I’ll never forget the first time I bit into a ginger cream pie—that spicy-sweet crunch giving way to fluffy marshmallow frosting was pure magic. These little sandwich cookies became my winter obsession, the kind of treat that makes you close your eyes and savor every bite. What makes them special? The deep, warm molasses pairs perfectly with the airy frosting, creating this incredible balance that feels like a hug in cookie form. Trust me, once you try them, you’ll be sneaking extras when no one’s looking!
Why You’ll Love These Ginger Cream Pies
These little spiced wonders are about to become your new favorite treat – here’s why:
- Quick magic: Just 30 minutes of chilling time (perfect for impatient bakers like me!) before they’re ready to bake
- Holiday in a bite: That warm ginger-cinnamon aroma makes your kitchen smell like Christmas morning
- Perfect balance: Not too spicy, not too sweet – just that irresistible molasses-marshmallow harmony
- Foolproof assembly: No fancy piping needed – just smear, sandwich, and enjoy the messy, delicious process
Seriously, these disappear faster than I can make them – consider yourself warned!
Ingredients for Ginger Cream Pies
Gather these goodies – I promise every single one plays a crucial role in creating those perfect spicy-sweet bites!
For the Ginger Molasses Cookies:
- 2 3/4 cups all-purpose flour (spooned & leveled)
- 1 1/2 teaspoons ground ginger (the star of the show!)
- 1 teaspoon cinnamon (I use Saigon for extra warmth)
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves (just a pinch – it’s powerful!)
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened but still cool
- 1 cup packed dark brown sugar (light works too, but dark adds depth)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup unsulphured molasses (not blackstrap – too bitter!)
- 1/3 cup white sugar or coarse sugar for rolling
For the Marshmallow Frosting:
- 1/2 cup (1 stick) unsalted butter, softened (I leave mine out 30 mins)
- 3/4 cup marshmallow cream (the jarred kind, not melted marshmallows)
- 1/4 teaspoon salt (cuts the sweetness perfectly)
- 1 – 1 1/2 cups powdered sugar (sifted, trust me on this)
- 1 tablespoon whole milk or heavy cream (as needed)
Ingredient Notes & Substitutions
Now let’s talk about those “wait, can I…?” moments you might have:
Molasses matters: Cooking or fancy molasses (not blackstrap!) gives the best flavor. In a pinch, you can use dark corn syrup, but you’ll lose some depth.
Butter blues: For dairy-free, I’ve had success with plant butter sticks (the kind meant for baking). Margarine works in the cookies but makes the frosting grainy.
Spice swaps: Out of cloves? A dash of allspice works. No fresh nutmeg? Use 1/8 tsp pre-ground.
Marshmallow magic: That jarred marshmallow cream is key for texture. If you must sub, melt 10 large marshmallows with 1 tsp corn syrup, but it won’t be as fluffy.
Allergy alert: Contains wheat, dairy, eggs. For gluten-free, use 1:1 GF flour blend – the cookies spread more but still taste great!
How to Make Ginger Cream Pies
Okay, here’s where the magic happens! Follow these steps, and you’ll have ginger cream pies that’ll make your whole house smell like a cozy winter day. Don’t skip the chilling time – I learned that the hard way when my first batch spread into one giant cookie (delicious, but not what we’re going for!).
Shaping and Baking the Cookies
- Mix the dough: Whisk together all those gorgeous spices with the flour, baking soda, and salt. In another bowl, beat the butter and brown sugar until fluffy – about 2 minutes. Beat in the egg, vanilla, and molasses until combined. Gradually add the flour mixture, mixing just until no dry spots remain.
- Chill it out: Cover the dough and refrigerate for at least 30 minutes. This is non-negotiable – it prevents flat cookies! (Pro tip: You can chill overnight if needed.)
- Roll and coat: Preheat oven to 350°F (180°C). Scoop tablespoon-sized portions (about 1-inch balls) and roll them gently between your palms. Then roll each in that bowl of white sugar until fully coated – the sugar creates the perfect sparkly crust!
- Bake to perfection: Place cookies 2 inches apart on lined baking sheets. Bake for 8-10 minutes until the edges are set but centers still look slightly soft. They’ll firm up as they cool. Let them sit on the sheet for 5 minutes before transferring to a rack.
Preparing the Marshmallow Frosting
- Start with butter: Beat the softened butter in a bowl until creamy and smooth. This takes about 1 minute. Scrape down the sides – those little butter lumps will ruin your frosting texture!
- Add marshmallow magic: Beat in the marshmallow cream and salt until fully incorporated. It’ll look a bit separated at first – keep going until smooth.
- Sweeten gradually: Add the powdered sugar 1/2 cup at a time, beating well after each addition. After 1 cup, check the consistency. You want it thick enough to hold its shape but still spreadable. Add milk 1 teaspoon at a time if needed.
- Final touch: Once cooled, spread about 1 tablespoon frosting on the flat side of one cookie and sandwich with another. Gently press – you’ll see that irresistible frosting peek out the sides!
Tips for Perfect Ginger Cream Pies
After dozens of batches (some disasters included!), I’ve learned these tricks make all the difference:
- Chill like you mean it: That dough needs a solid 30 minutes in the fridge – skip it, and you’ll get flat, sad cookies instead of plump little pillows
- Watch the clock: Take them out when edges look set but centers still seem soft – they keep baking on the tray! Overbaked cookies lose that chew
- Frosting freedom: Start with 1 cup powdered sugar, then taste. I often stop there – the marshmallow cream’s already sweet enough for me
- Butter temperature matters: Too cold = lumpy frosting, too warm = greasy mess. Your finger should leave a slight indent without sinking in
Oh, and lick the frosting spoon – it’s basically a baker’s reward!
