Cream Filled Ginger Cookies are the perfect combination of warm spices, soft chewy texture, and a rich creamy filling. These sandwich style cookies have a deep molasses flavor balanced by ginger and cinnamon, while the sweet cream cheese filling adds a smooth and tangy finish. They are ideal for holiday baking, cookie platters, afternoon treats, or whenever you want a bakery style dessert at home. The cookies stay soft for days and develop even more flavor as they rest, making them a wonderful make-ahead option.
Ingredients
For the Cookies
- ½ cup Shortening
- ¼ cup Unsalted Butter, softened at room temperature
- ¾ cup Brown Sugar
- ¼ cup Granulated Sugar
- ¼ cup Molasses
- 3 tsp Ground Ginger
- 2 tsp Baking Soda
- 1 Egg
- 1 tsp Vanilla Extract
- 2 ¼ cups All Purpose Flour
- 1 tsp Cinnamon
- ½ tsp Salt
- Additional Granulated Sugar for rolling
For the Filling
- 3 oz Cream Cheese, softened at room temperature
- ¼ cup Unsalted Butter, softened at room temperature
- 2 cups Confectioners Sugar
- 1 tsp Vanilla Extract
- 2 tsp Lemon Zest
Step 1: Prepare the Baking Sheets and Oven
Begin by preheating your oven to 375 degrees Fahrenheit. Proper oven temperature is important because it helps the cookies spread evenly while maintaining a soft center.
Line two baking sheets with parchment paper. The parchment paper prevents sticking and promotes even baking. It also makes cleanup much easier once the cookies are finished baking.
Set the prepared baking sheets aside while you make the dough.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all purpose flour, baking soda, salt, ground ginger, and cinnamon.
Whisk the ingredients together thoroughly to ensure the spices and leavening agents are evenly distributed throughout the flour. This step prevents pockets of baking soda or spice from appearing in the finished cookies.
The ginger is the star flavor in these cookies, while the cinnamon adds warmth and depth that complements the molasses beautifully.
Once mixed, set the bowl aside.
Step 3: Cream the Shortening, Butter, and Sugars
In a separate large bowl, add the shortening, softened butter, brown sugar, and granulated sugar.
Using an electric mixer, beat everything together until the mixture becomes light, fluffy, and well combined. This process incorporates air into the dough, helping create a softer texture.
The combination of shortening and butter is important. The butter contributes flavor while the shortening helps create a tender and chewy cookie that stays soft longer.
Take your time with this step and mix for several minutes until the texture appears smooth and creamy.
Step 4: Add the Wet Ingredients
To the creamed mixture, add the molasses, egg, and vanilla extract.
Continue mixing until all the ingredients are fully incorporated.
Molasses gives these cookies their signature rich flavor, dark color, and chewy texture. It also balances the sweetness from the sugars and enhances the warm spices.
The egg provides structure while the vanilla rounds out all of the flavors.
Scrape down the sides of the bowl if necessary to ensure everything is evenly mixed.
Step 5: Combine the Wet and Dry Mixtures
Gradually add the dry ingredient mixture into the wet ingredients.
Mix on low speed until a soft cookie dough forms. Avoid overmixing once the flour is added because excessive mixing can result in tougher cookies.
The dough should be soft but easy to handle. It will have a rich aroma from the ginger, cinnamon, and molasses.
Once the flour has disappeared into the mixture, stop mixing.
Step 6: Shape the Cookie Dough
Place some additional granulated sugar into a shallow bowl.
Using a cookie scoop or spoon, portion the dough into evenly sized balls. Consistent sizing helps all of the cookies bake at the same rate.
Roll each dough ball between your hands to create a smooth surface. Then roll the dough balls in the granulated sugar until fully coated.
The sugar coating creates a beautiful sparkle on the finished cookies and contributes a delicate crispness to the exterior.
Arrange the dough balls on the prepared baking sheets, leaving enough space between them to allow for spreading.
Step 7: Bake the Cookies
Place the baking sheets into the preheated oven.
Bake the cookies for approximately 10 to 12 minutes.
During baking, the cookies will spread slightly and develop a crackled surface. The edges should be set while the centers remain soft.
Do not overbake them. The cookies will continue cooking slightly from residual heat after they are removed from the oven.
A slightly underbaked center is what creates the wonderfully chewy texture these cookies are known for.
Step 8: Cool the Cookies Properly
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 2 minutes.
This short resting period allows the cookies to firm up enough for handling without breaking apart.
Transfer the cookies to wire cooling racks and let them cool completely.
Cooling completely is essential before adding the filling. Warm cookies can cause the filling to melt and slide out when assembled.
Step 9: Prepare the Cream Cheese Filling
While the cookies cool, make the filling.
