Soft Ginger Sandwich Cookies. I cannot even begin to describe how good these are. And for as good as they are on day 1, just wait until day 3 when the frosting has made them so chewy and flavor soaked and AH-MAZING. These are absolutely my favorite cookies of all time.

❤️ Rather than saving my favorite for last, I am giving you my best on day 1 of The 12 Days Of Christmas Cookies. Be sure to follow along and try out all 12 of these delicious cookies. You will have everything you need to be the guest of honor at any Christmas party or cookie exchange.

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The molasses in these cookies makes them have a deep flavor and stay soft for days.

Ingredients for Ginger Sandwich Cookies

Ginger cookies sandwiched with cinnamon filling

¾ cup butter-flavored shortening
1 cup granulated sugar
1 egg
1 tablespoon warm water
¼ cup molasses
2 ¼ cups all purpose flour
2 teaspoon ground ginger
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
¼ teaspoon salt
coarse sugar or extra granulated sugar for rolling cookies in

white dish with coarse sugar and a ball of cookie dough

You can roll these in granulated sugar, or you can use coarse baking sugar for a fancy bakery look. I love the extra crunch of the coarse sugar.
.

Filling Ingredients

1 ½ cup heavy whipping cream
8 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 teaspoon ground cinnamon

 *This amount of filling may leave you with extra; you can keep extra filling In a sealed container
 in the fridge to use with another batch of cookies within 2-3 days.

Instructions

cookie dough in a silver mixing bowl and cookie dough balls on a white plate with a cookie scoop

Cookie dough balls on a plate, one in a bowl of sugar and 3 on a baking sheet

cookie dough balls rolled in sugar on a baking sheet ready to go in the oven

Make the cookies:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Place ¼ cup granulated sugar in a shallow bowl for rolling cookies and set aside.
In the bowl of a stand mixer with the paddle attachment, cream together the butter flavored shortening and 1 cup sugar for 2 minutes until light in color and fluffy. Add in the egg, water, and molasses and mix well.
Before adding the dry ingredients, scrape down the sides of the bowl and the bottom. Add in flour, ginger, cinnamon, cloves, baking soda, and salt and mix on low until a nice soft dough forms. *You can also use a large bowl and an electric hand mixer.
Use 1 ½ Tbsp cookie scoop to scoop dough and roll in a ball in your hand. Roll each ball in the granulated sugar in the shallow bowl. Place each cookie 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes, just until the cookies are set. You will notice that they puff up and. start to crackle. Don't take them out until they have a crackle or two. *See photo* Allow cookies to cool completely on a wire cooling rack.

ginger molasses cookies on a baking sheet in the oven slightly puffed up

Test out baking two cookies first to get your bake time
set.

8 to 9 minutes works well, but you want to make sure you don't underbake the cookies.

They should start to crackle on the top when the timer goes off.

Cookies in the oven starting to crack on top

If you are not using a cookie scoop, pay attention making sure all of your cookies are the same size so they make nice, even sandwiches. I also make miini sandwiches.  Break the dough ball in half before rolling in sugar.  Bake for 7 minutes.

cream cheese in a mixing bowl with sugar and cinnamon creamed smooth

Cinnamon and sugar cream cheese smooth in a mixing bowl with fluffy whipped cream added on top

stirred and swirled cinnamon cream filling in a large metal bowl

Make the filling:

Make the filling by first beating the heavy cream with cold beaters on medium-high speed in a cold bowl until soft peaks form. This won’t take long if everything is cold.
In a separate bowl, use and electric mixer to cream together the cream cheese, sugar, vanilla, and cinnamon. Using a spatula or spoon, stir in the whipped cream until mixed will.
Use a piping bag or a zip-top bag with the corner cut off to pipe filling on the flat side of one cookie and sandwich it together with a second cookie.
These cookies taste great on day one, but by day 3 they are over the top amazing with all of the flavors and filling melding together. You will win accolades with this recipe.

A soft and chewy cookie, cozy and warm spices, and the fluffiest cinnamon cream filling.

Equipment

3 cookies stacked on a plate with one being held in hand

12 Days of Christmas Cookies Cookbook Cover with various cookies on a plate and pink background.

Do you love Christmas cookies?

You can find the top 12 classic Christmas cookie recipes in my cookbook, 12 Days of Christmas Cookies. I share time tested recipe, tips on gifting cookies, and how to host your own Christmas Cookie Exchange.

Get My Cookbook

Top Tip

My #1 tip? Make a double batch. This holiday season you are going to have the best cookie to share.

Soft and chewy ginger cookies rolled in granulated sugar are sandwiched together with a fluffy, whipped, creamy filling sweetened with cinnamon and sugar. If I could only make one Christmas cookie, it would always be this cookie. Always. Ginger molasses cookies
are just a classic, and for good reason!

Christmas cookie recipes are a passion of mine. I love sharing them because they become such a strong memory for families as they make them year after year. I've decided that I want this recipe to be my legacy recipe.

These soft molasses cookies are soft and chewy and spiced with all the warm flavors of the holidays.

Storing Soft Ginger Sandwich Cookies

Filled cookies can stay at room temperature for up to 8 hours but should be stored in the fridge for any longer. Keep them in an airtight container in the fridge for up to 5 days.

Cookies can be made in advance and frozen without filling for 2-3 months. Do not freeze the filling.