Soft Ginger Cream Pie Cookies
Soft, chewy, and deliciously spiced, these soft ginger cream pie cookies are your next baking obsession. Made with ginger spiced molasses cookies and marshmallow cream filling, these gooey sandwich cookies are a dairy-free delight.
Oh my tender cookie sandwich goodness, these cream pie cookies are probably my new favorite. Inspired by a molasses cream pie cookie at Macon Bagels during the holiday season, these soft ginger cream pie cookies are the perfect weekend baking project.
Made with a decadent marshmallow fluff icing sandwiched by two soft ginger cookies, these cream pies are a nod to the classic Little Debbie Oatmeal Cream Pie Sandwiches, only better.
Why We Love These Soft Ginger Cookie Sandwiches
You know I am not one to turn my nose at a good cookie. These dairy-free ginger cookie sandwiches will be a multi-time repeat this winter because:
- They make an abundance of cookies. The dough yields more than 45 cookies which can get you up to 22 cookie sandwiches.
- The filling. The marshmallow cream filling compliments the soft ginger cookies perfectly.
- Texture + flavor. They are soft and chewy with gooey center and a rich gingery molasses flavor.
Dairy-Free Changes to Soft Ginger Cream Pies
When it comes to making these soft ginger cookies with marshmallow fluff icing there is one dairy-free swap you will need to make.
- Plant-based butter– used in both the cookie base as well as the icing, trade a traditional butter for a vegan alternative.
How to Make Soft Ginger Cream Pies
Ingredients For Soft Ginger Cookies
- Plant-butter– Softened to room temperature.
- Sugar– A blend of brown sugar and granulated sugar.
- Egg– At room temperature.
- Molasses– Adds a rich flavor to the cookie.
- Vanilla– For just a little enhancement.
- Dry ingredients– Flour, baking soda, and salt, give these cookies a little structure.
- Spices– A blend of ground ginger, ground cinnamon, ground clove, and ground nutmeg make these a truly delicious ginger cookie.
Ingredients for Marshmallow Cream Filling
- Plant-Based Butter– Softened to room temperature.
- Marshmallow Creme– Gives the filling that iconic cream pie filling flavor.
- Powdered Sugar– Helps bind together the marshmallow fluff and the butter.
- Vanilla + Salt– Adds a boost of flavor to the filling.
Make the Soft Ginger Cookies First
- Prep: Bring vegan butter and egg to room temperature.
- Mix dry ingredients: In a small mixing bowl stir together flour, baking soda, salt, ground ginger, cinnamon, clove, and nutmeg and set aside.
- Cream sugars + butter: Cream together vegan butter, granulated sugar, and brown sugar. Beat on high until light and fluffy, about 2 minutes.
- Add wet ingredient: Next, add molasses and beat until combined. Then, add egg and vanilla and beat until smooth.
- Add dry ingredients: On low, spoon in the flour mixture until just combined.
- Chill: Once all of the flour mixture has been added to the mixing bowl transfer the bowl to the refrigerator and chill for about 30 minutes.
- Prepare for baking: After 30 minutes, remove from the fridge and preheat the oven to 350°F.
- Scoop dough into 1 Tablespoon sized balls. Roll the ginger cookie dough balls in granulated sugar and place on a lined baking sheet.
- Bake in the preheated oven for 12 minutes.
- Cool: Remove from oven and allow 5-10 minutes to sit before transferring to a cooling rack.
Next Make the Marshmallow Fluff Icing + Assemble
- Beat icing: While the cookies cool, beat together plant-based butter, marshmallow fluff, powdered sugar, vanilla, and salt.
- Add to piping bag: Transfer the frosting to piping bag or a gallon zip lock and chill until ready to ice.
- Make sandwiches: Flip half the cookies over so the flat side is up, pipe a circle of icing on the flat side and top with a non-iced cookie. Repeat to make all of the soft ginger cream pies.
- Serve immediately or chill until you are ready to serve.
- These cookies will keep in the refrigerator for up to 5 days in an air-tight container.
Helpful Kitchen Tools
When it comes to making these decadent ginger cookie sandwiches at home, here are a few tools you might find useful along the way.
