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! I also have a Chocolate Peanut Butter Sandwich Cookie that is outstanding!
Ingredients & Substitutions
There are two parts to this recipe–the soft and chewy ginger cookies and the sweet buttercream filling.
Ginger: I used ground ginger for the cookies. If you only have fresh ginger, you will need about a tablespoon of fresh for each 1/4-1/2 teaspoon of ground.
Molasses: I have had questions if you have to use molasses in the cookies. 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.
Marshmallow Fluff: Marshmallow fluff, or marshmallow creme, is not even made with marshmallows, but it has a similar flavor. Make your own or use store-bought.
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
- 2 ¼ cups (281 g) 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 ½ sticks / 170 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- 1 large egg, room temperature
- ¼ cup (84 g) molasses
- 4 tablespoons granulated sugar, for rolling
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In the bowl of a stand mixer with the paddle attachment, mix together the butter and brown sugar until light and fluffy.
- Beat in the egg and molasses, stopping to scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the molasses mixture. Mix until fully combined.
- 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 mixer on medium speed until the butter is light and fluffy, about 2 minutes.
- Add in the almond extract and salt.
- Add in the confectioners' sugar, about ½ cup at a time. Once all the sugar is added, mix on high for 2-3 minutes.
- Once fully combined, fold the marshmallow creme into the frosting by hand.
- Spread the filling on the bottoms of half the cookies and top with the remaining cookies.
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