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–+ servings

Ginger Cream Pies

Delightful sandwich cookies made from soft ginger molasses cookies filled with a creamy frosting.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 2 3/4 cups All-purpose flour Essential for structure and texture in cookies.
  • 1 1/2 teaspoons Ground ginger Adds a warm, spicy flavor that defines the ginger profile.
  • 1 teaspoon Cinnamon Enhances sweetness and adds depth to the cookie dough.
  • 1/4 teaspoon Ground nutmeg A hint of nutmeg provides a cozy, aromatic note.
  • 1/8 teaspoon Ground cloves Introduces a rich spiciness that complements the ginger.
  • 3/4 teaspoon Baking soda Helps cookies rise to achieve that soft chewiness.
  • 1/4 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 3/4 cup Unsalted butter Creates a rich, buttery base for the cookies.
  • 1 cup Brown sugar (packed) Adds moisture and a deep caramel flavor.
  • 1 Large egg Binds ingredients together and helps with structure.
  • 2 teaspoons Vanilla extract Infuses sweetness and warmth into the dough.
  • 1/3 cup Molasses The secret ingredient for that deep, rich flavor characteristic of ginger cookies.
  • 1/3 cup White sugar (or coarse sugar) Adds sweetness and can create a slight crunch on the exterior.
  • 1/2 cup Unsalted butter (softened) For the creamy filling that makes these pies special.
  • 3/4 cup Vegan marshmallows cream Provides the fluffy, sweet filling that pairs beautifully with the cookies.
  • 1/4 teaspoon Salt Enhances the sweetness of the frosting filling.
  • 1 - 1 1/2 cups Powdered sugar Sweetens and thickens the marshmallow cream to a spreadable consistency.
  • 1 tablespoon Milk or cream Adjusts the frosting's consistency for perfect spreading.

Method
 

  1. In a large mixing bowl, combine all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt to create your dry mixture.
  2. In another bowl, beat together unsalted butter and brown sugar until light and fluffy before adding in your egg and vanilla extract.
  3. Gradually incorporate your dry mixture into the wet mixture until fully combined before folding in molasses for added richness.
  4. Scoop dough onto prepared baking sheets, spacing them evenly apart, as they will spread during baking.
  5. Bake at an appropriate temperature until edges are set but centers are still soft; they will continue cooking out of the oven.
  6. While cookies cool, whip together softened butter, vegan marshmallow cream, salt, powdered sugar, and milk or cream until creamy before assembling your Ginger Cream Pies!

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgSugar: 10g

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