Chewy gingerbread sandwich cookies with a generous fluffy white marshmallow cream center between two sugar-crusted molasses cookie halves.
Prepared marshmallow spread whips into the filling; melted marshmallows can turn stringy or stiff.
The filling uses prepared marshmallow spread, not melted marshmallows, and shortening helps it hold a visible fluffy layer. Commercial marshmallow spread may contain egg; this is not a vegan recipe. The coating estimate includes all 50 g sugar even if some remains. Chill the dough for 1 hour and fill only completely cooled halves.
Gingerbread Marshmallow Sandwich Cookies
Per tray: 11–12 minutes · 3 trays of about 10–12 cookie halves
Allow 156 minutes: 40 hands-on, 60 chilling, 36 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Electric mixer and mixing bowls
- Rounded tablespoon scoop
- Two 13 × 18-inch baking sheets and parchment
- Cooling rack
- Piping bag or small offset spatula
- US measures and scale
Chewy gingerbread sandwich cookies with a generous fluffy white marshmallow cream center between two sugar-crusted molasses cookie halves.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Coating
Marshmallow filling
Instructions
Mix
- Cream and combineBeat butter and both sugars for 2 minutes. Mix in molasses, then egg and vanilla; scrape the bowl. Whisk flour, soda, salt and spices separately, then mix into the wet ingredients just until combined.
Chill
- Firm the doughCover and refrigerate for at least 1 hour. If chilled longer than 2 hours, let stand about 20–30 minutes until scoopable; keep it cool rather than greasy.
Shape
- Portion evenlyHeat to 350°F (175°C) conventional or 325°F (165°C) fan. Divide the cold dough into 32 equal balls, about 26 g each. Roll lightly in the coating sugar and space 3 inches apart on lined 13 × 18-inch pans.
Bake
- Check the centersBake on the center rack for 11–12 minutes. The edges should be set and tops cracked, with soft centers that are no longer glossy-wet. Use a cool pan for each new batch.
Cool
- Let the structure setRest 5 minutes on the pan, then lift onto a wire rack. Cool another 15 minutes before sealing airtight. Cookies firm as they cool; do not bake until hard.
Filling
- Whip the marshmallow creamBeat shortening, confectioners sugar and prepared marshmallow spread until well blended. Dissolve the filling salt in the tablespoon of water, add it with vanilla and beat until smooth and fluffy. Use prepared marshmallow spread rather than melted solid marshmallows.
Assemble
- Pair the halvesMatch completely cold cookies by size. Divide filling among the flat sides of 16 halves, about 2 tablespoons or 30 g each. Add matching tops and press gently until filling reaches near the edges. Refrigerate leftovers airtight.
Chef’s Science & Pro Tips
Use spread rather than melted candy
Prepared marshmallow spread whips into the filling; melted marshmallows can turn stringy or stiff.
Match cookie pairs
Similar-sized halves distribute the filling evenly and make tidy sandwiches.
Serve slightly softened
A short rest after refrigeration improves the texture without warming the filling aggressively.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 hours | Serve briefly, then refrigerate. Above 90°F, limit to 1 hour. |
| Refrigeration | Up to 3 days | Refrigerate filled sandwiches airtight; allow 15–20 minutes at room temperature before serving. |
| Raw freezing | Up to 1 month | Freeze plain unbaked cookie balls airtight; thaw covered in the refrigerator before baking. |
| Cooked freezing | Up to 2 months | Freeze plain baked halves airtight for up to 2 months, then thaw and add freshly made filling. |
| Restoration | 10–15 minutes | Let refrigerated cookies soften briefly before serving. Do not overheat the filling. |
Notes
- The filling uses prepared marshmallow spread, not melted marshmallows, and shortening helps it hold a visible fluffy layer. Commercial marshmallow spread may contain egg; this is not a vegan recipe. The coating estimate includes all 50 g sugar even if some remains. Chill the dough for 1 hour and fill only completely cooled halves.
Nutrition
Approximate per-serving values from generic ingredient weights and stated yield, including listed toppings and fillings. Excludes optional decoration and bench flour. Leftover coating or icing, ingredient brands and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Can I melt marshmallows for the filling?
Use prepared marshmallow spread. Melted solid marshmallows have a different texture and are not a direct replacement.
Why is shortening used?
It supports the marshmallow cream and gives a stable fluffy filling. Butter would change the texture and storage behavior.
How many individual cookies do I bake?
Bake 32 halves and sandwich them in pairs to make 16 servings.
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