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
- 1/4 teaspoon salt
- 1 – 1 1/2 cup powdered sugar
- 1 tablespoon milk or cream
Instructions
- Preheat the oven to 350°F (175°C).
- In one bowl, mix all-purpose flour, ground ginger, cinnamon, baking soda, nutmeg, cloves, and salt.
- In another bowl, beat unsalted butter and brown sugar until fluffy. Add the egg and vanilla extract; mix well before gradually incorporating molasses.
- Combine wet and dry mixtures until just combined.
- Form dough into 1-inch balls and place them on lined baking sheets.
- Bake for about 10 minutes until set but soft in the center. Cool on a rack.
- For frosting, beat together vegan marshmallow cream and softened butter, adding powdered sugar until smooth.
- Once cookies are cool, spread frosting on one cookie and sandwich with another.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich (50g)
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg