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.
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!
- Preheat the oven to 350°F.
- Sift the flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl and set aside.
- In a large bowl, mix the butter and brown sugar.
- Beat in the egg, and stir in the molasses.
- Add the sifted ingredients to the molasses mixture.
- Form the dough into balls and roll them into the granulated sugar.
- Flatten the dough balls slightly before baking them on a parchment-lined baking sheet.
- Let them cool before transferring the cookies onto a wire rack.
- 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.
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.
Looking for More Sandwich Cookie Recipes?
Chocolate Cookie Dough Sandwich Cookies
Colossal Snickerdoodle Cookie Sandwich
Ginger Sandwich Cookies
Ingredients
Ginger 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 (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
Filling
- 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
Instructions
Ginger Cookies
- 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.
Filling
- 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.
Did you make this recipe?
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Do you havea substitute for the molasses!?
Also looking for a substitute for the molasses.
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!
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!
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.
I am so excited to try these! Do they need to be refrigerated once sandwiched together?
WOW SO EXCITED TO MAKE THESE! THANK YOU!!!
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 !
Thank you for these wonderful recipes! Happy Thanksgiving!
You really get lovely recipes .
They are so practicle and marvellous.
Thank you.
Love sharing them too.