These Ginger Cream Cookies are soft, chewy, and filled with warm spices. With a rich molasses flavor and a creamy sweet filling sandwiched between two tender ginger cookies, they’re perfect for holidays, cozy evenings, or anytime you crave a comforting spiced treat.
Ingredients
For the Ginger Cookies
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 ¼ cups | Spoon & level |
| Baking soda | 1 teaspoon | |
| Ground ginger | 1 tablespoon | |
| Ground cinnamon | 1 teaspoon | |
| Ground cloves | ¼ teaspoon | Optional |
| Salt | ½ teaspoon | |
| Unsalted butter | ¾ cup (170g) | Softened |
| Brown sugar | 1 cup | Packed |
| Molasses | ¼ cup | Adds moisture & flavor |
| Egg | 1 large | Room temperature |
| Granulated sugar | ¼ cup | For rolling |
For the Cream Filling
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | ½ cup (115g) | Softened |
| Powdered sugar | 1 ½ cups | |
| Vanilla extract | 1 teaspoon | |
| Milk | 1–2 tablespoons | For desired consistency |
Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
Step 3: Cream Butter & Sugar
In a separate large bowl, beat butter and brown sugar until light and fluffy.
Add molasses and egg, mixing until combined.
Step 4: Combine
Gradually mix dry ingredients into wet mixture until a soft dough forms.
Step 5: Shape & Roll
Scoop tablespoon-sized dough balls and roll in granulated sugar.
Place 2 inches apart on baking sheet.
Step 6: Bake
Bake for 9–11 minutes until edges are set but centers remain soft.
Cool completely before filling.
Make the Cream Filling
Beat butter until smooth.
Add powdered sugar and vanilla, mixing until fluffy.
Add milk 1 tablespoon at a time until creamy and spreadable.
Assemble Cookies
Spread or pipe filling onto the flat side of one cookie and sandwich with another cookie. Press gently.
Tips for Perfect Ginger Cream Cookies
- Don’t overbake — soft centers create chewy texture.
- Chill dough 20 minutes if too soft.
- Store assembled cookies in refrigerator for best freshness.
- Add orange zest to filling for festive twist.
Storage
- Store in airtight container for up to 4 days.
- Refrigerate for longer freshness.
- Freeze unfrosted cookies up to 2 months.
