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Ginger Molasses Sandwich Cookies with Marshmallow Buttercream

  • Total Time: 13 minutes
  • Yield: 24 cookies or 12 sandwich cookies 1x


Units Scale


  • 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


  • 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



  1. Preheat oven to 350 degrees. Line a cookie sheet with a silpat liner or parchment paper.
  2. Cream butter and sugar. Add egg and molasses and beat well, scraping sides, until fully incorporated.
  3. Add ginger, cinnamon, baking soda, and flour. Mix until well combined.
  4. Roll into small balls (about the size of a walnut) and roll in granulated sugar and place on prepared cookie sheets.
  5. 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:

  1. 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. 
  2. 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. 
  3. 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. 
  4. Store in an air tight container for up to three days.
  • Prep Time: 5 mins
  • Cook Time: 8 mins