Chewy Gingerbread Sandwich Cookies

There’s something truly magical about the holiday season, and Chewy Gingerbread Sandwich Cookies embody that spirit perfectly. I remember the first time I made these cookies; the aroma of warm spices filled the house, wrapping us in a cozy hug. The first bite was an explosion of flavor—the soft, chewy texture combined with the rich marshmallow filling made them irresistible. Every year since, these cookies have become a family tradition, bringing us together for laughter, love, and a whole lot of cookie-making. Whether it’s for a festive gathering or a quiet evening at home, Chewy Gingerbread Sandwich Cookies always make the moment special. I can’t wait to share this recipe with you so you can create your own delicious memories!

Ingredients to Make Chewy Gingerbread Sandwich Cookies

To create the best Chewy Gingerbread Sandwich Cookies, it’s essential to use high-quality ingredients that work harmoniously together. The key players in this recipe include all-purpose flour, which forms the base, and a blend of warm spices that give the cookies their distinctive flavor. Butter and shortening collaborate to achieve that perfect chewy texture, while marshmallow crème brings sweetness to the delicious filling.

• 3 cups all-purpose flour: The foundation of our cookie dough, providing structure and chewiness.
• 2 teaspoons ground ginger: Adds a warm, spicy kick that is essential for gingerbread flavor.
• 1 1/2 teaspoons baking soda: Helps the cookies rise and achieve a soft texture.
• 1 teaspoon baking powder: Works in conjunction with baking soda for optimal leavening.
• 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
• 1/2 teaspoon ground cinnamon: Contributes to the warm, aromatic spice profile.
• 1/2 teaspoon ground cloves: Adds depth and complexity to the flavor.
• 1/4 teaspoon ground nutmeg: A hint of nutmeg rounds out the spice mix perfectly.
• 1/4 teaspoon ground white pepper: An unusual but delightful addition that enhances the flavor.
• 1/2 cup unsalted butter, softened: Provides creaminess and rich flavor.
• 1/2 cup butter-flavored shortening: Helps keep the cookies soft and chewy.
• 3/4 cup firmly packed brown sugar: Adds moisture and a deep, caramel flavor.
• 1 large egg: Binds the ingredients together and adds richness.
• 1/2 cup molasses: Imparts a deep, sweet flavor and color to the cookies.
• 2 teaspoons vanilla extract: Enhances the overall flavor of the cookie.
• 1/2 cup granulated sugar: For rolling the cookie dough balls, adding a sweet crunch.
• 2 (7-ounce) jars marshmallow crème: The fluffy filling that makes these cookies a delightful treat.
• 3/4 cup all-vegetable shortening: Used in the filling to achieve creaminess.
• 2 tablespoons pure maple syrup: Adds a touch of natural sweetness to the filling.
• 1 cup confectioners’ sugar: Sweetens and thickens the marshmallow filling.

Making Chewy Gingerbread Sandwich Cookies

Creating these delicious Chewy Gingerbread Sandwich Cookies is a rewarding experience that fills your home with delightful aromas. Let’s dive into the steps to make your own. Trust me, the end result will be well worth the effort!

1. In a medium bowl, whisk together the flour, ground ginger, baking soda, baking powder, salt, ground cinnamon, ground cloves, ground nutmeg, and ground white pepper. Make sure everything is combined well, as this will ensure an even distribution of spices throughout the cookies. Set this mixture aside for later.

2. In a large mixing bowl, using an electric mixer, beat the unsalted butter, butter-flavored shortening, and brown sugar at medium-high speed until creamy and fluffy, which should take about three minutes. The mixture should be light in color and smooth.

3. Add in the egg, molasses, and vanilla extract. Scrape down the sides of the bowl with a spatula and continue beating until everything is evenly combined. The mixture should look rich and well-blended.

4. Reduce the mixer speed to low, and gradually add the flour mixture to the wet ingredients. Mix until just combined. Be careful not to overmix, as this could lead to tough cookies. The dough should be soft and slightly sticky.

5. Once the dough is combined, turn off the mixer. Cover the bowl with plastic wrap and refrigerate the dough for at least two hours. This step is essential as it allows the flavors to meld and the dough to firm up, making it easier to scoop later.

6. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

7. Using a one-inch spring-loaded ice cream scoop, scoop the chilled dough into mounds and place them three inches apart on the prepared baking sheets. This allows room for the cookies to spread while baking.

8. With your hands, gently roll each mound of dough into a ball. After rolling, roll the balls in the granulated sugar to coat them lightly. This will create a beautiful, sugary crust on the cookies once baked.

9. Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. You’ll know they’re done when the edges are firm and the centers are slightly cracked. Let the cookies cool on the pans for several minutes before transferring them to wire racks to cool completely. This cooling time helps them firm up.

10. While the cookies are cooling, prepare the marshmallow filling. In a medium bowl, beat the marshmallow crème and all-vegetable shortening at medium-high speed until smooth. This should take about two minutes. The mixture should be creamy without lumps.

11. Mix in the pure maple syrup for added sweetness. With the mixer set to low speed, gradually add the confectioners’ sugar until fully combined. This filling should be thick but spreadable, perfect for sandwiching between the cookies.

