Gingerbread Sandwich Cookies with Lemon Filling
Gingerbread Sandwich Cookies with Lemon Filling

These gingerbread sandwich cookies are made with fresh ginger and filled with lemon buttercream. They are ideal for Christmas parties, bake sales and impressing your guests.

In this recipe

  • Tips for making neat sandwich cookies
  • Tasty variations
  • Make-ahead tips
  • Storage Instructions
  • Pretty cookies to give away

When shorter days and cool weather roll around, there’s nothing like a chewy gingerbread flavored with molasses and warm spices. Well, maybe there is: two chewy gingerbread cookies with fluffy lemon glaze. Now that’s a treat!

I’ve been making a version of these pretty cookies for a long time, especially around the holidays. It was inspired by a dark, gooey gingerbread with a warm lemon frosting – something my mom bakes for Christmas.

Tips for making neat sandwich cookies

The key to a professional-looking sandwich cookie is consistency. This cookie dough tends to spread evenly, especially after cooling, and makes thin, round cookies that are still soft. For a dessert worthy of a bake sale or cookie swap, follow these tips:

  • Weigh flour: For a cookie dough that spreads just enough and stays chewy, weigh out the flour. If you don’t have a kitchen scale, make sure you measure it accurately – fluff the flour in its container, spoon it into the measuring cup, and then gently sweep away the excess flour by running the flat edge of a knife across it scratch measuring cup.
  • Cool dough: The dough is soft, so it makes soft cookies. It’s hard to work with if you don’t cool it first. For uniformly sized cookies, refrigerate the batter for at least an hour (more is even better).
  • Measure dough: You could stare at the servings for most cookie recipes. For this recipe, it is important to measure each portion of dough. This way you get evenly sized cookies that make evenly sized sandwiches. A cookie scoop or measuring spoon with a tablespoon will ensure you get even portions. Another alternative: Scoop and weigh the cookie dough – it should weigh 22 grams each.
  • Grease cookie scoop: A light spritz of cooking spray will help the slightly sticky cookie dough come out of the cookie scoop in one piece. Reapply every few scoops or as needed.
  • Inject filling: For ultra-thin sandwich cookies, place the lemon filling in a piping bag or ziplock bag with the corner cut off and pipe onto the cookies.

Tasty variations

I wouldn’t suggest tweaking these cookies too much as any change will affect texture and baking time. However, here are some variations that work well:

  • Make them dairy free: The texture and cleanliness aren’t the same, but the cookies and filling can be made with vegan butter.
  • Make it with Lime or Orange: Swap lemon zest and juice for lime or orange.
  • Just the cookies: These cookies are flavorful and delicious enough to enjoy on their own. After portioning the cookie dough into balls, roll them halfway in coarse sugar such as cane sugar or turbinado sugar and place sugar-side up on the baking sheet. This gives them a pretty shine and a little crunch.

Make-ahead tips

Assembling the cookies is quicker and easier than frosting cupcakes. If you prepare the dough in advance, it’s even possible to bake a whole batch of cookies in a weekday. You can make the dough up to a day in advance and store it in the fridge. The filling should be made fresh as it can dry out, but it only takes a few minutes to whip up.

Storage Instructions

These gingerbread sandwich cookies can be stored in an airtight container at room temperature for up to three days. They keep even better if they are individually wrapped.

The lemon filling is best used immediately as it can dry out. Sandwiched between the biscuits, it stays moist and keeps better than on its own. Once baked, the cookies will keep in an airtight container at room temperature for up to four days.

To freeze the unbaked cookie dough: Make the dough, chill and roll into portioned balls. Instead of baking them, freeze them on a parchment-lined baking sheet for at least an hour. Place the frozen cookie dough in a ziplock bag and freeze for up to three months.

To bake the cookies from frozen: Place them on a parchment-lined baking sheet and preheat the oven—no defrosting necessary. Once the oven is hot, bake as directed, adding about a minute to the cooking time.

