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.
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.
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.
Try These Other Gingerbread Recipes:
- Sweet and Spicy Gingerbread
- Gingerbread Brownies with Cream Cheese Frosting
- Gingerbread Steel-Cut Oatmeal
Chewy Gingerbread Sandwich Cookies
Equipment
- 1-inch Ice Cream Scoop
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!
they look delish!
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.
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!
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!
Sandwich cookie?! My husband will totally love this!
It’s hard to resist a sandwich cookie isn’t it?
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.
Looks yum 🙂
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.
Thank you Monet!
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.