Ginger Cream Cheese Sandwich Recipe

The smell of ginger cookies baking is in my opinion one of the most beautiful aromas. The combination of ginger, cloves, and cinnamon are intoxicating and permeates the entire house. One of my first big “corporate” positions as an executive pastry chef was in a restaurant where I had the distinct pleasure of helping to build from the ground up. Endless hours were spent purchasing equipment, assisting in the design of the kitchen, and creating recipes. Our team was incredible and the desserts that we produced were some of the best in the area. Although I loved pretty much all of the products, my favorite is, and will always be, our ginger cookies. Soft and chewy with beautiful hints of ginger, cinnamon, and cloves. Our ginger cookies are a delightful treat!

While these cookies are perfect on their own, the addition of tangy cream cheese frosting sends them over the top. Molasses and warm spices simply cannot come together without the addition of vanilla extract, specifically extract made with the rich, sweet vanilla beans from Madagascar. The quality of the vanilla beans used in this extract are known as "splits", which are achieved when farmers leave the pods to mature on the vines a few weeks after conventional harvest time. This gives the finished product a full body impact and a remarkable after taste.

We offer this premium extract in either single-fold or double-fold solutions. Our 2-Fold extracts are made with twice the amount of beans used for the same volume of single-fold extract. This results in a more concentrated (double-strength) extract that only requires you to use half the amount normally used in recipes.

Ginger Cream Cheese Cookie Sandwich Recipe

Yields 10-12 sandwiches


  • 1 1/2 cups butter, room temperature
  • 2 cups caster sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground Ceylon cinnamon
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground ginger
  • 1 teaspoon salt


Preheat the oven to 375 degrees.

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

In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy. Next add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredients and beat until the mixture is pure.

Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it's completely coated. Gently place on a cookie sheet at least 1 inch apart, and bake for between 8 and 10 minutes, or until the cookies begin to slightly crack on top. Remove from the oven and let cool for a minute or two. Finally, transfer the cookies to wire racks for them to cool completely. While resting, these golden cookies may continue cracking.

Cream Cheese Filling:


  • 2 cups powdered sugar
  • 12 ounces cream cheese, room temperature
  • 3 ounces salted butter, room temperature
  • 1 1/2 teaspoons Madagascar vanilla extract-Double Fold


In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter, and set on medium speed to mix until just blended. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in four batches, beating the mixture smooth between each addition.

To assemble the sandwich, turn over two cookies and using an offset spatula, spread a single cookie with cream cheese frosting or pipe the frosting on with a piping bag. Invert the second cookie and place on top of the frosting.

When finished, place the cookies into a covered container and place in the refrigerator. The cookies will stay fresh for up to 3 days.