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I grew up loving Little Debbie Oatmeal Cream Pies. They were my absolute favorite. But, if I had known about these Gingersnap Lemon Cream Pies, I would have been making a mess in the kitchen from a young age. These are SO good!

These gingersnaps all alone are delicious, but making a lemon cream sandwich with two of them is just brilliant. This recipe came about as I was trying to track down a good gingersnap pie crust recipe and suddenly down the rabbit hole of the internet I went. And, just like that, the pie crust was off the table and all I wanted to do was experiment with gingersnap cream pie cookies. I really liked the lemon cream versions best and took the best of several recipes to make this one.

As a tip, I think these get better with age. If you are disciplined enough to do so, place them in the refrigerator overnight before serving. Or, in my opinion, the best way to serve them is straight from the freezer … really!

If you are looking for a tailgate dessert that is sure to delight, or a dessert that blends well with everything from your steak dinner to your Italian meal, this cookie is your answer.

StyleBlueprint Gingersnap lemon cream pie

It’s hard to eat just one …

styleblueprint gingersnap cookies

… so, you might want to put several on a tray!

Gingersnap Lemon Cream Pie Recipe

The ingredients below include as many Simple Truth® organic products as possible, all available at Kroger. We find this line to be high in value and are proud to partner with Kroger for recipes featuring these ingredients!

For cookies:


  • 3/4 cup Simple Truth® organic unsalted butter
  • 1 cup Simple Truth® organic sugar + 1/2 cup for rolling cookie dough
  • 1 egg
  • 1/4 cup molasses
  • 2 cups Simple Truth® organic unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon Simple Truth® organic ground cinnamon
  • 1 teaspoon Simple Truth® organic ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 tablespoons chopped crystalized ginger (optional; if you don’t do this, increase ground ginger by an additional 1/2 teaspoon)


Preheat oven to 350 degrees. Use a mixer at low speed to cream the butter and sugar. Add the egg and molasses and mix until blended. Sift the final ingredients together and then combine with the wet mixture until thoroughly combined. If adding crystalized ginger, do so now. Use your hands to create dough balls about one tablespoon each. Roll dough balls in the extra sugar to completely coat. Arrange one inch apart on cookie sheets lined with parchment paper. Flatten the balls slightly with your hand or a wooden spoon. Bake for 11-12 minutes. Cool for two minutes on the cookie sheet and then transfer to wire racks to cool completely. Makes three dozen cookies.

For lemon cream filling:


  • 4 oz Simple Truth® organic cream cheese
  • 1/2 stick (4 oz) Simple Truth® organic unsalted butter, softened
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/8 teaspoon salt
  • 2 cups Simple Truth® organic powdered sugar


Using a mixer, blend cream cheese and butter until combined. Add lemon juice, lemon zest and salt. Then, add powdered sugar, 1/2 cup at a time, until all is blended. If you would like thicker cream filling, add more powdered sugar.

To make cream pies:

Place about one tablespoon of cream filling between two cookies. Like more filling? Add more! Continue until your cookies are gone.

Store in an air-tight container or in the refrigerator or in the freezer.

StyleBlueprint's gingersnap cream pie with milk

And, just like all cookies, a glass of milk or almond milk is the perfect beverage pairing!



Be sure to check out all of our recipes for more kitchen inspiration!

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