A Ginger Sandwich Cookie is light and fluffy marshmallow buttercream sandwiched between two soft and chewy homemade ginger cookies. The cookies are amazing all on their own, but when paired with marshmallow buttercream, it is an outstanding sandwich cookie!
Ginger Cookie Sandwich
It all starts with the soft and chewy ginger cookie in this recipe. Then, when the soft and sweet marshmallow buttercream is added, it takes the cookies to a whole new yummy Ginger Sandwich Cookie treat.
Ginger Sandwich Cookies Recipe
There are two parts to this recipe–the soft and chewy ginger cookies and the sweet buttercream filling.
Do I Have to Use Molasses?
I do recommend it, but sometimes you may not have it on hand. In this recipe specifically, you can simply omit the molasses. The cookies will be much lighter, but they will still have a hint of molasses flavor due to the brown sugar.
How to Make Marshmallow Buttercream Filling
- Cream the butter with a handheld mixer or stand mixer with a paddle attachment.
- Add in the almond extract and salt.
- Add 1/2 cup of the confectioners’ sugar at a time until all the sugar is added. Mix on high for 2-3 minutes.
- Gently fold the marshmallow creme (or fluff) into the mixture by hand.
After the buttercream is made and the ginger cookies are cooled, spread the buttercream on the bottoms of half of the cookies. Top with the remaining cookies to get this yummy Ginger Sandwich Cookie.
How To Store Ginger Sandwich Cookies
Because of the marshmallow buttercream, I recommend storing these in the refrigerator. They will last 3-5 days if in an airtight container. You can also freeze these sandwich cookies – simply place them in an airtight or freezer-safe container and store them for 2-3 months. Be sure to label and date.
Ginger Sandwich Cookies
- 2¼ cups (281g) all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon kosher salt
- ¾ cup (1½ sticks / 170 g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1 large egg, room temperature
- ¼ cup (84g) molasses
- 4 tablespoons granulated sugar, for rolling
- 1 cup (2 sticks / 227g) butter, softened
- ½ teaspoon almond extract
- 1 pinch salt
- 4 cups (500 g) confectioners' sugar
- 1 jar (13 ounces) marshmallow creme or fluff
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter and sift into a bowl. Set aside.
- In a large bowl, mix together the butter and brown sugar until light and fluffy.
- Beat in the egg. Then, stir in the molasses.
- Add the sifted ingredients into the molasses mixture.
- Shape the dough into 1-inch sized balls, rolling them into the granulated sugar.
- Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly.
- Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.
- In a large bowl, cream the butter with an electric mixture on medium speed until the butter is light and fluffy, about 2 minutes. (You can also use a stand mixer with the paddle attachment.)
- Add in the almond extract and salt.
- Add in the confectioners' sugar, about 1/2 cup at a time. Once all the sugar is added, mix on high for 2-3 minutes.
- Once fully combined, gently fold the marshmallow creme into the frosting by hand. This can be used immediately or refrigerated until ready to use.
- When ready to use, spread the filling on the bottoms of half the cookies and top with the remaining cookies.
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