These Ginger Molasses Cookie Sandwiches combine a classic gingerbread’s warm and spicy flavors with a luscious cream cheese filling. These soft cookies are the ultimate holiday indulgence made with spices, molasses, and a tangy, creamy center.
If you’ve been searching for a chewy cookie recipe that feels as festive as it tastes, this is it! These soft and chewy ginger molasses cookies are perfectly spiced and balanced by the sweet and tangy filling, creating an irresistible flavor profile. Whether you’re baking for a holiday party, gifting Christmas cookies to loved ones, or simply craving a homemade dessert, this will quickly become a favorite.
These ginger molasses sandwich cookies are ideal for the holiday season, but they’re also perfect for any time you want to feel cozy. Bake a batch for a festive cookie exchange, enjoy them with a mug of hot cocoa by the fire, or set them out as an impressive dessert for guests. You might even want to make a double batch to keep some yourself! They’re that good!
Since you are here and love delicious recipes, check out this Classic No Bake Cookies Recipe, this Crumbl Soft Gingerbread Cookies Copycat Recipe, and these Chewy Ginger Cookies.
Ingredients for these ginger molasses cookie sandwiches
Here are the ingredients you will need to make these gingerbread sandwich cookies. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
For the Cookies
- All-purpose Flour: provides structure to the cookies.
- Baking Soda: helps the cookies rise slightly and achieve a soft and chewy texture.
- Ground Cinnamon: adds a sweet spice that defines gingerbread flavor.
- Ground Ginger: contributes a zestiness for that classic gingerbread taste.
- Ground Cloves and Nutmeg: enhance the spiced depth of the cookies with a hint of earthiness and nuttiness.
- Salt: balances the sweetness and enhances the overall flavor of the cookies.
- Unsalted Butter: provides moisture and keeps the cookies tender.
- Granulated Sugar: adds sweetness and a slightly crisp edge to the cookies.
- Dark Brown Sugar: contributes moisture and a deep caramel-like sweetness.
- Unsulfured Molasses: gives the cookies their signature flavor, color, and chewy texture.
- Large Egg: binds the ingredients together and adds moisture to the cookie dough.
- Pure Vanilla Extract: balances the spices with a touch of subtle sweetness.
For the Cream Cheese Frosting
- Cream Cheese: creates a base for the filling and adds a complementary tangy flavor.
- Unsalted Butter: adds smoothness to the filling.
- Powdered Sugar: sweetens the filling while keeping it light and easy to pipe or spread.
- Pure Vanilla Extract: infuses the filling with a warm, sweet aroma and flavor. You can also use vanilla bean paste if you have that instead which is what I did so you can see those beautiful little specks in the frosting of the cookies.
How to make these molasses ginger cookie sandwiches
This is how you can make these delicious cookies. Make sure to scroll down to the recipe card at the end of this post for the oven temp, cooking time, and full step-by-step instructions!
- Preheat the oven and line your cookie sheets with parchment paper.
- Whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. Set aside.
- In a separate bowl, cream the butter and sugar with an electric mixer on medium speed until they’re light and fluffy. Mix in the molasses, egg, and vanilla extract until fully combined. I did this in the mixing bowl of my stand mixer.
- Gradually fold the dry ingredients into the wet ingredients, stirring until the dough comes together.
- Scoop the dough using a small cookie scoop ( about 1&½ tablespoons of dough) and place it on the prepared baking sheets and bake in the preheated oven. Let them cool to room temperature on a wire rack once they’re done.
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Slowly add the powdered sugar, beating until the mixture is light and fluffy. Mix in the vanilla extract until fully blended. Make sure to scrape down the sides with a rubber spatula to get everything mixes it well.
- Spread or pipe 1-2 tablespoons of the cream cheese filling onto the bottoms of the cookies.
- Place another cookie on top, flat side down, to form a sandwich.
- Store them in an airtight container for 1-2 days before you are ready to serve them.