In a mixing bowl, combine the softened cream cheese and softened butter.
Beat them together until completely smooth and creamy. There should be no lumps remaining.
Add the vanilla extract and lemon zest, then continue mixing.
The lemon zest brightens the filling and balances the sweetness, creating a fresh flavor that pairs beautifully with the warm spices in the cookies.
Gradually add the confectioners sugar and continue mixing until the filling becomes smooth, thick, and fluffy.
The finished filling should hold its shape while remaining easy to spread.
Step 10: Assemble the Sandwich Cookies
Once the cookies have cooled completely, match them into pairs of similar size.
Spread or pipe a generous amount of filling onto the flat side of one cookie.
Place a second cookie on top and gently press down to create a sandwich.
Continue assembling until all the cookies are filled.
The creamy filling contrasts perfectly with the chewy ginger cookies, creating a dessert that feels both elegant and comforting.
Step 11: Allow the Flavors to Develop
Although the cookies can be enjoyed immediately, they become even better after resting for a few hours.
The filling slightly softens the cookies while the spices continue to develop, creating a more balanced and flavorful bite.
Store the assembled cookies in an airtight container and refrigerate them if keeping for more than a few hours.
For the best texture, allow refrigerated cookies to sit at room temperature for several minutes before serving.
Essential Equipment Guide
- Large Mixing Bowl
- Medium Mixing Bowl
- Electric Hand Mixer or Stand Mixer
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Cookie Scoop or Spoon
- Baking Sheets
- Parchment Paper
- Cooling Rack
- Small Bowl for Rolling Sugar
- Offset Spatula or Piping Bag for Filling
Pairings
- Hot coffee
- Chai tea
- Earl Grey tea
- Hot chocolate
- Spiced apple cider
- Vanilla latte
- Cold milk
- Caramel cappuccino
Variations
- Add a pinch of ground cloves for a deeper spice profile.
- Use orange zest instead of lemon zest in the filling.
- Add finely chopped crystallized ginger to the cookie dough.
- Drizzle melted white chocolate over the assembled cookies.
- Replace part of the filling with marshmallow fluff for extra sweetness.
- Roll the cookies in cinnamon sugar instead of plain sugar.
- Add a small amount of nutmeg for additional warmth.
Prep & Cook Time
- Prep Time: 10 minutes
- Bake Time: 10 to 12 minutes per batch
Servings
- Makes approximately 10 to 12
Tips
- Make sure the butter and cream cheese are fully softened before mixing.
- Measure the flour correctly to avoid dry cookies.
- Do not overmix the dough after adding the flour.
- Use a cookie scoop for evenly sized cookies.
- Allow cookies to cool completely before filling.
- Store cookies in an airtight container to maintain softness.
- Chill the filling briefly if it becomes too soft.
- For cleaner sandwich cookies, pipe the filling instead of spreading it.
- The cookies taste even better the next day as the flavors develop.
- Keep extra cookies refrigerated if storing for several days.
These Cream Filled Ginger Cookies deliver the perfect balance of spicy, sweet, chewy, and creamy textures in every bite. The rich molasses flavored cookies combined with the smooth cream cheese filling create a bakery worthy dessert that is ideal for holidays, special occasions, or simply enjoying with a warm cup of coffee.
Print
Cream Filled Ginger Cookies Recipe with a Sweet Surprise in Every Bite
Cream Filled Ginger Cookies are the perfect combination of warm spices, soft chewy texture, and a rich creamy filling. These sandwich style cookies have a deep molasses flavor balanced by ginger and cinnamon, while the sweet cream cheese filling adds a smooth and tangy finish. They are ideal for holiday baking, cookie platters, afternoon treats, or whenever you want a bakery style dessert at home. The cookies stay soft for days and develop even more flavor as they rest, making them a wonderful make-ahead option.
- Total Time: 22 Mins
- Yield: 1 dozen
Ingredients
For the Cookies
- ½ cup Shortening
- ¼ cup Unsalted Butter, softened at room temperature
- ¾ cup Brown Sugar
- ¼ cup Granulated Sugar
- ¼ cup Molasses
- 3 tsp Ground Ginger
- 2 tsp Baking Soda
- 1 Egg
- 1 tsp Vanilla Extract
- 2 ¼ cups All Purpose Flour
- 1 tsp Cinnamon
- ½ tsp Salt
- Additional Granulated Sugar for rolling
For the Filling
- 3 oz Cream Cheese, softened at room temperature
- ¼ cup Unsalted Butter, softened at room temperature
- 2 cups Confectioners Sugar
- 1 tsp Vanilla Extract
- 2 tsp Lemon Zest
Instructions
Begin by preheating your oven to 375 degrees Fahrenheit. Proper oven temperature is important because it helps the cookies spread evenly while maintaining a soft center.
