You know what I love even more than a cookie? More than one cookie. To be exact, I love an entire batch of these DELICIOUS Ginger Molasses Maple Cream Sandwich Cookies more than a cookie!

Ginger Molasses Maple Cream Sandwiches on a red towel

These fluffy, ginger-spiced nuggets locked in a maple cream cheese embrace are the key to my heart’s desire.

Were I to lock it down forever with a baked good, these ginger molasses maple cream sandwich cookies would be a blissful choice.

Hence, I’ve chosen these fat little morsels of ginger glory as my contribution to every cookie exchange I’m attending this year.

Ginger molasses cookies with maple cream filling on a plate

About These Chewy Molasses Ginger Cookies

We begin with twin puffs of holiday happiness, the ginger molasses cookies. Not for the flavor-shy, these babies pop with ginger, cinnamon, and cloves. Their texture is a pleasing paradox of classic cookie chew and soft cloud of ginger gladness.

Two ginger molasses maple cream sandwich cookies on a plate

Next, we gleefully squish our pleasingly plump ginger molasses cookies together, maple cream cheese frosting style. This dreamy filling delicately enhances the flavor of the cookies and happens to be killer good when licked directly off the back of a spoon. Don’t be shy.

Sugar-coated cookie dough balls on a baking sheet

Ginger molasses maple cream sandwich cookies require little effort beyond letting the cookies cool long enough to prevent the filling from melting into maple cream hot lava, however enticing maple cream hot lava may sound. Do eat the obligatory, mouth-scorching, fresh-off-the-sheet cookie first. Then hide them. Try to forget about them. Ignore the fact that your house smells like a magical gingerbread palace.

A plate of ginger molasses cookie sandwiches with maple cream filling

Once the cookies cool, slather them with maple cream and reward yourself for your remarkable patience. You certainly deserve an extra sandwich cookie…or five.

Ginger molasses cookie dough balls being rolled in sugar

How to Store Ginger Molasses Sandwich Cookies

  • To Store. If you will not be devouring all of the cookies in a single sitting, frost only what you plan to eat right away (plus one more—you’ll be glad you to have an “extra.”) Store the remaining cookies in an airtight container and the maple cream filling in the fridge.

Ginger molasses cookies being made into sandwiches with maple cream frosting

More Festive Cookie Recipes

Ginger molasses cookie sandwiches with maple cream frosting on a red towel

HAPPY BAKING!

Ginger molasses maple cream sandwich cookies on a red towel
Print Review
5 from 1 vote

Ginger Molasses Maple Cream Sandwich Cookies

Fluffy ginger molasses cookies bursting with spice sandwich a rich maple cream cheese frosting.
Prep Time: 15 mins
Cook Time: 9 mins
Total Time: 24 mins
Servings: 18 cookie sandwiches

Ingredients
  

For the Cookies:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat pastry flour - or sub all-purpose flour
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1/2 teaspoons ground nutmeg
  • 1/4 teaspoons kosher salt
  • 1 cup dark brown sugar
  • 1/4 cup canola oil
  • 1/3 cup unsulfured molasses
  • 1 egg - at room temperature
  • Granulated sugar - for rolling the cookies

For the Maple Cream Cheese Frosting:

  • 8 ounces cream cheese, - softened (I used reduced fat Neufchâtel)
  • 2 tablespoons butter, - softened
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar

Instructions
 

For the Cookies:

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a large bowl, sift together the whole-wheat flour, all-purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt, then lightly stir to combine.
  • In a large mixing bowl (or a standing mixer fit with the paddle attachment), beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low, add the egg, and beat for 1 minute. Give the bowl a good scrape with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.
  • Use a spoon to scoop tablespoon-sized hunks of dough. With your hands, form dough into balls, then roll each cookie in granulated sugar. Place on prepared baking sheets. Bake for 9 minutes until just set. (They will appear underdone. Resist the urge to overbake). Let cool on the baking sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

For the Maple Cream Cheese Frosting:

  • In a large mixing bowl, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and powdered sugar. Continue beating until well combined and smooth.
  • Slather a healthy dollop onto the flat side of a single cookie, then press against the flat side of a second to form a cookie “sandwich.” Enjoy and repeat!

Notes

  • Storage tip: If you will not be devouring all of the cookies in a single sitting, frost only what you plan to eat right away (plus one more—you’ll be glad you to have an “extra.”) Store the remaining cookies in an airtight container and the maple cream filling in the fridge.

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Course: Dessert
Cuisine: American
All text and images ©Erin Clarke / Well Plated
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