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Ginger Molasses Sandwich Cookies with Cream Cheese Filling Recipe

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4.5 from 136 reviews

These Ginger Molasses Sandwich Cookies are a delightful treat combining warm spices and rich molasses with a creamy cream cheese filling. Perfectly chewy with a lightly crunchy sugar coating, they offer a festive and comforting flavor ideal for holiday baking or any cozy occasion.

Ingredients

Scale

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

Instructions

  1. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground ginger, cinnamon, ground cloves, baking soda, and salt until well combined to ensure even distribution of spices.
  2. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and packed brown sugar together using an electric mixer until the mixture turns fluffy and light in color, about 2-3 minutes.
  3. Add Molasses and Egg: Beat in the molasses and the egg to the butter and sugar mixture until fully incorporated and smooth, creating a rich and slightly sticky batter.
  4. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until just combined to form a soft cookie dough.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm it up, which will help maintain the cookie shape while baking.
  6. Prepare Oven and Baking Sheets: Preheat your oven to 350 °F (175 °C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  7. Shape and Roll Dough Balls: Scoop the dough into 1-inch balls, then roll each ball in granulated sugar to create a slightly crunchy exterior. Place the dough balls on the baking sheets spaced about 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake in the preheated oven for 9 to 10 minutes, or until the tops crack slightly and the edges are just set, indicating they are perfectly chewy inside.
  9. Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet or wire rack to ensure the filling doesn’t melt upon assembly.
  10. Make Filling: In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth using an electric mixer.
  11. Add Powdered Sugar and Vanilla: Gradually mix in the powdered sugar and vanilla extract, continuing to beat until the filling becomes fluffy and spreadable.
  12. Assemble Sandwich Cookies: Spread about 1 tablespoon of the cream cheese filling onto the flat bottom side of one cookie, then top with a second cookie. Gently press them together to evenly distribute the filling without squeezing it out.

Notes

  • Chilling the dough is essential for handling and helps the cookies hold their shape during baking.
  • Make sure the cookies are completely cooled before filling to prevent the cream cheese frosting from melting.
  • You can store the sandwich cookies in an airtight container in the refrigerator for up to one week.
  • For a stronger molasses flavor, use dark or robust molasses instead of mild.
  • To enhance the spice profile, consider adding a pinch of nutmeg or allspice to the dry ingredients.

Keywords: ginger molasses cookies, sandwich cookies, cream cheese frosting, holiday cookies, spiced cookies, chewy molasses cookies, homemade cookies

Find it online: https://busyrecipe.com/ginger-molasses-sandwich-cookies-with-cream-cheese-filling-recipe/