Y’all know I love a good cookie, and these definitely fit the bill! The cookies themselves are perfectly spiced and super soft. They’re amazing on their own, but a marshmallow filling makes anything better, doesn’t it?
I love gingerbread cookies so much and these might be my fav version of them!
- the spices – all your typical gingerbread spices are here – lots of ginger and cinnamon, some allspice, and some cloves. if you don’t have allspice then nutmeg is a great substitute!
- the molasses – one of the key ingredients in gingerbread is the molasses. it brings that perfect flavor that makes gingerbread so distinctive. unsulphured molasses is the way to go here
- the secret ingredient – my secret ingredient (which isn’t really all that secret) is some orange zest! I love the brightness it brings to the cookies
- the marshmallow filling – marshmallow complements the spices so well and brings some sweetness to these not-so-sweet cookies. just keep in mind that, since there’s gelatin in the marshmallow, they’ll eventually set, so you’ll want to fill your cookies relatively soon after making the filling
These really are so straightforward and so delicious!
I love cookies, so there’s a lot on the site! You can switch up any of the flavorings in this recipe, or add a mix in to either the cookies or filling (orange zest in the marshmallow would be amazing, now that I think of it…) or you can check out some of the other cookie recipes I’ve got:
- Lemon Poppy Seed Cookies
- S’mores Cookies
- Orange Cranberry Oatmeal Cookies
- Double Chocolate Pretzel Cookies
- Chocolate Orange Cookies
- Homemade Oatmeal Cream Pies
- Chocolate Chip Peanut Butter Cookies
- Chocolate Peanut Butter Cookie Sandwiches
- Peppermint Marshmallow Cookie Sandwiches
Nothing is better than having some cookie dough stashed in your freezer!
Gingerbread Cookie Sandwiches are the perfect fall treat! The cookies themselves are perfectly spiced and super soft. They're amazing on their own, but a marshmallow filling makes anything better, doesn't it? It certainly does here!
for the cookies
- 145 g (2/3 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar
- zest of 1 orange
- 200 g (2/3 cup) molasses
- 1 egg
- 1 tsp vanilla
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp ginger
- 1 Tbsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp ground cloves
- 300 g (2 1/2 cup) all purpose flour
for the marshmallow filling
- 100 g (1/2 cup) sugar
- 60 g (3 Tbsp) honey
- pinch salt
- 1 tsp gelatin
- 1 tsp vanilla extract
- make the cookies: in the bowl of a stand mixer, cream together the butter, brown sugar, and orange zest until light and fluffy, at least 7 minutes. add the egg and vanilla, mixing well. add the baking soda, salt, ginger cinnamon, allspice, and cloves and mix to combine. finally, add the flour and mix until just combined. refrigerate the cookie dough for at least an hour.
- bake the cookies: preheat the oven to 350*. form the dough into 1 inch balls, about 2 tablespoons worth of dough. place 2 inches apart on a lightly greased baking sheet and bake for 10-12 minutes, or until the edges are set and the middle is still a bit shiny
- make the filling: once the cookies are completely cool, make the filling. combine 4 tbsp water and the gelatin in the bowl of a stand mixer. let sit while you make the sugar syrup
- in a medium pot, combine the sugar, honey, salt, and 4 tbsp water over medium high heat. cook until the mixture reaches 240*, about 5 minutes. with the mixer on low speed with a whisk attachment, slowly stream in the sugar syrup. try to stream it down the side of the bowl instead of on the whisk so you don't get hardened sugar in your marshmallow
- increase the mixer speed to high for 5-7 minutes or until the volume of the mixture has doubled. add the peppermint extract and mix to combine
- assembly: transfer the marshmallow mixture into a piping bag and pipe a large blob on top of half of the cookies. top with another cookie and slightly press until the marshmallow comes right to the edge. let the filling set for at least 10 minutes
- enjoy! store in an airtight container for up to 5 days