Chewy Ginger Molasses Sandwich Cookies Recipe

There’s something about the scent of ginger and molasses in the oven that instantly makes the house feel cozier—like a warm hug in cookie form. These Ginger Molasses Sandwich Cookies are one of my family’s absolute favorites. The chewy, spice-kissed cookies get slathered with a dreamy cream cheese filling that adds just the right bit of tang. Bonus: they look fancy but are totally doable, even on a busy afternoon. Let’s bring a little sweet-and-spicy joy to your kitchen!

Why You’ll Love This Recipe

These cookies have become a signature bake during the holidays—but they’re too good not to enjoy all year long. I first made a batch as a thank-you gift, and they disappeared before the card was even opened!

• Classic gingerbread flavor with soft, chewy texture
• Creamy, tangy filling that balances the sweetness perfectly
• Make-ahead friendly (hello, freezer stash!)
• Perfect for gifting, sharing, or savoring with a cup of tea
• Easy to customize with flavor twists or decorative touches

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
2. In a large bowl, cream butter with brown sugar and granulated sugar until fluffy (2–3 minutes).
3. Beat in the egg, then molasses until fully combined.
4. Gradually add dry ingredients to the wet mixture until just combined. Dough will be soft and sticky.
5. Turn dough onto parchment, flatten into a disk, wrap, and refrigerate for at least 2 hours (or up to 3 days).
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
7. Roll dough on a lightly floured surface to about 1/4 inch thick. Cut using a 2-inch round cutter.
8. Place on baking sheets 1 inch apart. Bake for 8–10 minutes, until edges are set but centers are still soft.
9. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Meanwhile, prepare the filling: beat cream cheese and butter until smooth. Add vanilla and salt. Beat in powdered sugar gradually until thick and spreadable.
11. Pair cookies by size. Pipe or spread filling onto the flat side of one, then sandwich with another.
12. Optional: roll cookie edges in coarse sugar or dust with cinnamon for extra pizazz.

Chef’s Tips and Tricks

• Stickier dough? Add a tablespoon more flour before rolling.
• Use a cookie scoop for even rounds and less sticking when rolling.
• Let cookies cool fully before assembling—warm cookies will melt the filling.
• Taste your filling before assembling and adjust sweetness if needed.
• If piping, chill the filling slightly to make it easier to work with.

Recipe Variations and Serving Suggestions

• Add lemon zest or juice to the filling for ginger-lemon flavor
• Mix in a pinch of nutmeg or cardamom for deeper spice
• Try maple extract in the filling instead of vanilla for a fall vibe
• Roll cookie dough in sparkling sugar before baking for a festive shimmer
• Serve with hot mulled cider, spiced chai, or vanilla bean ice cream for a cozy treat

FAQs

Can I make these ahead?

Absolutely! The dough can chill in the fridge up to 3 days or be frozen. The assembled cookies freeze well too—just layer with parchment.

What kind of molasses works best?

Use unsulphured molasses (like Grandma’s Original). Blackstrap molasses is more bitter and intense—not ideal for cookies unless you love a stronger flavor.

How do I keep the filling from being too runny?

Make sure the cream cheese and butter are just softened, not melted. Beat in the powdered sugar gradually and stop when frosting is thick but spreadable. You can always chill it for 10–15 minutes if needed!

Recipe Card

If you make these Ginger Molasses Sandwich Cookies, I’d love to see your sweet sandwiches! Snap a pic, tag @thekitchensaid on Instagram, or leave a comment below with your favorite filling twist. Let’s keep the cookie joy going!