Soft & Chewy Ginger Cookies With Marshmallow Buttercream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Serves: 6 cookie sandwiches
Ingredients
  • (2+1/4) cups (316 gm) (11.2 oz) All purpose flour
  • 4 tsp ground ginger powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of ground nutmeg
  • ¼ tsp salt
  • 12 Tbsp unsalted butter, soft at room temperature
  • ½ cup (77 gm) (2.7 oz) brown sugar
  • ½ cup (111 gm) (3.9 oz) white sugar
  • 1 egg
  • 1 tbsp water
  • 4 tbsp molasses
  • 2 tbsp white sugar
  • Some raw demerara sugar for rolling, optional
  • Marshmallow buttercream
  • 3.5 oz marshmallow cream
  • 4 tbsp unsalted butter, softened to room temperature
  • ½ cup confectioners sugar
  • ½ tsp vanilla extract
  • 1-2 tsp water (only if needed)
Instructions
  1. Preheat oven to 350F.
  2. In a bowl, add flour, ginger powder, baking soda, cinnamon, nutmeg and salt and stir it all. Keep aside.
  3. Now in another large bowl, cream butter and both sugars until light and fluffy. To it add egg, water, molasses and white sugar and mix until evenly mixed. To it add the dry mix and mix it all until evenly mixed.
  4. Dough will be soft and sort of sticky. Transfer this dough onto a plastic wrap, flatten it a bit, wrap tightly and let it chill for 4 hours or more.
  5. When ready to bake , preheat oven and if dough is super cold, let it come to room temperature. Break dough into small balls. I got around 12-13 balls of 42 gms each. Roll into balls. Roll them in demerara sugar and and place them on a parchment lined baking sheet with 2" or more gap in between each ball.
  6. Bake for 8-9 minutes. Cool them on baking sheet for 5 mins and then carefully transfer to cooling rack and completely cool.
  7. Meanwhile make marshmallow buttercream. In a bowl cream butter until light and fluffy. To it add marshmallow cream and beat. Add sugar and vanilla extract, beat until its fluffy. I added no water but if your's is too thick add 1 tsp water and beat again until you get the right consistency of buttercream.
  8. Take a cookie and smear a good amount of marshmallow buttercream onto it. Place another ginger cookie on top of it and press them together gently to sandwich them.
  9. Store in an airtight container for 2-3 days.
Notes
Soft & Chewy Ginger Cookie recipe from HERE.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/soft-chewy-ginger-cookies-marshmallow-buttercream/