Soft Gingerbread Sandwich Cookies with Lemon Creme Filling

Name: Soft Gingerbread Sandwich Cookies with Lemon Creme Filling
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Holiday
Ingredients: 3 cups all-purpose flour; 2 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp baking soda; 1/4 tsp ground nutmeg; 1/4 tsp salt; 3/4 cup butter, softened; 3/4 cup brown sugar; 1/2 cup molasses; 1 egg; 1 tsp vanilla extract; 1/4 cup granulated sugar (for rolling); 1/2 cup butter; 4 oz cream cheese; 3 cups powdered sugar; 1/2 tsp lemon extract; Crushed lemon drop candies

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Soft Gingerbread Sandwich Cookies

These soft gingerbread sandwich cookies with lemon creme filling bring together warm spices and bright citrus for a cookie that feels like pure holiday comfort. Every bite gives you a soft, chewy ginger cookie wrapped around a smooth, zesty filling that wakes everything up just enough to keep you reaching for more.

Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes

Ingredients

Cookies

3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup butter, softened
¾ cup firmly packed brown sugar
½ cup molasses
1 egg
1 teaspoon vanilla extract
¼ cup granulated sugar for rolling

Lemon Creme Filling

½ cup butter, softened
4 ounces cream cheese
2–3 cups powdered sugar (3 cups recommended for thickness)
½ teaspoon lemon extract
Crushed lemon drop candies

How to Make Soft Gingerbread Sandwich Cookies with Lemon Creme Filling

Step 1: Make the Cookies

Start by whisking together flour, ginger, cinnamon, baking soda, nutmeg, and salt until the spices are fully combined. In another bowl, cream butter and brown sugar until light. Add molasses, egg, and vanilla, then mix in the dry ingredients on low speed until you get a soft dough. Roll into 1-inch balls, coat in sugar, and bake at 350°F until puffed and just cracked. Cool completely before adding filling.

Step 2: Make the Filling and Assemble

Beat butter, cream cheese, powdered sugar, and lemon extract until smooth and thick. Spread a generous amount onto one cooled cookie and top with another. Roll the edges in crushed lemon drop candies for a sparkling citrus finish. Refrigerate to help the filling firm and the flavors meld.

Pro Tips

Keep cookies small so the sandwiches stay bite-sized and balanced.
Underbake slightly to maintain softness and prevent the filling from squeezing out.
For the easiest molasses measuring, coat your cup with a quick spray of oil.

Serving Suggestions and Pairings

These cookies shine on a holiday dessert platter, but they also pair beautifully with warm drinks. Serve them with hot cider, spiced tea, or a creamy chai latte. They also complement citrus-forward desserts like lemon bars or orange bundt cake. For a festive spread, stack them on a tiered tray with peppermint bark and chocolate-dipped pretzels.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Sugar
1 sandwich cookie	196	2g	28g	9g	18g

Disclaimer: Nutrition facts are estimated and may vary based on brands and measurements used.

FAQs

Can I change the flavor of the filling?

Yes. Swap lemon extract for orange, almond, or vanilla extract for an entirely different twist.

What can I use instead of crushed lemon drops?

Try crushed butterscotch candies, sanding sugar, or leave them plain.

Do I have to fill these cookies?

No. The cookies alone are soft, chewy ginger gems.

Can I turn them into ice cream sandwiches?

Yes. Vanilla or lemon ice cream works wonderfully. Freeze assembled cookies before serving.

Can I freeze these cookies?

Freeze unfilled cookies for up to 2 months. Fill after thawing for the best texture.

Soft Gingerbread Sandwich Cookies