Soft Gingerbread Sandwich Cookies with Lemon Creme Filling
Soft and chewy gingerbread cookies sandwiched with a bright and fresh creme filling; great for the holidays!
Servings sandwich cookies
Ingredients
Cookies
- 3 cups 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
- granulated sugar for rolling about ¼ cup
Filling
- ½ cup butter softened to room temp
- 4 ounces cream cheese
- 2-3 cups powdered sugar until you reach desired consistency- I use 3 cups
- ½ teaspoon lemon extract more to taste if desired)
- Crushed lemon drop candies
Instructions
- Preheat oven to 350℉. Line baking sheets with parchment paper, if desired, and set aside.
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
- Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well.
- Gradually beat in flour mixture on low speed until well mixed. You may chill dough for at least an hour or bake immediately.
- When ready to bake, shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until centers are puffed and just slightly cracked and edges are set. Timing depends on the size of cookies you make. My tiny ones took only 4-5 minutes so keep an eye on them. Aim for underbaking just a bit. Remove to wire racks; cool completely.
- Meanwhile, for the filling, combine all filling ingredients and beat until smooth.
- When cookies are completely cool, spread a generous dollop of frosting on one cookie and top with another. Dip cookies in crushed lemon candy and between layers of wax paper in airtight container in refrigerator up to 5 days.
Notes
- Store finished cookies in an airtight container in the refrigerator and enjoy within 4-5 days for best results.
- When you measure your molasses, spray your measuring cup with non-stick spray first and it will slide right out.
- I always suggest with sandwich cookies to go smaller than you think you want. Remember you’ll eat 2 at a time, so smaller is sometimes better.
- It’s very important to not overcook sandwich cookies. If anything, underbake them a little, or a lot. That way they’ll be soft enough to not completely squish the filling out when you bite into them.
Nutrition
Serving: 1sandwich, Calories: 196kcal, Carbohydrates: 28g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 24mg, Sodium: 133mg, Potassium: 112mg, Fiber: 0.4g, Sugar: 18g, Vitamin A: 287IU, Vitamin C: 0.004mg, Calcium: 25mg, Iron: 1mg
Calories: 196kcal
Cost: $12
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