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.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
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.
Add the egg and molasses to the butter-sugar mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
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.
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.
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.
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.
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
Calories |
4233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3300 mg | 143% | |
| Total Carbohydrate | 651.7 g | 237% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 437.4 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 303 mg | 23% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1614 mg | 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.
