Lemon Ginger Cream Sandwich Cookies

Inspired by my Ginger Snap Cookies, these crunchy cookies are soft inside with a slight chewy texture, and the lemon cream filling makes this the perfect cookie. These cookies are very similar to gingerbread sandwich cookies and can be enjoyed all year round: lemon season for spring and summer, and the fall/autumn and would be perfect Christmas cookies with the warm flavors of ginger and spices. This recipe yields 24 cookies, making 12 cookie sandwiches. A cookie that is this good just on its own gets my vote. I know this because I did not end up with 24 cookies; somehow, they got eaten before I could make them into sandwiches.

Lemon Ginger Cream Sandwich Cookies – Step by Step

Sift the flour, ground ginger, cinnamon, nutmeg and baking soda. Beat the room temperature butter and both sugars on medium speed in the bowl of a stand mixer with paddle attachment or use an electric mixer in a large bowl until light and fluffy. Beat in the egg. Add the molasses. Mix in the lemon zest, and fresh ginger until well mixed. Mix the dry ingredients into the wet ingredients in small batches, starting on low speed. Use an ice cream scoop to place the cookie dough in your hand and shape it into balls. Place them evenly apart on a parchment paper-lined baking sheet/tray. Because this recipe yields so many cookies, you will need to bake them in batches depending on how large your baking sheets are. I have large baking sheets, so it took two batches for me. Bake for 13 minutes.

How to make the cream cheese lemon filling

Mix softened cream cheese, butter, lemon juice, lemon zest and powdered sugar together. Spread the filling onto half of each of the cookies and top to finish the sandwiches.

Fresh and Ground Ginger

For that extra ginger flavor, fresh ginger is a must in addition to ground ginger. I tried the recipe with just ground ginger, and there wasn’t enough ginger flavor coming through.