Featured

Ginger-Cream Sandwich Cookies Recipe

Be the first to add a review
Publisher Photo

Ginger-Cream Sandwich Cookies Recipe

Be the first to add a review
Publisher Photo
These sandwich cookies are delicious and unique. Enjoy!—Donna Gonda, North Canton, Ohio
Recommended: 15 Best Gingerbread Men Cookies
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
Rate
Comment
Save
Print
VERIFIED BY Taste of Home Test Kitchen
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2/3 cup molasses
  • 1/2 cup milk
  • 2-3/4 cups all-purpose flour
  • 1-1/4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • FILLING:
  • 1/2 cup butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup molasses
  • 1 tablespoon milk
  • 1-1/4 teaspoons ground ginger

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, molasses and milk. Combine the flour, cinnamon, baking soda, salt and ginger; gradually add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for at least 1 hour.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
In a small bowl, beat the filling ingredients until smooth. Spread over the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.
Originally published as Ginger-Cream Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p60

Nutritional Facts

1 each: 247 calories, 8g fat (5g saturated fat), 38mg cholesterol, 169mg sodium, 42g carbohydrate (28g sugars, 0 fiber), 2g protein.

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2/3 cup molasses
  • 1/2 cup milk
  • 2-3/4 cups all-purpose flour
  • 1-1/4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • FILLING:
  • 1/2 cup butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup molasses
  • 1 tablespoon milk
  • 1-1/4 teaspoons ground ginger
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, molasses and milk. Combine the flour, cinnamon, baking soda, salt and ginger; gradually add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for at least 1 hour.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
  3. In a small bowl, beat the filling ingredients until smooth. Spread over the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.
Originally published as Ginger-Cream Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p60

Subscribe

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGinger-Cream Sandwich Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

Similar Recipes

More from Taste of Home

RATE
COMMENT
NEXT
RECIPE >
© 2017 RDA Enthusiast Brands, LLC