Ginger Sandwich Cookies

filed under: Cookies · Dessert · Sandwich Cookies on October 17, 2020

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.

Stack of Ginger Cookie Sandwiches 

Ginger Sandwich Cookies Recipe

There are two parts to this recipe–the soft and chewy ginger cookies and the sweet buttercream filling.

Assembling a Ginger Cookie Sandwich

How to Make Ginger Cookies

The first thing that has to be made for the Ginger Sandwich Cookies is, of course, the cookie! You may be tempted to eat them before making the cookie sandwich because yes, they are that good!

  1. Preheat the oven to 350°F.
  2. Sift the flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl and set aside.
  3. In a large bowl, mix the butter and brown sugar.
  4. Beat in the egg, and stir in the molasses.
  5. Add the sifted ingredients to the molasses mixture.
  6. Form the dough into balls and roll them into the granulated sugar.
  7. Flatten the dough balls slightly before baking them on a parchment-lined baking sheet.
  8. Let them cool before transferring the cookies onto a wire rack.
  9. As the cookies are cooling, make the marshmallow buttercream.

When these ginger cookies come out of the oven and cool, they will be thin. But, don’t let that lead you to believe that you are going to bite into a hard cookie (like a ginger snap). In fact, the opposite is true! They are beyond soft! And, just wait until you add the buttercream filling to make these Ginger Sandwich Cookies.

Bowl of Marshmallow Buttercream Used in Ginger Cookie Sandwiches

How to Make Marshmallow Buttercream Filling

This is one heckuva sweet frosting! Butter, sugar, almond extract, and marshmallow creme are all you need to make it… and those ingredients combined are absolutely sweet! Don’t be afraid by all that butter in there.  I know I was before I tried it! But with the addition of the almond extract, it truly is delicious, especially in these Ginger Sandwich Cookies.

To make the buttercream, first, cream the butter with a handheld mixer or stand mixer with the paddle attachment. Next, add in the almond extract and salt. Then, add 1/2 cup of the confectioners’ sugar at a time until all the sugar is added. Mix on high for 2-3 minutes. Finally, 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.

Hand Holding Ginger Cookie Sandwiches

Looking for More Sandwich Cookie Recipes?

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Colossal Snickerdoodle Cookie Sandwich

Pumpkin Rose Cookies

Oatmeal Cream Pies

5 from 17 votes
Ginger Sandwich Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

A Ginger Sandwich Cookie is light and fluffy marshmallow buttercream sandwiched between two soft and chewy homemade ginger cookies.

Course: Dessert
Cuisine: American
Keyword: Ginger Sandwich Cookies
Servings: 12 cookie sandwiches
Calories: 635 kcal
Author: Amanda
Ginger Cookies
  • 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 (1 1/2 sticks or 170g) 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 or 227g) butter, softened
  • ½ teaspoon almond extract
  • 1 pinch salt
  • 4 cups (500g) confectioners' sugar
  • 1 jar (13 ounces) marshmallow creme or fluff
Ginger Cookies
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

  2. Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter and sift into a bowl. Set aside.

  3. In a large bowl, mix together the butter and brown sugar until light and fluffy.

  4. Beat in the egg. Then, stir in the molasses.

  5. Add the sifted ingredients into the molasses mixture.

  6. Shape the dough into 1-inch sized balls, rolling them into the granulated sugar.

  7. Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly.

  8. Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.

  1. 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.)

  2. Add in the almond extract and salt.

  3. 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.

  4. Once fully combined, gently fold the marshmallow creme into the frosting by hand. This can be used immediately or refrigerated until ready to use.

  5. When ready to use, spread the filling on the bottoms of half the cookies and top with the remaining cookies.

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  • Lisa says:

    These are the best cookies I have ever made. I am adding this recipe to my yearly holiday must-haves!

  • Stacy says:

    These were incredible with or without the frosting. Kid approved! Will absolutely make these again 🙂
    My 1st tray looked all flat and weird, so i baked the second tray a minute longer and they came out looking just like the picture. I did use a cookie scoop to keep the size uniform.

  • Em says:

    I am NOT a baker and still these turned out perfectly!

  • Rebecca Reames says:

    Can you use dark corn syrup instead of molasses?

    • Elizabeth Keeney says:

      Hi, Rebecca! I work with iambaker and am happy to help with questions. We have not tried using dark corn syrup in place of molasses, so I can’t speak to its effectiveness. Let us know if you try it and how the cookies turn out. Have a wonderful day!

  • Anne says:

    Can I substitute Steen’s cane syrup for the molasses? That is what I use when I make gingerbread.

  • Dana Burre says:

    They look delicious! Quick question, are you using salted or unsalted butter in the cookie recipe?

    • Elizabeth Keeney says:

      Hi, Dana! I work with iambaker and am happy to help with questions. We used salted butter in this recipe. Have a wonderful day!

  • Nehla Nehal says:

    The best of the all baker believe it or not my opinion

  • Josi says:

    Really good. Good without the frosting too. I have a ton of frosting leftover

  • Sheryl says:

    Omg. Heaven

  • Kelly Prather says:

    My absolute favorite cookie. So good I haven’t even made the filling part yet. I’m committed to making the sandwich cookie on my next batch!

  • Deanna Lange says:

    I love lemon flavor with ginger cookies. Guess I would make 2 fillings !

  • Claudia says:

    My grandson has an egg allergy. Is there any ingredient I can substitute for eggs in this recipe?

  • Ellen says:

    Do these cookies have to be refrigerated for storage?

  • Michelle says:

    Wonderful recipe, delicious cookies! I may have accidentally added more almond extract than called for…will measure more carefully next time, but WOW, textures and taste 5 star!

  • Tracy says:

    Question- salted or unsalted butter?

    I am getting ready to make these….

    Thank you

  • Courtney says:

    Hi okay these are so friggin good I can’t stop eating them and I haven’t even made them into the sammies yet.

  • cat chamberlain says:

    These are amazing! Perfect cookies, soft and gently sliced. Made the filling, too and it’s delicious but it’s possible I will have a lot leftover since I already scarfed thirty of the cookies. Guess I’ll make the chocolate sandwich cookies tomorrow? 😬 Thank you for the great recipe.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.