Ginger Creme Sandwich Cookies

“With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up!” – Carol Walston, Granbury, Texas

Fall Cookies - Ginger Creme Sandwich Cookies recipeTaste of Home
Servings Prep Time Cook Time
2-1/2dozen 25minutes 10minutes
Servings Prep Time
2-1/2dozen 25minutes
Cook Time
Portions: dozen
Portions: dozen
  1. Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight.
  2. Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool.
  3. Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.
Recipe Notes

Nutrition Facts

1 sandwich cookie: 184 calories, 8g fat (3g saturated fat), 14mg cholesterol, 154mg sodium, 26g carbohydrate (19g sugars, 0 fibre), 1g protein.