Vanilla-Ginger Sandwich Cookies Vanilla-Ginger Sandwich Cookies

Vanilla-Ginger Sandwich Cookies | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

Our earl grey version of these sandwich cookies are just as delicious.

  • Prep time 45 minutes
  • Total time 2 hours


Cookie Dough:


Cookie Dough: In large bowl, beat butter with sugar until fluffy; beat in egg and molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined.  

Roll dough by rounded 1 tsp into balls. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake in 350°F oven, 1 sheet at a time, until edges are firm, 5 to 8 minutes (for crispier results, bake until tops are firm, 2 to 3 more minutes). Let cool on pans for 5 minutes. Transfer to racks; let cool completely. 

Filling: In small bowl, combine cream with vanilla. In large bowl, beat together butter, icing sugar and salt until mixture resembles fine crumbs; beat in cream mixture. On flat side of half of cookies, spoon or pipe rounded 1 tsp of the filling onto each; sandwich with remaining cookies, flat sides down, lightly pressing to push filling to edge. Refrigerate in airtight container until set, about 30 minutes. Bring to room temperature before serving. (Make-ahead: Freeze cookies in airtight container without filling for up to 2 weeks; thaw completely before filling.)

Makes about 30 sandwich cookies.

Nutritional facts Per cookie: about

  • Sodium 47 mg
  • Sugars 17 g
  • Protein 1 g
  • Calories 142
  • Total fat 5 g
  • Potassium 71 mg
  • Cholesterol 19 mg
  • Saturated fat 3 g
  • Total carbohydrate 24 g


  • Iron 5
  • Folate 6
  • Calcium 1
  • Vitamin A 4
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Baking & Desserts

Vanilla-Ginger Sandwich Cookies