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    Home » Recipes » Dessert Recipes

    Molasses Sandwich Cookies

    Modified: Dec 19, 2020 · Published: Feb 7, 2007 by Ashley

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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)

    Molasses sandwich cookies in a tin.

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    Pile of molasses sandwich cookies with gift bags and a Christmas tree behind.

    Molasses Sandwich Cookies

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    • 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
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    Ingredients

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    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.

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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