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Molasses Cream Pie Cookies Recipe

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3.8 from 76 reviews

Delight in these classic Molasses Cream Pie Cookies featuring soft, spicy ginger molasses cookies sandwiched with a sweet and fluffy marshmallow cream frosting. Perfectly balanced with warm spices and rich molasses, these sandwich cookies are a cozy treat for any occasion.

Ingredients

Ginger Molasses Cookies

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter
  • 1 cup packed brown sugar (light or dark)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/3 cup molasses (cooking or fancy molasses recommended)
  • 1/3 cup white sugar or coarse sugar for rolling

Marshmallow Frosting

  • 1/2 cup unsalted butter, softened
  • 3/4 cup marshmallow cream (about half of a 7.5 oz jar)
  • 1/4 teaspoon salt
  • 1 to 1 1/2 cups powdered sugar
  • 1 tablespoon milk or cream

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined.
  2. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and packed brown sugar together until the mixture is fluffy and light, ensuring a smooth base for your cookie dough.
  3. Add Wet Ingredients: Beat in the egg, vanilla extract, and molasses to the butter-sugar mixture until fully incorporated and homogeneous.
  4. Combine Dry and Wet Mixtures: With your mixer on low speed, gradually add the flour and spice mixture to the butter mixture. Mix just until combined to form a soft dough.
  5. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to overnight, to firm up the dough for easier handling.
  6. Prepare for Baking: Preheat your oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
  7. Shape Cookies: Pour the white or coarse sugar onto a small plate. Form the chilled dough into balls about 1 to 1.5 tablespoons each (approximately 1 inch diameter), then roll each ball in the sugar to coat evenly. Place the dough balls spaced about 2 inches apart on the prepared cookie sheets.
  8. Bake Cookies: Bake one cookie sheet at a time on the middle oven rack for 8 to 10 minutes, or until the tops are set and slightly crackled.
  9. Make Marshmallow Frosting: In a large bowl, beat the softened butter until fluffy. Add the marshmallow cream and salt, continuing to beat until smooth.
  10. Adjust Frosting Sweetness: Gradually mix in the powdered sugar, about 1/2 cup at a time, along with a little milk or cream, until you reach your desired sweetness and consistency.
  11. Assemble Cookies: Once the cookies are completely cool, spread a generous amount of marshmallow frosting on the flat side of one cookie and sandwich it with another cookie. Repeat for all cookies.

Notes

  • Both light and dark brown sugar can be used; dark brown sugar provides a deeper color and richer flavor.
  • Avoid blackstrap molasses as its strong flavor can overpower the cookies. Use cooking or fancy molasses instead.
  • Store the assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Unbaked cookie dough balls can be frozen in a ziplock bag for up to 2 months. When ready to bake, bake from frozen and add 1-2 extra minutes to the baking time.

Find it online: https://flavorspath.com/molasses-cream-pie-cookies-recipe/