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Ginger-Spice Sandwich Cookies with Lemon Cream

Scott Phillips

Yield: Yields about thirty sandwich cookies.

If you make these a day ahead of time, the cookies will soften a bit, and the flavors will mingle nicely. Fresh spices are key.


For the cookies:

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 2 tsp. ground ginger
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 6 oz. (3/4 cup) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar; more for rolling
  • 1/4 cup unsulphured molasses
  • 1 large egg, at room temperature
  • 1/2 tsp. pure vanilla extract

For the lemon cream:

  • 4 oz. cream cheese, at room temperature
  • 1 Tbs. finely grated lemon zest (from 1 medium lemon)
  • 6 oz. (1-1/2 cups) confectioners’ sugar

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 150
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 25
  • Sodium (mg): 55
  • Carbohydrates (g): 24
  • Fiber (g): 0
  • Protein (g): 1


Make the cookies:

  • Position a rack in the center of the oven and heat the oven to 350°F. Line three baking sheets with parchment.
  • In a medium bowl, whisk the flour, ginger, cinnamon, cardamom, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the molasses, egg, and vanilla and continue to beat until incorporated, about 1 minute. Reduce the speed to low, slowly add the flour mixture, and mix until just incorporated, about 1 minute. Shape the dough into a disk, wrap in plastic, and refrigerate until firm, about 1 hour.
  • Put about 1/3 cup granulated sugar in a small bowl. Using your hands, roll teaspoonfuls of dough into 1-inch balls. Roll each ball in sugar and arrange them about 2 inches apart on the lined baking sheets. Use the bottom of a glass to flatten the cookies slightly. Bake one sheet at a time until the cookies feel dry to the touch and are beginning to firm up (they’ll still feel soft inside), 10 to 14 minutes. Cool completely on racks.

Make the lemon cream:

  • With a hand mixer, mix the cream cheese and lemon zest in a medium bowl until smooth. Slowly add the confectioners’ sugar and continue to mix until smooth.

Assemble the cookies:

  • Drop about 1 tsp. of the lemon cream in the center of a cookie, top with another cookie, and gently press them. Repeat with the remaining cookies. Store in an airtight container for up to 2 days.


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Reviews (18 reviews)

  • carolynblaylockart | 04/30/2020

    Delicious! One of the best cookies ever! I grated 3 TBPS of fresh ginger which popped up the flavor. The combination with the lemon cream is so yummy. Thank you for this recipe. It will stay tucked in my forever section of recipes.

  • grlup | 02/14/2016

    Fabulous! These even won over people who swore they don't like ginger snaps.

  • rogerssl | 12/02/2015

    These are amazing! I refrigerated the dough over night then rolled the dough balls in a combination of white sugar and finely chopped crystallized ginger. So good!!

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