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Ginger Molasses Cookies with Marshmallow Frosting Recipe

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★★★★

4 from 52 reviews

These Ginger Cream Pies are delightful sandwich cookies featuring spiced ginger molasses cookies filled with a creamy marshmallow frosting. Perfectly balanced with warm spices and rich molasses, these soft cookies are iced with a sweet, fluffy cream and sandwiched together to create a delicious treat ideal for holidays or cozy gatherings.

Ingredients

Scale

Ginger Molasses 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
  • 1 cup packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/3 cup molasses (cooking or fancy molasses work best)
  • 1/3 cup white sugar (or coarse sugar for rolling)

Marshmallow Frosting

  • 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 to 1 1/2 cups powdered sugar
  • 1 tablespoon milk or cream

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined.
  2. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and brown sugar together until fluffy and light in color, creating a smooth base for the dough.
  3. Add Wet Ingredients: Beat in the large egg, vanilla extract, and molasses until fully incorporated, forming a rich cookie batter.
  4. Combine Wet and Dry: With the mixer on low speed, gradually add the flour mixture into the butter mixture until just combined, forming a cohesive dough.
  5. Chill Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight, to firm up the dough for easier handling.
  6. Preheat Oven and Prepare Sheets: When ready to bake, preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats.
  7. Shape Cookies: Pour white or coarse sugar onto a small plate. Using about 1 to 1.5 tablespoons of dough per cookie (around 1 inch diameter), roll dough balls and then roll them in the white sugar to coat evenly.
  8. Arrange and Bake: Place the sugared dough balls approximately 2 inches apart on the prepared cookie sheets. Bake one sheet at a time on the middle rack for 8 to 10 minutes, until the tops appear set but not browned.
  9. Make Marshmallow Frosting: In a large bowl, beat softened butter until fluffy. Beat in marshmallow cream and salt until smooth and creamy.
  10. Add Powdered Sugar and Cream: Gradually add powdered sugar about 1/2 cup at a time, mixing well after each addition. Add milk or cream in small amounts until reaching the desired sweetness and consistency for spreading.
  11. Cool Cookies: Allow baked cookies to cool completely on wire racks to ensure frosting doesn’t melt.
  12. Assemble Cookies: Spread a generous amount of marshmallow frosting onto the bottom side of one cooled cookie. Gently press a second cookie on top to create a sandwich. Repeat with remaining cookies.

Notes

  • For best flavor and texture, chill dough overnight if possible.
  • Use coarse sugar to roll dough balls for a slightly crunchy exterior.
  • Ensure cookies are fully cooled before frosting to prevent melting.
  • Packing brown sugar firmly measures the correct amount and adds moisture.
  • You can store assembled cookies in an airtight container for up to 5 days.
  • Molasses may vary in intensity; adjust amount slightly if desired for sweeter or stronger molasses flavor.

Keywords: Ginger cookies, molasses cookies, sandwich cookies, marshmallow frosting, holiday cookies, spiced cookies, cream pies

Find it online: https://epicrecipebox.com/ginger-molasses-cookies-with-marshmallow-frosting-recipe/