Go Back
+ servings
Print

Ginger Sandwich Cookies

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
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 cookie sandwiches
Calories 635 kcal
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) 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

  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.

Filling

  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.