Molasses Cream Pie Cookies (Print Version)
# Ingredients:
→ Molasses Ginger Cookies
01 -
65 g granulated sugar or chunky sugar
02 -
80 ml mild or regular molasses (not blackstrap)
03 -
220 g packed brown sugar
04 -
1 large egg
05 -
2 teaspoons vanilla extract
06 -
170 g unsalted butter
07 -
0.25 teaspoon table salt
08 -
0.75 teaspoon baking soda
09 -
0.125 teaspoon ground cloves
10 -
0.25 teaspoon ground nutmeg
11 -
1 teaspoon ground cinnamon
12 -
1.5 teaspoons ground ginger
13 -
345 g plain flour
→ Fluffy Marshmallow Frosting
14 -
15 ml cream or milk
15 -
120 to 180 g icing sugar
16 -
0.25 teaspoon salt
17 -
135 g marshmallow fluff (roughly half a standard jar)
18 -
115 g unsalted butter, at room temp
# Instructions:
01 -
Spread a layer of the marshmallow filling on the bottom of one cookie. Press another cookie on top to make a sandwich. Keep going until you've used up all your cookies.
02 -
Grab a big bowl and beat softened butter till it's nice and smooth. Add in the marshmallow fluff and salt, then keep mixing ‘til it’s creamy. Pour in icing sugar bit by bit, along with splashes of milk or cream, to get it thick and fluffy.
03 -
Pop your cookie sheet, one at a time, onto the middle rack and bake for 8–10 minutes. The tops should look set, not doughy. Let cookies cool off all the way.
04 -
Scoop out dough balls (1–1.5 tablespoons each, about 2.5 cm wide), roll them in sugar, then put them on your lined tray, making sure there’s about 5 cm between each one.
05 -
Turn oven on to 180°C. Line your trays with parchment or baking mats.
06 -
Cover your dough in the bowl, pop it in the fridge for at least half an hour. For deeper flavor, you can leave it overnight.
07 -
With your mixer on its lowest setting, slowly add the flour mixture to your wet stuff. Stop mixing once the dough comes together.
08 -
Crack in the egg, pour the vanilla, and add the molasses to your creamed butter and sugar. Mix until it looks smooth.
09 -
Beat soft butter with brown sugar in a big bowl. Keep going ‘til it’s fluffy and pale.
10 -
In a separate bowl, toss in flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Give them a good whisk till the mixture looks uniform.
# Notes:
01 -
For a richer taste, swap in dark brown sugar and skip blackstrap molasses so things don’t get too strong. Letting the dough chill helps with flavor and keeps the cookies from spreading too much.
02 -
If you keep your sandwiched cookies in a sealed container, they stay good for up to 3 days at room temp, or a week in the fridge. Dough balls you haven’t baked yet can go straight from the freezer to the oven—just bake a couple extra minutes.