Chewy but soft Gingerbread Sandwich Cookies with a sweet marshmallow creme filling make a delightful holiday treat. With cinnamon, cloves, nutmeg, and ginger, they’re like the Christmas version of oatmeal pies.
These cookies turned out exceptionally well. My daughter yummed these cookies up and she typically doesn’t like spice cookies.
These sandwich cookies have a wonderful gingerbread flavor from a combination of ginger, cinnamon, cloves, nutmeg, and white pepper. There’s also half a cup of molasses in the batter which really deepens the flavor. The marshmallow cream filling is flavored with a little maple syrup.
These cookies are made with a combination of butter and butter-flavored shortening. Shortening produces cookies that are softer and more tender than ones made solely with butter. They also don’t spread out as much, creating thick, chewy cookies. If you use all butter, you won’t get the same results with these cookies.
The sure-fire way to get uniform cookies is to use a spring-loaded ice cream scoop. For this recipe, a 1-inch ice cream scoop works best. It will help ensure you use the same amount of cookie dough for each cookie. You’ll take the dough and roll it into balls before you place it on the baking sheet.
You can pipe the filling on the cookies with a pastry bag fitted with a large tip or you can use an off-set spatula.
These cookies can be stored at room temperature in an airtight container for about 4 days.
Try These Other Gingerbread Recipes:
- Sweet and Spicy Gingerbread
- Gingerbread Brownies with Cream Cheese Frosting
- Gingerbread Steel-Cut Oatmeal
- 1-inch Ice Cream Scoop
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground white pepper
- 1/2 cup unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 3/4 cup firmly packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 2 (7-ounce) jars marshmallow crème
- 3/4 cup all-vegetable shortening
- 2 tablespoons pure maple syrup
- 1 cup confectioners' sugar
- In a medium bowl, whisk together flour and next 8 ingredients. Set aside.
- Using an electric mixer, beat butter, shortening, and brown sugar at medium-high speed until creamy, about 3 minutes.
- Add egg, molasses, and vanilla. Scrape down sides of bowl and beat until evenly combined.
- Turn mixer to low speed and gradually add flour. Once combined, turn mixer off, cover dough with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Use a 1-inch spring-loaded ice cream scoop to scoop dough into mounds and place 3 inches apart on baking sheets.
- Use your hands to roll each mound of dough into a ball. Roll balls in sugar and place back on baking sheet.
- Bake 10 to 12 minutes. Edges should be firm and centers cracked. Let cool on pans several minutes before removing to wire racks to cool completely.
- For Marshmallow Filling, beat marshmallow crème and shortening at medium-high speed with a mixer until smooth. Mix in maple syrup. With mixer turned to low speed, gradually add confectioners' sugar.
- Place filling in a pastry bag fitted with a large star tip and pipe filling onto flat side of half the cookies. Pair together with remaining cookies to make sandwiches.
- Alternately, you can spread the filling using an off-set spatula.
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Yield: about 24 sandwich cookies
Recipe Source: slightly adapted from Hoilday Baking 2013 magazine published by Hoffman Media
Disclosure: This post contains affiliate links.
Origianlly published Dec. 11, 2013.