These molasses cream pie cookies are chewy, fragrant and utterly irresistible. Two soft ginger-molasses cookies are sandwiched around a light, fluffy marshmallow frosting for a nostalgic, homemade treat. Perfect for the holidays and even better than store-bought cream pies.
I adore ginger molasses cookies. This recipe yields super-soft cookies with warm spice and deep molasses flavor. The real delight comes when you sandwich two of those cookies with a creamy marshmallow frosting to create a nostalgic cream pie-style cookie.
The filling is lighter than you might expect, while the cookies remain chewy and comforting. Together they make a memorable treat for gatherings or a cozy afternoon with coffee or milk.
The BEST Molasses Cream Pies
This cookie dough is based on a classic ginger-molasses cookie but with a slightly milder spice blend so it pairs perfectly with the sweet marshmallow filling. After mixing the dough, chill it for at least 30 minutes before portioning and baking to keep the cookies tender and uniform in shape.
For even cookies, use a cookie scoop and portion about 1 tablespoon of dough per cookie (roughly 1 inch diameter). Rolling each ball in granulated sugar gives the exterior a pleasant, subtle crunch. Flatten gently and bake until the tops are set—this keeps the centers soft and chewy.
The frosting is a marshmallow cream frosting: light, slightly sticky, and fluffy, made with marshmallow cream beaten into butter, then sweetened with powdered sugar. Make sure the cookies are completely cooled before assembling; warm cookies can cause the frosting to soften and lose shape.
You can make the dough and chill it in one session or prepare the dough the day before and chill overnight for convenience. When you’re ready, bake the cookies, whip up the frosting, and sandwich them together. Both approaches work well depending on your schedule.
If marshmallow frosting isn’t your preference, a cream cheese frosting is an excellent alternative for a tangier sandwich filling.
For more ginger-flavored baking inspiration, try ginger bundt cake, gingerbread cupcakes with cream cheese frosting, or gingerbread pancakes.
Ginger Cream Pies
Equipment
- Cookie sheets
Ingredients
Ginger Molasses Cookies
- 2 3/4 cup all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter
- 1 cup packed brown sugar*
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup molasses* (cooking or fancy molasses)
- 1/3 cup white sugar (or coarse sugar) for rolling
Marshmallow Frosting
- 1/2 cup unsalted butter, softened
- 3/4 cup marshmallow cream (about half of a 7.5 oz jar)
- 1/4 teaspoon salt
- 1 to 1 1/2 cups powdered sugar
- 1 tablespoon milk or cream
Instructions
Ginger Molasses Cookies
- Whisk the flour, spices, baking soda, and salt in a medium bowl.
- In a large bowl, beat the butter and brown sugar until fluffy.
- Beat in the egg, vanilla, and molasses until combined.
- With the mixer on low, add the flour mixture to the butter mixture until just combined.
- Cover and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 350°F (180°C) and line cookie sheets with parchment or mats.
- Pour the white sugar onto a small plate. Form dough into 1–1.5 tablespoon balls (about 1 inch), roll in sugar, and place about 2 inches apart on the sheet.
- Bake one sheet at a time on the middle rack for 8–10 minutes, until the tops look set. Cool completely before filling.
Marshmallow Frosting
- Beat the softened butter until light and fluffy.
- Beat in the marshmallow cream and salt until smooth.
- Add powdered sugar about 1/2 cup at a time, mixing and adding a little milk or cream until you reach the desired sweetness and consistency.
Assembling the Cookies
- Once cookies are completely cool, spread frosting on the bottom of one cookie and sandwich with a second cookie. Repeat until all cookies are filled.
Notes
- Light or dark brown sugar both work; dark gives a deeper flavor and color.
- Avoid blackstrap molasses — it’s too strong. Fancy or cooking molasses are best.
- Store cookies in an airtight container at room temperature up to 3 days or refrigerated up to 1 week. Unbaked dough balls freeze well up to 2 months; bake from frozen, adding 1–2 minutes to the baking time.
- Nutrition info is an estimate per sandwich cookie (two cookies with filling), assuming 16 equal sandwiches and all frosting used.
Nutrition
Carbohydrates: 63 g,
Protein: 3 g,
Fat: 15 g,
Saturated Fat: 9 g,
Cholesterol: 50 mg,
Sodium: 138 mg,
Potassium: 153 mg,
Fiber: 1 g,
Sugar: 45 g,
Vitamin A: 460 IU,
Calcium: 36 mg,
Iron: 2 mg