Soft Ginger Cookies with Lemon Cream Filling
This ginger lemon sandwich cookie recipe is easy to follow and yields irresistibly soft ginger cookies with a zesty lemon filling. Rolling the cookies in sugar before baking creates a beautiful crackly top, while the centers remain tender and perfect for sandwiching.
This post may contain affiliate links. Please refer to the terms page for more information.
Jump to:
What I love about this recipe
The smell of baking ginger cookies always evokes holiday memories for me, but the lemon filling for these cookies is light on the palate making this a perfect treat year-round. These cookies freeze well so whip up a double batch and freeze. You'll always have some on hand when the mood hits you or unexpected guests drop in.
Ingredient tips
- Bring the butter and eggs to room temperature before starting on the dough. This is important as the ingredients will blend better and create a softer texture and more prominent cookie rise.
- Use sulfured molasses as it is the sweetest type of molasses and will work best for these cookies.
- The star of these cookies is the ground ginger. Purchase a highly respected brand to ensure your cookies turn out perfect.
Scoop and roll cookies
- Using a cookie scoop will help create consistently sized cookies. Since you are making sandwich cookies, you want both the top and bottom to match up.
- Rolling these cookies in granulated sugar prior to baking will create a crunchy, crackled top but the inside will still remain soft.
Sandwich cookie assembly
- Arrange the cookies in pairs by matching up similar sized cookies.
- Pipe or spoon approximately 1 tablespoon lemon filling onto the flat side of half of the cookies.
- Sandwich with the remaining cookies and gently press until the filling reaches the edges.
Storage
The cookie filling contains butter so it is perishable. Place the finished cookies in an airtight container and store in the refrigerator for up to 5 days. Remove from the refrigerator 2 hours prior to serving and allow to come to room temperature. Alternatively, wrap the cookies well and store in the freezer for up to 2 months.
📋 Recipe
Ginger Lemon Sandwich Cookies Recipe
The recipe produces an irresistibly delicious, super-soft ginger cookie with a tangy lemon center that pairs perfectly with the slight heat resulting from the ginger.
Equipment
- 2 Parchment paper or silicone baking mats
- Cookie Scoop optional
- Bowls, measuring cups and spoons
Ingredients
Cookies
- ¾ Cup Unsalted Butter, room temperature
- 1 Cup Granulated Sugar
- 1 Large Egg room temperature
- ¼ Cup Molasses
- 2 Cups All Purpose Flour
- 1 Tablespoon Ground Ginger
- 1 teaspoon Cinnamon
- 2 teaspoon Baking Soda
- 1 teaspoon Salt
- ½ Cup Granulated sugar for coating cookie dough
Lemon Buttercream Filling
- 2 Cups Powdered sugar
- ½ Cup Unsalted Butter room temperature
- 2 tablespoon Lemon Juice
Instructions
Cookies
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, ginger, cinnamon, baking soda and salt. Set aside for later.2 Cups All Purpose Flour, 1 Tablespoon Ground Ginger, 1 teaspoon Cinnamon, 2 teaspoon Baking Soda, 1 teaspoon Salt
- Using a stand mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed. (note: a hand mixer may also be used)¾ Cup Unsalted Butter, room temperature, 1 Cup Granulated Sugar
- Add egg and molasses to the bowl and mix on medium speed until incorporated. Scrape the bowl as needed.1 Large Egg, ¼ Cup Molasses
- Add the flour mixture and mix on low speed until combined. Do not overmix as this may result in a tough cookie.
- Wrap in plastic and place in refrigerator for 20 minutes.
- Scoop out 1 ½ tablespoon of cookie dough,. Roll into a ball and roll in the coating sugar.½ Cup Granulated sugar for coating cookie dough
- Place onto prepared baking sheets leaving approximately 2 inches of space between each cookie.
- Using your palm or the bottom of a round drinking glass, flatten the cookie slightly.
- Bake cookies for 8 - 10 minutes.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Lemon Buttercream Filling
- Mix the butter and powdered sugar in the bowl of a stand mixer using the paddle attachment for approximately 3 minutes. (note: a hand mixer may also be used)½ Cup Unsalted Butter, 2 Cups Powdered sugar
- Add the lemon juice and mix for another minute.2 tablespoon Lemon Juice
Assembling Cookies
- Arrange the cookies in pairs by matching up similar sized cookies.
- Pipe or spoon approximately 1 tablespoon lemon filling onto the flat side of half of the cookies.
- Sandwich with the remaining cookies and gently press until the filling reaches the edges.
Notes
- Storage - the butter in these cookies is perishable. To store, place in an airtight container and keep in your fridge. Remove from fridge approximately one-half hour before serving to allow the filling to soften.
Nutrition
Calories: 247kcalCarbohydrates: 45gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 44mgSodium: 358mgPotassium: 97mgFiber: 0.5gSugar: 20gVitamin A: 409IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!
Paula says
These lemon ginger cookies were absolutely incredible! Two of my favorite dessert flavors in one!