The Ultimate Soft Ginger Creme Sandwich Cookies (So Chewy!)
Imagine a cookie that embodies the very essence of cozy, spiced perfection. A deeply flavorful, soft, and chewy ginger molasses cookie with that signature crackly sugar top. Now, imagine two of those perfect cookies sandwiched together with a bright, zesty, and surprisingly light lemon cream cheese filling. That, my friends, is the absolute magic of…
Imagine a cookie that embodies the very essence of cozy, spiced perfection. A deeply flavorful, soft, and chewy ginger molasses cookie with that signature crackly sugar top. Now, imagine two of those perfect cookies sandwiched together with a bright, zesty, and surprisingly light lemon cream cheese filling. That, my friends, is the absolute magic of these Ginger Creme Sandwich Cookies. This isn’t just a cookie; it’s a nostalgic journey, a holiday staple, and the most delicious flavor surprise you’ll have all season.
I promise you, there is no greater feeling than taking that first bite and experiencing the journey of flavors: first the warm spice, then the deep molasses, and finally the bright, zesty surprise of the lemon filling. They look so charming and old-fashioned, making them the perfect star of any holiday cookie platter, a thoughtful homemade gift, or a quiet afternoon treat with a hot cup of tea.
Get ready to discover the only ginger sandwich cookie recipe you’ll ever need. This is a classic that tastes like pure, delicious tradition.
Why These Will Be Your New Favorite Cookie!
You are going to be completely amazed by the incredible flavor and perfect texture of these classic sandwich cookies. They are a must-bake for so many good reasons:
- The Ultimate Chewy Texture: This recipe is specifically designed to create a wonderfully soft, dense, and deeply chewy ginger molasses cookie that is absolutely irresistible.
- A Surprising Flavor Twist: The bright, zesty lemon cream cheese filling is the perfect, unexpected complement to the warm, deep spice of the ginger cookies. It’s a match made in heaven!
- A Perfect Holiday Staple: With their beautiful crackly tops and classic flavor, these are the ideal cookie for holiday baking, cookie exchanges, and festive gatherings.
- Perfect for Making Ahead: The dough requires an overnight chill, and the baked cookies store beautifully, making this a fantastic, stress-free recipe for holiday prep.
- A Simple, Nostalgic Process: There’s something so satisfying about the classic process of rolling dough in sugar and making a fork-tine crisscross pattern. It’s a joyful, classic bake.
Recipe Snapshot
| Prep Time | 25 minutes |
| Chill Time | Overnight |
| Cook Time | 10 minutes |
| Total Time | Overnight + 35 minutes |
| Servings | 30 sandwich cookies |
| Calories | 184 kcal per cookie |
| Course | Dessert |
| Cuisine | American |
| Difficulty/Method | Easy / Baking |
Your Shopping List for These Spiced Beauties
This recipe uses classic pantry staples to create its signature flavor and chewy texture.
→ For the Chewy Ginger Cookies
- ¾ cup shortening → The secret to a wonderfully soft and tender cookie texture.
- 1 cup packed light brown sugar → For moisture and a deep, caramel-like sweetness.
- 1 large egg, room temperature → The essential binder for our dough.
- ¼ cup molasses → Provides that classic, rich, and unmistakable gingersnap flavor.
- 2 ¼ cups all-purpose flour → The foundation and structure of our cookies.
- 3 teaspoons ground ginger & 1 teaspoon ground cinnamon → Our warm, aromatic spice duo.
- 2 teaspoons baking soda → Gives the cookies their signature “snap” and spread.
- ½ teaspoon salt → To balance the sweetness and enhance the flavors.
- ¼ cup sugar → For rolling the dough balls and creating that sparkly, crackly top.
→ For the Lemon Creme Filling
- 3 ounces cream cheese, softened → The tangy base of our filling.
- ⅓ cup butter, softened → Creates a smooth, rich frosting.
- 2 teaspoons lemon extract → For a bright, potent citrus flavor.
- 2 cups confectioners’ sugar → For a smooth, sweet filling.
- 1 teaspoon vanilla extract → To round out the flavor of the cream.
Let’s Bake Cookies! Your Step-by-Step Guide
Ready to fill your home with the incredible scent of ginger and molasses? Let’s get started!
Part 1: The Chewy Ginger Cookie Dough
- Cream Shortening and Sugar: In a large bowl with an electric mixer, cream the shortening and brown sugar together on medium-high speed for a full 5-7 minutes. This is a key step! You want the mixture to be very light and fluffy.
- Add Wet Ingredients: Beat in the room temperature egg and the molasses until well combined.
- Combine and Add Dry Ingredients: In a separate medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, and salt. Gradually beat the dry ingredients into the creamed mixture on low speed until just combined.
- Chill the Dough Overnight: Cover the bowl with plastic wrap and refrigerate the dough overnight. This is a crucial step that allows the flavors to deepen and the dough to become firm enough to handle.
Part 2: Bake the Cookies
- Preheat and Prep: When you’re ready to bake, preheat your oven to 375°F. Prepare your baking sheets (they can be ungreased).
