Chewy Gingerbread Sandwich Cookies

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Pastry bag piping filling onto cookie.

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.

Stack of two Chewy Gingerbread Sandwich Cookies.

I’ve been baking pretty much every day recently. As some of you may know, my 16-year-old son was diagnosed with testicular cancer right before Thanksgiving. He is doing very well and will hopefully be starting round 2 of 4 rounds of chemotherapy next week.

Our friends and neighbors have been so wonderful and have brought us dinner just about every night. I can’t tell you how nice it has been to have these meals. It’s been wonderful to not cook dinner and it’s always special to be able to eat a meal made by a friend, but under these circumstances it feels extra special.


Food really does wonders to comfort the soul and make you feel loved and cared for.

But I’ve still been spending a little time in the kitchen each day to take my mind off things and de-stress some. I’ve made so many yummy sweets, I’m hardly tempted to eat them anymore! You know you’ve done a lot of baking when you can just take a little taste of something and be satisfied.

Sandwich cookies arranged on a wire rack.

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

Two Gingerbread Sandwich Cookies on small plate with cinnamon sticks.


Chewy Gingerbread Sandwich Cookies

Chewy Gingerbread Sandwich Cookies

Course: Cookie
Soft and Chewy gingerbread sandwich cookies with a maple flavored marshmallow filling.
Print Recipe


  • 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.

Yield: about 24 sandwich cookies

Recipe Source: slightly adapted from  Hoilday Baking 2013 magazine published by Hoffman Media

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. 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. 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 🙂

  4. 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!

  5. 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.

  6. 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!

  7. 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.

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