Warm, spiced, and filled with a soft ginger cream, these sandwich cookies feel like pure comfort. I love how they bring that old-fashioned holiday flavor into an everyday treat. At the same time, they look lovely enough for a special tray of sweets, so they work just as well for guests as they do for a quiet cup of tea at home.
What makes these soft ginger cream sandwich cookies so good is the balance. The cookie dough uses all-purpose flour, baking soda, salt, cinnamon, ginger, allspice, cloves, softened butter, brown sugar, molasses, egg, and vanilla, so every bite tastes deep and cozy. Then the filling brings butter, cream cheese, powdered sugar, ginger, vanilla, and a little milk if needed. As a result, you get a cookie that is soft, gently chewy, and full of warm spice, with a creamy center that tastes rich but not heavy.
The method is simple, too. First, you whisk the dry ingredients, then beat the butter and brown sugar until fluffy. After that, you mix in the molasses, egg, and vanilla, then add the dry ingredients until a crumbly dough forms. Next, you chill the dough, roll it out, cut shapes, and bake until just set. Finally, you make the ginger cream filling, pipe it between two cookies, and finish with a light dusting of powdered sugar if you like.
These soft ginger cream sandwich cookies are perfect for chilly nights, holiday cookie trays, bake sales, and afternoon coffee breaks. In addition, they travel well, so they are a smart choice for potlucks, family gatherings, and edible gifts. If you enjoy spiced desserts that feel classic and homey, this recipe will fit right in.
Why You’ll Love This Soft Ginger Cream Sandwich Cookies
- They have a soft, tender bite with just the right amount of spice.
- The filling adds a creamy, sweet center that pairs beautifully with ginger.
- The dough is easy to handle after chilling, so the cookies cut cleanly.
- They are great for holidays, gifts, and make-ahead baking.
- They store well, so you can prepare them ahead of time and enjoy them over several days.
All-Purpose Flour Tips
All-purpose flour is the backbone of these soft ginger cream sandwich cookies, so it helps to measure it carefully. For the best texture, spoon the flour into your measuring cup and level it off, rather than packing it in. Since this recipe uses a fairly large amount, too much flour can make the dough dry and the cookies less tender. If your kitchen is warm or humid, you may also want to chill the dough a little longer so it rolls more easily and keeps its shape in the oven.
Options for Substitutions
- Use dark brown sugar instead of light brown sugar for a deeper molasses flavor.
- Swap unsalted butter for salted butter, but reduce the added salt slightly.
- Use dark molasses for a stronger, bolder gingerbread taste.
- Replace the cream cheese in the filling with mascarpone for a milder, silkier center.
- Add a little orange zest to the filling for a bright citrus note.
- Use gluten-free all-purpose flour blend in place of regular flour if you need a gluten-free version.
Watch Out for These Mistakes
One common mistake is skipping the chill time. This dough needs at least 4 hours in the fridge, and overnight is even better. Otherwise, the cookies may spread too much and lose their neat shape. So, if you want soft ginger cream sandwich cookies that look tidy and bake evenly, do not rush this step.
Another issue is adding too much flour while rolling. Since the dough is rolled to 1/8 inch thick, it can feel delicate. However, too much flour on the counter can dry out the cookies and make them firm instead of soft. Use just enough flour to keep the dough from sticking, and brush off extra flour before baking if needed.
Also, watch the bake time closely. These cookies should be baked for only 10 to 11 minutes, just until the edges are set. If you leave them in too long, they can turn crisp instead of staying soft. Therefore, pull them from the oven when they still look slightly tender in the center.
Finally, do not fill warm cookies. The ginger cream filling can soften or melt if the cookies are not completely cool. Let the cookies rest on the baking sheet first, then move them to a rack and wait until they are fully cooled. That way, the sandwiches hold together neatly and the filling stays smooth.
What to Serve With Soft Ginger Cream Sandwich Cookies?
These soft ginger cream sandwich cookies pair beautifully with a hot drink, so try them with coffee, black tea, chai, or a mug of hot cocoa. In addition, they taste lovely with a small bowl of vanilla ice cream, a simple fruit salad, or a holiday dessert board with nuts and fresh berries. If you are serving them for guests, a warm drink and a few fresh citrus slices can balance the rich cream filling very nicely.
Storage Instructions
Store: Keep filled cookies in an airtight container in the refrigerator for up to 5 days. For the best texture, let them sit at room temperature for about 15 minutes before serving. If you store the cookies unfilled, they can stay at room temperature in an airtight container, and they will soften after a day or two.
Freeze: You can freeze the unfilled baked cookies for up to 2 months. Wrap them well and place them in a freezer-safe container. For filled cookies, freezing is possible, but the texture of the cream cheese filling may change a bit after thawing. If you want the best results, freeze the cookies and filling separately, then assemble later.
Reheat: These cookies are best enjoyed at room temperature, but if you want to soften them a little, warm an unfilled cookie briefly on the stovetop in a covered pan on very low heat for just a minute or two, or use the microwave for 5 to 8 seconds. Be careful not to overheat them, since the filling can melt.
