Desserts,  Recipes

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)

Molasses Sandwich Cookies

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Molasses sandwich cookies with holiday decorations behind them

Molasses Sandwich Cookies

  • Author: Slightly Adapted from Everyday Food September 2006
  • Prep Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 15 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Scale

Ingredients

For the Cookies:

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup packed light-brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1/4 cup light unsulfured molasses

For the Creamy Molasses Filling:

  • 12 tablespoons (1 1/2 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 1/2 cups of filling.

Keywords: holiday cookie, molasses cookie, sandwich cookie

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Molasses Sandwich Cookies
Everyday Food September 2006

Makes 30
Prep Time: 50 minutes
Total Time: 1 hour 30 minutes

1 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup packed light-brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/4 cup light unsulfured molasses
Creamy Molasses Filling

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. Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to l day, or refrigerate up to 3 days (cookies may soften during refrigeration).

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.

Creamy Molasses Filling: Whisk 12 tablespoons (1 1/2 sticks) softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups confectioners’ sugar; whisk until smooth and spreadable. Makes 1 1/2 cups.

MacGourmet Rating: 5 Stars

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