Gingerbread Sandwich Cookies With Marshmallow Filling


  • Prep Time20 mins
  • Total Time1 hr 30 mins
  • Makes95 cookies
Gingerbread Sandwich Cookies With Marshmallow Filling

Photo, Liam Morgan.

Chatelaine Triple Tested

These gingerbread sandwich cookies are filled with an incredibly easy 10-minute marshmallow frosting we can't get enough of.


  • 3 cups all-purpose flour

  • 4 tsp ground ginger

  • 1 tbsp cinnamon

  • 1/2 tsp allspice

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 3/4 cup unsalted butter, melted

  • 3/4 cup lightly packed brown sugar

  • 1 egg

  • 1/2 cup fancy molasses

10-minute marshmallow frosting

  • 3 egg whites

  • 3/4 cup granulated sugar

  • 3 tbsp water

  • 2 tbsp corn syrup

  • 1/4 tsp cream of tartar

  • pinch of salt

  • 1 tsp vanilla


  • STIR flour, ginger, cinnamon, allspice, baking soda and salt in a medium bowl.

  • BEAT butter and brown sugar in a large bowl, using an electric mixer on medium, for 2 min. Beat in egg and molasses. Gradually add flour mixture. Divide dough into 4 portions. Form into discs. Wrap in plastic wrap. Refrigerate at least 30 min or up to 1 week, or freeze up to 1 month.

  • PREHEAT oven to 350F. Line 2 baking sheets with parchment. Roll out 1 disc of dough on a floured surface to ⅛-in. thickness. Cut into shapes using cookie cutters. Transfer to prepared baking sheets.

  • BAKE until deep brown around edges and firm to the touch, about 7 min. Larger cut-outs may require more baking time. Repeat with remaining dough. Transfer cookies to racks to cool. Cool sheets slightly before the next batch.

  • STIR egg whites, sugar, 3 tbsp water, corn syrup, cream of tartar and salt in a large metal bowl set over a large pot with 1 in. of simmering water until sugar dissolves, about 3 min. Beat with an electric mixer on medium-high over water, until stiff peaks form when beaters are lifted, about 7 min. Remove from heat.

  • BEAT in vanilla until combined. Use to sandwich gingerbread cookies together. Store cookies in an airtight container for up to 1 month. Tip: Allow chilled dough to sit for 5 min before rolling out. It will be easier to roll.

Nutrition (per cookie)

Calories 56, Protein 1g, Carbohydrates 10g, Fat 2g, Sodium 4mg.

Get more of our gingerbread recipes.

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