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Chewy Gingerbread Sandwich Cookies

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.

Two sandwich cookies stacked on top of each other.


These cookies turned out exceptionally well. My daughter yummed these cookies up and she typically doesn’t like spice cookies.

What gives Chewy Gingerbread Sandwich Cookies so much flavor?

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.

Two Chewy Gingerbread Sandwich Cookies on small plate with cinnamon sticks.

Why Use Shortening in Cookies?

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.

How To Get Evenly Shaped and Sized 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.

Recipe Tips:

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.


Piping the filling on the cookies.

Try These Other Gingerbread Recipes:

Two sandwich cookies stacked on top of each other.

Chewy Gingerbread Sandwich Cookies

Soft and Chewy gingerbread sandwich cookies with a maple flavored marshmallow filling.
PREP: 10 minutes
COOK: 25 minutes
Refrigerate Dough: 2 hours


  • 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

Marshmallow Filling

  • 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.


If you only have salted butter, use it and reduce the added salt slightly.


Calories: 327kcal
Course: Cookie
Cuisine: American
Keyword: Christmas

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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.

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19 thoughts on “Chewy Gingerbread Sandwich Cookies”

  1. These were great. I loved the flavor of the cookies. I omitted the cloves because I didn’t have them but there is such a nice flavor and texture to these cookies. I put the dough in the fridge overnight, but it was still really soft, but you just have to work quickly and roll in the sugar and they are flavorful and chewy as described.

    I also loved the frosting, it made the perfect amount for the cookies. I didn’t use the maple, not a fan, I used vanilla instead. Wonderful. I will definitely make again, thanks!

  2. Rachel @ Bakerita

    These look like holiday cookie perfection. I’ve never made a gingerbread cookie..shameful, I know, but now I’m thinking that gingerbread sandwich cookie is definitely the way to go. That frosting!

  3. Ari @ Ari's Menu

    Christin your recipes and photography keep getting better and better! These look out of this world!

  4. Amy @ Elephant Eats

    I love that you used marshmallow creme filling instead of buttercream! I’m really not a fan of buttercream. I’ve been thinking about you and your family and I’m so happy to hear that your son is doing well with treatment. Spending time in the kitchen is a wonderful way to de-stress and you get yummy treats to boot! These look awesome! I’m a huge gingerbread fam 🙂

  5. Ashley | Spoonful of Flavor

    I’m glad to hear that you are de-stressing some by baking! I love seeing all of your delicious desserts. These gingerbread sandwich cookies are just perfect for the holidays. Have a great weekend, Christin!

  6. Pamela @ Brooklyn Farm Girl

    I have been thinking about gingerbread whoopie pies so when I saw this recipe I nearly cried out in happiness. Perfection! Pinning now!

  7. Julia | JuliasAlbum.com

    What a beautiful dessert! Just looking at the ingredients, I am sure these cookies taste superb! Great photography too – you made them look very enticing! Pinned into my gingerbread dessert recipe collection! 🙂

  8. You did a wonderful job with these — marshmallow filling? That is a great idea! I love ginger cookies and am pinning these to try. I’m glad to hear things are going well with your son — I will keep you in my prayers!

  9. I’m am so glad to hear your son is dong well Christin and will continue to send warm thoughts and prayers to you and your family. I am glad that you are taking a little time here and there in the kitchen to help get your mind off things.
    These cookies look amazing, I love how puffy and chewy they are and the filling sounds wonderful.

  10. I’m so glad you can get in the kitchen to make these scrumptious treats. I’m thinking of you and your son – and I hope he gets well real soon!

  11. I’m glad to hear that your son is doing well. Baking (and cooking) is definitely a stress reliever for me too. These sandwich cookies sound pretty darn awesome. I love that it’s a chewy gingerbread cookie – I’m not usually a fan when they are crispy!

  12. Nicole ~ Cooking for Keeps

    Glad to hear your son is doing well. It’s so nice to be surrounded by people that can get you through tough times, and I’m happy you have something like baking to help you de-stress! These cookies look de-licious.

  13. I am praying for your family and your son. And I can relate to how baking can often help us get through difficult times. These cookies look delicious. Thank you for sharing them.

  14. Consuelo @ Honey & Figs

    These cookies look fantastic, and the filling sounds wonderful!
    I hope your son recover soon Christin! And it’s so nice of your neighbours to send you your dinner ;–) It feels so special, I imagine.

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