Ginger-Cream Sandwich Cookies Recipe

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Ginger-Cream Sandwich Cookies Recipe

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These sandwich cookies are delicious and unique. Enjoy!—Donna Gonda, North Canton, Ohio
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
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

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