Chewy Ginger Sandwich Cookies with Orange Cream Filling Recipe

If you’re on the hunt for a cozy, flavor-packed treat that blends spicy warmth with a bright, creamy twist, then this Chewy Ginger Sandwich Cookies with Orange Cream Filling Recipe is absolutely for you. I promise you’ll fall in love with how tender, chewy, and perfectly spiced these ginger cookies turn out, all sandwiched around one of the most divine orange creams you’ll ever taste. Whether you’re baking for the holidays, a special get-together, or just because, this recipe stands out as a fan-freaking-tastic way to brighten your day!

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Ingredients You’ll Need

To make these chewy ginger sandwich cookies with orange cream filling, I gathered pantry staples and a few fresh ingredients that work so well together—the warm spices, molasses, and orange zest all harmonize in a way that’s simply dreamy. If you’ve never used cardamom before, I highly recommend trying it here for a subtle aromatic boost!

• Granulated Sugar: For rolling the cookie dough balls to give that sparkling, slightly crunchy crust.
• All-purpose Flour: The base of the cookies, giving structure and tenderness.
• Baking Soda: Acts as the leavener to give a nice lift and softness.
• Ground Ginger: The star spice that gives these cookies their signature bite.
• Ground Cinnamon, Cloves, and Cardamom: Spice trio that layers extra warmth and complexity — cardamom is optional but worth it!
• Salt: Enhances the cookie flavors and balances sweetness.
• Unsalted Butter & Shortening: Together they create the perfect chewy texture without being too greasy or cakey.
• Light or Dark Brown Sugar: Adds moisture and deep caramel flavor to the dough.
• Egg: Binds everything together for structure.
• Molasses: Provides that rich, classic gingerbread flavor.
• Vanilla Extract: Rounds out the flavor profile for warmth and sweetness.
• For the Filling – Unsalted Butter & Shortening: The base for a creamy, stable frosting perfect for sandwiching cookies.
• Orange Zest: Fresh zest brings citrus brightness that makes this filling unforgettable.
• Powdered Sugar: For sweetness and the structure of the filling.
• Milk, Heavy Cream, or Orange Juice: To thin the filling just right, pick your fave based on flavor or richness.

Variations

I love how versatile this chewy ginger sandwich cookies with orange cream filling recipe can be. I often tweak the filling or cookies a bit to suit different moods or holidays—you can easily make it your own and it’ll still turn out amazing.

• Spice It Up or Down: Sometimes I add a pinch of black pepper or extra ginger for that spicy kick, but dialing it back makes it more kid-friendly.
• Dairy-Free Version: Swap butter for vegan butter and use coconut cream in the filling for a delicious dairy-free treat.
• Alternate Fillings: I’ve tried lemon cream or even a chai-spiced frosting for a lovely seasonal spin.
• Cookie-Only: If you want simpler cookies, skip the filling entirely—they’re great on their own or with a cup of tea.

How to Make Chewy Ginger Sandwich Cookies with Orange Cream Filling Recipe

Step 1: Prep Your Baking Station with Care

First things first—preheat your oven to 350°F and line three baking sheets with parchment paper. This little setup step makes all the difference because your cookies won’t stick and clean-up is a breeze. Then, pour 1 cup of granulated sugar into a shallow bowl; you’ll roll each cookie dough ball in that sugar to get the signature crackly sweet crust.

Step 2: Whisk Your Dry Ingredients Together

In a small bowl, combine your flour, baking soda, spices (ginger, cinnamon, cloves, and if you’re feeling adventurous, cardamom!), and salt. Stir them well so the spices evenly distribute—this ensures every bite has that perfect flavor burst.

Step 3: Cream the Fats and Sugars to Perfection

This is where the magic starts: cream together the butter, shortening, and brown sugar until the mixture is light and fluffy. I like to use my stand mixer at medium-high speed, and it usually takes me about 1-2 minutes. This aeration step sets you up for a chewy cookie texture without it feeling heavy.

Step 4: Add the Wet Ingredients

Next, beat in the egg, molasses, and vanilla extract. A tip I discovered is to grease your measuring cup lightly before measuring molasses—it helps with easy release and no sticky mess! Mix just until everything is smooth and blended; overbeating here can make the dough too dense.

Step 5: Combine with Dry Ingredients

Dump in your flour and spice mixture, then mix on low speed just until combined. You don’t want to over-mix because that could lead to tougher cookies. The dough will be slightly sticky but manageable.

Step 6: Scoop, Roll, and Sugar-Coat Your Dough Balls

I use a small ice cream scoop to portion out the dough into 1 to 1 ½ inch balls—it makes sure all your cookies bake evenly. As soon as you scoop each ball, roll it between your hands to smooth the edges, then dip and roll it well in the granulated sugar bowl. Place the sugared dough balls on your baking sheets, leaving at least 2 inches between them so they have room to spread.

Step 7: Bake Until Crackly and Soft

Bake each batch for about 9-11 minutes. You’ll know they’re ready when they have flattened slightly, show a beautiful crackled surface, and feel set to the touch but still soft in the center. Don’t overbake! These cookies finish baking on the sheet once out of the oven, and that gooey chewiness is key.

Step 8: Prepare the Orange Cream Filling

While the cookies cool completely, make your luscious orange cream filling. Beat together softened butter, shortening, orange zest, powdered sugar, your choice of liquid (I use milk most of the time), and vanilla extract. Start mixing on low speed to combine the powdered sugar without making a sugar cloud, then bump the speed to medium and beat for about a minute until smooth and fluffy. The zest makes such a difference—it brightens the whole filling wonderfully!

Step 9: Assemble Your Sandwich Cookies

Pair cookies by size on your countertop with their flat bottoms up — the best way to ensure sandwiches that match nicely. Using a pastry bag or even a spoon and butter knife, spread or pipe about 1-2 tablespoons of your orange cream frosting onto one cookie of each pair. Gently press its partner on top so the filling reaches near the edges and melds evenly. My little trick is to let these sit at room temperature for 24 hours before serving so the cream softens the cookies perfectly. Trust me, waiting is worth it!

How to Serve Chewy Ginger Sandwich Cookies with Orange Cream Filling Recipe

Garnishes

I often add a light dusting of powdered sugar right before serving—just enough to add a snow-kissed look. Sometimes I’ll press a tiny piece of candied orange peel or a small sprinkle of finely chopped crystallized ginger on the filling edges for added zing and a beautiful presentation. These simple garnishes make the cookies look extra special without overwhelming the flavors.

Side Dishes

These sandwich cookies pair wonderfully with a warm cup of chai tea, spiced cider, or even a creamy latte. For a festive spread, I like to serve them alongside spiced nuts and fresh fruit to balance the sweetness and spice. They’re perfect finger-food desserts at holiday parties or afternoon coffee breaks.

Creative Ways to Present

For holiday gifts, I love stacking these cookies in pretty boxes tied with rustic twine and a sprig of fresh rosemary or orange peel curl tucked in. Another fun way to present them is on a tiered dessert stand surrounded by fresh orange slices and cinnamon sticks for a festive tablescape. These cookies are as eye-catching as they are delicious!

Make Ahead and Storage

Storing Leftovers

After assembling your chewy ginger sandwich cookies with orange cream filling, store them in an airtight container at room temperature. They stay moist and flavorful for up to a week, but honestly, I’ve rarely had leftovers past day two because my family goes crazy for them! Just keep them wrapped well to prevent drying out.

Freezing

These cookies freeze beautifully! I recommend freezing them unfilled first—just bake the cookies, cool them completely, then store in a freezer-safe bag. When you want to enjoy, thaw fully and then make your orange cream filling fresh to avoid sogginess. Alternatively, you can freeze the assembled sandwiches layered between parchment paper, wrapped tightly; just thaw overnight in the fridge before serving.

Reheating

If you like your cookies slightly warm, gently heat them in the microwave for 10-15 seconds—just enough to soften the orange cream filling without melting it completely. This little step brings back that freshly baked feeling and amps up the cozy vibes. Avoid overheating or the filling can run!

FAQs

Final Thoughts

I absolutely love how this Chewy Ginger Sandwich Cookies with Orange Cream Filling Recipe combines warm, comforting spice with bright, fresh citrus. When I first tried making these, I had no idea they’d become such a staple for cozy nights, holiday gifting, and surprise treats for my family. Honestly, they’ve made me rethink ginger cookies forever—they’re chewy, luscious, and so satisfying. If you want a recipe that delivers flavor, fun, and a little hands-on joy in the kitchen, I wholeheartedly recommend giving these a try. I can’t wait to hear what you think!

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