12. Place the filling in a pastry bag fitted with a large star tip, and pipe the filling onto the flat side of half of the cooled cookies. Pair these filled cookies together with the remaining cookies to make delicious sandwiches. Alternatively, you can spread the filling using an off-set spatula if you prefer.

13. Once assembled, let the cookies rest for a few minutes to allow the filling to set slightly before serving. Enjoy your homemade Chewy Gingerbread Sandwich Cookies!

Tips and Tricks about Chewy Gingerbread Sandwich Cookies

Perfecting your Chewy Gingerbread Sandwich Cookies can be simplified with these helpful tips. Follow along to ensure your cookies are the best they can be!

• Storage: Keep cookies fresh by storing them in an airtight container. This will maintain their chewiness and prevent them from hardening.
• Freezing: Yes, you can freeze the cookie dough! Portion and wrap it tightly in plastic wrap, then place it in a freezer bag. When ready to bake, simply thaw in the refrigerator overnight.
• Pairing: Serve your cookies with a warm cup of tea or hot chocolate. They make a cozy combination perfect for chilly fall evenings.
• Decorating: Get creative! Use icing or sprinkles for decoration if you want to make them extra festive.
• Flavor Variations: Consider adding lemon or orange zest to the dough for a fresh twist on the classic flavor.
• Sandwiching: For a richer filling, mix in a bit of cream cheese with the marshmallow crème for a deliciously tangy contrast!

Perfect Matches for Chewy Gingerbread Sandwich Cookies

When it comes to serving your delectable Chewy Gingerbread Sandwich Cookies, there are countless ways to enjoy them. Here are some suggestions to elevate your cookie experience:

• Tea Time: Pair these cookies with a cup of chai or herbal tea. The spices in the cookies complement the flavors of the tea beautifully.
• Holiday Parties: Serve them at your holiday gatherings as a delightful dessert option. They’ll surely impress your guests!
• Cozy Evenings: Enjoy them on a chilly evening, perfect for snuggling up with loved ones and a good movie.
• Gift Giving: Package them in decorative boxes as homemade gifts during the holiday season. Everyone loves homemade treats!
• Seasonal Celebrations: These cookies are perfect for any occasion, whether it’s Thanksgiving, Christmas, or a cozy winter night.
• Storage Tips: Keep them in a cool, dry place to maintain freshness. If you’ve made a large batch, consider freezing some for later enjoyment.

FAQ

Conclusion

The Chewy Gingerbread Sandwich Cookies are not just cookies; they’re a heartwarming tradition that brings joy during the holiday season. Their unique chewy texture combined with the sweet marshmallow filling makes every bite a delightful experience. I encourage you to try making these cookies for your next gathering or to enjoy at home. Share them with friends and family, and watch as they disappear with smiles and laughter.

Chewy Gingerbread Sandwich Cookies

The ultimate comfort food for the holidays, Chewy Gingerbread Sandwich Cookies are soft, spiced, and filled with a fluffy marshmallow crème. Perfect for sharing or enjoying on your own, these cookies are bound to satisfy your sweet cravings. Make them tonight for a deliciously festive treat that everyone will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 24 servings

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1.5 teaspoons baking soda
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground cloves
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground white pepper
• 0.5 cup unsalted butter, softened
• 0.5 cup butter-flavored shortening
• 0.75 cup firmly packed brown sugar
• 1 large egg
• 0.5 cup molasses
• 2 teaspoons vanilla extract
• 0.5 cup granulated sugar
• 2 7-ounce jars marshmallow crème
• 0.75 cup all-vegetable shortening
• 2 tablespoons pure maple syrup
• 1 cup confectioners' sugar

Equipment

• 1-inch Ice Cream Scoop

Method

 

1. In a medium bowl, whisk together the flour, ground ginger, baking soda, baking powder, salt, ground cinnamon, ground cloves, ground nutmeg, and ground white pepper. Set aside.
2. In a large mixing bowl, using an electric mixer, beat the unsalted butter, butter-flavored shortening, and brown sugar at medium-high speed until creamy and fluffy, about 3 minutes.
3. Add in the egg, molasses, and vanilla extract. Scrape down the sides of the bowl and continue beating until evenly combined.
4. Reduce the mixer speed to low, and gradually add the flour mixture. Mix until just combined.
5. Once combined, cover the bowl with plastic wrap and refrigerate for at least two hours.
6. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
7. Using a one-inch spring-loaded ice cream scoop, scoop the chilled dough into mounds and place them three inches apart on the prepared baking sheets.
8. With your hands, gently roll each mound into a ball, then roll in granulated sugar.
9. Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. Let cool on pans before transferring to wire racks.
10. While cooling, prepare the filling by beating the marshmallow crème and all-vegetable shortening until smooth.
11. Mix in the pure maple syrup and gradually add the confectioners' sugar until fully combined.
12. Place the filling in a pastry bag and pipe it onto half of the cookies, pairing them together to form sandwiches.
13. Let the cookies rest for a few minutes to allow the filling to set before serving.

Notes

• Tip 1: If you only have salted butter, use it and reduce the added salt slightly.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.