Line two baking sheets with parchment paper. The parchment paper prevents sticking and promotes even baking. It also makes cleanup much easier once the cookies are finished baking.
Set the prepared baking sheets aside while you make the dough.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all purpose flour, baking soda, salt, ground ginger, and cinnamon.
Whisk the ingredients together thoroughly to ensure the spices and leavening agents are evenly distributed throughout the flour. This step prevents pockets of baking soda or spice from appearing in the finished cookies.
The ginger is the star flavor in these cookies, while the cinnamon adds warmth and depth that complements the molasses beautifully.
Once mixed, set the bowl aside.
Step 3: Cream the Shortening, Butter, and Sugars
In a separate large bowl, add the shortening, softened butter, brown sugar, and granulated sugar.
Using an electric mixer, beat everything together until the mixture becomes light, fluffy, and well combined. This process incorporates air into the dough, helping create a softer texture.
The combination of shortening and butter is important. The butter contributes flavor while the shortening helps create a tender and chewy cookie that stays soft longer.
Take your time with this step and mix for several minutes until the texture appears smooth and creamy.
Step 4: Add the Wet Ingredients
To the creamed mixture, add the molasses, egg, and vanilla extract.
Continue mixing until all the ingredients are fully incorporated.
Molasses gives these cookies their signature rich flavor, dark color, and chewy texture. It also balances the sweetness from the sugars and enhances the warm spices.
The egg provides structure while the vanilla rounds out all of the flavors.
Scrape down the sides of the bowl if necessary to ensure everything is evenly mixed.
Step 5: Combine the Wet and Dry Mixtures
Gradually add the dry ingredient mixture into the wet ingredients.
Mix on low speed until a soft cookie dough forms. Avoid overmixing once the flour is added because excessive mixing can result in tougher cookies.
The dough should be soft but easy to handle. It will have a rich aroma from the ginger, cinnamon, and molasses.
Once the flour has disappeared into the mixture, stop mixing.
Step 6: Shape the Cookie Dough
Place some additional granulated sugar into a shallow bowl.
Using a cookie scoop or spoon, portion the dough into evenly sized balls. Consistent sizing helps all of the cookies bake at the same rate.
Roll each dough ball between your hands to create a smooth surface. Then roll the dough balls in the granulated sugar until fully coated.
The sugar coating creates a beautiful sparkle on the finished cookies and contributes a delicate crispness to the exterior.
Arrange the dough balls on the prepared baking sheets, leaving enough space between them to allow for spreading.
Step 7: Bake the Cookies
Place the baking sheets into the preheated oven.
Bake the cookies for approximately 10 to 12 minutes.
During baking, the cookies will spread slightly and develop a crackled surface. The edges should be set while the centers remain soft.
Do not overbake them. The cookies will continue cooking slightly from residual heat after they are removed from the oven.
A slightly underbaked center is what creates the wonderfully chewy texture these cookies are known for.
Step 8: Cool the Cookies Properly
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 2 minutes.
This short resting period allows the cookies to firm up enough for handling without breaking apart.
Transfer the cookies to wire cooling racks and let them cool completely.
Cooling completely is essential before adding the filling. Warm cookies can cause the filling to melt and slide out when assembled.
Step 9: Prepare the Cream Cheese Filling
While the cookies cool, make the filling.
In a mixing bowl, combine the softened cream cheese and softened butter.
Beat them together until completely smooth and creamy. There should be no lumps remaining.
Add the vanilla extract and lemon zest, then continue mixing.
The lemon zest brightens the filling and balances the sweetness, creating a fresh flavor that pairs beautifully with the warm spices in the cookies.
Gradually add the confectioners sugar and continue mixing until the filling becomes smooth, thick, and fluffy.
The finished filling should hold its shape while remaining easy to spread.
Step 10: Assemble the Sandwich Cookies
Once the cookies have cooled completely, match them into pairs of similar size.
Spread or pipe a generous amount of filling onto the flat side of one cookie.
Place a second cookie on top and gently press down to create a sandwich.
Continue assembling until all the cookies are filled.
The creamy filling contrasts perfectly with the chewy ginger cookies, creating a dessert that feels both elegant and comforting.
Step 11: Allow the Flavors to Develop
Although the cookies can be enjoyed immediately, they become even better after resting for a few hours.
The filling slightly softens the cookies while the spices continue to develop, creating a more balanced and flavorful bite.
Store the assembled cookies in an airtight container and refrigerate them if keeping for more than a few hours.
For the best texture, allow refrigerated cookies to sit at room temperature for several minutes before serving.
- Prep Time: 10 Mins
- Cook Time: 12 Mins