- Stand Mixer– This is a great kitchen workhorse to have on hand for cookies, ice creams, and more!
- 1 Tablespoon Cookie Scoop– Used to measure the same sized cookie dough ball time and time again.
- Piping Bags– Great for getting the filling evenly spread throughout the cookies.
Serving Suggestions
These soft ginger cream pie cookies honestly can be served as is and I promise you, there will be no complaints. You can also serve these sandwich cookies with:
- Fresh brewed coffee mixed with your favorite creamer
- A cold glass of non-dairy milk
- A vanilla proffee latte
- Your favorite cup of tea
How to Make Soft Ginger Cream Pie Cookies in Stages
These ginger cream pie cookies are definitely a cookie you can make in stages if you don’t have the time to complete it all at once. Here is how I would break it down.
- Make the ginger cookie dough first. Once you have chilled the dough, ball it and freeze the balls for up to 3 months.
- Next, bake the cookies. You can bake the cookies up to 5 days in advance of when you plan to serve the cookie sandwiches. I would highly suggest storing them in an airtight container at room temperature so they do not dry out.
- Ice and assemble. When you are ready to serve the cookies, make the marshmallow cream icing and assemble the cookie sandwiches.
Chewy Cookies to Make Next
Craving more delicious and chewy cookies? Here are some of my favorites to make next!
If you tried this soft ginger cream pie cookie recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Soft Ginger Cream Pie Cookies
Two chewy spiced ginger cookies sandwich a piping of marshmallow cream filling in these delicious dairy-free sandwich cookies.
Ingredients
Soft Ginger Cookies
- ¾ cup Vegan Butter softened
- ½ cup Sugar granulated
- ½ cup Brown Sugar
- 1 Egg room temperature
- ¼ cup Molasses
- 1 Tablespoon Vanilla
- 2¼ cups Flour
- 1 teaspoon Baking Soda
- 2 teaspoon Ginger
- 1 teaspoon Cinnamon
- ¼ teaspoon Clove
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- Sugar for rolling the cookie dough balls
Marshmallow Cream Icing
- ¼ cup Plant-Based Butter room temperature
- ¾ cup Marshmallow Fluff
- 1 cup Powdered Sugar
- ½ teaspoon Vanilla
- 1 pinch Salt
Instructions
Make the Soft Ginger Cookie Dough
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Remove ¾ cup vegan butter and an egg from the refrigerator and allow to come to room temperature before beginning.
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In a small mixing bowl stir together 2¼ cups flour, 1 teaspoon baking soda, ¼ teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon cinnamon, ¼ teaspoon clove, and ¼ teaspoon nutmeg and set aside.
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In the base of a stand mixer, or in a large bowl with a hand mixer, cream together vegan butter, ½ cup granulated sugar, and ½ cup brown sugar. Beat on high until creamy, about 2 minutes.
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Next, add ¼ cup molasses and beat until combined. Then, add egg and 1 Tablespoon vanilla and beat until smooth.
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On low, spoon in the flour mixture until just combined.
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Once all of the flour mixture has been added to the mixing bowl transfer the bowl to the refrigerator and chill for about 30 minutes.
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After 30 minutes, remove from the fridge and preheat the oven to 350°F.
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Scoop dough into 1 Tablespoon sized balls. Roll the ginger cookie dough balls in granulated sugar and place on a lined baking sheet.
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Bake in the preheated oven for 12 minutes. Remove from oven and allow 5-10 minutes to sit before transferring to a cooling rack.
Make the Marshmallow Cream Icing + Assemble
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While the cookies cool, beat together ¼ cup plant-based butter, ¾ cup marshmallow fluff, 1 cup powdered sugar, ½ teaspoon vanilla, and a pinch salt.
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Transfer the frosting to piping bag or a gallon zip lock and chill until ready to ice.
-
Flip half the cookies over so the flat side is up, pipe a circle of icing on the flat side and top with a non-iced cookie. Repeat to make all of the soft ginger cream pies.
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Serve immediately or chill until you are ready to serve.
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