Ginger Cream Pies: A Delightful Twist on a Classic Treat
If you’re a fan of ginger molasses cookies and love the fluffy sweetness of marshmallow frosting, these Ginger Cream Pies are the perfect dessert for you. Combining the warm, spiced flavors of ginger, cinnamon, and molasses with a creamy marshmallow filling, these sandwich cookies are both comforting and indulgent. They’re perfect for the holiday season, or anytime you crave a cozy, homemade treat.
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 for rolling
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
Directions
Ginger Molasses Cookies
1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside. This blend of spices is what gives the cookies their signature warm and cozy flavor.
2. Cream the Butter and Sugar
In a large bowl, beat together the butter and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
3. Add Wet Ingredients
Beat in the egg, vanilla extract, and molasses until well combined. The molasses gives the cookies a deep, rich flavor and a soft, chewy texture.
4. Combine Wet and Dry Ingredients
With the mixer on low speed, gradually add the flour mixture to the butter mixture until everything is well combined. Be careful not to overmix the dough.
5. Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Chilling the dough helps to firm it up, making it easier to handle and preventing the cookies from spreading too much while baking.
6. Preheat the Oven and Prepare Baking Sheets
When you’re ready to bake, preheat your oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats to prevent sticking.
7. Form and Roll the Dough
Pour the white sugar onto a small plate. Form the dough into balls using about 1 – 1.5 tablespoons of dough for each (about 1 inch in diameter). Roll each dough ball in the sugar to coat. Place the balls about 2 inches apart on the prepared cookie sheets.
8. Bake the Cookies
Bake the cookies one sheet at a time on the middle rack of the oven for 8-10 minutes, or until the tops look set. Be careful not to overbake; the cookies should be soft and chewy.
Marshmallow Frosting
1. Beat the Butter
In a large bowl, beat the butter until it is light and fluffy.
2. Add the Marshmallow Cream and Salt
Beat in the marshmallow cream and salt until smooth.
3. Add the Powdered Sugar
Mix in the powdered sugar about 1/2 cup at a time, adding in a little milk or cream as needed to reach your desired sweetness and consistency. The frosting should be smooth, creamy, and easy to spread.
Assembling the Cookies
1. Frost the Cookies
Once the cookies are fully cooled, spread a bit of frosting on the bottom of one cookie. You can use as much or as little as you like, depending on how thick you want the filling to be.
2. Create the Sandwich
Gently sandwich a second cookie on top of the frosted cookie. Press lightly to spread the frosting to the edges.
3. Serve and Enjoy
Your Ginger Cream Pies are now ready to enjoy! These sandwich cookies are perfect for sharing, or for treating yourself to a delicious homemade dessert.
Serving Information
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 55 minutes (including chilling time)
- Calories: 290 kcal per serving
- Servings: 16 sandwich cookies
Tips for Perfect Ginger Cream Pies
- Chill the Dough: Don’t skip the chilling step—it helps to keep the cookies from spreading too much in the oven, resulting in a soft, chewy texture.
- Customize the Filling: If you prefer a different filling, try using cream cheese frosting or a simple buttercream instead of the marshmallow frosting.
- Storage: Store the assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
Conclusion
These Ginger Cream Pies are a delightful blend of spicy ginger molasses cookies and sweet, fluffy marshmallow frosting. They’re perfect for the holiday season or any time you want a comforting, homemade treat. Easy to make and impossible to resist, these sandwich cookies are sure to become a new favorite in your baking repertoire.
Print
Ginger Cream Pies
- Total Time: 55 minutes (including chilling time)
- Yield: 16 1x
Description
These Ginger Cream Pies combine the warmth of ginger molasses cookies with the light and airy sweetness of marshmallow frosting. Each bite offers a delightful contrast of flavors and textures, making them an irresistible treat for any occasion. Perfect for holiday gatherings, cookie exchanges, or just a cozy night in, these cookies are sure to become a new favorite.
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, gradually add the flour mixture into the butter mixture until combined.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
When ready to bake, preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats.
Pour the white sugar onto a small plate.
Form the dough into balls with about 1 – 1.5 tablespoons of dough each (about 1 inch in diameter) and roll them in the sugar. Place cookie dough balls about 2 inches apart on the prepared cookie sheets.
Bake the cookies one sheet at a time on 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 milk or cream until the desired sweetness and consistency are reached.
Assembling the Cookies:
Once the cookies are fully cooled, frost the bottom of one cookie with a bit of frosting and then gently sandwich a second cookie on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 290