Browse by
Browse by
Browse by
Browse by
Gingersnap Sandwich Cookies
Member Submitted Recipe
Gingersnap Sandwich Cookies
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Sweetly spicy homemade gingersnap cookies filled with cream cheese icing.

Prep time
Bake/Cook time
0:08 to 0:10
15 -18 Filled Sandwich Cookies
Sign in to post a comment
Gingersnap Sandwich Cookies
Dark Brown Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:08 to 0:10
Yield :
15 -18 Filled Sandwich Cookies


  • 3 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed Imperial Sugar Dark Brown Sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 teaspoons vanilla extract

Cream Cheese Filling

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a large bowl, sift the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
  2. In bowl of a stand mixer, cream softened butter with brown sugar and beat until light and fluffy, about 2 minutes. Add molasses, egg and vanilla. Beat well, scraping down sides as needed.
  3. Slowly add dry ingredients to wet on low speed, in 2 to 3 additions.  Cover mixed dough and refrigerate for 3 hours or overnight.
  4. To make filling, beat all ingredients until smooth and creamy.  Keep chilled until 30 minutes before ready to pipe or spread.
  5. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone. Shape dough into 1-inch balls.  Bake for 8-10 minutes, until edges are start to turn brown. Remove from oven and allow to cool.  Pipe filling into each set of two.  Keep stored in air-tight container.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Gingersnap Sandwich Cookies recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.