Ginger Creme Sandwich Cookies Recipe

4 1 2
Ginger Creme Sandwich Cookies Recipe
Ginger Creme Sandwich Cookies Recipe photo by Taste of Home
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Ginger Creme Sandwich Cookies Recipe

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4 1 2
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 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 mixing 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). Remove to wire racks to cool.
In a small mixing 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.
Originally published as Ginger Creme Sandwich Cookies in Country Woman Christmas Annual 2008, p109

Nutritional Facts

1 sandwich cookie: 184 calories, 8g fat (3g saturated fat), 14mg cholesterol, 154mg sodium, 26g carbohydrate (19g sugars, 0 fiber), 1g protein.

  • 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
  1. In a large mixing 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.
  2. 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). Remove to wire racks to cool.
  3. In a small mixing 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.
Originally published as Ginger Creme Sandwich Cookies in Country Woman Christmas Annual 2008, p109

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SKTerpstra User ID: 4231446 171224
Reviewed Jul. 6, 2012

"Good but not spectacular enough to make again. I love to WOW my guests with popping flavors."

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