Storing and Serving Ginger Cream Pies
Here’s the thing about ginger cream pies – they rarely last long enough to store! But just in case you miraculously have leftovers (or want to bake ahead), here’s how to keep them tasting fresh:
Airtight is everything: Those marshmallow-filled sandwiches stay perfect for up to 3 days in a sealed container at room temperature. Layer them with parchment paper so they don’t stick together. The cookies soften slightly over time, which I actually love – the spices mellow and the textures blend beautifully.
Freezer magic: You can freeze unfrosted cookies for up to 2 months – just thaw and frost when ready. Assembled pies freeze surprisingly well too! Pop them in a single layer on a tray until firm, then transfer to freezer bags. They’ll keep for about a month. No need to thaw – the frosting stays creamy straight from the freezer (trust me, I’ve taste-tested this theory many times).
Serving suggestions: These beg to be enjoyed with something warm. My grandma always served them with strong black tea, but they’re heavenly with:
- Spiced chai (the cardamom plays so nicely with the ginger)
- Dark roast coffee (cuts through the sweetness)
- Warm apple cider (especially during fall)
- A tall glass of cold milk (for the kid in all of us)
Pro tip: If serving at a party, arrange them on a cake stand dusted with cinnamon – the aroma alone will have guests swooning!
Ginger Cream Pies Nutrition Facts
Okay, let’s be real – we’re not eating ginger cream pies for their health benefits! But since you asked (or maybe just want to know how many extra laps around the block you’ll need), here’s the scoop on what’s in these spiced delights. Remember, these numbers can vary based on your exact ingredients and how generously you frost them (no judgment here – I always go heavy on the marshmallow!).
Per sandwich cookie (estimated):
- Calories: 280 (worth every single one!)
- Sugar: 20g (that molasses and frosting combo is pure happiness)
- Protein: 2g (hey, there’s an egg in there!)
- Fat: 12g (butter makes everything better)
- Carbs: 40g (mostly from that glorious molasses and flour)
Now, if you’re watching specific nutrients, here’s the fine print: these contain wheat, dairy, and eggs. I’ve had friends make them with gluten-free flour and plant-based butter with decent results, though the texture changes slightly. The marshmallow cream does contain corn syrup (it’s what gives that perfect fluff), so if you’re avoiding that, you might need to experiment with homemade versions.
My philosophy? Life’s too short not to enjoy these occasionally. I balance them out with extra veggies at dinner – it’s all about that sweet (literally!) equilibrium!
FAQs About Ginger Cream Pies
After years of baking these spiced beauties (and fielding countless texts from friends mid-baking panic), here are the answers to the questions I get asked most:
Can I use honey instead of molasses?
Oh honey, no! (Pun intended.) Molasses gives that deep, almost smoky flavor that makes these special. Honey will make them too floral and sweet. In a pinch, dark corn syrup works, but the taste won’t be as complex. If you must sub, try 1/4 cup honey + 1 tbsp dark brown sugar to mimic molasses’ depth.
How long does the frosting keep?
The marshmallow frosting stays perfect in an airtight container for up to 5 days at room temp (the sugar acts as a preservative). You can refrigerate it, but it gets stiff – just let it come to room temp and re-whip before using. I once kept a batch for 2 weeks (don’t judge!), and it was still fine – just a bit crusty on top.
Can I make the dough ahead?
Absolutely! The dough actually benefits from an overnight chill – the flavors meld beautifully. Just wrap it tightly in plastic (press it flat to chill faster). It keeps for 3 days in the fridge or 2 months frozen. Thaw frozen dough overnight in the fridge before rolling and baking.
Why did my cookies spread too much?
Three likely culprits: 1) Dough wasn’t chilled enough (I see you, impatient baker!), 2) Butter was too soft when creamed, or 3) Baking sheets were still warm from the last batch. Next time, try chilling the shaped dough balls for 10 minutes before baking – works like a charm!
Can I pipe the frosting instead of spreading?
You bet! For fancy gatherings, I use a star tip to pipe swirls. Just make the frosting slightly stiffer (add more powdered sugar) so it holds its shape. Bonus: piped frosting lets you show off those gorgeous cookie tops instead of hiding them!
For more delicious recipes and baking inspiration, check out our Pinterest page!
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Ginger Cream Pies: Irresistible Spicy-Sweet Magic
- Total Time: 1 hour (including chilling)
- Yield: 12-15 sandwich cookies 1x
- Diet: Vegetarian
Description
Ginger cream pies made with spiced molasses cookies and marshmallow frosting.
Ingredients
- 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 brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup molasses
- 1/3 cup white sugar or coarse sugar
- 1/2 cup unsalted butter, softened (for frosting)
- 3/4 cup marshmallow cream
- 1/4 teaspoon salt (for frosting)
- 1 – 1 1/2 cup powdered sugar (for frosting)
- 1 tablespoon milk or cream (for frosting)
Instructions
- Whisk flour, spices, baking soda, and salt in a bowl.
- Beat butter and brown sugar until fluffy.
- Mix in egg, vanilla, and molasses.
- Gradually add flour mixture to butter mixture until combined.
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (180°C) and line baking sheets.
- Shape dough into 1-inch balls and roll in sugar.
- Bake for 8-10 minutes until set.
- For frosting, beat butter until fluffy.
- Mix in marshmallow cream and salt.
- Add powdered sugar gradually, adjusting with milk as needed.
- Once cookies cool, frost one cookie and sandwich with another.
Notes
- Use cooking or fancy molasses for best results.
- Dough can be refrigerated overnight.
- Adjust frosting sweetness to taste.
- Prep Time: 30 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg