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Ginger Cream Pies

Ginger Cream Pies

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Indulge in the delightful world of Ginger Cream Pies, where soft ginger molasses cookies meet a luscious creamy frosting. Perfectly spiced with ginger, cinnamon, and molasses, these chewy cookies are sandwiched together to create a treat that’s both comforting and festive. Ideal for any occasion, from holiday gatherings to casual get-togethers, these Ginger Cream Pies are sure to impress your family and friends with their irresistible flavor and texture. Plus, the vegan-friendly frosting ensures that everyone can enjoy this sweet indulgence without compromise!

Ingredients

Scale
  • 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
  • 1/3 cup white sugar (or coarse sugar)
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup vegan vegan marshmallows cream
  • 1/4 teaspoon salt
  • 11 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine flour, ground ginger, cinnamon, baking soda, nutmeg, cloves, and salt.
  3. In another bowl, cream together unsalted butter and brown sugar until fluffy. Add the egg and vanilla extract; mix well.
  4. Gradually add the dry ingredients to the wet mixture along with the molasses until just combined.
  5. Scoop tablespoon-sized amounts of dough onto the prepared sheet, ensuring space between each cookie.
  6. Bake for approximately 10 minutes or until edges are lightly browned; let cool on a wire rack.
  7. For frosting, beat softened butter with vegan marshmallows cream and gradually mix in powdered sugar until smooth. Adjust consistency with milk if needed.
  8. Assemble by spreading frosting on one cookie half and topping it with another.

Nutrition

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