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.
[cooked-sharing]
Yields4 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins
~ 18–20 sandwich cookies
For the Ginger Molasses Cookies
2 ¼cupsall-purpose flour
2tspground ginger
1tspground cinnamon
½tspground cloves
¼tspallspice (optional)
½tspbaking soda
¼tspsalt
¾cupunsalted butter, softened
¾cupbrown sugar, packed
¼cupmolasses
1large egg
1tspvanilla extract
Extra granulated sugar, for rolling
For the Lemon Cream Filling
½cupunsalted butter, softened
1 ¾cupspowdered sugar, sifted
1 ½tbspfresh 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 ¼cupsall-purpose flour
2tspground ginger
1tspground cinnamon
½tspground cloves
¼tspallspice (optional)
½tspbaking soda
¼tspsalt
¾cupunsalted butter, softened
¾cupbrown sugar, packed
¼cupmolasses
1large egg
1tspvanilla extract
Extra granulated sugar, for rolling
For the Lemon Cream Filling
½cupunsalted butter, softened
1 ¾cupspowdered sugar, sifted
1 ½tbspfresh 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
