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A plate of ginger molasses sandwich cookies with a creamy filling, stacked on a wooden table. The cookies are sprinkled with sugar, and a baking tray is visible in the background.
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Gingerbread Sandwich Cookies

When it comes to holiday baking, few treats represent the cozy, spiced flavors of the season quite like gingerbread sandwich cookies. These delectable cookies feature soft gingerbread rounds paired with a fluffy marshmallow filling, making them perfect for sharing or savoring with a glass of milk.
Prep Time15 minutes
Cook Time12 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Low Salt
Servings: 18
Author: Melissa Griffiths

Ingredients

For the cookies:

  • 1/2 cup butter at room temperature
  • 1 cup brown sugar packed
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup turbinado sugar or large crystal sugar

For the filling:

Instructions

  • Preheat the oven to 350 degrees F. and line your baking sheets with parchment paper.
  • Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 2 minutes.
  • Add the molasses and egg and beat for another minute. Add the flour, baking soda, salt, ginger, cinnamon, and cloves to the bowl.
  • Mix until combined.
  • Roll the dough into 1 to 1.5-inch balls, or you can use a 1 tablespoon cookie scoop. Roll the dough in the turbinado or sparkling sugar. Place on the prepared baking sheets 2 inches apart.
  • Bake for 10 to 12 minutes until the edges begin to brown and the centers are set. When the cookies come out of the oven, use the bottom of a glass or measuring cup to gently press the cookies down flat. Let the cookies cool completely.
  • For the filling, beat the butter and vanilla together until light and fluffy, about 2 minutes. Add the powdered sugar and beat for another 2 minutes. Gently fold in the marshmallow cream. Don't over stir.
  • When the cookies are cooled, match them with a mate according to size. Take one cookie and place a few tablespoons of the filling in the center on the flat bottom of the cookie. Take the mate and place it on top (flat sides together) and press it until the filling comes to the edge of the cookies.
  • Enjoy with lots of milk — they are rich!

Notes

  • If your dough feels sticky while rolling, chill it in the refrigerator for 15-20 minutes to make handling easier.
  • Starting with room temperature ingredients will help the mixtures form the desired consistency. Set out the butter and eggs a little while before starting your baking project.
  • When rolling the cookie dough balls in turbinado sugar, press a little firmly to really embed the sugar crystals into the dough. This ensures the sugar won't fall off during baking and creates a more even, attractive sparkle on the finished cookies.
  • Using a cookie scoop will make the cookies all one uniform size and shape, making the matching up easier and the visual end result prettier.

Nutrition

Serving: 1sandwich cookie | Calories: 298kcal | Carbohydrates: 50g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 216mg | Potassium: 112mg | Fiber: 1g | Sugar: 35g | Vitamin A: 329IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg

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