Description
Indulge in the delightful taste of Ginger Cream Pies, a perfect blend of chewy ginger molasses cookies and fluffy vegan marshmallow frosting. These scrumptious dessert sandwiches combine the warm spices of ginger, cinnamon, and molasses into soft, aromatic cookies that are both comforting and festive. Ideal for holiday gatherings or cozy afternoons, this recipe is easy to follow and makes a great treat for all occasions. Impress your family and friends with these flavorful pies that are sure to become a favorite!
Ingredients
Scale
- 2 3/4 cups 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
- 1/3 cup white sugar (or coarse sugar)
- 1/2 cup unsalted butter (softened)
- 3/4 cup vegan marshmallow cream
- 1/4 teaspoon salt
- 1 – 1 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, ground ginger, cinnamon, baking soda, salt, and spices.
- In another bowl, beat softened butter with brown sugar until light and fluffy. Add the egg, vanilla extract, and molasses; mix until combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet about two inches apart.
- Bake for about 10 minutes or until edges are firm but centers remain soft.
- Cool cookies on a wire rack before frosting them with whipped vegan marshmallow cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg