I remember pulling a tray from the oven late one night, the kitchen lit only by the oven light and a small lamp, and pressing my nose to the steam as warm spice rose and the marshmallow scent teased the air. That moment of hush, when the edges were just set and the centers still felt tender under my finger, is exactly where these Ginger Cream Pies were born. If you like playful spins on spice, you might also enjoy my ginger molasses cream pies, which inspired some of the layering ideas here and helped me find the right balance between snap and cream.
Ginger Cream Pies
Ingredients
For the Cookies
- 2 3/4 cups all-purpose flour This helps with structure.
- 1 1/2 teaspoons ground ginger For warm, bright spice.
- 1 teaspoon cinnamon Gentle sweetness.
- 1/4 teaspoon ground nutmeg Adds a warm background note.
- 1/8 teaspoon ground cloves Small amount for depth.
- 3/4 teaspoon baking soda For lift and tenderness.
- 1/4 teaspoon salt Balances sweetness and highlights spices.
- 3/4 cup unsalted butter For rich mouthfeel.
- 1 cup brown sugar Packed, adds moisture and caramel notes.
- 1 large egg Binds and adds richness.
- 2 teaspoons vanilla extract Rounds and softens flavors.
- 1/3 cup molasses Cooking or fancy molasses work best.
- 1/3 cup white sugar For coating and light crunch.
For the Frosting
- 1/2 cup unsalted butter Softened, for the frosting base.
- 3/4 cup marshmallow cream About 1/2 of a 7.5 ounce jar.
- 1/4 teaspoon salt Brightens and balances the frosting.
- 1 – 1 1/2 cups powdered sugar Adjust for desired thickness.
- 1 tablespoon milk or cream To loosen or smooth the frosting.
Instructions
Ginger Molasses Cookies
- Preheat the oven to a moderate heat and line two baking sheets with parchment.
- Cream the unsalted butter and brown sugar until light and slightly fluffy.
- Add the egg, vanilla, and molasses, mixing until glossy.
- In a separate bowl, whisk the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt; fold into the wet mix until a soft dough forms.
- Scoop dough into rounded tablespoons, roll in white or coarse sugar, place on sheets with room to spread.
- Bake until tops crack slightly and edges look set but still soft to the touch.
Marshmallow Frosting
- In a bowl, beat the softened butter until smooth and pale.
- Add the marshmallow cream and the 1/4 teaspoon of salt. Mix until the frosting takes on a silky sheen and soft peaks.
- Gradually add powdered sugar until you reach a creamy, spreadable texture.
- Add the milk or cream if the frosting feels too thick, keeping it stable enough to hold between cookies.
Assembling the Cookies
- Let the baked cookies cool completely on a wire rack.
- Spread or pipe a generous dollop of marshmallow frosting on the flat side of one cookie, then sandwich with another cookie.
- Let sandwiches rest on a tray for at least an hour for the flavors to meld and the frosting to set slightly before serving.
Notes
Nutrition
The Story Behind This Small-Batch Ginger Cream Pies
I have a soft spot for anything that balances a little bite with a soft, sweet center. This recipe started as a small experiment on a rainy afternoon. I wanted the brightness of fresh spice and the comfort of a creamy marshmallow fill. I tested tiny batches across a week, changing one thing at a time until the cookies held their shape and the filling stayed pillowy but not greasy.
One test taught me that a firmer cookie base keeps its dignity when filled. Another test showed that a lighter marshmallow frosting holds up better than a heavy buttercream when you want that classic cream pie feel. The moment it finally felt right was quiet and small. I tasted a cooled sandwich and smiled. The texture clicked into place. That quiet win is what this recipe captures.
Watching It Transform
“The moment the texture shifts, you know it’s ready.”
I like to think of baking as a gentle watch. The dough will change from sandy to slightly tacky as you work it. When the cookie edges take on a glossy sheen and the top cracks in small, pretty lines, you are close. The marshmallow cream smooths from a pillowy mound into a spreadable cloud with a few patient stirs.
From there, assembly is a rhythm. You bring a soft cookie and a scoop of frosting together, press lightly, and let them rest. As cooling finishes and flavors settle, the spices deepen and the marshmallow becomes silkier against the molasses-scented crumb. That shift, from active baking to quiet settling, makes a pie feel complete.
Ingredients You’ll Need
For the Ginger Cookies
- 2 3/4 cups all-purpose flour
Helps give the cookies structure without making them heavy. - 1 1/2 teaspoons ground ginger
Adds that warm, bright spice that defines the cookie. - 1 teaspoon cinnamon
Brings gentle sweetness and balance. - 1/4 teaspoon ground nutmeg
Adds a soft, cozy background note. - 1/8 teaspoon ground cloves
A small amount for depth and warmth. - 3/4 teaspoon baking soda
Gives lift and keeps the cookies tender. - 1/4 teaspoon salt
Balances sweetness and sharpens flavor. - 3/4 cup unsalted butter
Creates a rich, soft mouthfeel. - 1 cup packed brown sugar
Adds moisture and caramel notes. - 1 large egg
Binds everything together and adds richness. - 2 teaspoons vanilla extract
Rounds out the spice flavors. - 1/3 cup molasses
Cooking or fancy molasses both work for deep, smoky sweetness. - 1/3 cup white or coarse sugar
Used for rolling to add light crunch and sparkle.
For the Marshmallow Cream Filling
- 1/2 cup unsalted butter, softened
Forms the base of the frosting. - 3/4 cup marshmallow cream
The primary fluffy filling. - 1/4 teaspoon salt
Brightens and balances sweetness. - 1 to 1 1/2 cups powdered sugar
Adjust to reach your preferred thickness. - 1 tablespoon milk or cream
Loosens and smooths the frosting if needed.
Each ingredient earns its place. Flour and baking soda give body and lift, while molasses and spices build the flavor profile. Butter and eggs bring texture and richness, and the marshmallow cream supplies the dessert’s signature cloud.
Step-by-Step Directions
Ginger Molasses Cookies: Preheat the oven to a moderate heat and line two baking sheets with parchment. Cream the unsalted butter and brown sugar until light and slightly fluffy, then add the egg, vanilla, and molasses, mixing until glossy. In a separate bowl whisk the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt; fold into the wet mix until a soft dough forms and stop once it is just combined. Scoop dough into rounded tablespoons, roll in white or coarse sugar, place on sheets with room to spread, and bake until tops crack slightly and edges look set but still soft to the touch.
Marshmallow Frosting: In a bowl, beat the softened butter until smooth and pale, then add the marshmallow cream and the 1/4 teaspoon of salt. Mix until the frosting takes on a silky sheen and soft peaks, then gradually add powdered sugar until you reach a creamy, spreadable texture. Add the milk or cream a little at a time if the frosting feels too thick, while still keeping it stable enough to hold between cookies.
Assembling the Cookies: Let the baked cookies cool completely on a wire rack so they do not melt the frosting on contact. Spread or pipe a generous dollop of marshmallow frosting on the flat side of one cookie, then sandwich with another cookie, pressing just enough to nudge the frosting to the edge without squeezing it out. Let sandwiches rest on a tray for at least an hour for the flavors to meld and the frosting to set slightly before serving.
How Ginger Cream Pies Are Meant to Be Enjoyed
Ginger Cream Pies are at their best when enjoyed slowly, in a quiet moment or shared casually with someone you love. These soft cookie sandwiches fit perfectly into a relaxed weekend, a cozy afternoon break, or an impromptu test bake when the craving for warm spice hits. They’re the kind of dessert that invites a pause rather than a rush.
I like to serve Ginger Cream Pies on a simple plate with a linen napkin and a mug of strong tea or coffee. The warmth of the drink brings out the ginger and molasses notes, while the marshmallow filling stays soft and pillowy between the cookies. For a slightly indulgent touch, let them sit at room temperature for a few minutes so the cream relaxes and melts into the cookie just a bit.
These Ginger Cream Pies also shine at small gatherings. Arrange them on a wooden board or cake stand and let guests help themselves. They’re easy to hold, forgiving to transport, and always spark a little conversation once people taste that balance of spice and cream.
Keeping Ginger Cream Pies Fresh
Store your sandwiches in an airtight container at room temperature for up to two days. The cookies stay crisp enough while the frosting remains fluffy, though the edges will relax a bit. For longer storage, chill them for up to five days; chilling firms the frosting and makes them easier to box up.
If you freeze sandwiches, wrap each one tightly in plastic and place in a freezer-safe bag for up to one month. Thaw in the refrigerator overnight and bring to room temperature before serving to restore a softer mouthfeel. Expect the texture to change slightly over time as the marshmallow absorbs moisture from the cookie. That is normal and often tastes even more integrated.
Little Things That Made a Difference
- Small details are what turned these Ginger Cream Pies from a good idea into a reliable favorite. Each step may seem minor on its own, but together they shape the final texture and flavor.
- Letting the dough rest for a short time before baking helped the cookies hold their shape and bake more evenly. Even a brief chill gave the edges structure while keeping the centers tender.
- Rolling the cookie dough in sugar before baking created a light crunch on the outside. That contrast made the soft interior and creamy filling feel even more satisfying once the Ginger Cream Pies were assembled.
- Allowing the marshmallow frosting to sit for a few minutes after mixing made it easier to spread. The texture settled into a smooth, stable cream that stayed fluffy without sliding when sandwiched between cookies.
- Baking until the edges were just set—rather than fully firm—kept the cookies from drying out. Ginger Cream Pies finish setting as they cool, and pulling them at the right moment preserved that soft, comforting bite.
Variations I’ve Tried
If you want more chew, fold a tablespoon of finely chopped crystallized ginger into the dough for little pops of brightness. If nutty notes appeal to you, press a few chopped toasted pecans into the cookie edges before baking. For a less sweet version, substitute half the powdered sugar in the frosting with an equal amount of sifted cocoa powder for a toasted, bittersweet twist.
For a softer, cake-like bite, bake the cookies a minute or two less and allow them to finish setting on the tray. If you like chew and oats, try a riff that nods to gingerbread oatmeal cream pies by adding 1/2 cup old-fashioned oats to the dough. Each tweak keeps the recipe reliable while letting curiosity lead.
Questions I Had While Testing
While developing these Ginger Cream Pies, a few practical questions kept coming up during each test batch. Answering them helped refine both the texture and the process.
Do Ginger Cream Pies need to be chilled before filling?
Cooling the cookies completely is important. Warm cookies will soften the marshmallow cream too much and cause the filling to slide. Once cooled, the sandwiches hold their shape beautifully.
Will the marshmallow frosting weep?
Marshmallow frosting stays stable when handled gently and kept cool. Overmixing or warm temperatures can cause it to soften or release moisture. If you plan to keep Ginger Cream Pies at room temperature for longer periods, adding a small amount of extra powdered sugar helps the frosting hold its shape without making it overly sweet.
Can I reduce the molasses in Ginger Cream Pies?
Yes, you can reduce the molasses by about one tablespoon. Keep in mind that molasses gives Ginger Cream Pies their depth, color, and chewy texture. Reducing it will result in a lighter flavor, so you may want to slightly increase the ginger or cinnamon to keep the spice balance intact.
Is there a gluten-free option for Ginger Cream Pies?
I didn’t fully test a gluten-free version of Ginger Cream Pies, but a 1:1 gluten-free flour blend that includes xanthan gum is the best starting point. Expect slight texture differences, as gluten-free doughs usually need gentler mixing and often bake a little faster than traditional versions.
How should I serve Ginger Cream Pies at a party?
Arrange Ginger Cream Pies on a platter with a small bowl of toasted nuts or fresh fruit for contrast. Let guests take one with a small fork or napkin. They’re easy to handle, hold their shape well, and pair beautifully with both tea and coffee.
What I Learned While Testing
Testing in small batches taught me to trust subtle visual cues. For example, those tiny cracks on the cookie top indicate the interior has set but stayed tender. I learned that marshmallow frosting smooths best when the butter is very soft but not melted. That balance keeps richness without oil separation.
I also found that small swaps change the feel of the sandwich more than the flavor. A change in bake time shifts the bite from tender to firm. A change in how much powdered sugar you add will alter mouth coating, which matters for desserts meant to be light. Those small lessons helped me keep the process reliable and the results repeatable.
Sharing Ginger Cream Pies
I often bring a small box of these sandwiches to neighbors after a rainy day. They feel like a thoughtful, easy gift that does not require a fork. For gatherings, I make a double batch, chill them briefly, and stack them with sheets of parchment between layers to keep them tidy.
At tea, I serve them with thin slices of fresh pear or apple. The fruit cuts the sweetness and adds a bright contrast. If you are taking them to a potluck, package them in a shallow tin for safe stacking. People will comment on the balance of spice and the marshmallow hug in the middle.
Helpful Answers Before You Start
How do I know cookies are done?
They are ready when the tops show a fine network of cracks and the edges look set. The centers should still feel slightly soft but not gooey. They firm up as they cool, so avoid overbaking for the tender interior.
What if my frosting is too thin?
Add more powdered sugar a tablespoon at a time. Chill the frosting briefly to help firm it up. If it becomes too stiff, soften it with a little milk or a quick beat at low speed.
Can I make mini versions?
Yes. Reduce baking time slightly and watch closely. Mini sandwiches make lovely bite-size treats and are great for parties where small desserts are appreciated.
From My Kitchen to Yours
If ginger-spiced desserts speak to you the way they speak to me, there’s a whole trail of cozy bakes waiting beyond these Ginger Cream Pies. No-bake favorites like Gingerbread Rum Balls lean into deep spice with minimal effort, while Decadent Spiced Gingerbread Brownies take gingerbread in a rich, chocolate-forward direction. For mornings that call for something gently sweet, Gingerbread Coffeecake Muffins pair beautifully with coffee, and Gingerbread Granola (Vegan & Gluten-Free) offers the same warming spices in a lighter, everyday form. Each recipe carries that same balance of comfort and curiosity—meant to be baked slowly, shared generously, and returned to when the craving for spice comes back around.
you can always find me sharing from my kitchen on Pinterest and over on Facebook.