Recipe Info
Preparation Time: 40 minutes, plus 4 hours chilling
Cooking Time: 30 minutes
Total Time: 5 hours 10 minutes
Level of Difficulty: Easy
Servings: 22
Calories: 251 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 5,200 to 5,800
- Protein: 45 to 60 g
- Fat: 230 to 280 g
- Carbohydrates: 700 to 780 g
Ingredients
- 3 3/4 cups all-purpose flour (450 g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 9 tablespoons unsalted butter, softened (125 g)
- 1/2 cup plus 2 tablespoons packed brown sugar (125 g)
- 1/2 cup plus 2 tablespoons unsulfured molasses (200 g)
- 1 large egg
- 1 teaspoon vanilla extract
- Flour, for dusting the surface
- 5 1/2 tablespoons unsalted butter, softened (80 g)
- 3 1/2 ounces cream cheese, softened (100 g)
- 1 3/4 cups powdered sugar (220 g), plus extra for dusting
- 1 tablespoon ground ginger
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk, only if needed to loosen the filling
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
Whisk the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves together in a large bowl. This helps spread the spices evenly through the dough, so every cookie has the same warm flavor.
Step 2: Cream the Butter and Sugar
Beat the butter and brown sugar until pale and fluffy, which should take about 3 minutes. Then beat in the molasses, egg, and vanilla. This step builds a rich base for the cookies and helps create that soft, classic gingerbread texture.
Step 3: Form and Chill the Dough
Add the dry ingredients and mix on low until a slightly crumbly dough forms. It should hold together when pressed. After that, flatten the dough into a disc, wrap it tightly, and refrigerate for at least 4 hours or overnight. Chilling makes the dough easier to roll and helps the cookies bake cleanly.
Step 4: Roll, Cut, and Bake
Heat the oven to 350°F and line two baking sheets with parchment. Let the dough stand at room temperature for 15 to 20 minutes so it softens just enough to roll. Then roll it on a floured surface to 1/8 inch thick, cut out matching shapes, and place them 1/2 to 1 inch apart on the sheets. Re-roll the scraps as needed, then bake for 10 to 11 minutes, until the edges are set. Let the cookies cool on the sheet for 10 minutes before moving them to a rack.
Step 5: Make the Ginger Cream Filling
Beat the butter and cream cheese until smooth. Next, add the powdered sugar and beat until the filling is light and fluffy. Mix in the ginger and vanilla. If the filling feels too stiff to pipe, add milk 1 tablespoon at a time until it loosens. Transfer the filling to a piping bag for easy assembly.
Step 6: Assemble and Store
Pipe a generous mound of filling on the flat side of one cookie, then top it with a second matching cookie and press gently. If you like, dust the tops with powdered sugar. Store the filled cookies in an airtight container in the fridge for up to 5 days, and let them stand at room temperature for about 15 minutes before serving. Unfilled cookies keep well at room temperature and soften after a day or two.
Conclusion
These soft ginger cream sandwich cookies bring together cozy spice, tender cookies, and a smooth cream filling in one beautiful treat. Because the dough is chilled first, the cookies bake up neatly, and because the filling is simple, the whole recipe stays approachable for home bakers. Most of all, they taste like comfort in cookie form.
If you try this recipe, I hope it becomes a favorite in your kitchen. Please share your results, leave a comment with your tips, or explore more cozy cookie recipes for your next baking day.
Print
Soft Ginger Cream Sandwich Cookies
- Prep Time: 240 minutes
- Cook Time: 10 minutes
- Total Time: 250 minutes
- Yield: 22 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Warm, spiced, and filled with a soft ginger cream, these sandwich cookies are a perfect treat for any occasion.
Ingredients
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 9 tablespoons unsalted butter, softened
- 1/2 cup plus 2 tablespoons packed brown sugar
- 1/2 cup plus 2 tablespoons unsulfured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Flour, for dusting the surface
- 5 1/2 tablespoons unsalted butter, softened
- 3 1/2 ounces cream cheese, softened
- 1 3/4 cups powdered sugar, plus extra for dusting
- 1 tablespoon ground ginger
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk, only if needed
Instructions
- Mix the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves together in a large bowl.
- Cream the butter and brown sugar until pale and fluffy, about 3 minutes. Then beat in the molasses, egg, and vanilla.
- Form the dough into a disc, wrap tightly, and refrigerate for at least 4 hours or overnight.
- Roll the dough on a floured surface to 1/8 inch thick, cut shapes, and bake at 350°F for 10 to 11 minutes until the edges are set.
- Make the filling by beating the butter and cream cheese until smooth, then mix in the powdered sugar, ginger, and vanilla.
- Assemble by piping filling on one cookie and topping with another, dust with powdered sugar if desired.
Notes
Store filled cookies in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 251
- Sugar: 18g
- Sodium: 185mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
