Ginger Cream Pies
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.
Servings: 16 sandwich cookies
Equipment
- Cookie Sheets
Ingredients
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
Marshmallow Frosting
- 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
Instructions
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.
Marshmallow Frosting
- 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.
Notes
- 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.
Nutrition
Calories: 392kcal | Carbohydrates: 63g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 138mg | Potassium: 153mg | Fiber: 1g | Sugar: 45g | Vitamin A: 460IU | Calcium: 36mg | Iron: 2mg