Amazing 24 Molasses Cream Pie Cookies

There’s nothing quite like that first chilly afternoon when you realize it’s time to start baking for the holidays. The smell of spice just *demands* to be let out of the pantry! I’ve tried every cookie under the sun, but when I need that perfect hug-in-a-bite, I go straight for my **Molasses Cream Pie Cookies**. Trust me, these aren’t those scratchy, one-note molasses cookies you sometimes find.

This particular recipe came about because I wanted the depth of a great ginger snap combined with the utter decadence of a cream pie filling. I remember making the very first batch, and my son, who usually ignores my baking experiments, came running into the kitchen just from the smell. He took one bite, froze, and just said, “Mom, what *is* this magic?” That sealed it. This sandwich cookie is pure comfort, wrapped up in chewy, spicy goodness!

Why You Need These Molasses Cream Pie Cookies Now

I know you have a long list of cookies to bake this season, but this one absolutely has to jump to the top. Why? Because they are fast, they taste like you spent all day perfecting them, and frankly, they are addictive. Don’t just take my word for it; look at what you’re getting with hardly any effort!

• Super speedy baking time—they are ready in under 40 minutes total!
• Perfectly balanced spice that warms you up instantly.
• Incredible contrast between the soft cookie and the lush filling.

Flavor Profile of Molasses Cream Pie Cookies

When you bite into these, you first get that deep, earthy hit from the molasses and sharp ginger combo in the cookie part. It’s bold! But right away, that richness is cut by the filling, which tastes just like the best part of a holiday cream pie. It’s sweet, but that heavy molasses keeps things grounded and complex, not just sugary.

Texture Contrast in Our Molasses Cream Pie Cookies

This is the real deal, folks. The cookie itself stays wonderfully chewy—we aren’t looking for crisp snaps here! They have a slight give when you press them. Then, BAM! You hit that center filling. It’s light, fluffy, and smooth, almost like a buttercream, which makes the whole sandwich cookie experience absolutely heavenly. It’s soft on soft, but with a noticeable difference in density!

Essential Ingredients for Perfect Molasses Cream Pie Cookies

Okay, let’s talk ingredients because these cookies demand quality, especially when it comes to that dark, rich molasses flavor. This recipe breaks down into two distinct parts: the chewy base and the luxurious filling. Get your measuring cups ready, because precision matters here, unlike when I throw random herbs into a soup—though even my soup tastes better if you look up how to make a great simple syrup recipe first!

For the Chewy Molasses Cream Pie Cookies Base

You need one cup of soft, unsalted butter to start the creaming process right. Make sure your dark brown sugar is really packed into that cup—that molasses content is what gives these cookies their chew! We are using a good 1/4 cup of dark molasses, which really carries the spice flavor.

• 1 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1 large egg
• 1/4 cup molasses
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Creamy Filling of Molasses Cream Pie Cookies

For the filling, we aren’t skimping on flavor OR texture. That heavy cream is key to making the filling light rather than dense, so don’t substitute it if you can help it. You need a full cup of powdered sugar to get that perfect, smooth creaminess.

• 1 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup molasses (for the filling)
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Step-by-Step Instructions for Molasses Cream Pie Cookies

Alright, let’s get baking! Seriously, if you’ve ever felt intimidated by sandwich cookies, throw that thought right out the window. We’re starting hot—350 degrees Fahrenheit, remember? Line those sheets with parchment paper; it saves so much scrubbing, and a clean kitchen makes everything taste better, just like avoiding that one fatal mistake when making iced tea!

Preparing the Molasses Cream Pie Cookies Dough

First, we cream the butter (the full cup of softened stuff) and that rich brown sugar together. You want it light and fluffy—don’t rush this part! Then, beat in your egg and that lovely quarter cup of molasses. Next, whisk your dry ingredients—flour, soda, ginger, cinnamon, and salt—in another bowl. Now, this is crucial: only add the dry stuff gradually to the wet, and stop mixing when you just see the last streaks of flour disappear. Overmixing guarantees tough cookies, and we want soft and chewy!

Baking and Cooling the Molasses Cream Pie Cookies

Roll those balls—about an inch across—and give them space on the pan, about two inches apart. They spread a bit. Bake them for 10 to 12 quick minutes. When they are done, DO NOT touch them immediately! Let them sit right there on the hot sheet for five minutes. This lets them firm up just enough so they don’t break apart when you move them to the rack to cool completely. This batch should give you about 24 cookies total.