*Important Recipe Note: These cookies are even better the next day! As they sit in the fridge overnight, some of the moisture from the filling gets absorbed into the cookies, making them even softer! And as they chill in the cold temperatures, the filling will solidify so that when you bite into it, it will stay intact instead of spreading and getting messy. Speaking from experience, I highly recommend making these cookies a day before you need them. Thank me later 😉
Chewy molasses cookie sandwiches tips and tricks
- Chill the Dough for Precision: If the dough feels sticky or soft, refrigerate it for 20-30 minutes before scooping. Chilled dough will hold its shape better during baking, ensuring evenly sized cookies for sandwiches.
- Measure Molasses Accurately: To prevent sticking, lightly grease your measuring cup before pouring in the molasses. This will help it slide out smoothly and reduce mess.
- Cool Completely Before Filling: Allow the cookies to cool completely on a wire rack before adding the cream cheese filling. Warm cookies can cause the filling to melt and slide.
Why do you need to make this chewy ginger sandwich cookies recipe?
- It’s so good that it’s bound to become your new favorite Christmas cookie.
- This easy recipe only requires a handful of simple ingredients that you can quickly find at any grocery store.
- They’re so fun to make and decorate and it’s a great activity to do with the family during Christmas time.
- It’s the perfect upgrade to your holiday cookie tray.
Frequently Asked Questions – FAQ
What’s the best way to put the filling on the cookie?
There are two options for this step and specific tools you’ll need to make it work the best:
- For piping, using a disposable pastry bag works best. You don’t even need piping tips for this. If you don’t have a piping bag, you can make-shift one by taking a sandwich-size ziplock bag and cutting off one of the corners. This is the best option because it will help you swirl the filling in the center resulting in a super clean cookie sandwich look.
- For spreading, using an offset spatula is your next best bet. It gives the best maneuverability and range of motion when applying frostings. You can use a butter knife in its place if you don’t have one.
How do I store these ginger molasses cookie sandwiches?
For single overnight storage to let them chill and soften, put them on a plate or small baking sheet that is sealed and covered with plastic wrap and put them in the fridge. For longer storage, put them in an airtight container and store them for up to 5 days in the fridge or for a month or two in the freezer. Just be sure to bring to room temperature before serving. I actually enjoy them right out of the fridge but you do you!
Can I decorate these cookies with a more holiday theme?
Definitely! Dust them with powdered sugar, drizzle melted white chocolate over the top, or add festive sprinkles to the filling by rolling the sandwiches into those sprinkles sideways. I personally dipped mine in sanding sugar to give them a snowy winter look which also made the cookies fun and more crunchy!
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum or a similar binder for the best texture.
The Best Ginger Molasses Cookie Sandwiches
Ginger Molasses Cookie Sandwiches
Ingredients
For the Gingerbread Cookies:
- 2 ½ cups all-purpose flour
- 1 & ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 & ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ½ cup dark bown sugar
- ½ cup unsulfured molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup sanding sugar
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
Prepare the Gingerbread Cookie Dough:
- Preheat your oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the molasses, egg, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Scoop using a small cookie scooper ( about 1 & ½ tablespoon worth of dough), roll in the sanding sugar, and place on the prepared baking sheet, and bake for 8 minutes.
Make the Cream Cheese Filling:
- In a medium bowl, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and beat until fluffy. Stir in the vanilla extract. Transfer the frosting to a piping bag (no tip need), you can also use a ziplock with the tip cut off.
Assemble the Sandwich Cookies:
- Pipe some cream cheese filling onto the flat side of half of the cookies.
- Top those cookies with another cookie, flat side down, to create a sandwiches.
- Place the cookies in an airtight container or in a flat baking sheet and wrap it tightly with plastic wrap. Store in the fridge for 1-2 days to allow those flavors to melt together. This will also keep your cookie sandwiches from having the filling ooze out when you take a bite. So be patient and let them rest in the fridge for at least 24 hours!
Notes
Nutrition
If you enjoyed this ginger molasses cookie sandwiches recipe, make sure to pin it for later!
Ang
I made these for an event and everyone loved them! I used about about a 1.5 tablespoon cookie scoop for these but I found that the cookies came out rather larger and I only got about 10. I cut them in half to serve. What size scoop do you use? Hoping to make them smaller next time (maybe just one tablespoon)? Do you think that would work fine?