These molasses cream pie cookies are chewy, flavorful and completely irresistible. They feature 2 super soft ginger molasses cookies with creamy, fluffy marshmallow frosting. These are even more delicious than Lil Debbie Oatmeal Cream Pies – and perfect for the holidays too.
I love ginger molasses cookies. My favorite recipe makes cookies that are super soft with the perfect amount of spices and a deep brown sugar molasses flavor. Perhaps the only thing more delicious is taking 2 of these cookies and sandwiching them with creamy, fluffy marshmallow cream frosting.
The filling isn’t as sweet as you might think, the cookies are chewy and comforting, and together – it’s one delicious treat.
The BEST Molasses Cream Pies
The molasses cookie recipe is essentially the same as my classic Christmas cookie. However, they have a slightly milder spice profile to pair better with the frosting. After you’ve made the dough, you’ll have to chill it in the fridge for at least 30 minutes before forming it into balls and baking.
When making any kind of sandwich cookies – I really recommend using a cookie scoop because that way your cookies will all be the same shape and size. You’ll form the dough into balls with about 1 tablespoon of batter each, or about 1 inch in diameter. Then rolling the cookie dough balls in sugar gives your cookies a delicious crunch. You can flatten them down slightly, then pop in the oven to bake.
Then the frosting is a creamy, fluffy marshmallow frosting to mimic the same cream filling from the Lil Debbie cream pie cookies. It’s made with marshmallow cream a fluffy, slightly sticky, completely delicious filling. You just want to ensure that the cookies have cooled fully before frosting them – otherwise, the frosting can melt.
You can easily make this recipe straight through from start to finish (assuming you have time to chill the dough for at least 30 minutes). Often I’ll make the dough the day before to save time and chill in the fridge overnight. Then I’ll bake the cookies, make the frosting, and sandwich them together the next day. Either way works perfectly.
If marshmallow frosting isn’t really your thing – then I’d recommend trying this cream cheese frosting instead.
And for more gingerbread flavored treats, be sure to try:
Ginger Cream Pies
- Cookie Sheets
Ginger Molasses Cookies
- 2 3/4 cup all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter
- 1 cup brown sugar* packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup molasses* cooking or fancy molasses work best
- 1/3 cup white sugar or coarse sugar
- 1/2 cup unsalted butter softened
- 3/4 cup marshmallow cream about 1/2 of a 7.5 ounce jar
- 1/4 teaspoon salt
- 1 - 1 1/2 cup powdered sugar
- 1 tablespoon milk or cream
Ginger Molasses Cookies
- In a medium bowl whisk together the flour, spices, baking soda, and salt.
- In a large bowl beat together the butter and brown sugar until fluffy.
- Beat in the egg, vanilla extract and molasses.
- With the mixer on low speed, flour mixture into the butter mixture until combined.
- Cover the bowl with plastic wrap, and place in the fridge for at least 30 minutes or overnight.
- When ready to bake, preheat the oven to 350F (180C) degrees and line cookie sheets with parchment paper or baking mats.
- Pour the sugar onto a small plate.
- Form the dough into balls with about 1 - 1.5 tablespoon of dough each (about 1 inch in diameter) and roll in sugar. Place cookie dough balls about 2 inches apart.
- Bake the cookie sheets 1 at a time in the middle rack of the oven for about 8-10 minutes, or until the tops look set.
- In a large bowl, beat the butter until fluffy.
- Beat in the marshmallow cream and salt.
- Mix in the powdered sugar about 1/2 cup at a time, adding in a little cream until the desired sweetness is reached.
Assembling the Cookies
- Once the cookies are fully cooled, frost the bottom of 1 cookie with a bit of frosting and then gently sandwich a second cookie on top.
- Light or dark brown sugar will both work. I typically use dark brown sugar for a deeper color and flavor.
- I do not recommend using blackstrap molasses because it is too strong. Fancy molasses or cooking molasses work well.
- Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Unbaked cookie dough balls can be frozen in an ziploc bag for up to 2 months. Bake cookie dough balls from frozen - they will take 1-2 extra minutes.
- Nutrition information is an estimate only and based on 1 sandwich cookie (2 cookies with frosting in the middle), assuming the recipe makes 16 equal-sized sandwich cookies and all the frosting is used.