These nostalgic-yet-gourmet sandwich cookies feature soft molasses-spiced cookies made with brown sugar, ginger, cinnamon, and clove—then sandwiched with a bright, fluffy lemon cream filling . It's a heavenly contrast: warm + cool, spiced + tart, soft + creamy.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 mins~ 18–20 sandwich cookies
For the Ginger Molasses Cookies
2 ¼ cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp allspice (optional)
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup molasses
1 large egg
1 tsp vanilla extract
Extra granulated sugar, for rolling
For the Lemon Cream Filling
½ cup unsalted butter, softened
1 ¾ cups powdered sugar, sifted
1 ½ tbsp fresh lemon juice
Zest of 1 lemon
Pinch of salt
Optional: 1 tbsp cream or milk (to thin if needed)
Make the Cookie Dough
1
In a medium bowl, whisk together flour , spices , baking soda , and salt .
In a separate large bowl, cream together butter and brown sugar until light and fluffy (2–3 minutes).
Beat in molasses , then egg , then vanilla until well combined.
Gradually mix in dry ingredients until fully incorporated and a soft dough forms.
Cover and chill for 30 minutes (important for easier rolling and chewy texture).
Shape & Bake the Cookies
2
Preheat oven to 350°F (175°C) . Line baking sheets with parchment.
Scoop dough into 1-inch balls, roll in granulated sugar, and place 2 inches apart on baking sheets.
Bake for 10–12 minutes , or until edges are set and tops are cracked but still soft in the center.
Cool on baking sheet for 5 min, then transfer to wire racks to cool completely.
Make the Lemon Cream Filling
3
In a bowl, beat butter until creamy.
Add powdered sugar , lemon juice , zest , and salt . Beat until fluffy and smooth (1–2 minutes).
If too stiff, add a splash of cream or milk to reach spreadable consistency.
Assemble the Sandwich Cookies
4
Pair cookies by size. Pipe or spoon about 1 tbsp of lemon cream onto the flat side of one cookie.
Top with another cookie and press gently to sandwich.
Repeat until all cookies are assembled.
Tips for Success
5
Let cookies cool completely before filling or the buttercream will melt.
Slightly underbake for maximum chewiness.
For a tangier filling, add a bit of cream cheese (2–3 tbsp) to the lemon cream!
Variations
6
Swap lemon for orange zest and juice for a warmer citrus note
Add chopped crystallized ginger to the cookie dough for extra zing
Make mini sandwiches for bite-sized party treats
Suggested Pairings
7
Drink: Chai tea, cold milk, or Earl Grey
Serve with: A fruit platter or lemon sorbet for contrast
Occasion: Winter cookie trays, gifting, or tea parties
Ingredients ~ 18–20 sandwich cookies
For the Ginger Molasses Cookies
2 ¼ cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp allspice (optional)
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup molasses
1 large egg
1 tsp vanilla extract
Extra granulated sugar, for rolling
For the Lemon Cream Filling
½ cup unsalted butter, softened
1 ¾ cups powdered sugar, sifted
1 ½ tbsp fresh lemon juice
Zest of 1 lemon
Pinch of salt
Optional: 1 tbsp cream or milk (to thin if needed)
Directions Make the Cookie Dough
1
In a medium bowl, whisk together flour , spices , baking soda , and salt .
In a separate large bowl, cream together butter and brown sugar until light and fluffy (2–3 minutes).
Beat in molasses , then egg , then vanilla until well combined.
Gradually mix in dry ingredients until fully incorporated and a soft dough forms.
Cover and chill for 30 minutes (important for easier rolling and chewy texture).
Shape & Bake the Cookies
2
Preheat oven to 350°F (175°C) . Line baking sheets with parchment.
Scoop dough into 1-inch balls, roll in granulated sugar, and place 2 inches apart on baking sheets.
Bake for 10–12 minutes , or until edges are set and tops are cracked but still soft in the center.
Cool on baking sheet for 5 min, then transfer to wire racks to cool completely.
Make the Lemon Cream Filling
3
In a bowl, beat butter until creamy.
Add powdered sugar , lemon juice , zest , and salt . Beat until fluffy and smooth (1–2 minutes).
If too stiff, add a splash of cream or milk to reach spreadable consistency.
Assemble the Sandwich Cookies
4
Pair cookies by size. Pipe or spoon about 1 tbsp of lemon cream onto the flat side of one cookie.
Top with another cookie and press gently to sandwich.
Repeat until all cookies are assembled.
Tips for Success
5
Let cookies cool completely before filling or the buttercream will melt.
Slightly underbake for maximum chewiness.
For a tangier filling, add a bit of cream cheese (2–3 tbsp) to the lemon cream!
Variations
6
Swap lemon for orange zest and juice for a warmer citrus note
Add chopped crystallized ginger to the cookie dough for extra zing
Make mini sandwiches for bite-sized party treats
Suggested Pairings
7
Drink: Chai tea, cold milk, or Earl Grey
Serve with: A fruit platter or lemon sorbet for contrast
Occasion: Winter cookie trays, gifting, or tea parties
Ginger Molasses Sandwich Cookies with Lemon Cream
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