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A stack of three chewy ginger molasses sandwich cookies, with a bite taken out of the top one to reveal the rich cream cheese filling inside.

Ginger Molasses Sandwich Cookies with Creamy Filling

The ultimate recipe for soft and chewy Ginger Molasses Sandwich Cookies. These perfectly spiced cookies are rolled in sugar and filled with a tangy cream cheese frosting for an irresistible holiday treat.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 sandwich cookies
Course: Dessert, Snack
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour spooned and leveled
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg at room temperature
  • 1/4 cup unsulphured molasses
  • 1/3 cup coarse sanding sugar for rolling
  • 4 oz full-fat block cream cheese softened to room temperature
  • 1/4 cup unsalted butter softened to room temperature
  • 1 1/2 cups powdered sugar sifted
  • 1/2 tsp vanilla extract

Equipment

  • 2 Baking sheets
  • 1 Stand mixer or hand mixer
  • Mixing bowls

Method
 

For the Cookies
  1. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
  3. Beat in the egg and molasses until well combined, scraping down the sides of the bowl as needed.
  4. Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  5. Cover the dough and chill in the refrigerator for at least one hour.
  6. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Place the coarse sanding sugar in a small bowl.
  7. Scoop and roll the chilled dough into 1-inch balls. Roll each ball in the coarse sugar to coat completely.
  8. Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, until the edges are set and the centers are slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Filling & Assembly
  1. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
  2. Gradually beat in the sifted powdered sugar until smooth, then mix in the vanilla extract.
  3. Match up cooled cookies into pairs. Spread or pipe about 1-2 teaspoons of filling onto the flat side of one cookie and top with its match to create a sandwich.

Notes

Do Not Overbake: For the ultimate chewy texture, pull the cookies from the oven when the centers still look slightly soft. They will continue to bake on the hot pan.
Storage: Store the sandwich cookies in an airtight container in the refrigerator for up to 5 days.