Gingerbread Sandwich Cookies with Marshmallow Buttercream

‘Tis the season, my fellow bakers!! The season for all things delicious and and decadent, and I’m just the person to bring you the latest and tastiest!! So, how is everyone’s holiday season going so far? What are you baking this season that your family loves? I have so many things I love to bake during the holidays and it’s always my favorite time of the year for all things sweet 🙂

I created these delicious gingerbread sandwich cookies for my sweet husband and his love for gingerbread. Truth be told, I am not a huge fan of ginger, but I can honestly tell you that these are soooo yummy and the marshmallow buttercream filling really makes them extra special!! You can roll the dough balls in either regular sugar or cinnamon sugar for a more mellow flavor before they go in the oven. Both are extra scrumptious and the perfect treat for any of parties or dessert tables! Using a star piping tip for the filling makes them look really lovely too!!

Wishing you all a beautiful Thanksgiving spent with the ones you love most. I continue to be very thankful for all of YOU! xoxo

I used delicious Pete and Gerry’s Organic Eggs and they are absolutely delicious!

Delicious dough with all the smells of the holidays!! Mmmm Mmmm

Roll the dough balls in cinnamon sugar

Or regular granulated sugar

Flatten the cookies with the bottom of a glass

Bake the cookies until they are puffed and still a bit soft.

Pipe the marshmallow buttercream between two of the cookies.

You can see how the cinnamon sugar makes these cookies look darker on the outside.

I got these beautiful plates in a set of 4 at Pier 1!!

Aren’t they beautiful? 🙂

Gingerbread Sandwich Cookies with Marshmallow Buttercream

Makes: 12 sandwich cookies Prep time: 20 minutes Bake time: 10 to 12 minutes


3/4 cup softened, unsalted butter

3/4 cup Dixie Crystals Brown Sugar

1/2 cup molasses

1 large egg

1 and 1/2 teaspoons ground ginger

1 and 1/2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Dixie Crystals Granulated or Cinnamon Sugar

Marshmallow Buttercream

3/4 cup softened, unsalted butter

1 cup marshmallow cream

2 and 1/2 cup Dixie Crystals Confectioners Sugar

1/2 teaspoon vanilla extract

1 tablespoon heavy cream

pinch of salt


Preheat your oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats.

In the bowl of your mixer, cream together the softened butter and brown sugar until incorporated.

Add in the molasses and egg and combine well.

Now add in the cinnamon, ginger, salt and baking soda.

Incorporate the flour until the dough is mixed well and you don’t see any flour left.

Scoop the dough with a small cookie scoop and roll it into a ball.

Roll the dough around in either the cinnamon sugar or the regular granulated sugar until the ball of dough is completely covered in sugar.

Place 8 balls of dough per cookie sheet.

Flatten each ball of dough with a glass until the dough is about 1/2 inch thick, more or less.

Bake the cookies for 10 to 12 minutes, or until they smell delicious in the oven 🙂  (That’s often a sign that your baked goods are done or almost done)

They should still be a big soft when they are done. You don’t want these cookies crunchy, or all the buttercream will ooze out everywhere 🙂

After 5 minutes, move them to a wire rack and let them cool completely before filling them with the buttercream.

Make the buttercream

In the bowl of your stand mixer with your whisk attachment, whip the butter and marshmallow cream until combined.

Slowly add in the 2 and 1/2 cups of confectioners sugar and pinch of salt.

Add in the 1 tablespoon of heavy cream until the buttercream is thick and holds it shape.

Pipe or fill each sandwich cookie until you have a nice amount of frosting so you can see it well!

Store these in an air tight container for a few days, or freeze them for up to a month. They do freeze well and defrost well too!

Happy Holidays, sweet friends! xoxo

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