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These molasses cream pie cookies are the kind of treat that spark instant joy for holiday baking or cozy afternoons. Soft spiced ginger molasses cookies paired with fluffy marshmallow frosting bring so much nostalgia and comfort. I keep coming back to this recipe for how the cookies stay chewy, and the filling is cloud-like and not overly sweet. Even people who claim to dislike molasses end up falling for these sandwich cookies after just one bite.
My family always fought over Lil Debbie pies but these are thicker softer and so much fresher. The first time I doubled the recipe because half of them always seem to disappear before the filling even goes on.
Ingredients
- All-purpose flour: gives structure and makes cookies soft not cakey. Choose a fresh unbleached variety for best results
- Ground ginger, cinnamon, nutmeg, and cloves: create that old-fashioned spice profile. Freshly opened spices boost the cookies’ warmth
- Baking soda: helps the cookies spread and keeps them tender
- Salt: balances all those sweet and spicy flavors
- Unsalted butter: provides richness. Use the best quality for melt-in-your-mouth cookies
- Brown sugar: offers moisture and flavor depth. Dark brown sugar gives extra molasses undertones
- Large egg: binds the dough and adds chew
- Vanilla extract: highlights the spices. Pure extract really makes a difference
- Molasses: delivers classic soft texture and holiday aroma. Fancy or cooking molasses are best for their mellow taste
- White or coarse sugar: adds sparkle and crunch on top. Choose a thicker crystal for extra festiveness
- For the Frosting
- Unsalted butter: for creaminess
- Marshmallow cream: gives that signature fluffy filling
- Salt: sharpens all the sweet notes
- Powdered sugar: for structure and easy blending
- Milk or cream: to hit that perfect spreadable consistency
Step-by-Step Instructions
- Mix Dry Ingredients:
- Whisk flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a medium bowl until combined. This ensures the spices are distributed and prevents clumps
- Cream Butter and Sugar:
- In a large bowl use an electric mixer to beat the butter with brown sugar for about three minutes until it looks light and fluffy. This aerates the mixture and makes a softer cookie
- Add Wet Ingredients:
- Beat in the egg, vanilla, and molasses one at a time. The dough will look silky and caramel colored. Scrape the bowl to catch any butter at the bottom
- Combine Dry with Wet:
- Reduce mixer speed and slowly add the flour spice blend. Mix just until all dry streaks disappear so you do not overwork the dough
- Chill the Dough:
- Cover the bowl tightly with plastic and chill in the fridge at least thirty minutes or up to overnight. Chilling helps cookies stay thick and easy to roll
- Shape and Sugar the Dough:
- Pour white or coarse sugar onto a plate. Scoop out dough in one to one and a half tablespoon portions and roll into balls about the size of a walnut. Toss each dough ball fully in sugar before spacing two inches apart on a lined baking sheet
- Bake:
- Bake cookies eight to ten minutes at three hundred fifty degrees Fahrenheit. The tops will look just set and cracked. Cool fully so the filling does not melt
- Make Frosting:
- Beat soft butter in a large bowl until whipped and creamy. Add marshmallow cream and salt and beat until smooth. Add powdered sugar in half cup increments plus a drizzle of cream until fluffy and thick
- Assemble:
- Spread marshmallow frosting on the flat side of half the cooled cookies. Gently press a second cookie on top to sandwich each pair together
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Molasses is my favorite ingredient here because it makes the crumb so decadent and the smell transports me straight to childhood cookie baking. My kids cannot wait for the first batch and the fragrance always brings neighbors to the door when they are baking.
Storage Tips
Keep assembled cookies in an airtight container at room temperature up to three days or in the fridge up to one week. For longer storage freeze unfrosted cookies and marshmallow frosting separately then assemble before serving for best texture
Ingredient Substitutions
You can swap the marshmallow cream for homemade marshmallow fluff or a vanilla buttercream if you are out of marshmallow. Light brown sugar will work for a slightly lighter flavor. Skip blackstrap molasses as it can overpower the cookies
Serving Suggestions
These are perfect with coffee spiced chai or just a glass of milk. For big gatherings stack them on a platter dusted with cinnamon sugar for a sparkling effect. They even make a special gift layered in a cookie tin
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Cultural and Historical Context
Cream pies and molasses cookies both have deep roots in American holiday tradition. Soft sandwich cookies with creamy filling grew popular at roadside bakeries and lunchboxes in the mid-twentieth century giving rise to treats like oatmeal cream pies. This recipe brings that retro comfort with a new homemade twist
Frequently Asked Questions
- → What type of molasses is best to use?
For these cookies, use cooking or fancy molasses instead of blackstrap, which can be too bitter and strong. Dark brown sugar adds extra depth as well.
- → How do I make the cookies extra soft?
Chilling the dough, using plenty of brown sugar and molasses, and avoiding over-baking will yield softer, chewier cookies every time.
- → Can I freeze the dough or finished cookies?
Both dough balls and baked, assembled cookies freeze well. Unbaked dough should be frozen in a sealed bag, and baked cookies stored in an airtight container.
- → What can I use if I don't have marshmallow cream?
If marshmallow cream is unavailable, a simple vanilla buttercream works as a substitute for the filling.
- → How should I store these cookies for freshness?
Keep assembled cookies in an airtight container at room temperature up to 3 days, or refrigerate for up to a week for best texture and flavor.
- → Why chill the dough before baking?
Chilling controls spread and ensures a thicker, tender texture. The flavors also meld better while resting in the fridge.