Chewy ginger cookie sandwiches made with molasses, cinnamon, and a sweet cream cheese filling—holiday comfort in every bite.

this recipe

There’s something about ginger cookies that hits different when it’s cold out, you know? Not just holiday cold—like actual, bone-deep, wear-three-layers cold. Last December, I was in one of those moods where I couldn’t decide if I wanted to bake or just curl up with a blanket and scroll holiday decor I can’t afford. So naturally… I did both.

I started making my go-to ginger cookie recipe, the one I only bust out when I need to feel like I’ve got my life together. The spices, the molasses—it always smells like nostalgia. Halfway through, while waiting for the dough to chill (and fighting the urge to eat it raw), I remembered a cinnamon cream cheese dip I had at a friend’s cookie swap years ago. Like, back when cookie swaps were still a thing people dressed up for.

Anyway—long story short—I slapped some cinnamon-spiked frosting between two cookies, tasted it, and genuinely sat down on the floor for a minute. I don’t know if it was the sugar rush or just the serotonin boost I needed, but wow. These ginger cookie sandwiches? Total game changers.

And now… they’ve kind of become my thing. Like the one recipe people ask me for and pretend I invented.

Why You’ll Love This Ginger Cookies Sandwiches Recipe?

You know those cookies that look kinda average but then you take a bite and your eyes go wide? This is that cookie. The ginger cookies themselves are soft and chewy—just spicy enough to tingle your tastebuds a little, but not so much that it feels like a mouthful of gingerbread house. The cinnamon cream cheese filling is smooth, sweet, and creamy with just enough tang to keep it from being cloying.

They’re a little nostalgic, a little over-the-top in the best way, and totally customizable. Perfect for holiday parties, snowy weekends, or eating over the sink in your pajamas while hiding from the chaos of life. I mean, no judgment—we’ve all been there.

And let’s be real—sandwiching anything between cookies instantly makes them feel fancier. These just happen to taste fancy too.

Ingredient Notes:

So here’s where I get kind of geeky. Ingredients can totally make or break a cookie, and these ginger cookie sandwiches have some MVPs worth talking about. Nothing weird or overly fancy, but a few things deserve their moment in the spotlight.

• All-purpose flour – Just the regular kind. Don’t go rogue with self-rising or cake flour unless you’re into baking roulette.

• Ground ginger, cinnamon, cardamom – This is your flavor backbone. The ginger gives you that cozy burn, the cinnamon adds warmth, and the cardamom? That’s the unexpected little twist. A quiet star.

• Molasses – Not optional. It gives these cookies that rich, deep, old-school gingerbread flavor. Smells a bit like the holidays got melted into syrup.

• Butter, brown sugar, granulated sugar – Brown sugar brings moisture and a caramel-y depth, while granulated sugar adds structure. Butter ties it all together like your favorite cable-knit sweater.

• Egg and vanilla – Just your classic glue and flavor. Together, they make the dough soft, flavorful, and happy.

• Cream cheese – The filling needs that tangy, creamy base. Use the full-fat kind. Life’s too short for sad frosting.

• Powdered sugar, vanilla, cinnamon – Basically turning that cream cheese into a cozy dream blanket for your cookies.

How To Make Ginger Cookies Sandwiches?

Alright. You don’t need a culinary degree or even matching baking sheets. Just a little patience (mostly during the chilling part), and you’re golden. Here’s the real talk version of the steps:

Step 1: Preheat and prep.
Get your oven to 350°F and line a few baking sheets with parchment paper. If you’re out of parchment, foil works in a pinch—but don’t quote me if they stick.

Step 2: Mix your dry stuff.
In a bowl, whisk together flour, ginger, cinnamon, cardamom, baking soda, and salt. Set it aside. You’re officially 25% done. Go you.

Step 3: Cream your butter and sugars.
In your mixer (or with a strong arm and some ambition), beat the butter, brown sugar, and granulated sugar until it’s fluffy. It should look like you could eat it with a spoon. You shouldn’t… but I won’t judge if you do.

Step 4: Add in the flavor squad.
Molasses, egg, vanilla—toss them all in. Beat until smooth and brown and kind of irresistible-looking.

Step 5: Combine.
Now, mix in the dry ingredients slowly. You don’t want flour flying everywhere (unless chaos is your aesthetic). Once it forms a dough, shape it into a disk, wrap it, and pop it in the fridge. Give it at least an hour to chill. Or leave it overnight. Either way, it’s doing the hard work for you now.

Step 6: Roll, coat, flatten.
Scoop out heaping teaspoons, roll ’em into balls, and roll them in sugar. Line them up on your tray and gently flatten each one with the bottom of a sugar-coated glass. I know—extra step. But it’s worth it.

Step 7: Bake.
12–14 minutes in the oven. Don’t overbake. They should look set on top but still soft. If they feel too firm when you press them, you’ve gone too far. (Been there. Still edible, but meh.)

Step 8: Fill ’em up.
Once your cookies are completely cool (resist the urge!), whip up the filling. Just beat the cream cheese, powdered sugar, vanilla, and cinnamon until fluffy. Smear a generous amount on one cookie, top with another. Voilà. Ginger cookie sandwich. Eat one. Then maybe another.

