Ginger Creme Sandwich Cookies

Name: Ginger Creme Sandwich Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 2-1/2 dozen.
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

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

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

Directions

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

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

Originally published as Snappy Ginger Cremes in Country Woman Christmas 2008

Reviews

My Review

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Average Rating:

ScottsGrace

Jan 22, 2019

This was a good recipe and I used half the recipe as a test. They were good, No doubt. The 2nd half of the batch I added some freshly grated ginger to the mix, 1/2 tsp more of the cinnamon and 1 tsp vanilla...vanilla because I wanted the pop of ginger but I didn't want it to bite me back. Vanilla mellowed the tone a bit. I would make these again with my changes and I think I would save it for Autumn - all those warm, Fall spices!
SKTerpstra

Jul 6, 2012

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