Pretty cookies to give away

  • Holiday Pinwheel Cookies
  • Brookies (chocolate chip cookies)
  • Slice and bake pistachio butter cookies
  • Lofthouse style soft frosted sugar cookies
  • Florentine chocolate chip cookies

Gingerbread sandwich cookies with lemon filling

preparation time
20 minutes

cooking time
30 minutes

rest time
60 minutes

total time
110 minutes

to 19 sandwich biscuits


For the cookies

  • 3/4 Cup unsalted buttersoftened

  • 1 cup (220G) sugar

  • 1 big egg

  • 1/4 Cup molasses

  • 1 tablespoon fresh gingerFinely grated

  • 2 1/2 cups (315G) all purpose flour

  • 2 teaspoon baking soda

  • 1 teaspoon Cinammon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon Ground carnations

  • 1/4 teaspoon Salt

  • cooking spray for the cookie scoop

For the filling

  • 1/2 Cup unsalted buttersoftened

  • 1 tablespoon fresh Lemon peel

  • 1/8 teaspoon Salt

  • 2 cups (240G) powdered sugar

  • 1-2 tablespoon fresh lemon juice

special equipment

  • blender


  1. Beat butter and sugar:

    In a bowl of a stand mixer set fitted with the paddle attachment, add the butter and sugar. Beat on medium speed until pale and fluffy, about 2 minutes. You can use an electric hand mixer.

  2. Add the egg, molasses and ginger:

    Scrape the sides and bottom of the bowl with a rubber spatula. Add the egg, molasses and fresh ginger. Beat for an additional 1 to 2 minutes until fully combined and fluffy.

  3. Mix the dry ingredients:

    In a medium bowl, whisk together the flour, baking soda, cinnamon, ground ginger, ground cloves, and salt. Add to wet ingredients and mix on low speed until fully combined. Don’t overmix.

  4. Chill the cookie dough:

    Cover the bowl with cling film and chill the dough in the refrigerator for at least an hour or up to overnight.

  5. Preheat the oven:

    Position an oven rack in the center of the oven and another in the top third. Preheat the oven to 350°F and line 2 large baking sheets with parchment paper.

  6. Portion cookie dough:

    Spray a #60 or #70 cookie scoop or a tablespoonful scoop lightly with cooking spray. Scoop the cookie dough and quickly roll it into a ball with your hands. Place on the prepared baking sheet.

    Repeat with enough cookies to fill two baking sheets with at least 2 inches between cookies. Grease the cookie scoop with cooking spray as needed to help the dough slide off cleanly.

  7. Flatten Cookies:

    Use your palm to flatten each ball very slightly – try to make them all about the same size. Place the excess batter back in the fridge to chill while you bake the cookies.

  8. Bake and cool cookies:

    Bake the cookies until spread, only slightly puffed up and the edges beginning to brown, about 10 minutes, turning the baking sheets halfway through.

  9. Cool cookies:

    Let the cookies cool on the baking sheets for 3 minutes before transferring to a cooling rack with a spatula. Allow to cool completely before freezing.

    Allow the baking sheets to cool and repeat the process with the remaining batter until all the cookies are baked.

  10. make filling:

    In a medium bowl, add butter, lemon zest, and salt. Beat with an electric hand mixer until combined and creamy, about 30 seconds.

  11. Add powdered sugar and lemon juice:

    Add powdered sugar and 1 tbsp lemon juice. Beat until thick, creamy and fluffy, about 1 minute.

    Add more lemon juice, one teaspoon at a time, if needed—you’re looking for a glaze that’s creamy enough to spread on a cookie but thick enough that it won’t ooze out on the sandwich.

  12. Assemble cookies:

    When the cookies are completely cool, use an offset spatula or butter knife to spread about 1 tablespoon of the filling in a circle down the center of a cookie, leaving a 1/4 inch circumference free. You add frosting to the bottom (the part that touches the baking sheet) of a cookie.

    Top with another biscuit (bottom facing towards filling). Slightly press the cookies together and push the filling almost to the edge. Be careful to avoid breaking the soft cookies.

    Assemble the remaining cookies.

nutritional information (per serving)
279 calories
13g Fat
41g carbohydrates
2g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!