Soft Ginger Cookies with Cinnamon Marshmallow Buttercream
Soft Ginger Cookies with Cinnamon Marshmallow Buttercream
Why You Should Give This Recipe a Try
I absolutely love the taste of ginger in all kinds of things from tea to gingerbread to main course dishes, but these Soft Ginger Cookies with Cinnamon Marshmallow Buttercream really take things to the next level. They are truly delicious, bursting with a mix of warm spices – ginger, cinnamon, cloves – and molasses. Better than the flavor, though, is the super soft texture that makes them just the thing for creating ginger cookie sandwiches. I mean, what could possibly make the best ginger cookies even better? Filling them with a tasty cinnamon marshmallow buttercream filling. These cookies are a unique way of serving up a traditional ginger cookies and are a great addition to Christmas cookie boxes or a holiday cookie exchange.
Some of the best features of this recipe:
Warm holiday flavors: ginger, cinnamon, cloves, and molasses.
An easy, creamy marshmallow buttercream filling with a touch of cinnamon that complements the ginger in the cookie.
Super soft cookies that make the perfect sandwich texture.
No chill time necessary for the cookie dough.
As with all of my recipes, Soft Ginger Cookies with Cinnamon Marshmallow Buttercream are easy to make with no complicated techniques, no special equipment, and no hard to find ingredients.
Recipe Ingredients
Soft Ginger Cookies:
2 1/4 cups all purpose flour
1 tsp baking soda
2 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
3/4 cup butter (softened to room temperature)
1/2 cup granulated sugar (white sugar)
1/2 cup packed brown sugar
1 large egg
1/4 cup molasses (see ingredient notes)
Cinnamon Marshmallow Buttercream:
1 cup butter (softened to room temperature)
7.5 oz marshmallow cream
1 tsp vanilla extract
3/4 tsp ground cinnamon
2 to 2 1/2 cups powdered sugar (confectioners sugar)
Helpful Tools
- Large bowl
- Wire whisk
- Measuring spoons
- Liquid measuring cup
- Dry measuring cups
- Stand mixer/hand mixer
- Rubber spatula
- Cookie sheet
- Silicone mats/parchment paper
- Cookie scoop
- Drinking glass
- Wire cooling rack
- Small offset spatula or knife
Ingredient Notes
You should use unsulphured molasses in this recipe and NOT blackstrap molasses. I think I have five half-used jars of Grandma’s brand in my cabinets!
Marshmallow Fluff is my favorite brand of marshmallow cream. You can use a generic version if that is all you have available.
Salted butter? I almost always use salted butter and leave out any additional salt. It saves me the trouble to having to buy more than one kind of butter.
Step-by-Step Instructions
1. Preheat the oven to 350 degrees F.
2. Line two cookie sheets with silicone mats or a piece of parchment paper.
Ginger Cookie Directions:
3. Spoon and level the flour into a large mixing bowl.
4. Add the baking soda, ground ginger, cinnamon, and cloves to the flour. Whisk to combine. Set aside.
5. Cut the butter into tablespoon-sized pieces (doesn’t have to be exact) and place in the bowl of a stand mixer. If you don’t have an electric mixer, you can stir by hand with a wooden spoon or rubber spatula.
6. Put the granulated and brown sugars in the bowl with the butter and cream together on low speed, about two minutes.
7. Add in the egg and vanilla and mix on low speed until combined.
8. Add the molasses and mix briefly to combine. It will look a bit curdled, but no worries. Adding the dry ingredients will make it come together.
9. Carefully add the dry ingredients to the bowl with the butter and mix on low speed until just combined.
10. Use a cookie scoop to create balls of cookie dough. Space the cookies about two inches apart on the prepare cookie sheet.
11. Gently flatten the top of each cookie slightly with a drinking glass.
12. Bake for 12-14 minutes until the cookies are set and lightly golden brown. If you are using two baking sheets, rotate them halfway through the bake time.
13. Allow the baked cookies to rest on the baking sheet for 5 minutes before transferring them to wire rack. Do not stack the cookies as they will stick together and cool in a bent shape. You want the cookies to be round and flat for the sandwiches.
Cinnamon Marshmallow Buttercream Directions:
14. Cut the butter into chunks of about one tablespoon and place them into the bowl of a stand mixer fitted with the paddle attachment.
15. Beat the butter until creamy, about one minute.
16. Add the marshmallow cream and beat until smooth.
17. Blend in the vanilla and cinnamon.
18. Begin slowly adding in the powdered sugar, beating on low speed. The amount of sugar can be adjusted based on the sweetness and texture you prefer, so start by adding one cup and then gradually increase to two cups, tasting as you go. I find two cups to be the perfect amount for my purposes.
19. NOTE: DO NOT FILL THE COOKIES UNTIL THEY ARE COMPLETELY COOL. Use a small offset spatula or knife to frost the bottom of a cookie. Top with another cookie and gently squeeze together, wiping off any excess.
Find the printable recipe card for Soft Ginger Cookies with Cinnamon Marshmallow Buttercream with easy to follow, step-by-step directions, below.
Storage
Store your cookies in an airtight container in the fridge for 4-5 days.
Tips & Tricks
When measuring your flour, be sure that you do not scoop it directly from the container. The most accurate way to measure out flour is to spoon it into a dry measuring cup and scoop off the excess with the back of a knife or with a spatula.
Be sure you don’t over bake the cookies. Baking too long will result in cookies that are harder than you want for this recipe.
Buttercream too stiff? Add a touch of heavy cream of milk. Buttercream too loose? Add a bit more confectioners sugar. Always start small with your additions.
I’m not very particular about the appearance of my baked goods – “good enough” and all that – but if you would like cookies that are almost perfectly round, simply place the opening of a glass over the cookies as they come out of the oven and swirl gently. Be careful not to get burned!
Soft Ginger Cookies with Cinnamon Marshmallow Buttercream
Ingredients
Soft Ginger Cookies
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 cup butter room temperture
- 1/2 cup granulated (white) sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup unsulphured molasses
Cinnamon Marshmallow Buttercream
- 1 cup butter room temperature
- 7.5 oz marshmallow cream
- 1 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 2 cups confectioners (powdered) sugar up to 2 1/2 cups
Instructions
Soft Ginger Cookies
- Preheat the oven to 350 degrees F.
- Line two cookie sheets with silicone mats or a piece of parchment paper.
- Spoon and level the flour into a large mixing bowl.
- Add the baking soda, ground ginger, cinnamon, and cloves to the flour. Whisk to combine. Set aside.
- Cut the butter into tablespoon-sized pieces (doesn't have to be exact) and place in the bowl of a stand mixer. If you don't have an electric mixer, you can stir by hand with a wooden spoon or rubber spatula.
- Put the granulated and brown sugars in the bowl with the butter and cream together on low speed, about two minutes.
- Add in the egg and vanilla and mix on low speed until combined.
- Add the molasses and mix briefly to combine. It will look a bit curdled, but no worries. Adding the dry ingredients will make it come together.
- Carefully add the dry ingredients to the bowl with the butter and mix on low speed until just combined.
- Use a cookie scoop to create balls of cookie dough. Space the cookies about two inches apart on the prepare cookie sheet.
- Gently flatten the top of each cookie slightly with a drinking glass.
- Bake for 12-14 minutes until the cookies are set and lightly golden brown. If you are using two baking sheets, rotate them halfway through the bake time.
- Allow the baked cookies to rest on the baking sheet for 5 minutes before transferring them to wire rack. Do not stack the cookies as they will stick together and cool in a bent shape. You want the cookies to be round and flat for the sandwiches.
Cinnamon Marshmallow Buttercream
- Cut the butter into chunks of about one tablespoon and place them into the bowl of a stand mixer fitted with the paddle attachment.
- Beat the butter until creamy, about one minute.
- Add the marshmallow cream and beat until smooth.
- Blend in the vanilla and cinnamon.
- Begin slowly adding in the powdered sugar, beating on low speed. The amount of sugar can be adjusted based on the sweetness and texture you prefer, so start by adding one cup and then gradually increase to two cups, tasting as you go. I find two cups to be the perfect amount for my purposes.
- NOTE: DO NOT FILL THE COOKIES UNTIL THEY ARE COMPLETELY COOL. Use a small offset spatula or knife to frost the bottom of a cookie. Top with another cookie and gently squeeze together, wiping off any excess.
Looking for more holiday treats?
Easy Homemade German Apple Strudel with Puff Pastry
