Molasses Cream Pie Cookies (Print Version)
# Ingredients:
→ Ginger Molasses Cookies
01 -
345 g all-purpose flour
02 -
1.5 teaspoons ground ginger
03 -
1 teaspoon ground cinnamon
04 -
0.25 teaspoon ground nutmeg
05 -
0.125 teaspoon ground cloves
06 -
0.75 teaspoon baking soda
07 -
0.25 teaspoon salt
08 -
170 g unsalted butter
09 -
220 g brown sugar, packed
10 -
1 large egg
11 -
2 teaspoons vanilla extract
12 -
80 ml molasses, cooking or fancy molasses preferred
13 -
65 g white sugar or coarse sugar
→ Marshmallow Frosting
14 -
115 g unsalted butter, softened
15 -
135 g marshmallow cream (about half of a 213 g jar)
16 -
0.25 teaspoon salt
17 -
120 to 180 g powdered sugar
18 -
15 ml milk or cream
# Instructions:
01 -
In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly combined.
02 -
In a large mixing bowl, beat the unsalted butter and brown sugar together until light and fluffy.
03 -
Beat the egg, vanilla extract, and molasses into the butter-sugar mixture until smooth.
04 -
With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until fully incorporated.
05 -
Cover the dough with plastic wrap and refrigerate for at least 30 minutes or overnight for deeper flavor.
06 -
Preheat the oven to 180°C and line cookie sheets with parchment paper or baking mats.
07 -
Scoop dough into balls approximately 1 to 1.5 tablespoons each (about 2.5 cm in diameter). Roll each ball in white or coarse sugar and arrange on prepared baking sheets spaced 5 cm apart.
08 -
Bake cookies, one sheet at a time, on the middle oven rack for 8 to 10 minutes, or until the tops appear set. Let cool completely before assembling.
09 -
In a large bowl, beat softened butter until creamy. Add marshmallow cream and salt, beating until smooth. Gradually mix in the powdered sugar, about 60 g at a time, alternating with small amounts of milk or cream, until a fluffy consistency is achieved.
10 -
Once cookies are fully cooled, spread marshmallow frosting onto the flat side of one cookie and gently sandwich with a second cookie. Repeat with remaining cookies.
# Notes:
01 -
For enhanced flavor, use dark brown sugar and avoid blackstrap molasses, which may be too robust. Chilling the dough helps develop flavor and ensures cookies maintain their shape during baking.
02 -
Store assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Unbaked dough balls can be frozen and baked directly from frozen, allowing 1–2 additional minutes of baking time.