Description
Ginger cream pies whisper sweet secrets of comfort from New England’s kitchen traditions. Spicy crystallized ginger and creamy filling nestled in buttery crust promise indulgent moments that connect you with homemade warmth and nostalgic flavors.
Ingredients
Scale
Main Dry Ingredients:
- 2 ¾ cups (347 grams) all-purpose flour
- 1 teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ¾ teaspoon baking soda
- Pinch of salt
- Ground ginger (for flavor)
- Nutmeg (for taste)
Sweeteners and Liquid Ingredients:
- 1 cup brown sugar, packed
- ⅓ cup molasses (cooking or fancy)
- 1 tablespoon milk or cream
Wet Ingredients:
- ¾ cup (170 grams) unsalted butter
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat the conventional oven to 350°F (180°C), ensuring the rack is positioned in the center for even baking.
- In a medium mixing bowl, meticulously whisk together all-purpose flour, ground cinnamon, ground ginger, nutmeg, baking soda, and kosher salt until thoroughly combined.
- Using an electric mixer, cream unsalted butter and dark brown sugar in a large bowl until light and airy, approximately 3-4 minutes.
- Incorporate the large egg, pure vanilla extract, and robust molasses into the butter mixture, blending until the ingredients are seamlessly integrated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring until a cohesive dough forms without overmixing.
- Wrap the dough in plastic film and chill in the refrigerator for 30 minutes to enhance flavor development and prevent excessive spreading during baking.
- Line two baking sheets with parchment paper, creating a non-stick surface for the cookies.
- Remove the dough from refrigeration and roll into 1-inch diameter spheres, generously coating each ball with granulated white sugar.
- Arrange the sugar-coated dough balls on prepared baking sheets, spacing them approximately 2 inches apart to allow room for expansion.
- Bake for 8-10 minutes until the cookie tops appear set and edges are lightly golden, avoiding overbaking.
- Transfer cookies to a wire rack and allow complete cooling to room temperature.
- For the cream filling, beat softened unsalted butter, marshmallow cream, a pinch of salt, powdered sugar, and whole milk using an electric mixer until silky and smooth.
- Once cookies are completely cool, generously spread the creamy filling on one cookie and sandwich with another, creating delectable ginger cream pies.
Notes
- Chilling the dough helps prevent spreading and creates a more compact, flavorful cookie texture.
- Coating cookies in white sugar before baking adds a delightful crackly, sparkling exterior that looks professionally made.
- Using marshmallow cream in the frosting creates an extra-smooth, pillowy filling that complements the spicy ginger cookies perfectly.
- Room temperature ingredients ensure better mixing and a more consistent cookie dough with fewer lumps.
- Molasses provides deep, rich color and adds moisture to the cookies, making them soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 200 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: <2g
- Cholesterol: 25mg