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Ginger Molasses Cookies with Marshmallow Frosting Recipe

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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.

Ingredients

Scale

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

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