Ginger Cream Pie Sandwich Cookies Recipe

Introduction

Ginger Cream Pies are delightful sandwich cookies that combine warm spices with a sweet, fluffy marshmallow filling. Perfect for sharing at gatherings or enjoying with a cup of tea, these treats bring a cozy, nostalgic flavor to any occasion.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter
• 1 cup brown sugar (packed)
• 1 large egg
• 2 teaspoons vanilla extract
• 1/3 cup molasses
• 1/3 cup white sugar (or coarse sugar)
• 1/2 cup unsalted butter (softened)
• 3/4 cup marshmallow cream (about 1/2 of a 7.5 ounce jar)
• 1/4 teaspoon salt
• 1 – 1 1/2 cup powdered sugar
• 1 tablespoon milk or cream

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly combined.
3. Step 3: In another bowl, cream the 3/4 cup unsalted butter and brown sugar together until fluffy. Then add the egg, molasses, and vanilla extract, mixing until smooth.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
5. Step 5: Use a cookie scoop to drop dough onto the prepared baking sheets, spacing them about two inches apart.
6. Step 6: Bake for approximately 10 minutes, or until the edges are firm but the centers remain soft. Let the cookies cool completely on wire racks.
7. Step 7: For the filling, beat together the softened 1/2 cup unsalted butter and marshmallow cream until smooth and creamy. Gradually mix in powdered sugar until the filling reaches a spreadable consistency.
8. Step 8: Spread the marshmallow filling on the flat side of one cooled cookie, then top with another cookie to form a sandwich. Repeat with remaining cookies.

Tips & Variations

• For extra crunch, roll the cookie edges in white or coarse sugar before baking.
• Try adding a pinch of black pepper or cayenne for a subtle spicy kick to complement the ginger.
• Use dark molasses for a richer flavor or substitute with maple syrup for a milder sweetness.

Storage

Store the ginger cream pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, allow them to come to room temperature before serving for the best texture. These cookies also freeze well for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly and refrigerate. Bring to room temperature before scooping and baking.

Can I substitute the marshmallow cream in the filling?

You can replace marshmallow cream with homemade marshmallow fluff or use whipped cream cheese mixed with powdered sugar for a tangier filling.

Ginger Cream Pie Sandwich Cookies Recipe

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4.7 from 54 reviews

These Ginger Cream Pies are soft, spiced cookies sandwiched with a sweet and fluffy marshmallow cream filling. The cookies have a warm blend of ginger, cinnamon, nutmeg, and cloves, balanced perfectly with molasses and brown sugar, making them a delightful treat for holiday gatherings or cozy afternoons. Each sandwich cookie offers a delightful combination of tender texture and creamy sweetness.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12 servings (12 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookies

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter (softened)
• 1 cup brown sugar (packed)
• 1 large egg
• 2 teaspoons vanilla extract
• 1/3 cup molasses

Topping/ Filling

• 1/3 cup white sugar (or coarse sugar)
• 1/2 cup unsalted butter (softened)
• 3/4 cup marshmallow cream (about 1/2 of a 7.5 ounce jar)
• 1/4 teaspoon salt
• 1 – 1 1/2 cup powdered sugar
• 1 tablespoon milk or cream

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt to evenly distribute the spices and leavening agents.
3. Cream Butter and Sugar: In a separate bowl, cream softened butter and brown sugar until fluffy to incorporate air for a tender cookie. Add the egg, molasses, and vanilla extract and mix until smooth and well combined.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the cookies tender.
5. Portion Dough: Using a cookie scoop, drop dough onto prepared baking sheets spacing cookies about two inches apart to allow room for spreading.
6. Bake Cookies: Bake in the preheated oven for about 10 minutes or until edges are firm but centers remain soft. Remove from oven and cool completely on wire racks.
7. Prepare Filling: Beat together softened butter and marshmallow cream until smooth. Gradually mix in powdered sugar and salt until the filling is creamy and spreadable. Add milk or cream to reach desired consistency.
8. Assemble Cookies: Spread the marshmallow cream filling on the flat side of one cookie and top with another to form sandwich cookies. Serve or store until ready to enjoy.

Notes

• For best results, ensure butter is at room temperature to cream properly.
• Do not overbake cookies; they should look slightly soft in the center when removed from oven.
• Adjust powdered sugar in filling to reach preferred sweetness and consistency.
• Store cookie sandwiches in an airtight container to keep them fresh.
• Can be made a day ahead to allow flavors to meld.

Keywords: ginger cream pies, ginger cookies, cream-filled cookies, marshmallow cream filling, spiced cookies, holiday cookies, sandwich cookies