Ginger Cream Pies are a delightful way to warm your heart and satisfy your sweet tooth. These delicious treats combine the spicy goodness of ginger cookies with a fluffy marshmallow cream filling. Think cozy afternoons and happy memories as you dive into this recipe, sure to bring smiles to everyone at the table.
Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Cooling Time: 30 minutes
- Assembly Time: 15 minutes
- Total Time: 1 hour 15 minutes
Ingredients List for Ginger Cream Pies
- 2 3/4 cup all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter
- 1 cup brown sugar (packed)
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup molasses (cooking or fancy molasses work best)
- 1/3 cup white sugar (or coarse sugar)
- 1/2 cup unsalted butter (softened)
- 3/4 cup marshmallow cream (about 1/2 of a 7.5-ounce jar)
- 1/4 teaspoon salt
- 1 – 1 1/2 cup powdered sugar
- 1 tablespoon milk or cream
How To Make Ginger Cream Pies Step-by-Step
1. Ginger Molasses Cookies
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Preheat & Mix: Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
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Cream Butter & Sugar: In another bowl, beat together 3/4 cup unsalted butter and 1 cup of brown sugar until light and fluffy.
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Add the Egg: Add the egg, vanilla extract, and molasses to the butter mixture and mix until well combined.
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Combine Dry Ingredients: Gradually stir in the dry ingredients until a dough forms. Be sure not to overmix it.
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Shape & Bake: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in white sugar, then place them on a baking sheet. Bake for 10-12 minutes or until the edges start to set.
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Cool: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
2. Marshmallow Frosting
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Beat Together: In a bowl, beat softened unsalted butter until creamy. Add marshmallow cream and beat until smooth.
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Add Salt & Sugar: Mix in 1/4 teaspoon of salt and gradually add 1-1 1/2 cups of powdered sugar, mixing well until the frosting is fluffy.
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Add Milk or Cream: Add 1 tablespoon of milk or cream to achieve your desired consistency, making the frosting rich and spreadable.
3. Assembling the Cookies
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Pair Cookies: Match up the cooled ginger molasses cookies into pairs of similar size.
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Frosting: Spread a generous amount of marshmallow frosting on the flat side of one cookie.
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Sandwich: Top with another cookie, flat side down, to create a sandwich. Press gently to hold them together.
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Chill (Optional): You can chill the assembled cookies in the refrigerator for a little while to let the frosting set.
4 Reasons Why You’ll Love Ginger Cream Pies
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Comforting Flavor: The combination of warm spices and sweet marshmallow filling creates a comforting flavor that’s perfect for any occasion.
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Easy to Make: This recipe is simple and great for beginner bakers, meaning you can enjoy homemade treats without stress.
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Versatile Sweetness: The cookies are delicious on their own, but when filled, they turn into a delightful dessert that everyone will love.
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Perfect for Sharing: These treats are great for gatherings, parties, or simply to brighten up someone’s day with a sweet surprise.
Chef’s Notes & Pro Tips About Ginger Cream Pies
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Use Fresh Spices: Always use fresh spices for the best flavor. Ground spices can lose their potency over time.
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Room Temperature Ingredients: Ensure your butter and egg are at room temperature for easier mixing and better texture.
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Do Not Overbake: Keep an eye on the cookies while baking. They should be soft in the center for the best chewy texture.
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Experiment with Flavor: Add a pinch of cayenne pepper or incorporate lemon zest for a fun twist.
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Measure Correctly: Spoon flour into your measuring cup for accurate results and avoid dense cookies.
Serving Suggestions for Ginger Cream Pies
- Serve with a glass of cold milk or warm tea for a comforting snack.
- Add a scoop of vanilla ice cream on the side for a delightful dessert experience.
- Garnish the plates with crushed ginger candies or walnuts for added texture and flavor.
- Pair with coffee for a lovely afternoon treat.
How To Store Ginger Cream Pies
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Room Temperature: Store the assembled cookies in an airtight container at room temperature for up to 2 days.
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Refrigeration: For longer freshness, keep them in the fridge. They’ll last up to a week when stored properly.
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Freezing: Freeze unassembled cookies separated by parchment paper in an airtight container for up to 3 months.
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Thawing: Thaw frozen cookies overnight in the fridge or at room temperature before serving.
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Avoid Air Exposure: Keep cookies covered to prevent them from drying out or absorbing unwanted odors.
Tips For Success
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Chill the Dough: If the dough is too sticky, chill it for about 30 minutes in the refrigerator before baking.
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Mind the Size: Ensure your cookie sizes are uniform for even baking and aesthetically pleasing treats.
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Sift Dry Ingredients: Sift the flour and other dry ingredients for a lighter, fluffier cookie texture.
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Rotate Baking Sheets: Rotate your baking sheets halfway through baking to ensure even cooking.
Flavor Variations
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Chocolate Drizzle: Drizzle melted chocolate over the top of the cookie sandwiches for an extra touch of sweetness.
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Pumpkin Spice: Incorporate pumpkin puree into the frosting for a fall-inspired flavor.
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Nutty Addition: Fold in chopped nuts, like walnuts or pecans, into the frosting for added crunch.
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Citrus Zest: Add a teaspoon of orange or lemon zest to the cookie dough for a bright citrus flavor.
FAQs About Ginger Cream Pies
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Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. -
Can I use a different filling?
Absolutely! Cream cheese frosting or whipped cream are great alternatives to marshmallow cream. -
Why are my cookies flat?
This could be due to overmixing or insufficient flour. Make sure to measure accurately and mix just until combined. -
How do I store leftover marshmallow frosting?
Store leftover frosting in an airtight container in the refrigerator for up to 1 week.
Closing Notes
Ginger Cream Pies are not just a dessert; they’re a sweet reminder of cozy moments and warm kitchens. Whether you enjoy them with family or share them with friends, these pies are bound to create cherished memories. With simple ingredients and easy steps, baking these treats is a delightful journey. So, roll up your sleeves and bring a smile to your loved ones with this wonderful recipe! Enjoy the warmth and happiness each bite brings!
Ginger Cream Pies
Ingredients
Ginger Molasses Cookies
- 2.75 cups all-purpose flour
- 1.5 teaspoons ground ginger
- 1 teaspoon cinnamon
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 0.75 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup unsalted butter
- 1 cup brown sugar (packed)
- 1 large egg
- 2 teaspoons vanilla extract
- 0.33 cup molasses
- 0.33 cup white sugar (or coarse sugar)
Marshmallow Frosting
- 0.5 cup unsalted butter (softened)
- 3/4 cup marshmallow cream
- 0.25 teaspoon salt
- 1-1.5 cups powdered sugar
- 1 tablespoon milk or cream
Instructions
Ginger Molasses Cookies
- Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- In another bowl, beat together 3/4 cup unsalted butter and 1 cup of brown sugar until light and fluffy.
- Add the egg, vanilla extract, and molasses to the butter mixture and mix until well combined.
- Gradually stir in the dry ingredients until a dough forms. Be sure not to overmix it.
- Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in white sugar, then place them on a baking sheet.
- Bake for 10-12 minutes or until the edges start to set.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Marshmallow Frosting
- In a bowl, beat softened unsalted butter until creamy. Add marshmallow cream and beat until smooth.
- Mix in 1/4 teaspoon of salt and gradually add 1-1 1/2 cups of powdered sugar, mixing well until the frosting is fluffy.
- Add 1 tablespoon of milk or cream to achieve your desired consistency, making the frosting rich and spreadable.
Assembling the Cookies
- Match up the cooled ginger molasses cookies into pairs of similar size.
- Spread a generous amount of marshmallow frosting on the flat side of one cookie.
- Top with another cookie, flat side down, to create a sandwich. Press gently to hold them together.
- You can chill the assembled cookies in the refrigerator for a little while to let the frosting set.
