough and filling in advance. The dough can be refrigerated or frozen in an airtight container, and the filling can be stored in the fridge.
🧊 Storing
These delicious ginger sandwich cookies are perfect for storing and enjoying whenever you want a quick treat.
Room temperature - The cookies store well at room temperature if kept in an airtight container in a cupboard. They will stay fresh for 3 to 4 days.
Fridge - You can store the cookies in an airtight container in the fridge for up to 5 days. The filling will be a bit firmer, so you might want to let them come to room temperature before eating.
Freezer - You can also freeze the cookies in an airtight container for up to 3 months. Let them defrost at room temperature before serving.
🍳 Related recipes
If you're looking for something easy to bake with your kids, try my pizza monkey bread and my classic monkey bread recipe. They are sure to be a hit.
👪 Serving size
This recipe provides you with 48 cookies which will make 24 ginger sandwich cookies, depending on the size of your dough balls.
No matter how you choose to serve them, these gingerbread cookies with lemon buttercream filling will be a hit with everyone! Enjoy the delicious flavor of ginger, cream cheese, and lemon in every bite. Happy baking!
Love this dessert recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dessert recipes for your next meal! And if you have any questions, I'm here to help!
📋 Recipe
Ginger Sandwich Cookies
Ingredients
for the cookies:
- ¾ cups butter
- 1 cup sugar
- 1, large egg
- ¼ cup molasses
- 2 cups flour
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
for the filling:
- 4 oz cream cheese - 115 g room temperature
- 4 tablespoon butter - room temperature
- 1 tablespoon lemon juice - fresh
- 2 cups powdered sugar
- ⅛ teaspoon salt
Instructions
Preparations
- Remove the butter and egg from the fridge to come to room temperature.
- Pour a small amount of sugar onto a plate for rolling the cookie dough balls.
Cooking instructions
- Using an electric mixer, beat the cream cheese and butter until light and fluffy, then mix in the lemon juice, powdered sugar and salt.
- Pour the cream filling into a bowl covered with plastic wrap, and let it rest in your fridge until the cookies have been baked and cooled.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare two baking sheets lined with parchment paper.
- Sift together the flour, baking soda, ground ginger, and cinnamon in a medium bowl, then set aside.
- Use an electric mixer to blend the butter and sugar in a separate bowl for 3 minutes until pale and fluffy, then add the egg and the molasses, mixing well.
- Switch the mixer to low speed and gently mix in the dry ingredients with the wet ingredients, blending until just combined.
- Use an ice cream scoop or tablespoon to scoop the cookie dough into balls and roll them around on the plate of sugar until covered, then place them 2 inches apart on the prepared baking sheets.
- Bake each baking sheet in the preheated oven for about 10 - 12 minutes until golden brown.
- Once the cookies have baked, let them cool for about 5 minutes on the baking sheet before removing them to a wire rack to cool completely.
- Lay half of the cookies upside down on a cleaned table and spread or pipe the filling into the center of each ginger cookie. Gently top them with the remaining cookies and press until the filling reaches the e
- Use a small spoon to put a little filling between the bottoms of two cooled cookies and gently press them together until the filling reaches the sides.
- Place the gingerbread flavor cookie sandwiches on a plate and serve.
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