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5 from 17 votes

Ginger Sandwich Cookies

A Ginger Sandwich Cookie is light and fluffy marshmallow buttercream sandwiched between two soft and chewy homemade ginger cookies.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Ginger Sandwich Cookies
Servings: 12 cookie sandwiches
Calories: 635kcal
Author: Amanda Rettke--iambaker.net

Ingredients

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

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.

Nutrition

Calories: 635kcal