Ginger Molasses Cookies with Marshmallow Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