Assembling Your Molasses Cream Pie Cookies Sandwiches

While those cool, make the filling! Beat that remaining softened butter, powdered sugar, the small bit of molasses, and vanilla until they are totally smooth. Then, stream in that heavy cream bit by bit until the filling is light and pipeable—it should look dreamy. Take your cooled cookies, spread or pipe that delicious creamy filling onto the flat side of one cookie, and lovingly top it with its partner. Now you’ve got yourself a masterpiece!

Expert Tips for Success with Molasses Cream Pie Cookies

You’ve got the recipe down, but sometimes those little details are what turn a good cookie into a legendary one. I’ve messed up batches of these cookies more times than I care to admit, so let me tell you the few things that always push my **Molasses Cream Pie Cookies** over the top. It’s all about temperature and patience, two things I didn’t have much of when I first started baking!

Achieving the Best Texture in Your Molasses Cream Pie Cookies

Remember I mentioned not overmixing the dough? That’s rule number one. Once that flour hits the liquid, you are building gluten, and too much gluten means your cookies turn into little spicy hockey pucks instead of soft disks. Mix until you just can’t see the white flour anymore, and then stop immediately. If your kitchen is miserably warm, or if you want those little mounds to hold their shape perfectly, roll the dough balls, stick them on a plate, and pop them in the fridge for about 15 minutes before baking. It firms up the fat just enough!

Handling the Cream Filling for Your Molasses Cream Pie Cookies

The filling is where things can get messy if you’re impatient. You want it smooth, right? That means beating the butter, powdered sugar, and molasses until it’s perfectly amalgamated—no grainy bits allowed. Then, when you add that heavy cream, it whips up beautifully. Here’s my secret for beautiful sandwich cookies: if you find the filling is getting too soft while you’re working on the second half of your cookies, just scrape it all back into a bowl and chill it for about 15 minutes. It firms right up, making it so much easier to spread neatly without oozing out the sides when you put the top cookie on.

Variations on Molasses Cream Pie Cookies

While I think this recipe is pretty much perfect as written—that deep spice flavor is just hard to beat—I totally get wanting to switch things up now and then! You can easily tweak these sandwich cookies without messing up that beautiful balance we worked so hard to find. Don’t get too crazy, though; we need to respect the structure of that filling!

Spice It Up a Little

If you really love that warmth, ditch the basic ginger and cinnamon amounts and get bold. Try adding just a tiny pinch—seriously, a tiny pinch—of freshly ground cloves or maybe some allspice into the dry ingredients. Cloves go a long way! It deepens that molasses flavor profile, creating something that feels extra cozy and complex. If you’re baking for folks who like a little zing, white pepper is a secret ingredient some old recipes use, but use it sparingly so it doesn’t get too sharp.

Change Up the Sugar in the Dough

We use dark brown sugar for that sticky chew, but you could try swapping out maybe a quarter cup of it for granulated sugar just to see what happens. It might make the cookie slightly less soft, but it will highlight the molasses notes a touch more. Another fun idea? If you have some turbinado sugar (that coarse, golden kind), try rolling your dough balls in it before baking! It gives the cookies a bit of sparkle and a slight crunch on the outside that contrasts nicely with the dough.

Flavor the Cream Filling

The filling is your playground! I like to use orange zest along with the vanilla extract sometimes; the citrus brightens everything up beautifully against the dark spice. If you want to skip the molasses in the filling entirely, you can use a little extra vanilla and a tablespoon of lemon juice for a tart, almost lemon-cream pie vibe contrasting the spicy cookie bottoms. Or, for serious chocolate lovers, stir in a few tablespoons of melted, cooled white chocolate chips right before chilling the filling.

Storage and Make-Ahead Tips for Molasses Cream Pie Cookies

One of the best things about these treats is that you can actually make them ahead of time! Who doesn’t love baking on a quiet afternoon instead of scrambling right before a party? The good news is that these **Molasses Cream Pie Cookies** last really well, but you might want to store the components separately if you are planning far ahead.

Storing the Unfilled Cookie Bases

The plain cookie halves—before you fill them—are super easy to store. Just make sure they are completely cool, otherwise, the fat in the cookie melts and they’ll stick together in a sad, brown pile. Pop them into a sturdy airtight container. They actually stay quite fresh and chewy at room temperature for a good four or five days. If you need them to last longer, you can absolutely freeze the plain cookies, too!

For freezing the cookies without filling, lay them flat in a freezer bag or container with parchment paper between the layers so they don’t weld themselves together. They freeze beautifully for up to two months. When you want to assemble them later, just pull out what you need and let them defrost on the counter for an hour or so while you whip up a quick batch of filling.

