Molasses Cream Pie Cookies are soft and chewy treats that bring all the warm flavors of molasses together with a creamy filling. They’re like a hug for your taste buds!
Honestly, who doesn’t love cookies with a little extra sweetness? I enjoy serving them warm, and they make the perfect snack for sharing—though I usually keep a few just for me! 😄
Key Ingredients & Substitutions
Molasses: This ingredient gives the cookies their signature flavor and chewiness. If you don’t have molasses, honey or maple syrup can work in a pinch, though they will alter the taste slightly.
Ground Spices: Ground ginger, cinnamon, and cloves bring warmth and richness to the cookies. If you want a lighter spice flavor, reduce the ginger or replace it with allspice or nutmeg. You can even use pumpkin spice if you have it on hand!
Granulated Sugar: Besides sweetening the cookies, sugar helps to create that lovely crackle on top. If you’re looking for a healthier option, try coconut sugar or brown sugar, which will also add depth to the flavor.
Cream Cheese: For the filling, cream cheese adds a rich creaminess. If you’re dairy-free, you can substitute with a non-dairy cream cheese or a whipped coconut cream for a different, yet tasty twist!
How Do I Make Sure My Cookies Are Soft and Chewy?
Getting that perfect soft and chewy texture is key in this recipe! Here are some tips to keep in mind:
- **Don’t Overmix:** Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to tough cookies.
- **Use Room Temperature Ingredients:** Make sure your butter and eggs are at room temperature. This helps create a light and airy cookie.
- **Monitor Baking Time:** Bake the cookies just until they’re set but still soft in the center. They will continue to firm up as they cool!
- **Store Properly:** Store the cookies in an airtight container to maintain their softness. Placing a slice of bread in with them can help keep them moist for longer.
Molasses Cream Pie Cookies Recipe
Ingredients You’ll Need:
For the Molasses Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1 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
For the Cream Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk (to desired consistency)
How Much Time Will You Need?
This cookie recipe will take about 15 minutes to prepare and 10 minutes to bake. You’ll want to add some extra time for cooling and assembly, so plan for about 1 hour total before you can enjoy your cookies. A little patience goes a long way for a delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is key to making sure your cookies bake evenly! Line your baking sheets with parchment paper to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground ginger, baking soda, cinnamon, cloves, and salt. Mixing these dry ingredients first helps ensure even distribution of flavors. Set this bowl aside for later use.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes. Then, add in the egg and molasses, mixing until everything is combined nicely.
4. Combine the Mixtures:
Next, gradually add the dry ingredient mixture to the wet mixture. Mix just until everything is combined—overmixing can lead to tough cookies!
5. Shape the Cookies:
Roll the cookie dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place the dough balls on the prepared baking sheets, giving them about 2 inches of space between each to allow for spreading while baking.
6. Bake the Cookies:
Pop those sheets into the preheated oven and bake for about 8-10 minutes. You’re looking for cookies that are set and have a crackled appearance on top, but they’re still soft to the touch. Once done, let them cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
7. Make the Cream Filling:
While the cookies cool, whip up your cream filling! In a medium bowl, beat together the softened butter and cream cheese until it’s smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until fluffy. If it’s too thick, add milk a little at a time until you have a spreadable consistency.
8. Assemble the Cookies:
Once your cookies are completely cooled, it’s time to bring it all together! Spread a generous dollop of cream filling on the bottom side of one cookie and top it with another cookie to create a sandwich. Repeat until all your cookies are filled!
9. Enjoy or Store:
These delicious cookies can be enjoyed immediately or stored in an airtight container in the refrigerator for up to 3 days. The flavors only get better as they sit! Enjoy your homemade Molasses Cream Pie Cookies!
This delightful recipe yields about 18-24 sandwich cookies, giving you plenty to share (or keep all to yourself!). With their warm, spiced flavor and creamy filling, they are sure to be a favorite treat!
Can I Use Dark Molasses Instead of Light Molasses?
Yes, you can use dark molasses instead of light molasses! Just keep in mind that dark molasses has a stronger flavor, so it will give your cookies a richer taste.
Can I Freeze the Cookies?
Absolutely! You can freeze the baked cookies without the filling. Just place them in a single layer in a freezer-safe container or bag. When you’re ready to enjoy them, let them thaw completely, then add the cream filling fresh.
How Can I Adjust the Sweetness of the Filling?
If you want a less sweet filling, you can reduce the powdered sugar by half a cup or add more cream cheese for a creamier texture. Taste as you mix to get the desired sweetness!
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 3 days. For longer shelf life, consider freezing them without the filling and adding it just before serving!
