Ginger Cream Cookies

Soft, spiced, and irresistibly creamy, Ginger Cream Cookies are your new go-to holiday treat or year-round indulgence. These sandwich cookies feature a tender, molasses-laced gingerbread base infused with warm spices like cinnamon, ginger, and cloves. The cookies are perfectly paired with a luscious vanilla cream filling made from heavy cream and powdered sugar, creating a melt-in-your-mouth texture with every bite. Ready in just 30 minutes, this recipe is as quick to make as it is delightful to eat, offering festive flavors with a sophisticated twist. Serve these delectable cookies at your next gathering, or package them as homemade gifts—either way, they’re sure to impress! Perfect for cookie lovers searching for a spiced twist, "ginger cream cookies" are the ultimate blend of nostalgia and decadent flavor.

Nutriscore Rating: 29/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 12

Ingredients

• 2.25 cups All-purpose flour
• 2 teaspoons Ground ginger
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cloves
• 2 teaspoons Baking soda
• 0.25 teaspoon Salt
• 0.75 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 1 large Egg
• 0.25 cup Molasses
• 3 tablespoons Heavy cream
• 1.5 cups Powdered sugar
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the egg and molasses to the butter-sugar mixture and beat until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.

Step 6

Using a tablespoon or a small cookie scoop, roll the dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

Step 7

Bake in the preheated oven for 8-10 minutes or until the edges are set and the tops are slightly cracked. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 8

While the cookies are cooling, prepare the cream filling. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract together until smooth and spreadable.

Step 9

Once the cookies are fully cooled, spread a generous layer of the cream filling on the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with the rest of the cookies.

Step 10

Store the Ginger Cream Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	1030.7 grams (1030.7g)

Amount per serving	% Daily Value*
Calories	4233

Total Fat 169.90g	218%
Saturated Fat 102.60g	513%
Polyunsaturated Fat 2.00g
Cholesterol 652mg	217%
Sodium 3300mg	143%
Total Carbohydrate 651.70g	237%
Dietary Fiber 9.40g	34%
Total Sugars 437.40g
Protein 36.40g	73%

Vitamin D 54IU	269%
Calcium 303mg	23%
Iron 18mg	100%
Potassium 1614mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 3.4%

Carbs: 60.9%