Preparation time: 30 minutes,
Cooking time: 15 minutes,

Serves 6-8


  • 120g white sugar
  • 65g brown sugar
  • 180g softened butter
  • 1 egg
  • 1/4 cup molasses (or golden syrup)
  • 250g plain flour
  • 1 tsp baking soda
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves


  • 65g cream cheese
  • 65g cup butter
  • 1 tbsp fresh lemon juice
  • 1 tbsp Stone’s Original Green Ginger Wine
  • 1 tsp vanilla sugar
  • 125 – 250g icing sugar
  • 2 tbsp chopped glace or preserved ginger in syrup


  1. Pre-heat the oven to 190 degrees and line two large trays with baking paper.
  2. In the bowl of a stand mixer beat the butter and sugars together until pale light and fluffy.  Add the egg, mix and then the molasses.
  3. In a separate bowl sift the remaining dry ingredients together.  Then add to the wet ingredients, and work until everything is combined and a very sticky dough is formed.
  4. Using either a spoon or your hands, scoop up balls of dough (remember, the dough is supposed to be sticky) and drop the cookie mixture on to the prepared trays with enough space in between for the dough to spread.  Bake for 10-15 minutes depending on their size.  The cookies puff up a little, so make them smaller rather than too big, allow cookies to cool for a while before transferring to a wire rack.  Let them cool completely before filling.

For the filling

  1. In a stand mixer or by hand beat all of the ingredients together until light and fluffy.  Using a piping bag or butter knife spread icing in-between 2 cookies, add a few pieces of extra ginger around the edges of icing.