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    Home » Recipes » Dessert Recipes

    Molasses Sandwich Cookies

    Published: Dec 22, 2007 · Modified: Jun 29, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I just finished packing up cookies for a cookie swap tonight. I'm really excited because it's with people who are in a Supper Club that I'm going to join. We're going out to dinner and then exchanging cookies. So I decided to make these cookies, because they're one of the ones that I get requests for all the time. Dino's department even offered to pay me to make them more frequently for them! I use a small cookie scoop to make them all the same size, and I put the filling in a Ziploc, snip off the tip and pipe it onto the cookie halves to make is easier.

    So here they are again - a definite "wow" cookie.

    Molasses Sandwich Cookies

    Molasses Sandwich Cookies
    Everyday Food September 2006

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

    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
    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 f 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 ½ 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 ½ cups.

    MacGourmet Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Robyn

      December 23, 2007 at 5:51 pm

      Ashley, the new incarnation looks great!

      Reply
    2. Paige

      December 23, 2007 at 9:14 pm

      Congrats on the blog move! I saw the news on the CLBB so I thought I'd check you out. Those cookies look yummy!

      Reply
    3. Ashley

      December 24, 2007 at 1:51 pm

      Thanks, guys! It's always good to have the CLBB stamp of approval 🙂

      Reply

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