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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/ginger-cream-pie-sandwich-cookies-recipe/