A Ginger Sandwich Cookie is light and fluffy marshmallow buttercream sandwiched between two soft and chewy homemade ginger cookies. The cookies are amazing all on their own, but when paired with marshmallow buttercream, it is an outstanding sandwich cookie!
Ginger Cookie Sandwich
It all starts with the soft and chewy ginger cookie in this recipe. Then, when the soft and sweet marshmallow buttercream is added, it takes the cookies to a whole new yummy Ginger Sandwich Cookie treat.
Ginger Sandwich Cookies Recipe
There are two parts to this recipe–the soft and chewy ginger cookies and the sweet buttercream filling.
Cookies Ingredients (full recipe below)
- All-purpose flour
- Ground ginger
- Baking soda
- Ground cinnamon
- Ground cloves
- Brown sugar
- Granulated sugar
- Almond extract–This is the secret ingredient that makes this buttercream so delicious! Yes, you could leave it out if you have to, but that would change the flavor.
- Confectioners’ sugar
- Marshmallow creme or fluff
How to Make Ginger Cookies
The first thing that has to be made for the Ginger Sandwich Cookies is, of course, the cookie! You may be tempted to eat them before making the cookie sandwich because yes, they are that good!
- Preheat the oven to 350°F.
- Sift the flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl and set aside.
- In a large bowl, mix the butter and brown sugar.
- Beat in the egg, and stir in the molasses.
- Add the sifted ingredients to the molasses mixture.
- Form the dough into balls and roll them into the granulated sugar.
- Flatten the dough balls slightly before baking them on a parchment-lined baking sheet.
- Let them cool before transferring the cookies onto a wire rack.
- As the cookies are cooling, make the marshmallow buttercream.
When these ginger cookies come out of the oven and cool, they will be thin. But, don’t let that lead you to believe that you are going to bite into a hard cookie (like a ginger snap). In fact, the opposite is true! They are beyond soft! And, just wait until you add the buttercream filling to make these Ginger Sandwich Cookies.
How to Make Marshmallow Buttercream Filling
This is one heckuva sweet frosting! Butter, sugar, almond extract, and marshmallow creme are all you need to make it… and those ingredients combined are absolutely sweet! Don’t be afraid by all that butter in there. I know I was before I tried it! But with the addition of the almond extract, it truly is delicious, especially in these Ginger Sandwich Cookies.
To make the buttercream, first, cream the butter with a handheld mixer or stand mixer with the paddle attachment. Next, add in the almond extract and salt. Then, add 1/2 cup of the confectioners’ sugar at a time until all the sugar is added. Mix on high for 2-3 minutes. Finally, gently fold the marshmallow creme (or fluff) into the mixture by hand.
After the buttercream is made and the ginger cookies are cooled, spread the buttercream on the bottoms of half of the cookies. Top with the remaining cookies to get this yummy Ginger Sandwich Cookie.
- 2¼ cups (281g) all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon kosher salt
- ¾ cup (1 1/2 sticks or 170g) butter, softened
- 1 cup (200g) brown sugar
- 1 large egg, room temperature
- ¼ cup (84g) molasses
- 4 tablespoons granulated sugar, for rolling
- 1 cup (2 sticks or 227g) butter, softened
- ½ teaspoon almond extract
- 1 pinch salt
- 4 cups (500g) confectioners’ sugar
- 1 jar (13 ounces) marshmallow creme or fluff
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter and sift into a bowl. Set aside.
In a large bowl, mix together the butter and brown sugar until light and fluffy.
Beat in the egg. Then, stir in the molasses.
Add the sifted ingredients into the molasses mixture.
Shape the dough into 1-inch sized balls, rolling them into the granulated sugar.
Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly.
Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.
In a large bowl, cream the butter with an electric mixture on medium speed until the butter is light and fluffy, about 2 minutes. (You can also use a stand mixer with the paddle attachment.)
Add in the almond extract and salt.
Add in the confectioners’ sugar, about 1/2 cup at a time. Once all the sugar is added, mix on high for 2-3 minutes.
Once fully combined, gently fold the marshmallow creme into the frosting by hand. This can be used immediately or refrigerated until ready to use.
When ready to use, spread the filling on the bottoms of half the cookies and top with the remaining cookies.