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Ginger Creme Sandwich Cookies

 Ginger Creme Sandwich Cookies
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
30 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup shortening
  • 1 cup packed light brown sugar
  • 1 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:
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup butter, softened
  • 2 teaspoons lemon extract
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, cream shortening and brown sugar until light and
  • fluffy. Beat in egg and molasses. Combine the flour, ginger, baking
  • soda, cinnamon and salt; gradually add to creamed mixture and mix
  • well. Cover and refrigerate overnight.
  • Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased
  • baking sheets. Flatten with a fork, forming a crisscross pattern.
  • Bake at 375° for 8-10 minutes or until set (do not overbake).

2 of 2

Ginger Creme Sandwich Cookies (continued)

Directions (continued)

  • Remove to wire racks to cool.
  • In a small bowl, combine filling ingredients until smooth. Spread
  • over the bottoms of half of the cookies; top with remaining cookies.
  • Store in the refrigerator. Yield: 2-1/2 dozen.
Nutritional Facts: 1 cookie equals 184 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 152 mg sodium, 26 g carbohydrate, trace fiber, 1 g protein.