Ginger Cookie Sandwiches

These are the soft, chewy, sparkly-edged ginger cookies your favorite bakery pretends are “secret,” except we’re making them at home and smashing a swoopy, tangy cream cheese filling right in the middle. The cookies are molasses-deep and gingery with that crinkle top, and the filling is like a fluffy cloud that somehow tastes like the holidays and also a Tuesday afternoon snack. If you love cozy spices, if your sweet tooth likes a little bite, or if you just want your kitchen to smell like a hug—these are it.

My husband calls these “the little sandwiches,” which is adorable until you realize he’s naming them while stress-eating the third one before dinner. The first time I baked them, our house smelled like a gingerbread candle and he kept hovering by the oven like a cat waiting for the heater to click on. Now it’s a whole family situation—he’s on rolling-and-sugar duty, I’m in charge of the cream cheese fluff, and our kiddo sneaks the sugar bowl like a raccoon. We’ve brought them to neighbors, sent them in lunch boxes, and yes, I’ve eaten one cold in the car, alone, like a gremlin. Zero regrets.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Berry Cornbread Coffee Cake Recipe

DESSERT

Mandarin Cupcake Recipes

DESSERT

Easy Reese’s Peanut Butter Cup Pie

DESSERT

Easy Instant Pot Black Forest Cheesecake

I learned the hard way that warm dough is a drama queen—chill it a little and the cookies hold their shape with those cute wrinkle tops. Also, rolling the dough balls in coarse sugar makes them look bakery-made with zero extra effort. One time I swapped half the molasses for maple syrup because I ran out, and wow: slightly less bite, a little more caramel vibes—would do again in a pinch. I’ve also tried stuffing the filling in while the cookies were still warm (impatience is my toxic trait). Do not recommend. The filling escapes like a toddler with a marker. Let the cookies cool completely, then go wild.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Grab all-purpose flour that you trust and fresh baking soda—if yours is older than your favorite playlist, replace it for better spread and lift.
– Spices: Ground ginger is the star—fresh jar, please. A pinch of cinnamon and cloves makes it cozy; stale spices = flat flavor.
– Sweeteners: Unsulphured molasses is key (look for “original” or “mild,” not blackstrap) and light or dark brown sugar both work depending on how deep you want the caramel notes.
– Dairy: Full-fat cream cheese gives you that rich, sturdy filling; brick-style beats tub for better structure.
– Fats & Oils: Butter is best for flavor—use unsalted so you control the salt. Let it soften just to cool-room temp for easy mixing.
– Citrus: A little lemon zest in the filling is magic with ginger; pick lemons that feel heavy for their size.

Prep Ahead Ideas

– Make the dough and chill it—shaped balls can rest in the fridge on a sheet pan, covered, so you’re ready to roll (in sugar) and bake.
– Bake the cookies a day ahead and keep them airtight; they actually get chewier by day two.
– Whip the cream cheese filling and stash in a sealed container; give it a quick stir before sandwiching.
– Morning move: bake and cool the cookies before work; evening: whip filling and assemble while your tea steeps.

✔Time-Saving Tricks

– Use a cookie scoop so the sizes match—way faster to sandwich.
– Chill the dough while the oven preheats; even 15 minutes helps control spread.
– Pipe the filling from a zip bag with the corner snipped—no fancy tips needed.
– Bake two trays at once and swap racks halfway.
– Don’t rush the cool-down; a quick chill on the sheet for a few minutes keeps the crinkles intact.

✔Common Mistakes

– Overbaking: they should look a little soft in the middle when you pull them—set up as they cool. I once waited for “firm” and ended up with ginger pucks.
– Warm filling: if your cream cheese is too warm, the filling slumps. A short chill in the fridge brings it back to fluffy.
– Using blackstrap molasses: too bitter for most palates here; go mild or original.
– Skipping the sugar roll: that’s the sparkle and slight crunch—don’t deny yourself joy.
– Sandwiching hot cookies: the filling slides out like a cartoon. Cool completely.

What to Serve It With

– Hot coffee or a spicy chai.
– Vanilla ice cream—make a mini ice cream sandwich situation.
– Sliced pears or crisp apples for a little fruit-and-spice moment.
– A mug of warm cider if you’re leaning full cozy.

