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Delicious Molasses Cream Pie Cookies Recipe

Molasses Cream Pie Cookies

These Molasses Cream Pie Cookies are a delightful twist on traditional cookies, combining the rich flavors of molasses with a dreamy cream filling. Perfect for impressing friends and warming hearts!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
For the Cream Filling
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
  3. Step 3: Mix in the molasses and egg until well combined.
  4. Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Step 6: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving some space between each.
  7. Step 7: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly soft.
  8. Step 8: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Step 9: In a medium bowl, whip the heavy cream until soft peaks form. Add the vanilla extract and powdered sugar, and continue to whip until stiff peaks form.
  10. Step 10: Once the cookies are completely cool, spread or pipe a generous amount of the whipped cream filling on the bottom of one cookie, then sandwich it with another cookie.
  11. Step 11: Serve the molasses cream pie cookies immediately or store them in an airtight container in the refrigerator for up to 3 days.

Notes

Store cookies in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap well and freeze for up to 2 months.