These Lemon Ginger Cream Sandwich Cookies are a wonderful fall treat. With warm flavors of ginger, cinnamon and nutmeg, fresh lemon in the cookie and the filling brings all the flavors together.
They are the crispy, lemon ginger cookies that everyone loves. One of my favorite cookies is a ginger snap (I know, it shouldn’t be surprising) and these lemon ginger cream sandwich cookies are now up there with my beloved snaps.
Another favorite cookie of mine is shortbread so you may be seeing a lemon ginger shortbread cookie soon.
This recipe yields 24 cookies, that’s 12 sandwiches. A cookie that is this good just on its own gets my vote. I know this because I did not end up with 24 cookies because somehow, they go eaten before I make them into sandwiches.
Because this recipe yields so many cookies, you will need to bake in batches depending on how large your baking sheets are. I have large baking sheets so it took 2 batches for me.
These lemon ginger sandwich cookies have a lemon, cream cheese filling that might just be one of the best ever. I did find myself taking little tastes of the filling because the fresh lemon juice and zest really drives home the lemon-e-ness (I know, it’s not a real word but it works for what I want to say).
Lemon Ginger Cream Sandwich Cookies – Step by Step
Sift the flour, ground ginger, cinnamon, nutmeg and baking soda.
Beat the butter and both sugars until light and fluffy. Beat in the egg, then the molasses and lemon zest and fresh ginger until well mixed.
Beat in the egg
Mix in the molasses
Add lemon zest and fresh ginger until well mixed.
Mix the dry ingredients into the wet ingredients in small batches
Shape the dough into balls
Bake for 13 minutes.
For the filling: Mix softened cream cheese, butter, lemon juice, lemon zest and powdered sugar together.
Spread the filling onto half of each of the cookies and top to finish the sandwiches.
These particular cookies are very similar to gingerbread sandwich cookies which makes them fitting to be served from now all the way through the holidays.
For that extra ginger flavor, fresh ginger is a must. I tried the recipe with just ground ginger and there wasn’t enough ginger flavor coming through.
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Amount Per Serving:Calories: 275 Saturated Fat: 9g Cholesterol: 56mg Sodium: 64mg Carbohydrates: 33g Protein: 2g