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Chewy Gingerbread Sandwich Cookies

These chewy but soft Gingerbread Sandwich Cookies with marshmallow crème filling are like the Christmas version of oatmeal pies.

  • Prep10 min
  • Cook25 min
  • Serves24
  • Rating5.0
Chewy Gingerbread Sandwich Cookies

Chewy but soft Gingerbread Sandwich Cookies with a sweet marshmallow creme filling make a delightful holiday treat. With cinnamon, cloves, nutmeg, and ginger, they’re like the Christmas version of oatmeal pies.

Two sandwich cookies stacked on top of each other.

These cookies turned out exceptionally well. My daughter yummed these cookies up and she typically doesn’t like spice cookies.

What gives Chewy Gingerbread Sandwich Cookies so much flavor?

These sandwich cookies have a wonderful gingerbread flavor from a combination of ginger, cinnamon, cloves, nutmeg, and white pepper. There’s also half a cup of molasses in the batter which really deepens the flavor. The marshmallow cream filling is flavored with a little maple syrup.

Two Chewy Gingerbread Sandwich Cookies on small plate with cinnamon sticks.

Why Use Shortening in Cookies?

These cookies are made with a combination of butter and butter-flavored shortening. Shortening produces cookies that are softer and more tender than ones made solely with butter. They also don’t spread out as much, creating thick, chewy cookies. If you use all butter, you won’t get the same results with these cookies.

How To Get Evenly Shaped and Sized Cookies?

The sure-fire way to get uniform cookies is to use a spring-loaded ice cream scoop. For this recipe, a 1-inch ice cream scoop works best. It will help ensure you use the same amount of cookie dough for each cookie. You’ll take the dough and roll it into balls before you place it on the baking sheet.

Recipe Tips:

You can pipe the filling on the cookies with a pastry bag fitted with a large tip or you can use an off-set spatula.

These cookies can be stored at room temperature in an airtight container for about 4 days.

Piping the filling on the cookies.

Try These Other Gingerbread Recipes:

Yield: about 24 sandwich cookies

Recipe Source: slightly adapted from Hoilday Baking 2013 magazine published by Hoffman Media

Disclosure: This post contains affiliate links.

Origianlly published Dec. 11, 2013.

Ingredients

Marshmallow Filling

Equipment 1-inch Ice Cream Scoop

Steps

  1. 1

    In a medium bowl, whisk together flour and next 8 ingredients. Set aside.

  2. 2

    Using an electric mixer, beat butter, shortening, and brown sugar at medium-high speed until creamy, about 3 minutes.

  3. 3

    Add egg, molasses, and vanilla. Scrape down sides of bowl and beat until evenly combined.

  4. 4

    Turn mixer to low speed and gradually add flour. Once combined, turn mixer off, cover dough with plastic wrap and refrigerate for at least 2 hours.

  5. 5

    Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

  6. 6

    Use a 1-inch spring-loaded ice cream scoop to scoop dough into mounds and place 3 inches apart on baking sheets.

  7. 7

    Use your hands to roll each mound of dough into a ball. Roll balls in sugar and place back on baking sheet.

  8. 8

    Bake 10 to 12 minutes. Edges should be firm and centers cracked. Let cool on pans several minutes before removing to wire racks to cool completely.

  9. 9

    For Marshmallow Filling, beat marshmallow crème and shortening at medium-high speed with a mixer until smooth. Mix in maple syrup. With mixer turned to low speed, gradually add confectioners' sugar.

  10. 10

    Place filling in a pastry bag fitted with a large star tip and pipe filling onto flat side of half the cookies. Pair together with remaining cookies to make sandwiches.

  11. 11

    Alternately, you can spread the filling using an off-set spatula.

Notes

If you only have salted butter, use it and reduce the added salt slightly.

Nutrition

  • Calories327

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