These Molasses Cream Pie Cookies are soft, chewy treats packed with warm spices. They’re filled with a creamy, sweet center that makes each bite fantastic!
Honestly, the mix of flavors from molasses and cream is simply irresistible. I love enjoying them with a cup of tea—perfect for cozy days in! ☕️
Key Ingredients & Substitutions
Molasses: This is the star of the show! It adds a rich flavor and moisture to the cookies. If you need a substitute, you can use honey or maple syrup, but the flavor will be slightly different. Keep in mind that molasses has a unique taste that is hard to replicate!
Ground Ginger: For that warm, spicy kick, fresh ginger can be used instead, but you’ll need to adjust the quantity since fresh is more potent. I personally love using fresh ginger in other recipes, but for these cookies, the ground form works beautifully.
Butter: Unsalted butter is best to control the saltiness of your cookies. If you’re looking for a dairy-free option, coconut oil works fine, though it may change the taste a bit. You can also use vegan butter for a dairy-free version without compromising on flavor.
Powdered Sugar: Essential for the cream filling, if you run out, a mix of granulated sugar blended in a blender until fine can work as a quick substitute in a pinch.
How Can I Get My Cookies to Be Soft and Chewy?
A key technique for achieving soft and chewy cookies is to chill the dough before baking. This helps to firm it up, preventing the cookies from spreading too much in the oven.
- Make sure to chill the dough for at least 1 hour, but if you have time, chilling overnight enhances the flavors even further.
- When you bake, keep an eye on them and remove them while the centers are still soft. They will continue to cook on the baking sheet as they cool.
- Lastly, try not to overbake! Each oven is different, so check a minute or two earlier than suggested. They should appear slightly underbaked and puffed up.
Following these simple tips will lead you to soft and spectacular Molasses Cream Pie Cookies that are definitely a treat!
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
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus 1 hour for chilling the dough. Baking will take around 9-11 minutes, resulting in delicious cookies ready to fill! Make sure to allow time for the cookies to cool completely before adding the filling. Overall, you should be looking at about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Molasses Cookie Dough:
In a medium bowl, whisk together the all-purpose flour, ground ginger, baking soda, cinnamon, cloves, and salt. This mix will give your cookies a delightful spice. Set it aside for now!
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and 1 cup of granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes!
3. Add the Wet Ingredients:
Now it’s time to add in the egg, molasses, and vanilla extract. Beat until everything is well combined—this is where the magic starts happening!
4. Combine Wet and Dry Ingredients:
Gradually mix the dry flour mixture into the wet ingredients using low speed. Mix just until combined—don’t overmix, or your cookies may end up tougher!
5. Chill the Dough:
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour. This step helps the cookies hold their shape while baking.
6. Preheat the Oven:
While the dough chills, preheat your oven to 350°F (175°C) and line a few baking sheets with parchment paper.
7. Shape the Cookies:
Once ready, roll the chilled dough into approximately 1-inch balls. Roll each ball in granulated sugar to coat them, then place them on your baking sheet, spacing them about 2 inches apart.
8. Flatten the Dough Balls:
Use the bottom of a glass or your palm to slightly flatten each ball. This will help them bake evenly!
9. Bake the Cookies:
Bake for 9-11 minutes, until the edges are set but the centers are still soft. After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Make the Cream Filling:
In a medium bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, mixing until smooth. Then, mix in the vanilla extract and heavy cream—or milk—beating on high until light and fluffy, which should take about 2-3 minutes.
11. Assemble the Cookies:
Once the cookies are fully cooled, it’s time to assemble! Spread or pipe a good amount of the cream filling onto the bottom of one cookie, then place another cookie on top, gently pressing together.
12. Repeat and Enjoy:
Keep going until all cookies are filled! Now grab a glass of milk and savor these delightful Molasses Cream Pie Cookies. Enjoy your baking!
Can I Use Light Molasses Instead of Dark Molasses?
Yes, light molasses can be used in this recipe, but it may give your cookies a milder flavor. For that classic, rich taste, dark molasses is recommended.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum for better texture, or add 1/4 teaspoon per cup of flour if it’s not included.
What’s the Best Way to Store These Cookies?
Store the assembled cookies in an airtight container at room temperature for up to 5 days. If you need to keep them longer, you can store the cookies without the filling in a freeze-friendly container for up to 3 months. Just make sure to thaw and fill them before serving.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough before baking. Just shape it into balls, place them on a baking sheet to freeze, then transfer them to a zip-top bag. When ready to bake, simply add a couple of extra minutes to the baking time while they are still frozen.
