Molasses Sandwich Cookies

Dino's coworkers have been begging me to make these cookies ever since I sent some to work with him last summer. Finally, I told him to tell them that if they wanted me to make them again, they'd have to get me a cookie scoop. No sooner had I said that than one was ordered, and a few days later, I got it with a look that said, "you realize I have to bring in cookies tomorrow now, right?". So I made them again, but this time it went faster, and the cookies spread out properly, and were all pretty much the same size. Thanks, guys! (Note: it says 30 cookies, but that's really about 15 since they're sandwich cookies)

📖 Recipe

Molasses Sandwich Cookies

Slightly Adapted from Everyday Food September 2006

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Servings: 15

Course: Dessert

Cuisine: American

Prep Time 50 minutes mins

Total Time 1 hour hr 30 minutes mins

Ingredients

 

For the Cookies:

• 1 ½ cups all-purpose flour, spooned and leveled
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup (packed) light-brown sugar
• ½ cup (1 stick) unsalted butter, room temperature
• 1 large egg
• ¼ cup light unsulfured molasses

For the Creamy Molasses Filling:

• 12 tablespoons (1 ½ sticks) unsalted butter, softened
• 3 tablespoons light unsulfured molasses
• 2 cups powdered sugar

Instructions

 

1. Preheat oven to 350°. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
2. In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
3. Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets.
4. Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
5. For the filling, whisk 12 tablespoons softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups powdered sugar until smooth and spreadable.
6. To assemble, spread a rounded measuring teaspoonful of filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled.

Notes

Forming Cookies: Use a round, not oval, measuring teaspoon for scooping dough. Before scooping, dip spoon in water to make sure dough doesn't stick.

Store cookies in an airtight container at room temperature up to l day, or refrigerate up to 3 days (cookies may soften during refrigeration).

Makes 30 individual (15 sandwich) cookies with about 1 ½ cups of filling.

Nutrition information

Nutrition Facts

Molasses Sandwich Cookies

Amount per Serving

Calories

340

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

54

mg

18

%

Sodium

 

129

mg

6

%

Potassium

 

185

mg

5

%

Carbohydrates

 

48

g

16

%

Fiber

 

0.4

g

2

%

Sugar

 

38

g

42

%

Protein

 

2

g

4

%

Vitamin A

 

503

IU

10

%

Vitamin C

 

0.01

mg

0

%

Calcium

 

43

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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