Lemon Ginger Cream Sandwich Cookies
These Lemon Ginger Cream Sandwich Cookies are a wonderful fall and winter 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. In the meantime, if you like white chocolate, you need to try my White Chocolate Florentine Cookies. They also come in a dark chocolate Florentine Cookie too.
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.
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.
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 the cookies:
- 1 cup all-purpose flour
- 1 tablespoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon baking soda
- 4 ounces unsalted butter, softened to room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed tightly in measuring cup
- 1 large egg, room temperature
- 1 tablespoon molasses
- Zest of 1 lemon
- 1/2 teaspoon fresh ginger, grated
- For the filling:
- 4 ounces cream cheese, softened to room temperature
- 2 ounces unsalted butter, softened to room temperature
- 1 cup powdered sugar
- 2 tablespoon lemon zest
- 2 tablespoon lemon juice
- Preheat oven to 350°F/180°C with a rack in the center of the oven. Line 1 large baking sheet with parchment paper.
- For the cookies:
- To a large bowl, sift the flour and ground ginger, cinnamon, nutmeg and baking soda.
- 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.
- 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.
- Cover and refrigerate the cookie dough 15 minutes.
- For the filling:
- 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.
- 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.
- Bake for 13 minutes until golden brown, make sure the bottoms don't get too well done.
- Transfer the cookies to a wire rack to cool completely, repeat with the second batch.
- Spread an even layer of filling onto 1 cookie and top with another cookie, pressing them together.
Amount Per Serving Calories 275Saturated Fat 9gCholesterol 56mgSodium 64mgCarbohydrates 33gProtein 2g