This recipe is simple to make and produces a irresistibly delicious, super-soft ginger cookie with a tangy lemon center that pairs perfectly with the heat resulting from the ginger. Rolling the cookie in sugar prior to baking results in a crackly top while the center of the cookie stays soft making it the perfect cookie for sandwiching.

ginger cookie recipe

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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 some to pull out whenever the mood hits you or unexpected guests drop in.

Tips for Making the Perfect Ginger Lemon Sandwich Cookie:

  • Ingredients:
    • 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 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.
  • Scooping the Cookies:
    • Using a cookie scoop will help create consistently sized cookies. Since you are making sandwich cookies, you want both the type 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.

Ginger Lemon Sandwich Cookies

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.
5 from 13 votes
Course Dessert
Servings 18



  • 170 Grams Unsalted Butter, room temperature (¾ Cup or 6 ounces)
  • 200 Grams Granulated Sugar (1 Cup)
  • 1 Large Egg, room temperature
  • ¼ Cup Molasses
  • 240 Grams All Purpose Flour (2 Cups)
  • 1 Tbsp Ground Ginger
  • 1 tsp Cinnamon
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 100 Grams Granulated sugar for coating cookie dough ½ Cup

Lemon Buttercream Filling

  • 260 Grams Confectioners' Sugar (2 Cups)
  • 114 Grams Unsalted Butter, room temperature (½ cup or 4 ounces)
  • 2 TBSP Lemon Juice



  • Preheat oven to 350°
  • Prepare 2 baking sheets by lining with parchment paper.
  • In a medium bowl, whisk together flour, ginger, cinnamon, baking soda and salt. Set aside.
  • Using a stand mixer with the paddle attachment or a hand mixer, begin creaming the butter and granulated sugar until light and fluffy (2 – 4 minutes on medium speed). Scrape the bowl as needed.
  • Add the egg and molasses to the bowl and mix on medium speed until incorporated. Scrape the bowl as needed.
  • Add the flour mixture and mix on low speed until combined.
  • Wrap in plastic and place in refrigerator for 20 minutes.
  • Take 1 ½ tablespoon of the dough, roll into a ball and roll in the coating sugar.
  • Place onto parchment-lined 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 muntes.
  • 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 confectioners' sugar in the bowl of a stand mixer using the paddle attachment for approximately 3 minutes.
  • Add the lemon juice and mix for another minute.

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.
Keyword easy ginger cookie, ginger cookie, ginger cookie recipe, ice cream sandwich cookies
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