Gingerbread cookie sandwiches with marshmallow frosting



20 min


1 h 30 min


95 cookies

Gingerbread cookie sandwiches with marshmallow frosting

Photo, Liam Morgan.


  • 3 cups all-purpose flour
  • 4 tsp ground ginger
  • 1 tbsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter , melted
  • 3/4 cup lightly packed brown sugar
  • 1 egg
  • 1/2 cup fancy molasses

10-minute marshmallow frosting

  • 3 egg whites
  • 3/4 cup granulated sugar
  • 3 tbsp water
  • 2 tbsp corn syrup
  • 1/4 tsp cream of tartar
  • pinch of salt
  • 1 tsp vanilla


  • STIR flour, ginger, cinnamon, allspice, baking soda and salt in a medium bowl.
  • BEAT butter and brown sugar in a large bowl, using an electric mixer on medium, for 2 min. Beat in egg and molasses. Gradually add flour mixture. Divide dough into 4 portions. Form into discs. Wrap in plastic wrap. Refrigerate at least 30 min or up to 1 week, or freeze up to 1 month.
  • PREHEAT oven to 350F. Line 2 baking sheets with parchment. Roll out 1 disc of dough on a floured surface to ⅛-in. thickness. Cut into shapes using cookie cutters. Transfer to prepared baking sheets.
  • BAKE until deep brown around edges and firm to the touch, about 7 min. Larger cut-outs may require more baking time. Repeat with remaining dough. Transfer cookies to racks to cool. Cool sheets slightly before the next batch.
  • STIR egg whites, sugar, 3 tbsp water, corn syrup, cream of tartar and salt in a large metal bowl set over a large pot with 1 in. of simmering water until sugar dissolves, about 3 min. Beat with an electric mixer on medium-high over water, until stiff peaks form when beaters are lifted, about 7 min. Remove from heat.
  • BEAT in vanilla until combined. Use to sandwich gingerbread cookies together. Store cookies in an airtight container for up to 1 month. Tip: Allow chilled dough to sit for 5 min before rolling out. It will be easier to roll.


Chatelaine Cookies: Gingerbread cookies

Nutrition (per cookie)

  • Calories
  • 56,
  • Protein
  • 1 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 2 g,
  • Sodium
  • 4 mg.
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