Ginger Molasses Sandwich Cookies
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Ginger Molasses Sandwich Cookies are chewy, warmly spiced molasses cookies with crackly sugar edges and a smooth cream cheese filling tucked inside.
The Cookie That Smells Like December
If a cozy winter evening had a smell, it would be these Ginger Molasses Sandwich Cookies baking in the oven. Warm spices, deep molasses, crackly sugar-coated edges, and a soft cream cheese filling tucked right in the middle. These are not dainty cookies. These are bold, slightly spicy, deeply comforting cookies that know exactly what they’re doing.
I love ginger molasses cookies on their own, but sandwich them with a creamy filling and suddenly they feel extra special without being fussy. They’re the kind of cookie that makes people hover around the tray pretending they’re “just looking.”
Why You’ll Love These Ginger Molasses Sandwich Cookies
- Big ginger molasses flavor. Warm spices, deep molasses, and that classic crackly top in every bite.
- Soft and chewy texture. The cookies stay tender with just the right amount of bite around the edges.
- Creamy filling in the middle. The vanilla cream cheese filling balances the spice and makes these feel extra special.
- Perfect for holiday baking. They look impressive without being complicated or fussy.
- Great make ahead cookie. The cookies and filling can be prepped in advance, then assembled when needed.
- The kind of cookie people remember. Bold flavor, cozy vibes, and always the first to get a second look on the tray.
Ingredients and Tips
- All purpose flour: Spoon and level it. Too much flour will make the cookies dry instead of soft and chewy.
- Ginger, cinnamon, and cloves: This trio is what gives these cookies their warm, cozy flavor. Ginger leads, the others back it up. Do not be tempted to skip the cloves. They matter.
- Unsalted butter: Softened butter creams better with the sugar and gives the cookies a tender texture.
- Brown sugar: Adds moisture and depth. This is part of what keeps the cookies chewy instead of crisp.
- Molasses: Use regular molasses, not blackstrap. Blackstrap is too bitter and will overpower the cookies.
- Egg: Brings everything together and adds structure. Room temperature mixes best.
- Granulated sugar for rolling: This creates those classic crackly edges once the cookies bake.
- Cream cheese for the filling: Make sure it is fully softened so the filling whips up smooth and fluffy.
- Powdered sugar: Adjust slightly if needed. The filling should be soft but thick enough to stay put between the cookies.
- Chill the dough: Thirty minutes makes a big difference. It firms up the dough and keeps the cookies from spreading too much.
Whisk together the dry ingredients in a bowl and set them aside. In a larger bowl, cream the butter and brown sugar until light and fluffy, then mix in the molasses and egg. Add the dry ingredients and mix just until a soft dough forms.
Cover the dough and refrigerate for about 30 minutes. This quick chill keeps the cookies thick and chewy instead of spreading all over the pan.
Preheat your oven to 350 °F (175 °C) and line your baking sheets with parchment paper. Scoop the dough into small balls, roll them in sugar, and place them a couple inches apart.
Bake until the tops crack and the edges look set, but the centers still feel soft. That’s exactly what you want. Let them cool completely before moving on, otherwise the filling will melt and make a mess.
Beat the cream cheese and butter until smooth, then mix in the powdered sugar and vanilla until fluffy. If it feels too soft, give it a quick chill.
Spread the filling on the flat side of one cookie, top with another, and gently press to spread the filling to the edges. Not too hard. These cookies are soft and deserve kindness.
Frequently Asked Questions
Can I make these ahead of time?
Yes, and they’re even better the next day. Once assembled, store them in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for about 15 minutes before serving so the filling softens slightly.
Can I freeze ginger molasses sandwich cookies?
Absolutely. You can freeze the cookies unfilled for up to 3 months. Thaw at room temperature, then fill before serving. You can also freeze them filled, but place parchment between layers so they don’t stick together.
Why do I need to chill the dough?
Chilling firms up the butter and keeps the cookies from spreading too much in the oven. It’s the difference between thick, chewy cookies and flat, crispy ones. Worth the wait.
Can I make these without the filling?
Yes. They make fantastic standalone ginger molasses cookies. Just bake as directed and let them cool. If you’re skipping the filling, no one will be mad about it.
Do these need to be refrigerated?
Because of the cream cheese filling, yes. Store them in the fridge, but always serve them closer to room temperature for the best texture and flavor.
How do I know when they’re done baking?
Look for crackled tops and set edges. The centers should still look soft. They’ll finish setting as they cool, which keeps them chewy instead of dry.
Try These Cookie Recipes Next
- Linzer Cookies
- Peppermint Bark Cookies
- Raspberry Pinwheels
- The Perfect Shortbread Cookies
- Pineapple Coconut Crescents
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Ginger Molasses Sandwich Cookies
Ingredients
For the Cookies:
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ¼ cup molasses
- 1 large egg
- ¼ cup granulated sugar (for rolling)
For the Filling:
- 4 ounces cream cheese (softened)
- 3 tablespoons unsalted butter (softened)
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a bowl, whisk together 2¼ cups flour, 2 teaspoons ginger, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, cream ¾ cup butter and 1 cup brown sugar until fluffy. Beat in ¼ cup molasses and 1 egg until smooth. Gradually add the dry ingredients and mix until combined.
- Cover the dough and refrigerate for 30 minutes to firm up.
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls, roll in granulated sugar, and place 2 inches apart on the sheets.
- Bake 9 to 10 minutes, until the tops crack slightly and edges are just set. Cool completely before filling.
- Beat 4 ounces cream cheese and 3 tablespoons butter until creamy.
- Add 1½ cups powdered sugar and ½ teaspoon vanilla; beat until fluffy and smooth.
- Spread about 1 tablespoon filling on the flat side of one cookie and top with another to make a sandwich. Gently press to spread the filling evenly.
Notes
- Molasses: Use regular unsulphured molasses, not blackstrap. Blackstrap is too bitter and will overpower the warm spices.
- Chill the dough: Don’t skip the chill time. It keeps the cookies thick, chewy, and beautifully crackled instead of flat.
- Bake just until set: The cookies should look slightly soft in the center when you pull them out. They’ll firm up as they cool and stay chewy.
- Let cookies cool completely: Filling warm cookies will cause the cream cheese filling to melt and slide out the sides.
- Make-ahead friendly: You can bake the cookies a day ahead and fill them later. The assembled cookies taste even better the next day.
- Storage: Because of the cream cheese filling, store the cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature before serving for a few minutes.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
