Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for rolling
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup unsulphured molasses
- 1 teaspoon vanilla extract
- For the Cream Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg, then stir in the molasses and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
- Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours) to make it easier to handle.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Place about 1/4 cup of granulated sugar in a small bowl for rolling. Scoop rounded tablespoons of chilled dough and roll each into a ball, then roll in the granulated sugar to coat evenly.
- Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. They will puff up and then flatten slightly as they cool. Do not overbake. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the cream filling: In a medium bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth.
- Beat in the heavy cream (or milk), vanilla extract, and pinch of salt until the filling is light and fluffy. If it's too thick, add a tiny bit more cream; if too thin, add a bit more powdered sugar.
- Once the cookies are completely cool, spread or pipe about 1-2 tablespoons of cream filling onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
- Serve immediately or store for later enjoyment.
Notes
For best results, ensure your butter is truly softened for both the cookies and the filling. Chilling the dough is crucial for preventing spread and achieving that perfect chewy texture. These Molasses Cream Pie Cookies are wonderful served slightly chilled, which helps the cream filling set beautifully. Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days, especially if your kitchen is warm.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg