Ginger Cream Pies
Indulge in the delightful world of Ginger Cream Pies, where chewy ginger molasses cookies meet a luscious vegan marshmallow frosting. This creative dessert brings together the warmth of ginger and spices with a creamy filling that melts in your mouth. Perfect for festive gatherings or cozy evenings at home, these pies are sure to impress everyone at the table.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 12 cookie sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 marshmallow cream (about 1/2 of a 7.5 ounce jar)
- 1/4 teaspoon salt
- 1 – 1 1/2 cup powdered sugar
- 1 tablespoon milk or cream
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, combine all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- In another bowl, cream together unsalted butter and brown sugar until fluffy. Add egg, vanilla extract, and molasses; mix until well combined.
- Gradually add dry ingredients to wet mixture until just combined.
- Scoop rounded tablespoons of dough onto prepared baking sheets and bake for about 10 minutes until edges are set.
- Allow cookies to cool before frosting one cookie with vegan marshmallow cream and topping it with another cookie.
Nutrition
- Serving Size: 1 cookie sandwich (70g)
- Calories: 230
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://musttrymeals.com/ginger-cream-pies/