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Ginger Sandwich Cookies with Apple Butter Cream Filling

Stack of three ginger sandwich cookies with apple buttercream filling
 

Apples abound in October and it is only fitting that the Creative Cookie Exchange share APPLE recipe ideas for this fall season. How will you bake cookies with apples? Apple, apple butter, apple juice, applesauce– if it includes apples we’d love to see your cookie recipe.

I’m sharing these ginger sandwich cookies which are transformed into an autumn recipe with the addition of apple butter in the filling. If you are in a hurry simply use only the apple butter as the filling between two ginger cookies. If you have an extra 5 minutes then you’ll easily whip up a filling to incorporate the apple butter with some cream cheese or a butter cream base. Both options are mentioned below.

Recipe adapted from ginger cookies from Food & Wine magazine

Yield: 4 dozen

Ginger Sandwich Cookies with Apple Butter Cream Filling

Stack of three ginger sandwich cookies with apple buttercream filling

Make these as sandwich cookies or skip the filling and eat this ginger cookies on their own. Either way you'll love the warm spiced flavor.

Prep Time 25 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 stick plus 2 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg, at room temperature
  • 1/4 cup unsulfured molasses
  • 2 Tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1/2 cup apple butter
  • OR
  • 4 ounces cream cheese, softened
  • 1/2 cup apple butter

Instructions

  1. Heat the oven to 350 degrees F. Prepare baking sheets with parchment paper.
  2. Combine the dry ingredients of flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Whisk and set aside.
  3. In a stand mixer (or electric mixer) beat together the butter and both sugars. Add the egg and molasses. beat on high for 2-3 minutes. Add the mixed dry ingredients and stir on low speed until well combined.
  4. I found that these cookies spread quite a bit due to the combination of molasses, sugar and brown sugar. If your first batch spreads too much then you will find that refrigerating the dough is helpful. Place small rounds of dough on the parchment lined baking sheets. My ideal size was approximately 2 oz per dough ball which resulted in oreo-sized cookies. I tried this on parchment lined baking sheets which worked well. I also had a neat silicone mat meant for macaron baking. It had small circles into which I placed my dough and the size of the finished cookies were more consistent.
  5. Bake the 2 oz dough balls for 8-10 minutes. As noted in the original recipe, the cookies will rise up with small domes while baking then do deflate to a flat cookie. I mention this so you know that you've done nothing wrong when you see your ginger cookies rise and fall again!
  6. Make either of the fillings or fill with a thick apple butter. To make the fillings whip with a whisk or process in a blender with a whisk attachment until the filling is smooth. Place a small amount on one cookie then sandwich it with a second.
  7. Store the cookies in an air-tight container. These cookies stay slightly chewy for 3-5 days stored properly. Only add the filling when you are ready to serve the cookies.

Notes

Refrigerating the dough will help reduce the spread of the cookies as they bake. 30 minutes to an hour should be sufficient.

Nutrition Information:

Yield:

24

Serving Size:

2

Amount Per Serving: Calories: 137Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 130mgCarbohydrates: 25gFiber: 0gSugar: 17gProtein: 1g

This data is provided by Nutritionix and is an estimate only.

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