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Gingerbread Sandwich Cookies With Marshmallow Filling

10

  • 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.

Ingredients

  • 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

Instructions

  • 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.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"
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