Delicious, soft ginger molasses cookies sandwiched between fluffy marshmallow frosting. These Ginger Molasses Sandwich Cookies with Marshmallow Buttercream are the perfect Christmas Cookie.
♡ 12 DAYS OF SUGAR – DAY 10 ♡
We are on Day 10 of my 12 Days of Sugar and I can’t believe how fast it’s going. That’s a good thing and a bad thing for so many reasons.
Day 10 brings these incredible Ginger Molasses Sandwich Cookies with Marshmallow Buttercream. These cookies are the softest, most heavenly, delightful cookies ever. I could eat these glorious cookies for the rest of my life and be the happiest camper. Have you ever seen such a beaut of a cookie?
I shared these Red Velvet Peppermint Sammies a few years ago and they inspired me to make a ginger molasses sandwich cookie. It only took three years to finally get around to it, but that’s the snail’s pace I seem to be moving at sometimes.
I made just a few adjustments to my favorite gingersnap recipe by swapping out granulated sugar for brown sugar because I wanted the cookies to be really moist and even chewier than normal, butter in place of the shortening and I also used all molasses instead of the corn syrup.
How to make Ginger Molasses Sandwich Cookies:
Take two deliciously soft chewy molasses cookies, pipe or spread marshmallow buttercream on the bottom of one of the cookies and place another cookie on top and gently press them together. Welcome to cookie heaven my friends!
Now just so you know, these Ginger Molasses Cookies are actually crazy delicious without the marshmallow buttercream.
BUUUUT I mean seriously! The marshmallow buttercream is phenomenal! It’s smooth, creamy, not too sweet and pairs fabulously with the ginger/cinnamon flavor going on with these cookies. My friend and I ate a Cubby’s a few months back and had one of the snickerdoodle sandwich cookies with marshmallow buttercream. It was incredible! I knew it would be fabulous for these cookies, so here you go.
There is just one problem with these cookies. . . when you take that first bite you immediately fall in love with them and in seconds that first cookie is gone, so you grab another one and before you know it you’ve two sandwich cookies. And then you ask yourself did I just eat two cookies or really was it four cookies? I say don’t worry because it’s Christmas!
A couple of helpful hints. . .
- Do not, I repeat, DO NOT over bake the cookies. They will look underbaked and that is how you want them to look. These are supposed to be a soft, tender cookie and only need 8 to 9 minutes of baking time.
- Give them a really good coating of granulated sugar when you roll them. When they come out of the oven, you can sprinkle them with a little more sugar if you want to.
- You can make the buttercream ahead of time and store it covered in the refrigerator. Bring it to room temperature before spreading it on the cookies.
- You can either pipe the frosting on these cookies or spread it on. Either way works just fine. I love piping it on.
Ginger Molasses Sandwich Cookies with Marshmallow Buttercream
- Total Time: 13 minutes
- Yield: 24 cookies or 12 sandwich cookies 1x
Ingredients
Cookies:
- 3/4 cups butter, softened
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 1/4 cups flour
Buttercream:
- 3/4 cup butter, softened
- 7 oz. marshmallow creme
- 1 tablespoon whipping cream
- 1 teaspoon vanilla
- pinch of salt
- 1 1/2 cups powdered sugar
Instructions
Cookies:
- Preheat oven to 350 degrees. Line a cookie sheet with a silpat liner or parchment paper.
- Cream butter and sugar. Add egg and molasses and beat well, scraping sides, until fully incorporated.
- Add ginger, cinnamon, baking soda, and flour. Mix until well combined.
- Roll into small balls (about the size of a walnut) and roll in granulated sugar and place on prepared cookie sheets.
- Bake for 8 to 9 minutes or until cookies are puffy and tops have started to crack. DON’T overbake! Let cookies sit on cookie sheet for about 1 minute and then transfer to a cooling rack.
Marshmallow Buttercream:
- In bowl of a stand mixer or large bowl using a hand mixer, beat butter until smooth. Add marshmallow creme, whipping cream, vanilla and pinch of salt. Beat until smooth and creamy.
- Add powdered sugar and mix on low until powdered sugar is incorporated, scraping down the sides of the bowl as needed. Turn mixer up and beat until smooth.
- Pipe or spread a generous amount onto the flat side of one ginger molasses cookies. Place another cookie on top, flat side down and gently press together.
- Store in an air tight container for up to three days.
- Prep Time: 5 mins
- Cook Time: 8 mins
You didn’t put how much powdered sugar in the buttercream.??? I can eyeball it but others might like the exact amount. Thanks Kathy (Mindy’s Mom)
Oh Kathy, thanks for catching that! My brain is clearly exhausted after these 10 straight days of recipes (lol!). I fixed it, thanks again!! Merry Christmas!
Really yummy! Thanks for a fun recipe!