As the leaves begin to fall and the air turns crisp, there’s nothing quite like the warmth of freshly baked ginger cream pies filling your home with inviting aromas. These pies boast a unique texture that effortlessly blends soft, chewy cookies with a luscious, marshmallow frosting. Every bite packs a delightful punch of warm spices, making them an irresistible treat. If you’re looking to indulge in something that feels like a warm hug, I can’t recommend these ginger cream pies enough!
Why You’ll Love This Recipe
These ginger cream pies are the perfect balance of spiced goodness and creamy sweetness. The cookies are made with a delightful blend of warming spices, while the marshmallow frosting adds a light, fluffy texture that complements the rich flavors. You can enjoy them as a snack, dessert, or for a cozy gathering with friends and family. Plus, making these pies is a fun activity that fills your kitchen with the spirit of the season!
Ingredients Needed For Ginger Cream Pies
- 2 3/4 cup all-purpose flour: This forms the base of our cookies; be sure to measure it correctly to get that perfect texture.
- 1 1/2 teaspoons ground ginger: Provides that signature spicy warmth that ginger lovers adore.
- 1 teaspoon cinnamon: Enhances the flavor profile with its sweet and earthy notes.
- 1/4 teaspoon ground nutmeg: Just a pinch adds depth to the spices and rounds out the flavor beautifully.
- 1/8 teaspoon ground cloves: Offers a sweet and slightly bitter hint that complements ginger perfectly.
- 3/4 teaspoon baking soda: Helps the cookies rise for that ideal soft and chewy texture.
- 1/4 teaspoon salt: Balances the sweetness and brings out all the flavors in the cookies.
- 3/4 cup unsalted butter: Make sure it’s soft for easy mixing; this creates a rich foundation for the cookies.
- 1 cup brown sugar, packed: The molasses in brown sugar contributes moisture and a deeper flavor.
- 1 large egg: Binds the ingredients together for the perfect cookie consistency.
- 2 teaspoons vanilla extract: Adds a lovely bouquet of flavor that plays nicely with the spices.
- 1/3 cup molasses: The star of the show, bringing a rich, deep sweetness and that classic ginger flavor.
- 1/3 cup white sugar or coarse sugar: This is for coating the dough balls for a delightful crunch when baked.
- 1/2 cup unsalted butter, softened: Used in the frosting; ensure it’s at room temperature for a creamy finish.
- 3/4 cup marshmallow cream: Adds fluffy sweetness to the frosting, making it irresistible!
- 1/4 teaspoon salt: Just a small amount enhances the flavors in the frosting.
- 1 – 1 1/2 cup powdered sugar: Adjust based on your sweetness preference; it creates that creamy frosting texture.
- 1 tablespoon milk or cream: Use this to achieve the perfect spreading consistency for your frosting.
How to Make Ginger Cream Pies
Ginger Molasses Cookies:
In a medium bowl, whisk together the flour, spices, baking soda, and salt. In a large bowl, beat together the butter and brown sugar until fluffy. Beat in the egg, vanilla extract, and molasses. Gradually mix in the flour mixture until combined. Cover and refrigerate for at least 30 minutes. Preheat oven to 350F (180C). Roll dough into balls, coat in sugar, and place on cookie sheets. Bake for 8-10 minutes.Marshmallow Frosting:
In a large bowl, beat the butter until fluffy. Beat in the marshmallow cream and salt. Add powdered sugar gradually, mixing in milk until the desired sweetness is reached.Assembling:
Once the cookies are cooled, frost the bottom of one cookie and sandwich it with another. Repeat until all cookies are filled.
How to Serve Ginger Cream Pies
Serve these delightful ginger cream pies on a cozy platter for a festive gathering, or pack them up in a decorative box as a heartfelt gift. They pair beautifully with a hot cup of tea or coffee, perfect for sipping on a chilly afternoon.
How to Store Ginger Cream Pies
To keep your ginger cream pies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate the pies, which will keep the frosting nice and fluffy.
Tips to Make Ginger Cream Pies
- Chill the cookie dough for at least 30 minutes; this helps them maintain their shape during baking.
- Feel free to adjust the spice levels according to your taste; a bit more ginger can enhance the flavor for true ginger lovers.
- You can experiment with adding nuts or chocolate chips for a fun twist!
Variations and Substitutions
- Swap the marshmallow cream with a cream cheese frosting for a tangy alternative.
- Use brown sugar in the frosting for a richer, caramel-like flavor.
- For a gluten-free version, consider using a gluten-free all-purpose flour blend.
Frequently Asked Questions
Can I make the dough ahead of time?
Definitely! You can prepare the dough in advance and refrigerate it for up to 3 days. Just make sure to let it come to room temperature before rolling and baking.
What’s the best way to frost the ginger cream pies?
Using a pastry bag with a star tip allows for beautiful, swirled frosting. However, a simple knife will work just as well if you prefer a more rustic look!
Can these ginger cream pies be frozen?
Yes, you can freeze the assembled pies! Just wrap them tightly in plastic wrap and place them in an airtight container. When you’re ready to enjoy them, let them thaw in the fridge overnight.
How can I make these spicier?
If you want to kick up the spice, try adding more ginger or even a pinch of cayenne pepper for an unexpected heat that complements the sweetness!
What other spices work well in these pies?
You can experiment with cardamom or allspice for a different flavor profile that pairs wonderfully with the ginger and molasses.
These ginger cream pies are sure to be a hit in your home this season. Happy baking!
Ginger Cream Pies
Ingredients
For the Ginger Cookies
- 2 3/4 cup all-purpose flour
- 1 1/2 teaspoons ground ginger Provides that signature spicy warmth.
- 1 teaspoon cinnamon Enhances the flavor profile.
- 1/4 teaspoon ground nutmeg Adds depth to the spices.
- 1/8 teaspoon ground cloves Complements ginger perfectly.
- 3/4 teaspoon baking soda Helps the cookies rise.
- 1/4 teaspoon salt Balances sweetness.
- 3/4 cup unsalted butter Ensure it’s soft for easy mixing.
- 1 cup brown sugar, packed Contributes moisture and flavor.
- 1 large egg Binds ingredients together.
- 2 teaspoons vanilla extract Adds a lovely bouquet of flavor.
- 1/3 cup molasses Brings rich, deep sweetness.
- 1/3 cup white sugar or coarse sugar For coating dough balls.
For the Marshmallow Frosting
- 1/2 cup unsalted butter, softened At room temperature for creaminess.
- 3/4 cup marshmallow cream Adds fluffy sweetness.
- 1/4 teaspoon salt Enhances frosting flavors.
- 1 – 1 1/2 cup powdered sugar Adjust based on sweetness preference.
- 1 tablespoon milk or cream For spreading consistency.
Instructions
Ginger Molasses Cookies
- In a medium bowl, whisk together the flour, spices, baking soda, and salt.
- In a large bowl, beat together the butter and brown sugar until fluffy.
- Beat in the egg, vanilla extract, and molasses.
- Gradually mix in the flour mixture until combined.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to 350F (180C).
- Roll dough into balls, coat in sugar, and place on cookie sheets.
- Bake for 8-10 minutes.
Marshmallow Frosting
- In a large bowl, beat the butter until fluffy.
- Beat in the marshmallow cream and salt.
- Add powdered sugar gradually, mixing in milk until the desired sweetness is reached.
Assembling
- Once the cookies are cooled, frost the bottom of one cookie and sandwich it with another.
- Repeat until all cookies are filled.