✔Tips & Mistakes

– Chill that dough just a bit for clean edges.
– Use parchment—less spread, easy cleanup.
– If cookies overspread, press the edges in gently with a spoon right out of the oven to “round them up.”
– Too sweet? Add a pinch of salt to the filling to balance it out.
– No piping bag? Spoon filling on, then twist the top cookie to spread.

✔Storage Tips

Filled sandwiches keep best in the fridge, layered with parchment in an airtight container. They taste amazing cold—chewy cookie, cool tangy center—like a cozy icebox treat. For longer storage, freeze the cookies unfilled and the filling separately; assemble straight from the fridge when the mood hits. If they soften in the fridge, a quick 5-minute counter sit brings back the perfect bite.

✔Variations and Substitutions

– Maple-molasses mash-up: swap a little molasses for maple syrup for a gentler spice bite.
– Citrus twist: whisk lemon zest into the filling, or a whisper of orange zest into the dough for holiday vibes.
– Chocolate moment: press a few mini chips into the dough balls before baking for ginger-chocolate energy.
– Gluten-free: use a good 1:1 baking blend with xanthan; chill longer to help structure.
– Dairy-free: use plant butter and a dairy-free cream cheese; sweetness might need a nudge of vanilla and a pinch of salt.
– Spice scale: add extra ground ginger for more kick, or a tiny crack of black pepper for warmth.

Frequently Asked Questions

Ginger Cookie Sandwiches

Soft, spiced ginger cookies filled with a silky vanilla-ginger cream. Perfectly chewy edges with a tender center.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 49 minutes minutes

Servings: 16

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.33 cup all-purpose flour
• ▢ 2 tsp baking soda
• ▢ 0.5 tsp fine salt for cookie dough
• ▢ 2.25 tsp ground ginger for cookie dough
• ▢ 1.25 tsp ground cinnamon
• ▢ 0.25 tsp ground cloves
• ▢ 0.75 cup unsalted butter, softened for cookie dough
• ▢ 1 cup packed brown sugar for cookie dough
• ▢ 2 tbsp granulated sugar for cookie dough
• ▢ 0.33 cup molasses
• ▢ 1.8 oz beaten egg about 1 large egg
• ▢ 1 tsp vanilla extract for cookie dough
• ▢ 0.33 cup granulated sugar for rolling
• ▢ 6 oz cream cheese, softened for filling
• ▢ 4 tbsp unsalted butter, softened for filling
• ▢ 1.75 cup powdered sugar for filling
• ▢ 1 tsp vanilla extract for filling
• ▢ 0.25 tsp ground ginger for filling
• ▢ 0.125 tsp fine salt for filling
• ▢ 2 tsp milk as needed for consistency

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl.
• Cream softened butter with brown sugar and 2 tablespoons granulated sugar until light and fluffy.
• Beat in molasses, beaten egg, and vanilla until smooth, scraping the bowl as needed.
• Add dry ingredients in two additions. Mix just until a soft dough forms.
• Scoop 1-tablespoon portions. Roll each ball in the remaining granulated sugar.
• Arrange on sheets, spacing 2 inches apart. Bake 9–11 minutes until edges set and tops crinkle.
• Cool 5 minutes on sheets, then move cookies to a rack to cool completely.
• Beat cream cheese and butter until perfectly smooth. Gradually mix in powdered sugar.
• Blend in vanilla, ground ginger, and salt. Add milk to reach a creamy, spreadable frosting.
• Pair similar-sized cookies. Pipe or spread frosting on one, then cap with its partner.
• Chill sandwiches 15 minutes to set the filling before serving.

Notes

Variation: Add 1 tsp lemon or orange zest to the filling for a bright citrus note. For a festive edge, roll the sides of assembled sandwiches in finely chopped crystallized ginger or coarse sugar. Storage: Keep chilled in an airtight container up to 4 days, or freeze unfilled cookies for 1 month and fill before serving.

This recipe is an original creation inspired by classic Ginger Cookie Sandwiches flavors. All ingredient ratios and instructions are independently developed.