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Ginger Cream Pies

Ginger Cream Pies
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Indulge in the delightful world of Ginger Cream Pies, a perfect blend of soft, chewy molasses cookies and a light, creamy filling made from fluffy vegan marshmallows. These cookie sandwiches are not only a festive treat for holiday gatherings, but they also make for an enjoyable dessert any time of year. With their warm spices and rich flavors, they offer a comforting sweetness that’s sure to please everyone. Easy to prepare and customizable, you can create variations to suit your taste or occasion. Whether paired with tea or served as part of a dessert platter, these Ginger Cream Pies will quickly become a favorite.

Ingredients

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  • 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
  • 1 – 1 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Prepare the cookie dough by whisking together flour, ginger, cinnamon, baking soda, salt, and other spices in a mixing bowl.
  2. In another bowl, beat together softened butter and brown sugar until creamy; mix in egg and vanilla extract followed by molasses.
  3. Gradually combine wet and dry ingredients without overmixing.
  4. Preheat oven to 350°F (175°C) and drop spoonfuls of dough onto lined baking sheets. Bake for about 10 minutes until edges are firm.
  5. For the frosting, beat softened butter with vegan marshmallows cream and powdered sugar until smooth; add milk if needed.
  6. Once cookies cool completely, spread frosting between two cookies to assemble.

Nutrition

Find it online: https://kitchenbyskylar.com/ginger-cream-pies/