My Lemon Ginger Cream Sandwich Cookies are tasty bites that balance sunshine and spice. Lemon zest and fresh ginger-infused molasses cookies are sandwiched with a creamy cream cheese lemon filling, a flavor match made in heaven.

Lemon ginger cream sandwich cookies on a baking sheet

Inspired by my Ginger Snap Cookies, these crunchy cookies are soft inside with a slight chewy texture, and the lemon cream filling makes this the perfect cookie. These cookies are very similar to gingerbread sandwich cookies and can be enjoyed all year round: lemon season for spring and summer, and the fall/autumn and would be perfect Christmas cookies with the warm flavors of ginger and spices.

A lemon ginger cream sandwich cookie on a baking sheet

This recipe yields 24 cookies, making 12 cookie 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; somehow, they got eaten before I could make them into sandwiches.

Lemon ginger cream spread onto half of a cookie

Lemon Ginger Cream Sandwich Cookies – Step by Step

Sift the flour, ground ginger, cinnamon, nutmeg and baking soda.

flour and ground ginger, cinnamon, nutmeg and baking soda are sifted into a glass bowl

Beat the room temperature butter and both sugars on medium speed in the bowl of a stand mixer with paddle attachment or use an electric mixer in a large bowl until light and fluffy. Beat in the egg.

Egg is added to the wet mix and blended

Add the molasses.

Add molasses

Mix in the lemon zest, and fresh ginger until well mixed.

Add lemon zest and fresh ginger

Mix the dry ingredients into the wet ingredients in small batches, starting on low speed.

The dry mix is added to the wet mix

Use an ice cream scoop to place the cookie dough in your hand and shape it into balls. Place them evenly apart on a parchment paper-lined baking sheet/tray. Because this recipe yields so many cookies, you will need to bake them in batches depending on how large your baking sheets are. I have large baking sheets, so it took two batches for me.

Dough lined up on a baking sheet

Bake for 13 minutes.

How to make the cream cheese lemon filling

Mix softened cream cheese, butter, lemon juice, lemon zest and powdered sugar together.

Softened cream cheese, butter and lemon zest being mixed in a glass bowl

Spread the filling onto half of each of the cookies and top to finish the sandwiches.

Lemon cream cheese filling is spread on 1 half of a sandwich cookie

Fresh and Ground Ginger

For that extra ginger flavor, fresh ginger is a must in addition to ground ginger. I tried the recipe with just ground ginger, and there wasn’t enough ginger flavor coming through.

Storing Lemon Ginger Cream Sandwich Cookies

Place any leftover cookies in an airtight container and store at room temperature for up to 4 days.

Yield: 12

Lemon Ginger Cream Sandwich Cookies

A side image of a cookie where you can see the flecks of lemon zest in the cream cheese filling

Cookies with fresh lemon and warm spices are sandwiched with a lemony cream cheese filling.

Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes


  • For the cookies:
  • 1 cup (150 grams) all-purpose flour
  • 1 tablespoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon baking soda
  • ½ cup (113 grams) unsalted butter, softened to room temperature
  • ¼ cup (50 grams) granulated sugar
  • ½ cup (100 grams) light brown sugar, packed tightly in measuring cup
  • 1 large egg, room temperature
  • 1 tablespoon molasses
  • Zest of 1 lemon
  • ½ teaspoon fresh ginger, grated
  • For the filling:
  • 4 ounces (113 grams) cream cheese, softened to room temperature
  • 4 tablespoons unsalted butter, softened to room temperature
  • 1 cup (120 grams) powdered sugar
  • 2 tablespoon lemon zest
  • 2 tablespoon lemon juice


  1. Preheat oven to 350°F/180°C with a rack in the center of the oven. Line 1 large baking sheet with parchment paper.
  2. For the cookies:
  3. To a large bowl, sift the flour and ground ginger, cinnamon, nutmeg and baking soda.
  4. To a stand mixer with paddle attachment or a bowl using a hand mixer, 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.
  5. Add the dry mix to the wet in 3 small batches, mixing well between additions. Use a spatula to scrape the sides and stir to make sure everything is well combined.
  6. Cover and refrigerate the cookie dough 15 minutes.
  7. For the filling:
  8. To a stand mixer with paddle attachment or bowl using a hand mixer, add the cream cheese and butter. Mix well. Add the powdered sugar in small batches until well mixed. Mix in the lemon zest and lemon juice until smooth. Refrigerate.
  9. Remove the cookie dough from the refrigerator. Use a 1 tablespoon measuring spoon or ice cream scoop and form a ball in your hand. Roll quickly and place on the prepared baking sheet, 1 inch apart.
  10. Bake for 13 minutes until golden brown, make sure the bottoms don't get too well done.
  11. Transfer the cookies to a wire rack to cool completely, repeat with the second batch.
  12. Spread an even layer of filling onto 1 cookie and top with another cookie, pressing them together.

Nutrition Information



Serving Size


Amount Per Serving Calories 160Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 101mgCarbohydrates 19gFiber 1gSugar 9gProtein 4g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.