Ginger Molasses Cookies with Marshmallow Frosting Recipe

Introduction

Ginger Cream Pies are delightful molasses cookies sandwiched with a fluffy marshmallow cream frosting. Perfectly spiced and sweet, these treats combine soft gingerbread-like cookies with a creamy filling for an irresistible treat.

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 (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 half 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. Step 1: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until fully combined.
2. Step 2: In a large bowl, beat the 3/4 cup unsalted butter and brown sugar together until the mixture is light and fluffy.
3. Step 3: Add the egg, vanilla extract, and molasses to the butter mixture; beat until smooth and well incorporated.
4. Step 4: Gradually mix the flour mixture into the wet ingredients on low speed until combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight for easier handling.
5. Step 5: Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats.
6. Step 6: Pour the white or coarse sugar onto a small plate. Form the dough into balls about 1 to 1.5 tablespoons each (approximately 1 inch in diameter), then roll each ball in the sugar. Place the dough balls about 2 inches apart on the prepared cookie sheets.
7. Step 7: Bake the cookies one sheet at a time on the middle rack for 8 to 10 minutes, or until the tops look set but not browned. Allow cookies to cool completely on a wire rack.
8. Step 8: For the marshmallow frosting, beat the softened 1/2 cup butter in a large bowl until fluffy. Add the marshmallow cream and salt; beat until smooth.
9. Step 9: Gradually beat in the powdered sugar, about 1/2 cup at a time, adding milk or cream as needed until the frosting reaches your desired sweetness and consistency.
10. Step 10: To assemble, spread a generous layer of frosting on the bottom side of one cookie and gently sandwich another cookie on top. Repeat with remaining cookies.

Tips & Variations

• Chilling the dough overnight improves flavor and makes rolling easier.
• Use fancy or robust molasses for richer flavor in the cookies.
• For extra crunch, roll cookie dough balls in coarse sugar before baking.
• Try adding a pinch of ground cardamom to the dough for a warm, aromatic twist.
• Substitute marshmallow cream with cream cheese frosting for a tangy alternative.

Storage

Store the assembled Ginger Cream Pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week. Bring to room temperature before serving to enjoy the best texture. You can also freeze the cookies unassembled for up to 3 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated overnight or frozen for up to one month. Chilling the dough helps enhance the flavors and makes it easier to handle.

What can I use if I don’t have marshmallow cream?

You can substitute marshmallow cream with homemade marshmallow fluff or use a cream cheese frosting for a different but delicious filling.

Ginger Molasses Cookies with Marshmallow Frosting Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

Delightfully spiced ginger cream pies featuring soft ginger molasses cookies sandwiched with a luscious marshmallow cream frosting. These cookies combine warm spices and rich molasses with a fluffy, sweet filling, perfect for holiday treats or cozy dessert moments.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 8-10 minutes per batch
• Total Time: 1 hour 10 minutes (including chilling and baking)
• Yield: Approximately 24 cookies (12 ginger cream pies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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 brown sugar (packed)
• 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 the 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. Mix 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 the mixture is fluffy and light.
3. Add Wet Ingredients: Incorporate the egg, vanilla extract, and molasses into the butter-sugar mixture, beating well to combine.
4. Combine Dough: Gradually add the dry flour mixture into the wet ingredients using low mixer speed until just combined to form the dough.
5. Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 30 minutes or overnight to firm up.
6. Prepare to Bake: Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats.
7. Shape and Sugar Cookies: Pour the white (or coarse) sugar onto a small plate. Using about 1 to 1.5 tablespoons of dough per cookie (approximately 1 inch diameter), form dough balls and roll each in the sugar. Place them about 2 inches apart on the cookie sheets.
8. Bake Cookies: Bake one sheet at a time in the oven’s middle rack for 8 to 10 minutes or until the tops appear set. Remove and cool completely on wire racks.
9. Make Marshmallow Frosting: In a large bowl, beat the softened butter until fluffy. Mix in the marshmallow cream and salt. Gradually add powdered sugar, about 1/2 cup at a time, alternating with small amounts of milk or cream, until the frosting reaches desired sweetness and consistency.
10. Assemble Ginger Cream Pies: Once cookies are fully cooled, spread a generous amount of marshmallow frosting on the bottom of one cookie. Gently sandwich with a second cookie, pressing lightly to adhere the frosting between them.

Notes

• You can chill the dough overnight to develop more flavor and make shaping easier.
• Use good quality molasses for the best flavor; cooking or fancy molasses are preferred.
• Ensure cookies are completely cooled before frosting to prevent melting.
• The frosting consistency can be adjusted by adding more powdered sugar for thickness or more milk for softness.
• Store assembled cookies in an airtight container for up to 3 days.

Keywords: Ginger Cream Pies, Ginger Molasses Cookies, Marshmallow Frosting, Holiday Cookies, Spiced Cookies