Molasses Sandwich Cookies
Soft molasses sandwich cookies filled with a thick vanilla buttercream are delightfully satisfying! These plush cookies are a treat for the holidays, and beyond.
Servings: 33 cookies
Ingredients
for the molasses cookies
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar (plus more for rolling the cookies)
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp salt
for the vanilla filling
- 6 Tbsp unsalted butter, softened
- 3 cups powdered sugar
- 2 Tbsp vanilla extract
- 3 tsp milk or cream
- pinch salt
Instructions
To make the molasses cookies
- Preheat oven to 350F.
- In a stand mixer or with electric beaters, cream the butter and sugar until light and fluffy (1-2 minutes)
- Add the egg and molasses and combine until smooth.
- In a separate bowl, whisk together the flour, baking soda, spices, and salt.
- Add the flour mixture to the butter mixture in 2 batches, mixing between each addition. Mix just until fully combined.
- Using about 1/2 Tbsp of dough, roll each cookie into a ball and then roll it in more granulated sugar. Place the balls on cookie sheets spaced about 2 inches apart to allow for spreading. You should get about 66 cookies, which will make a total of about 33 sandwich cookies.
- Bake for 6 minutes. Don't be tempted to bake any longer than this, or they will be crunchy and not chewy! They will looked puffy and a little pale when they come out of the oven but they will shrink down as they cool. Note: do a test cookie or two first to make sure you're getting the right texture. It's important that your oven be at the correct temperature for the cookies to come out soft and chewy. Adjust your oven temperature or your cooking time accordingly.
- Allow the cookies to cool on the baking sheet until firm enough to move to a baking rack. Allow to fully cool before filling and assembling.
to make the vanilla filling and assemble the cookies
- Add all of the filling ingredients to a bowl and using the back of a fork, combine everything until a smooth, stiff frosting forms. You can also use a stand mixer for this, if you prefer.
- Take a generous amount of the frosting (about 1 Tbsp per sandwich) and dollop it onto one of the cooled cookies. For neater cookies, try to get the filling placed in the center of the cookie. Take a second cookie, and gently press together until the filling is squeezed to the edge of the cookies.
- Cookies will keep for several days at room temperature.
Nutrition
Calories: 164 kcal · Carbohydrates: 26 g · Protein: 1 g · Fat: 6 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 22 mg · Sodium: 106 mg · Potassium: 53 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 201 IU · Vitamin C: 1 mg · Calcium: 10 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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