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!
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.
Recipe Notes
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.