Best 2 Ginger Creme Sandwich Cookies Recipes

In the realm of delectable treats, the ginger creme sandwich cookie stands out as a timeless classic, captivating taste buds with its perfect balance of spicy warmth and sweet indulgence. Whether enjoyed as a midday snack, a delightful dessert, or a cherished holiday tradition, these cookies have earned a special place in the hearts of cookie enthusiasts everywhere. With countless variations and adaptations available, finding the perfect recipe can be a daunting task. Look no further, as we embark on a culinary journey to uncover the secrets of crafting exceptional ginger creme sandwich cookies, ensuring that every bite is an explosion of flavor and texture.

Let's cook with our recipes!

GINGER CREME SANDWICH COOKIES

Ginger Creme Sandwich Cookies image

With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 16

Ingredients

3/4 cup shortening
1 cup packed light brown sugar
1 large egg
1/4 cup molasses
2-1/4 cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup sugar
FILLING:
3 ounces cream cheese, softened
1/3 cup butter, softened
2 teaspoons lemon extract
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool., Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.

Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.

GINGER LEMON CREME SANDWICH COOKIES

Ginger Lemon Creme Sandwich Cookies image

9/11/2001 happened when I was on my maternity leave. When I am lonely, bored or frustrated I shoo everyone out of the kitchen and make a mess trying things out, usually while baking or making an unusual curry...A stroke of madness can turn into something really special. My daughter is now 10 years old and she begs for these...

Provided by Amy Wexler

Categories Cookies

Time 4h

Number Of Ingredients 15

Ingredients

2 c 2 tbsp. all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
3/4 tsp sea salt
3 stick butter divided at room temperature
1 1/2 c granulated sugar divided
1 egg
2 Tbsp pure vanilla extract
1/4 c unsulphured molasses
2 c confectioners sugar
3 Tbsp lemon juice
3 Tbsp zest from lemon
5 small dollops of yellow paste food coloring

Steps:

1. n a large bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt...set aside.
2. In a second large bowl, beat 1/2 the butter and 1/2 the sugar granulated sugar with an electric mixer on low speed until pale and fluffy, 1 to 2 minutes. Add egg, vanilla, and molasses, beating well after each addition.
3. Add flour mixture and beat until smooth. Divide dough between 2 large sheets of parchment paper and roll up snugly, twisting the ends like a candy wrapper, to make two 8-inch logs. Refrigerate until firm, about 2 hours.
4. Preheat oven to 350° Line 2 large baking sheets with parchment paper and set aside.
5. Place remaining granulated sugar in a shallow dish. Cut dough logs into 1/4-inch-thick slices. Roll the edges of each in sugar and transfer to prepared baking sheets, spacing about 1 inch apart. Bake until just firm around the edges, about 10 minutes; let cool completely on a rack.
6. In a large bowl, beat remaining butter, confectioners sugar, lemon juice and zest, and paste coloring with an electric mixer until fluffy, about 2 minutes. To assemble sandwiches, spread frosting onto half the cookies, then top with remaining cookies.
7. Idea: Make the dough when it suits your schedule, then cut and bake the cookies later when you have a free moment.

Tips:

Make sure the butter and cream cheese are at room temperature before you begin. This will help the ingredients mix together smoothly.
If you don't have a stand mixer, you can use a hand mixer. Just be sure to mix the ingredients until they are well combined.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 3 hours before baking. This will help the cookies hold their shape.
If you don't have time to chill the dough, you can bake the cookies immediately. Just be sure to flatten them slightly before baking.
Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
Let the cookies cool completely before filling them.
If you don't have a piping bag, you can use a ziplock bag with the corner snipped off.
Fill the cookies with your favorite filling. Some popular options include buttercream, cream cheese frosting, and jam.
Enjoy the cookies immediately or store them in an airtight container at room temperature for up to 3 days.

Conclusion:

Ginger creme sandwich cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a holiday party. With a few simple ingredients and a little bit of time, you can create these delightful cookies that are sure to please everyone.