Ginger Cream Pies

Plate of molasses sandwich cookies with marshmallow frosting.

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.

Course Dessert

Cuisine American

Keyword Ginger Cream Pies, Ginger Molasses Sandwich Cookies

Prep Time 45

Cook Time 10

Chilling 30

Total Time 1 25

Servings sandwich cookies

Calories 392kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

Ginger Molasses Cookies

2 ¾ cup all-purpose flour
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter
1 cup brown sugar* packed
1 large egg
2 teaspoons vanilla extract
⅓ cup molasses* cooking or fancy molasses work best
⅓ cup white sugar or coarse sugar

Marshmallow Frosting

½ cup unsalted butter softened
¾ cup marshmallow cream about ½ of a 7.5 ounce jar
¼ teaspoon salt
1 - 1 ½ 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 ½ 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