Storage Options:

If by some small miracle you don’t eat the entire batch in a day, these ginger cookie sandwiches will keep well. Just store them in an airtight container at room temp for a couple days. Or in the fridge if your kitchen’s too warm. They get softer and even better overnight. Like leftovers, but dessert. And yes, you can freeze the cookies (unfilled) and add the filling later. I’ve done it. It works. Just don’t freeze the assembled sandwiches unless you want slightly weird-textured filling. I mean, unless you’re into that.

Variations and Substitutions:

Let’s be honest—baking isn’t always a precise science when you’re short on groceries or patience. Here are a few ways you can play around:

• No cardamom? Skip it or sub in nutmeg or allspice. It’s flexible.

• Dairy-free? Use plant-based butter and dairy-free cream cheese. It won’t taste exactly the same, but still pretty dang good.

• Gluten-free? Swap in a 1:1 GF flour blend. Texture might change a smidge, but flavor holds up.

• Want more punch? Add fresh grated ginger to the dough or a tiny bit of orange zest to the filling. Sounds weird, tastes amazing.

• Feeling festive? Dip half the finished sandwiches in white chocolate and sprinkle with cinnamon sugar. People will think you bought them.

What to Serve with Ginger Cookies Sandwiches?

These cookies don’t need anything, but if you’re setting a vibe…

• A mug of hot chai or spicy mulled wine? Yes, please.

• Vanilla ice cream? Make a frozen sandwich. You’re welcome.

• Add them to your holiday dessert spread with peppermint bark, shortbread, or anything sparkly.

They also go well with cozy pajamas and a cheesy holiday rom-com. Just saying.

Frequently Asked Questions:

Can I make the dough ahead of time?
Yup! Store it in the fridge for up to 3 days or freeze for later. Just let it soften a little before scooping.

Why did my cookies come out crunchy?
Most likely overbaked. Ginger cookies are a little tricky—they firm up as they cool, so don’t wait for them to feel totally done in the oven.

Can I use store-bought frosting?
Technically, sure. But the homemade cinnamon cream cheese filling is so worth it. Like, next-level.

So… are you baking these this weekend or what? I mean, I can’t force you, but I highly recommend letting your kitchen smell like molasses and cinnamon for a bit. It’s weirdly healing. Let me know how yours turn out—or better yet, send me a picture if you manage not to eat them all first.

Because honestly? I barely managed.

Keep the Flavor Coming – Try These:

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Queso Mac and Cheese Taco Beef Casserole

Mouthwatering Longhorn Garlic Parmesan Crusted Chicken Recipe

Ginger Cookies Sandwiches

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Soft ginger cookies filled with a spiced cinnamon cream cheese frosting. Rich in molasses, warm spices, and holiday flavor—perfect for gatherings or gifting.

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Servings

Ingredients

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For the Cookies:

• 2 cups unbleached all-purpose flour
• 4 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup unsalted butter softened
• ½ cup packed dark brown sugar
• ½ cup granulated sugar plus additional for rolling
• ¼ cup molasses
• 1 large egg at room temperature
• 2 teaspoons pure vanilla extract

For the Cinnamon Cream Filling:

• 8 ounces cream cheese softened
• 3 cups powdered sugar
• 4 teaspoons vanilla extract
• 4 teaspoons ground cinnamon

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Instructions

 

Prepare the Baking Sheets:

1. Preheat the oven to 350°F (175°C). Line three baking sheets with parchment paper and set aside.

Combine the Dry Ingredients:

1. In a large mixing bowl, whisk together the flour, ginger, cinnamon, cardamom, baking soda, and salt. Set the mixture aside.

Cream the Butter and Sugars:

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, approximately 3 minutes.

Add Wet Ingredients:

1. Add the molasses, egg, and vanilla extract to the butter mixture. Continue mixing until fully incorporated, about 1 minute.

Incorporate Dry Ingredients:

1. Reduce the mixer speed to low. Gradually add the flour mixture to the wet ingredients and mix until just combined, about 1 minute. Do not overmix.

Chill the Dough:

1. Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or until firm.

Shape and Roll the Dough:

1. Place approximately ½ cup of granulated sugar in a shallow bowl. Scoop heaping teaspoons of dough and roll them into balls using your hands. Roll each ball in sugar and arrange on the prepared baking sheets, leaving about 2 inches of space between cookies.

Flatten the Cookies:

1. Lightly butter the bottom of a drinking glass, dip it into the remaining sugar, and gently flatten each dough ball. Re-dip the glass in sugar every 2 to 3 cookies to prevent sticking.

Bake:

1. Bake the cookies for 12 to 14 minutes, or until the tops are dry to the touch and beginning to firm while still soft inside. Remove from oven and cool completely on a wire rack.

Prepare the Filling:

1. In a clean mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth. Add the vanilla extract and ground cinnamon and continue beating until fully incorporated.

Assemble the Sandwiches:

1. Once the cookies have cooled, spread approximately 1 rounded teaspoon of cinnamon cream filling onto the flat side of one cookie. Top with a second cookie to form a sandwich. Repeat with the remaining cookies and filling.

Storage:

1. Store the completed sandwich cookies in an airtight container at room temperature for up to 2 days.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a certified 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all other ingredients, including baking soda and vanilla extract, are labeled gluten-free. Chilling the dough is especially helpful when using gluten-free flour, as it prevents spreading and improves texture.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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