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If you want a batch of treats that bring cheery vibes for winter baking or just lounging with a mug of tea, you’ll love these molasses cream pie cookies. They mix super-soft ginger-spiced cookies with fluffy marshmallow filling and feel like pure comfort food. I can never resist making them again since they stay soft for days, and the marshmallow cream isn’t cloying. People who say they’re not into molasses always end up munching more than one of these cookie sandwiches!
My crew always battled over shop-bought oatmeal pies, but these are softer, plumper, and so much tastier. That first bake, I had to double the batch—half kept vanishing before I could even spread the filling on top.
Decadent Ingredients
- Molasses: creates a cozy, soft texture and classic winter smell. Look for a light or baking variety so it’s not too intense
- Vanilla extract: lifts up all the spicy notes and makes the flavor rounder. Try to use pure vanilla if you can
- Large egg: acts as the glue that holds everything together and makes for a chewy bite
- Brown sugar: brings rich caramel flavor and keeps everything extra tender. Go dark for deeper taste
- Unsalted butter: adds melt-in-your-mouth richness. Higher-quality butter means an even better cookie
- Salt: wakes up the sweet and spiced flavors
- Baking soda: makes the cookies puff just right and stay soft after baking
- Ground ginger, cinnamon, nutmeg, cloves: bring those old-school warm spice vibes. Open up a new jar for maximum flavor punch
- All-purpose flour: is the backbone of the dough. Grab a fresh, unbleached kind if possible
- Coarse or white sugar: coat the tops for a festive crunch and sparkle. Bigger crystals look even fancier
- For the Fluffy Filling
- Powdered sugar: helps blend everything and makes that classic sticky-sweet finish
- Milk or cream: gets the frosting to just the right spreadable texture
- Salt: makes the marshmallow flavor pop
- Marshmallow cream: brings signature airy softness
- Unsalted butter: makes the filling extra smooth and rich
Clear-Cut Instructions
- Assemble Sandwiches:
- Take half your cooled cookies. Spread a big spoonful of frosting on the bottom side, then gently press another cookie on top so you get that lovely marshmallowy center
- Whip Up the Frosting:
- Beat butter till it’s fluffy, then toss in marshmallow cream and salt and blend till smooth. Add in powdered sugar a little at a time and drizzle in cream until you get a thick, spreadable frosting
- Bake the Cookies:
- Slide your trays into a 350°F oven and bake till tops look just set and have some cracks—8-10 minutes. Let cookies cool all the way or your filling will melt
- Sugar and Shape:
- Portion out balls of dough about the size of a walnut, roll in coarse or regular sugar, and set them on a lined baking sheet a couple inches apart
- Chill Out:
- Tightly cover and pop the dough in the fridge for at least half an hour, or let it rest overnight. This keeps the cookies thick and easy to scoop
- Blend Wet and Dry:
- Dial down your mixer speed and add the dry mix slowly into the wet ingredients. Stop as soon as there’s no flour left showing—don’t overmix
- Stir in Wet Stuff:
- Mix in vanilla, egg, and molasses one by one till your dough looks silky and light brown. Scrape the bottom of the bowl to catch anything hiding
- Mix Up Dry Stuff:
- Stir together flour, spices, baking soda, and salt in a bowl so the flavors are spread out and you don’t get spice clumps
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If I could pick one ingredient that makes these a star, it’s the molasses—it gives that rich, fudgy feel and the smell alone brings all those childhood baking memories rushing back. My kids line up for the first tray, and our whole house smells amazing while they bake. Neighbors sometimes “just happen” to drop by, too!
Easy Storage Ideas
Store the cookie sandwiches at room temp in a well-sealed container for hit-or-miss snacking up to three days, or chill them in the fridge for a week. Want to stash some for later? Freeze cookies and the marshmallow frosting separately, then put them together right before you want to eat—texture stays just right
Swaps and Alternatives
If you’re out of marshmallow cream, try whipping up a quick batch of homemade fluff or use classic vanilla buttercream instead. Light brown sugar gives a milder cookie if that’s your jam. Just avoid blackstrap molasses—it's way too strong for these
Fun Ways To Share
This batch goes great with hot coffee, a mug of chai, or even a cold glass of milk. Pile these up on a platter topped with cinnamon sugar for a crowd, or pack them in a cookie tin for a sweet little gift
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Where These Came From
Molasses cookies and cream pies are both longtime American holiday snacks. Sandwich cookies stuffed with sweet filling popped up in lunchboxes and roadside bakeries back in the ‘50s and ‘60s—think those oatmeal pies you bought as a kid. This homemade twist brings back all those retro feels but amps up the softness and flavor
Frequently Asked Questions
- → What kind of molasses should I use?
Go with regular or fancy molasses for these—they're smooth and sweet. Skip blackstrap since it's too strong and might taste bitter, no fun! Dark brown sugar also kicks up the flavor.
- → How do I get the cookies nice and soft?
Chill your dough before baking, use good brown sugar and molasses, and make sure you don't bake them too long. That keeps them chewy and super soft.
- → Is it okay to freeze them or the dough?
Yep! You can freeze dough balls in a sealed bag or stash finished cookies in an airtight container. Both ways work great for later.
- → What's a quick swap for marshmallow cream?
No marshmallow cream? Whip up a simple vanilla buttercream and it works just as well in the middle.
- → How should I keep these cookies fresh?
Store the cookies in something airtight on the counter up to three days. You can chill them too for about a week if you want the best bite and taste.
- → What's the point of chilling the dough?
Letting the dough chill means your cookies stay thick and soft and don't spread too much. The flavors mingle a bit while they rest in the fridge, too.