- Shape and Roll: Shape the chilled dough into 1-inch balls, then roll each ball generously in granulated sugar.
- Place and Press: Place the sugar-coated balls about 2 inches apart on your baking sheets. Use the tines of a fork to gently flatten each ball, forming a classic crisscross pattern on top.
- Bake to Perfection: Bake for 8-10 minutes. The secret is to bake them just until the edges are set. The centers will look soft and slightly underdone. This is the key to a chewy cookie!
- Cool Completely: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. You must wait until they are 100% cool before filling.
Part 3: The Lemon Creme Filling & Assembly
- Make the Filling: While the cookies cool, combine all the filling ingredients (softened cream cheese, softened butter, lemon extract, confectioners’ sugar, and vanilla extract) in a bowl. Beat with an electric mixer until completely smooth and creamy.
- Assemble the Sandwiches: Match up your cooled cookies into pairs of similar size. Spread a generous amount of the lemon creme filling on the flat bottom of one cookie, and then gently press the flat bottom of its partner on top to create a sandwich.
- Chill to Set: Place the finished sandwich cookies in the refrigerator to allow the filling to firm up before serving.
Ginger Creme Sandwich Cookies
Ingredients
Equipment
Method
- Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses.
- In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into the creamed mixture.
- Cover the dough and refrigerate overnight.
- Preheat oven to 375°F. Shape the chilled dough into 1-inch balls and roll in sugar.
- Place balls 2 inches apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern.
- Bake for 8-10 minutes, or until set but not overbaked. Remove to wire racks to cool completely.
- Combine all filling ingredients in a bowl and beat with an electric mixer until smooth.
- Spread the filling over the flat bottoms of half the cooled cookies; cover with the remaining cookies to form sandwiches. Refrigerate until serving.
Notes
WiseRecipes’ Top Tips for Perfect Ginger Cremes
These are the little secrets that ensure your sandwich cookies are perfectly chewy and delicious.
- Cream for 5-7 Minutes. Seriously. Even though we’re using shortening, this step is still crucial. Beating the shortening and sugar for this long incorporates air, which contributes to a lighter, yet still perfectly chewy, cookie texture.
- The Overnight Chill is a MUST. This is a non-negotiable step for this recipe. It allows the flavors of the molasses and spices to deepen and meld, and it chills the soft, oil-based dough, making it firm enough to roll into balls.
- Do Not Overbake! This is the most important secret to a chewy ginger cookie. Pull them from the oven the moment the edges are set. The centers will look soft and puffy, but they will flatten and set up into a perfectly chewy texture as they cool on the pan.
- Soften Your Filling Ingredients. For a perfectly smooth, non-lumpy lemon creme, your cream cheese and butter must be fully softened to room temperature before you start mixing.
- Better the Next Day. Once assembled, these cookies are fantastic. But if you let them sit in an airtight container in the fridge overnight, they get even better! The cookies soften just slightly from the filling, creating the most incredible texture.
Keep Them Fresh! Storing Your Sandwich Cookies
These cookies are a delight to have on hand and store beautifully.
- Refrigerator: Due to the cream cheese filling, these sandwich cookies must be stored in the refrigerator. Place them in an airtight container, separated by layers of wax paper to prevent sticking. They will stay fresh and delicious for up to a week.
- Freezing: These cookies freeze wonderfully! You can freeze the assembled sandwich cookies in an airtight container for up to 3 months. Let them thaw in the refrigerator or enjoy them as a delicious frozen treat!
FAQs: Your Ginger Cookie Questions, Answered!
Why use shortening instead of butter in the cookies?
Shortening has a higher melting point than butter. This means the cookies spread less, and it helps create a uniquely soft and tender texture that is difficult to achieve with butter alone in this type of cookie. It’s an old-fashioned secret to the best soft cookies!
Can I make the dough ahead of time?
Yes, this dough is designed to be made ahead! It needs to chill overnight, but it can be kept in the refrigerator for up to 3 days before you’re ready to roll and bake.
Can I use fresh lemon juice instead of lemon extract?
You can, but the lemon flavor will be much more subtle. Lemon extract provides a very potent, concentrated lemon flavor. If you use fresh juice, I would also add the zest of one whole lemon to the filling to boost the flavor.
My cookies came out hard instead of chewy. Why?
Hard ginger cookies are almost always the result of overbaking. It’s so important to pull them from the oven when they still look soft in the center. They will firm up significantly as they cool. Remember, you can always put an underbaked cookie back in the oven for a minute, but you can’t save an overbaked one!
Final Thoughts: A Taste of Cozy Tradition
There is nothing more comforting than the aroma of spiced cookies baking in the oven, especially during the holiday season. These Ginger Creme Sandwich Cookies are a celebration of classic flavors, a perfect project for a cozy afternoon, and a guaranteed hit on any cookie platter. I hope they bring a little extra sweetness and a whole lot of joy to your home. Happy baking!
