Name: Ginger Sandwich Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1/4 cup molasses; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; Additional granulated sugar, for rolling; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1–2 tablespoons heavy cream (as needed for consistency)

Soft, chewy, and full of cozy spice, these Ginger Sandwich Cookies are the perfect treat for the holiday season. Each bite offers the warm flavor of classic gingerbread with a sweet, fluffy cream filling nestled between two spiced cookies. I love how festive they look and how deliciously nostalgic they taste—like a warm holiday memory in cookie form.

Why You’ll Love This Recipe

I always find myself coming back to this recipe during the holidays because the cookies strike the perfect balance between spice and sweetness. The molasses gives them a deep, rich flavor, while the cream filling softens every bite with its light, buttery texture. These are just the kind of cookies I like to serve at cookie exchanges or tuck into gift boxes for friends and family. They hold up well, look impressive, and are surprisingly easy to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1/4 cup molasses

2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

Additional granulated sugar, for rolling

For the Filling:

1/2 cup unsalted butter, softened

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

1–2 tablespoons heavy cream (as needed for consistency)

Directions

I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper. In a large bowl, I cream together the butter and sugar until the mixture is light and fluffy. Then I beat in the egg, followed by the molasses, mixing until smooth.

In another bowl, I whisk together the dry ingredients—flour, baking soda, ginger, cinnamon, cloves, and salt. I add the dry mixture to the wet ingredients gradually, stirring just until everything is combined.

Next, I scoop the dough into 1-inch balls and roll them in granulated sugar. I space them 2 inches apart on the baking sheets and bake them for 8 to 10 minutes, just until they’re puffed and set around the edges. I let them cool for 5 minutes on the sheet before transferring them to a wire rack.

While the cookies cool, I make the filling. I beat the butter until smooth, then gradually mix in the powdered sugar until it’s fluffy. I stir in the vanilla and add heavy cream a tablespoon at a time until the texture is just right for spreading or piping.

Once the cookies are completely cooled, I spread or pipe the filling onto the bottom of one cookie, then press another cookie on top to create a sandwich. I repeat this with all the cookies to make the perfect batch of ginger sandwich treats.

Servings and timing

Servings: 18 sandwich cookies

Prep Time: 25 minutes

Cooking Time: 10 minutes

Total Time: 35 minutes

Calories: 285 kcal per sandwich cookie

Variations

When I want to change things up, I like to experiment with the filling. I sometimes add a bit of orange zest to the buttercream for a citrusy twist, or I use a cream cheese-based filling for a tangier bite. If I’m feeling extra festive, I’ll roll the edges of the cookie sandwiches in crushed peppermint candies or holiday sprinkles. For a slightly more robust cookie, I’ve also swapped half the all-purpose flour for whole wheat flour—it adds a nice depth to the ginger flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If I’m making them ahead for a party, I’ll refrigerate the assembled cookies and let them sit at room temperature for about 20 minutes before serving so the filling softens. For longer storage, I freeze the cookies (unfilled) and the cream filling separately. Once thawed, I assemble them fresh for the best texture.

Related Recipes:

Soft Molasses Cookies

FAQs

How do I keep the cookies soft after baking?

I always make sure not to overbake them—pulling them out just as the edges set keeps them soft. Storing them in an airtight container helps lock in that chewy texture.

Can I make the cookie dough ahead of time?

Yes, I often make the dough a day in advance. I wrap it tightly and keep it in the fridge. When ready to bake, I let it sit out for 15–20 minutes to soften slightly before shaping and rolling.

Is there a substitute for molasses?

If I’m out of molasses, I’ve used dark corn syrup or maple syrup in a pinch, but molasses really gives the cookies their rich, traditional flavor, so I stick with it when I can.

Can I use a different filling?

Absolutely. I’ve tried cream cheese frosting, marshmallow fluff, and even chocolate ganache as alternatives. Each one gives a different flavor experience but works beautifully.

Do these freeze well?

Yes. I usually freeze the cookies without the filling for best results. Once they’re thawed, I whip up the filling and assemble them. If I freeze them already assembled, I wrap each cookie tightly in plastic wrap and store them in a sealed container.

Conclusion

These Ginger Sandwich Cookies are one of those recipes I turn to again and again during the holidays. They combine the bold warmth of gingerbread with the creamy sweetness of a soft filling—perfect for cozying up with a hot drink or sharing with loved ones. Whether I’m baking for a party or making treats to give away, these cookies always deliver that festive, homemade charm.

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