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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
- Prep Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 15 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat oven to 350°. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
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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.
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Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets.
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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.
- 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.
-
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.
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