Ginger Sandwich Cookies
A Ginger Sandwich Cookie is light and fluffy marshmallow buttercream sandwiched between two soft and chewy homemade ginger cookies.
Servings: 16 sandwich cookies
Calories: 374kcal
Ingredients
Ginger 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
Filling
- ½ cup (1 stick / 113 g) butter, softened
- ¼ teaspoon almond extract
- 1 pinch kosher salt
- 2 cups (250 g) confectioners' sugar
- 1 jar (7 ounces) marshmallow creme or fluff
Instructions
Ginger Cookies
- 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.
Filling
- 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.
Video
Nutrition
Serving: 1sandwich cookie | Calories: 374kcal