Molasses Cream Pie Cookies are soft, chewy treats full of warm spice flavors. With a sweet cream filling sandwiched between two molasses cookies, they are simply delightful!
Every bite feels like a hug! I love making these when I want a cozy snack. They pair perfectly with a cup of tea, and they always disappear quickly at home! ☕🍪
Key Ingredients & Substitutions
Molasses: Unsulfured molasses is key for its rich flavor. If you’re out, honey or maple syrup can work as a substitute, but they will change the flavor profile. Blackstrap molasses adds a deeper taste if you enjoy a bitter note.
Spices: The blend of ginger, cinnamon, and cloves gives these cookies their warmth. If you don’t have ground ginger, you can use pumpkin pie spice as a replacement. For extra zing, add a pinch of nutmeg!
Butter: Unsalted butter is best for controlling the saltiness. If dairy-free is preferred, use coconut oil or a plant-based butter substitute. Adjust the measurements based on the specific substitute to maintain the texture.
Flour: All-purpose flour works perfectly, but whole wheat flour can add nuttiness. If gluten-free, try a 1:1 gluten-free flour blend for similar results.
How Can I Get Perfectly Chewy Cookies?
To achieve that ideal chewy cookie texture, here are some tips:
- Do not overmix your dough; mix until just combined to keep the cookies soft.
- Chill your dough for about 30 minutes before baking. This helps cookies spread less and stay chewy.
- Watch the baking time! Pull cookies from the oven as soon as the edges set while the center looks slightly underbaked. They will firm up as they cool.
With these tips and ingredient insights, you’ll be on your way to making delicious Molasses Cream Pie Cookies that your friends and family will love!
How to Make Molasses Cream Pie Cookies
Ingredients You’ll Need:
For the Molasses Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 tablespoon water
- 1/4 cup unsulfured molasses
For the Cream Filling:
- 3 tablespoons (1 1/2 sticks) butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (or heavy cream)
How Much Time Will You Need?
The total time for making Molasses Cream Pie Cookies is about 30-40 minutes. You’ll spend about 15 minutes preparing the cookie dough and cream filling, followed by another 10-15 minutes of baking, and then some time for cooling before assembling. These delicious cookies are worth every minute!
Step-by-Step Instructions:
1. Prepare Molasses Cookies:
Start by preheating your oven to 350°F (175°C). Grab your baking sheets and line them with parchment paper for easy cleanup! In a medium bowl, mix together the flour, ginger, baking soda, cinnamon, cloves, and salt with a whisk to combine. This mixture is going to add all that lovely spice flavor to your cookies!
In a separate large bowl, beat the softened butter and granulated sugar together until fluffy. This usually takes about 2-3 minutes. Next, add in the egg, water, and molasses; mix until everything is smooth and well blended.
Now, gently fold in the dry ingredients—remember not to overmix! Once combined, use your hands or a scoop to shape the dough into 1-inch balls, rolling them in sugar to coat. Place them on the prepared baking sheets about 2 inches apart as they will spread while baking.
Pop them in the oven and bake for 8-10 minutes. You want the edges to be set but the centers to remain soft. Let them cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
2. Prepare Cream Filling:
While the cookies cool, let’s make the cream filling! In a medium bowl, beat the softened butter until it’s nice and creamy. Gradually add in the powdered sugar, beating until it’s smooth. Now, add in the vanilla extract and milk, mixing until you have a fluffy filling that’s easy to spread. Adjust the milk if you need a thinner consistency.
3. Assemble Cookies:
Once your cookies are completely cooled, it’s time to assemble them! Take one cookie and spread or pipe about 1 to 2 tablespoons of the cream filling onto the bottom side. Gently press a second cookie on top, making sure the filling spreads to the edges. Repeat this process until all cookies are filled.
4. Serve & Store:
If you’d like, you can dust the assembled cookies with a little powdered sugar for a lovely extra touch! Enjoy them right away, or store them in an airtight container at room temperature or in the fridge for up to one week; however, I doubt they’ll last that long—they’re too tempting!
Enjoy these soft and spicy molasses cookies with luscious cream filling that make the perfect sweet treat! 🍪✨
Can I Use a Different Sweetener Instead of Molasses?
While molasses adds a unique flavor, you can substitute it with dark corn syrup or honey. Keep in mind that this will slightly alter the taste of the cookies, but they’ll still be delicious!
How Can I Make These Cookies Gluten-Free?
To make Molasses Cream Pie Cookies gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour. Make sure to check that all other ingredients, especially the baking soda, are gluten-free, too!
Can I Freeze the Cookies?
Absolutely! You can freeze the cookies either unfilled or already assembled with the cream filling. For unfilled cookies, place them in a single layer in an airtight container or freezer bag for up to 3 months. For filled cookies, place parchment between layers to prevent them from sticking together and freeze for up to 2 months. Thaw them at room temperature before enjoying!
What Other Spices Can I Add?
If you want to experiment with flavors, consider adding nutmeg or cardamom for extra warmth. A pinch of black pepper can also give a delightful kick. Adjust the amounts to your taste preference!
