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.

Cookies Ingredients (full recipe below)

  • All-purpose flour
  • Ground ginger
  • Baking soda
  • Ground cinnamon
  • Ground cloves
  • Salt
  • Butter
  • Brown sugar
  • Egg
  • Molasses
  • Granulated sugar

Filling Ingredients

  • Butter
  • Almond extract–This is the secret ingredient that makes this buttercream so delicious! Yes, you could leave it out if you have to, but that would change the flavor.
  • Salt
  • Confectioners’ sugar
  • Marshmallow creme or fluff

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?

Chocolate Cookie Dough Sandwich Cookies

Colossal Snickerdoodle Cookie Sandwich

Pumpkin Rose Cookies

Oatmeal Cream Pies

5 from 15 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) 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Betty Nichols says:

    Do you havea substitute for the molasses!?

  • Kathy says:

    Also looking for a substitute for the molasses.

  • cassie says:

    Sorghum syrup can replace the molasses but it has a little different flavor. For me, I will use the molasses when I make these cookies for work next weekend, I know my coworkers will love them!

  • Carrie says:

    These are amazing! The frosting is almost a double batch so I had to make more cookies to use it all, but everyone loved them so much, making more wasn’t a problem!

  • Jennifer says:

    These cookies are PHENOMENAL!!! My batch made 15 cookie sandwiches and the filling is twice as much as needed. They were so delicious, I had to make a 2nd batch 4 days later but only made 1/2 the filling and it was perfect.

  • Annamarie Dalton says:

    I am so excited to try these! Do they need to be refrigerated once sandwiched together?

  • Kristen A Berry says:


  • Frankie Lee says:

    I haven’t tried the cookies recipe yet but I know it’s going to be good, I am a man and I love to bake !

  • RoseMarie Tocci says:

    Thank you for these wonderful recipes! Happy Thanksgiving!

  • Pat St John says:

    You really get lovely recipes .
    They are so practicle and marvellous.
    Thank you.
    Love sharing them too.

  • Lynda Patsalos says:

    I am wondering alsoif the need to be refrigerated after baked because of the filling

  • Lynda Patsalos says:

    I am wondering also if the need to be refrigerated after baked because of the filling

  • Marcy Thobaben says:

    I made the Ginger Sandwich cookies with my baking friend and we (and both our spouses RAVED at the chewy, gooey texture and delicious flavor!2 things I’d recommend: 1) Add one 7oz Marshmallow fluff jar (not 2), to the filling, and 2) chill the cookies before serving. AMAZING!!

  • Linda says:

    My husband is allergic to nuts so I hesitate to use almond extract. Could I use vanilla extract without a big change in taste?
    Thank you

  • Linda Diaz says:

    Hi, due to an allergy to nuts, can I substitute Vanilla extract instead of the almond without changing the taste too much?
    Thank you

  • Gloria says:


  • Pat says:

    I was wondering if the cookies would be the same if gluten free all purpose flour was used?

  • Lauri Batterman says:

    This ginger cookie recipe sounds wonderful, but I’m not a fan of marshmallow.
    Is there something else you can suggest for the filling?


  • Elizabeth George says:

    Love your recipes, Amanda. What do I do if I don’t have any molasses? Can’t find any in the shops either!! Do you have any alternative?

  • Phyllis says:

    An elderly friend of our family used to make something similar – a molasses cookie with buttercream icing with coconut in it. Soooo good! I’m going to make these for Christmas gifts. Thank you. I enjoy your site and emails.

  • Gail Brown says:

    Not sure if I can jar of marshmallow cream or fluff in Australia. If I can’t what can I substitute it with?

  • Alison says:

    Can you freeze the prepared cookies? Mine turned out looking like whoopie pies. 🙂

  • Sandy says:

    These cookies sound amazing and will be making them for Thanksgiving. Should I I refrigerate them due to the buttercream?

    • Amanda Rettke says:

      I do not refrigerate, but you can if they will be out for more than 24 hours.

  • Ronda says:

    These cookies are fabulous!! Absolutely delicious.

  • Jacquie says:

    The cookies themselves are amazing – soft and chewy. But I couldn’t bring myself to buy and use a jar of marshmallow fluff with edible oil products and chemicals. Everything else is so wholesome, I made whipped butter cream cheese icing and used the almond extract. I will make these again for sure!