Gingersnap Oreos with Cream Cheese Filling

Soft molasses cookies with sweet cream cheese filling. 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 16
Author Melissa Stadler, Modern Honey


Molasses Ginger Cookies:

  • 1 1/2 cups 3 sticks Cold Butter, cut into cubes
  • 2 cups Sugar
  • 2 Eggs
  • 1/2 cup Molasses
  • 4 cups Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 2 1/2 teaspoons Ginger
  • 2 teaspoons Cloves
  • 1/2 teaspoon Cayenne Pepper
  • Sugar

Cream Cheese Filling:

  • 1 cup Butter softened
  • 8 ounce Cream Cheese softened
  • 4 cups Powdered Sugar
  • 1/3 cup Heavy Cream Milk, or Egg Nog
  • 1 teaspoon Vanilla
  • ****Recipe can be halved easily.


  1. Preheat oven to 350 degrees.
  2. In large mixing bowl, cream butter and sugar for 4 minutes until light and fluffy and pale in color.
  3. Add eggs one at a time, mixing after each addition. Add molasses and mix well.
  4. Add flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and cayenne pepper. Mix just until combined to avoid over-mixing the dough.
  5. Place sugar into small bowl. Roll dough into small balls and roll into sugar, coating well.
  6. Place on lined baking pan and bake for 12-15 minutes.

To make Cream Cheese Filling:

  1. In large mixing bowl, cream softened butter and cream cheese until light and fluffy. Stir in powdered sugar and cream, milk, or egg nog. Add vanilla.
  2. To assemble cookies:
  3. Once cookies have cooled, spread cream cheese filling on the bottom of cookie and top with other cookie.