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+ servings

Gingerbread Cookies With Marshmallow Buttercream

Prep Time1 hour
Servings: 30

Ingredients

Cookies

  • 1 pkg Gingerbread Cookie Mix
  • 1 large egg
  • 6 Tbsp butter, softened

Spiced Marshmallow Buttercream:

  • 1 cup butter (2 sticks) softened
  • 1 jar (7oz) marshmallow creme
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg

Icing

  • 1/2 cup powdered sugar
  • 1 tsp corn syrup
  • 1 tsp hot water

Additional Ingredients

  • Various Holiday Sprinkles
  • Silver Sugar Pearls

Instructions

  • Preheat oven to 350°F. Stir together cookie mix, egg and butter until dough forms.  Cover and refrigerate dough for 15 minutes.
  • Transfer dough to greased or floured surface and roll to ¼” thickness.
  • Cut to desired shapes with small cookie cutters.  Place 1 inch apart onto greased or parchment lined cookie sheet. Bake 7-8 minutes. Let cookies cool an additional 2 minutes on pan. Transfer to a baking rack to cool completely. 
  • Pair 2 gingerbread cookies together. I used a mini gingerbread cookie cutter (2 1/2” tall) and yielded 66 cookies total, or 33 pairs. 
  • Mix together all ingredients for the spiced marshmallow buttercream until light and fluffy.
  • Transfer to a plastic bag and cut the corner to pipe frosting onto the inside of one of the gingerbread cookie pairs. Top with remaining cookie to make a sandwich.
  • Sprinkle colored sugar on outside of the buttercream edge. Finish by making buttons and face with piped icing and sugar pearls. 
  • Icing- whisk together ½ cup powdered sugar, 1 teaspoon corn syrup and 1 teaspoon hot water. Transfer into plastic bag and cut a small corner to pipe frosting onto the cookies.