Soft Ginger Cookies with Cinnamon Marshmallow Buttercream
An easy recipe for super 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.