Ginger Sandwich Cookies Recipe

If there is one cookie that truly defines comfort, it has to be a spicy, chewy ginger cookie, and trust me, this version is a game-changer. This recipe takes the classic, warm flavors of a holiday favorite—ginger, cinnamon, and molasses—and pairs them with the silkiest, tangiest cream cheese filling you’ve ever tasted. The result is a perfectly spiced, soft, and slightly chewy sandwich cookie that is absolutely heavenly. Ready in a flash, these are the ultimate treat for gift-giving, cookie swaps, or just a cozy afternoon!

Why You’ll Love This Recipe

• Ultimate Comfort Flavor: The combination of warm spices like ginger and cinnamon instantly transports you to a cozy, happy place. You can practically smell the holidays!
• The Best Texture: These cookies hit all the right notes: they’re soft and slightly chewy on the inside with those beautiful signature cracks on the outside.
• Silky Cream Cheese Filling: We’re swapping a boring buttercream for a tangy, ultra-smooth cream cheese filling. This filling cuts through the spice perfectly and makes them completely irresistible.
• Simple to Master: This is a straightforward recipe, perfect for beginner bakers. You don’t need any fancy equipment—just a big bowl and a little bit of mixing magic.

Ingredients

All you need to create these truly luscious Ginger Sandwich Cookies are a few pantry staples and about 30 minutes of time. Yes, it’s that easy! But first, let’s gather up these essential ingredients and chat about why they work:

For the Cookies

• Unsalted Butter (softened): The foundation of the cookie, providing richness and helping the brown sugar get light and fluffy for that perfect chewy texture.
• Brown Sugar: This is key! Unlike white sugar, brown sugar adds moisture, which keeps the cookies soft and chewy, plus a hint of deep, caramelized flavor.
• Large Egg: Acts as the binder, holding all the ingredients together for a sturdy yet tender cookie.
• Molasses: The signature ingredient! Molasses adds that distinct, deep, slightly smoky sweetness and that beautiful dark color essential for a classic ginger cookie.
• All-Purpose Flour: Provides the necessary structure for the cookie dough.
• Ground Ginger: The star of the show! We use a generous amount here to ensure that warm, spicy kick shines through.
• Ground Cinnamon & Ground Cloves: These supporting spices round out the flavor profile, adding complexity and warmth that defines a perfect spiced cookie.
• Baking Soda: The essential leavening agent that helps the cookies rise and creates those desirable cracked tops.¹
• Salt: Just a touch to balance the sweetness and intensify all those delicious spice flavors.

For the Filling

• Cream Cheese (softened): The base for our tangy filling. Make sure it’s fully softened so you don’t end up with lumps!
• Unsalted Butter (softened): Adds structure, richness, and that classic melt-in-your-mouth feel to the frosting.
• Powdered Sugar: Gives the filling its smooth, spreadable texture and perfect sweetness.
• Vanilla Extract: A splash of vanilla brightens the flavor of the cream cheese filling, tying all the ingredients together.

Note: The exact measurements and quantities for these ingredients will be provided in the convenient, printable recipe card right underneath this article!

How to Make the Ginger Sandwich Cookies

Making these spiced beauties is a breeze! Get ready to fill your kitchen with the most wonderful, cozy scent.

Step 1: Prep and Cream the Base

Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$) and line your baking sheets with parchment paper—a must for easy cleanup! In a large bowl, use a hand mixer or stand mixer to beat the softened butter and brown sugar until the mixture is light, fluffy, and looks like wet sand.

Step 2: Add Wet Ingredients

Beat in the egg and the rich molasses until they are completely combined into the butter and sugar mixture. Make sure to scrape down the sides of the bowl to get every drop!

Step 3: Combine Dry Ingredients

In a separate medium bowl, take a minute to whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Whisking ensures those lovely spices are evenly distributed for maximum flavor!

Step 4: Form the Dough

Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, slightly sticky dough forms. Don’t overmix! Next, roll the dough into small, uniform balls (about 1 tablespoon each) and place them on your prepared baking sheets, leaving a couple of inches between each one.

Step 5: Bake and Cool

Bake for $10–12$ minutes. You’re looking for the cookies to be set, slightly puffy, and showing those beautiful cracks on top. Transfer them to a wire rack immediately and let them cool completely. This is crucial before adding the filling!

Step 6: Make the Dreamy Filling

While the cookies cool, make the filling! Beat the softened cream cheese and butter together until super smooth. Then, gradually add the powdered sugar and vanilla extract, beating until you have a thick, silky frosting.

Step 7: Sandwich and Chill

Spread a generous amount of that dreamy filling onto the flat side of one cooled cookie and gently sandwich it with another cookie. A little squeeze is all it takes! For the absolute best, most stable texture, chill the finished cookies briefly before serving.

Pro Tips for Making the Recipe

• Softened Ingredients are Key: Make sure your butter and cream cheese are truly softened (but not melted) before you start. This ensures a smooth, lump-free filling and a properly mixed cookie dough.
• Do Not Overbake: These cookies are meant to be soft and chewy. If you bake them too long, they will become hard. Pull them out as soon as the edges are set and they look slightly cracked. They will finish setting on the cooling rack!
• Molasses Matters: Use unsulphured, dark molasses (like Grandma’s). Blackstrap molasses is too strong and bitter for this recipe.
• Chill for Perfect Sandwiches: Chilling the finished cookies for about 20 minutes helps the filling firm up, preventing sliding and making them much easier to stack and serve.

How to Serve

These Ginger Sandwich Cookies are spectacular on their own, but here are a few fun ways to serve them up and make them an event:

• Pairing Perfection: Serve them alongside a warm cup of coffee, a frothy latte, or a steaming mug of spiced cider. It’s the ultimate cozy afternoon treat!
• The Dusting Finish: Before chilling, give the finished sandwiches a light dusting of powdered sugar for a snowy, elegant look.
• Cookie Exchange Star: These travel well and look beautiful, making them the absolute star of any cookie exchange or holiday platter. You will definitely win!

Make Ahead and Storage

Storing Leftovers

Place any leftover cookies in an airtight container and keep them in the refrigerator for up to 5 days, thanks to that creamy filling. If you store them at room temperature, the filling will get too soft.

Freezing

You have two great options here!

1. Freeze the dough: Wrap the dough tightly and freeze for up to 3 months. Thaw overnight, roll, and bake as directed.
2. Freeze the baked cookies (no filling): Freeze the cooled, plain cookies in an airtight container for up to 2 months. Thaw completely before filling.

Reheating

No reheating necessary! These cookies are best enjoyed cold straight from the fridge or allowed to come to room temperature for about 15 minutes before serving.

FAQs

1. Can I use a different kind of sugar for the cookies?

While you technically can use granulated sugar, I highly recommend sticking with the brown sugar called for in the recipe. Brown sugar is responsible for the cookies’ beautiful chewiness and rich, molasses-infused flavor that makes them truly special. Using only white sugar will result in a flatter, crispier cookie.

2. Why did my cookies not crack on top?

The signature cracked look often comes from the interaction of the leavening agent (baking soda) and the moisture in the dough, especially when combined with the rolling method. If your dough was too warm when you rolled it, or if you skipped the molasses, the cracks might be less prominent. They’ll still taste amazing, though!

3. Can I use butter instead of cream cheese in the filling?

You could make an all-butter filling, but you’ll lose the essential tanginess that makes this sandwich cookie so good! The cream cheese cuts through the rich, sweet spice of the cookie perfectly, creating that desirable sweet and tangy contrast. If you do switch, you might need to add a touch of lemon juice to mimic the tang.

4. How can I make these cookies have a stronger ginger flavor?

If you are a total ginger lover, you can certainly amp up the spice! A secret tip is to add a quarter teaspoon of freshly grated ginger (or ginger paste) right along with the molasses. This adds a punchy, sharp flavor that complements the warming ground ginger beautifully.