Storing the Cream Filling Separately

If you decide to make the cream filling ahead of time, remember that it’s mostly butter and powdered sugar, so it holds up well, but it needs refrigeration. Store the filling in an airtight container in the fridge for up to a week. When you pull it out to sandwich your cookies, it will be rock hard—don’t panic! Just let it sit on the counter for about 30 minutes to soften up so you can easily spread it or pipe it onto those cooled cookie bases.

Storing the Final Molasses Cream Pie Cookies Sandwiches

Once you’ve actually assembled the cookies, they do best stored in the fridge because of that creamy center. An airtight container works perfectly, but I always put a sheet of wax paper between layers just to be safe. They stay wonderfully moist in the fridge for about a week. If you try to freeze them already assembled, the moisture migration isn’t always great, and sometimes the cream filling gets a little grainy when it thaws. Stick to freezing the plain cookies for the best results!

Frequently Asked Questions About Molasses Cream Pie Cookies

I get so many lovely messages after people try these, and a few common questions always pop up! It’s smart to ask these things before you dive in, just like planning ahead when you’re mixing up a Classic Arnold Palmer drink. Here are the main things I hear people wondering about when making these spicy sandwich cookies.

Can I use light molasses instead of dark molasses in these Molasses Cream Pie Cookies?

Oh, you certainly can try, but you’ll notice a difference! Dark molasses is much thicker and has that deep, slightly bitter, almost smoky flavor that cuts through the sweet filling so perfectly. Light molasses is milder and sweeter; if you use it, your **molasses cookies** won’t have that signature deep, spiced punch we are looking for in this recipe. It’s worth grabbing the dark stuff for these!

How long do these cream filled cookies last?

Since these are sandwich cookies with a dairy-based filling, they really are best stored in the refrigerator. They’ll keep their wonderful, soft texture for about a week when kept in an airtight container in the fridge. If you leave them out on the counter too long, the filling might get a little greasy after day two. They are so good you probably won’t have any leftovers, though!

What is the best way to get uniform Molasses Cream Pie Cookies sizes?

That’s the trick to making them look like they came from a fancy bakery! If you want truly identical **cream filled cookies** every time, ditch the eyeball method. Invest in a small cookie scoop—the 1.5 tablespoon size is usually perfect for the amount of dough specified. Alternatively, if you have one of those little kitchen scales, weighing each dough ball to about 18 grams ensures they bake up identically, which makes for beautiful, matching sandwiches!

Nutritional Estimates for Molasses Cream Pie Cookies

Look, I’m a baker, not a nutritionist! I focus on how many smiles these cookies bring and how quickly they disappear from the cooling rack. That said, I know some of you like to keep track, so here’s a rough idea of what’s tucked into one of these glorious sandwich cookies. Remember, these are just estimates, based on the standard ingredients I use, so your milage might vary a bit!

This information is based on a serving size of one finished cookie sandwich. Think of it as a little treat! If you manage to stick to just one, you’re doing great. If you eat three, well, enjoy every single bite, because they’re worth it!

• Calories: Approximately 250
• Sugar: Around 25 grams (lots of goodness from that molasses!)
• Fat: Roughly 13 grams total
• Carbohydrates: About 33 grams
• Protein: A small boost at 2 grams
• Sodium: About 100 mg

Just a quick note here, because I want everyone to feel good about baking: these numbers are based on standard measurements. If you use lower-fat butter or skip the cream in the filling, those numbers will obviously change! But for the authentic, decadent experience, stick to the recipe. It’s a special occasion cookie, and in my book, those are meant to be enjoyed completely!

Share Your Molasses Cream Pie Cookies Creations

Now that you’ve got your hands full of these gorgeous, spicy, creamy delights, I really want to know what you think! Baking should always be a shared adventure, not something done alone in the kitchen. Seriously, seeing your photos makes my whole week.

Did you stick exactly to the recipe, or did you try adding a little extra sprinkle of cinnamon like I sometimes do? Were these the hit of your holiday platter? Don’t be shy! Head down below and leave me a star rating—it helps other bakers know this recipe is a keeper. If you have thoughts on the filling consistency or a cool flavor swap you tried, please drop it in the comments. I read every single one!

If you’re sharing photos on social media—and I hope you are, because these cookies *look* amazing—tag me! I love seeing how these **Molasses Cream Pie Cookies** turn out in different kitchens around the world. It brings me as much joy as mixing up a perfectly balanced classic margarita cocktail. Happy baking, and thank you for letting my family recipe into your home!

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