Ginger Molasses Cookies with Marshmallow Frosting Recipe

Introduction

Ginger Cream Pies are delightful sandwich cookies bursting with warm spices and rich molasses flavor. Topped with a luscious marshmallow cream frosting, they make a perfect treat for 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 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
• 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 cups powdered sugar
• 1 tablespoon milk or cream

Instructions

1. Step 1: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
2. Step 2: In a large bowl, beat the unsalted butter and brown sugar until fluffy, about 2-3 minutes.
3. Step 3: Beat in the egg, vanilla extract, and molasses until well combined.
4. Step 4: With the mixer on low speed, gradually add the flour mixture to the butter mixture until just combined.
5. Step 5: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes or overnight for best results.
6. Step 6: Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats.
7. Step 7: Pour the white or coarse sugar onto a small plate. Form the dough into balls about 1 to 1.5 tablespoons in size (around 1 inch in diameter) and roll each ball in the sugar. Place dough balls about 2 inches apart on the prepared baking sheets.
8. Step 8: Bake one sheet at a time on the middle rack for 8-10 minutes, or until the tops look set but not overbaked.
9. Step 9: While the cookies bake, prepare the marshmallow frosting. In a large bowl, beat the softened butter until fluffy.
10. Step 10: Beat in the marshmallow cream and salt until smooth.
11. Step 11: Gradually mix in powdered sugar, about 1/2 cup at a time, adding milk or cream to reach your desired frosting consistency and sweetness.
12. Step 12: Once cookies are completely cooled, spread frosting on the bottom of one cookie and gently sandwich a second cookie on top.

Tips & Variations

• Chilling the dough overnight enhances the flavors and helps prevent spreading during baking.
• Use coarse sugar for rolling the dough balls to add a crispy, sparkling finish to your cookies.
• For a different filling, try cream cheese frosting or a simple vanilla buttercream.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Let refrigerated cookies come to room temperature before serving for the best texture. You can also freeze the unassembled cookies and frosting separately for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar in the dough?

Brown sugar adds moisture and a slight caramel flavor to the cookies. Using regular white sugar will work, but the texture may be a bit drier and flavor less rich.

What is the best molasses to use for these cookies?

A dark or fancy molasses is best to bring depth and a robust ginger-molasses flavor. Avoid light or mild molasses, which may taste too subtle.

Ginger Molasses Cookies with Marshmallow Frosting Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

Delight in these soft and flavorful Ginger Cream Pies, featuring spiced molasses cookies sandwiched with a luscious marshmallow cream frosting. Perfectly balanced with warm ginger and cinnamon spices, these cookies are rolled in sugar for a crunchy exterior and frosted with a sweet, creamy filling that melts in your mouth.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 8-10 minutes per batch
• Total Time: 1 hour 30 minutes (including chilling time)
• Yield: About 24 cookies (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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)
• 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, ground cloves, baking soda, and salt until well combined.
2. Mix Butter and Sugar: In a large bowl, beat the unsalted butter and packed brown sugar together until the mixture is light and fluffy, creating a creamy base for the dough.
3. Add Wet Ingredients: Beat in the egg, vanilla extract, and molasses to the butter and sugar mixture until fully incorporated, ensuring a smooth and uniform dough.
4. Combine Dry and Wet: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until just combined to form a soft dough.
5. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes or overnight to firm up, which helps develop flavor and texture.
6. Preheat Oven: When ready to bake, preheat your oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
7. Shape Cookies: Pour the white or coarse sugar onto a small plate. Form the chilled dough into balls about 1 to 1.5 tablespoons each, roughly 1 inch in diameter, and roll each ball in the sugar to coat. Place the dough balls about 2 inches apart on the prepared cookie sheets.
8. Bake Cookies: Bake one cookie sheet at a time on the middle rack of the oven for 8 to 10 minutes or until the tops appear set but not brown. Remove from oven and allow the cookies to cool completely.
9. Prepare Marshmallow Frosting: In a large bowl, beat softened butter until fluffy. Gradually beat in the marshmallow cream and salt, mixing until smooth and creamy.
10. Add Powdered Sugar: Mix in the powdered sugar, about 1/2 cup at a time, and add milk or cream as needed to reach your preferred consistency and sweetness for the frosting.
11. Assemble Cookies: Once the cookies are fully cooled, spread a dollop of marshmallow frosting on the bottom of one cookie, then gently sandwich it with another cookie on top to create a cream pie.

Notes

• Chilling the dough overnight enhances the spice flavors and improves the cookie texture.
• Using coarse sugar for rolling the dough balls gives a delightful crunch on the cookie exterior.
• If the frosting is too thick, add a little more milk or cream to loosen it up for easier spreading.
• Store assembled cookies in an airtight container at room temperature for up to 3 days for best freshness.
• These cookies freeze well; freeze without frosting and thaw before assembling for best results.

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