Wait until you taste these nostalgic soft and chewy, spiced molasses cookies sandwiched with a fluffy, delicious vanilla buttercream filling. Perfectly dreamy for the holiday season, especially if you are a fan of the flavors of gingerbread!
These comforting sandwich cookies are especially perfect for Fall & Winter with all the lovely flavors like ginger, cinnamon, nutmeg, molasses, brown sugar, vanilla and butter shining through so deliciously.
These taste like Little Debbie Oatmeal Cream Pies
You might prefer to roll the molasses cookies in coarse sugar before baking them as an option, but it’s not necessary.
These cookies are also great all by themselves or can also be iced with a simple vanilla glaze, simply by mixing a cup or more of confectioners’ sugar and a little milk until you get the glaze consistency you want.
Kids as well as adults will love these sweet treats as an afternoon snack or dessert.
As a side note, if you want to take a shortcut, you can use your favorite vanilla buttercream
The easiest way I found to put the frosting in the middle of the cookies is to add the frosting to a pastry bag with a large round tip or a zip-lock bag with a corner snipped out. Start piping from the outside of one of the cookies by tracing the cookie edge and continue working inward to the center on one of the cookies.
Once the frosting has been piped on, place another cookie on top and voila…cookie sandwich complete! You may take a bite and discover how super yummy these cream pies are!
Easy to make cookies, with a little assembly required to put these sandwich cookies together for Christmas baking fun. Totally addicting and scrumptiously delectable! Enjoy!
Other Christmas cookies that have that nostalgic, homey feel you’ll want to check out are these Soft and Chewy Ginger Spiced Molasses Cookies, Soft Maple Brown Sugar Cookies, Soft-Batch Buttery Oatmeal Raisin Cookies, Easy Glazed Eggnog Drop Cookies and these Butter Pecan Snowball Cookies.
Spiced Molasses Cookie Cream Pies
Ingredients
Spiced Molasses Cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- Optional: 1/8 teaspoon ground cloves
- 3/4 cup butter softened
- 1 cup packed light brown sugar
- 1/3 cup molasses
- 1 egg
- Optional coarse sugar for rolling cookies into before baking I liked it without, but it's a preference.
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter softened
- 3 - 3 1/2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- 3 - 5 tablespoons milk, cream or half and half
Instructions
Spiced Molasses Cookies
- In a medium bowl stir together flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves. Set aside.
- In a large mixing bowl beat butter and brown sugar on medium speed for about 1 minute until thoroughly combined and creamy. Add molasses. Beat until combined, scraping sides of bowl occasionally. Beat in egg until. Gradually beat in flour mixture just until combined. Cover and chill dough about 1 hour or until easy to handle.
- Preheat oven to 325 degrees F. Line cookie sheet with parchment paper. Roll cookie dough into small 1" balls or by using 1 tablespoon scoop . Place about 2" inches apart on prepared cookie sheet. Flatten balls slightly with the palm of your hand. (You can make larger sandwich cookies if you want to use a medium scoop = 1 & 1/2 tablespoons for larger cookies getting approx. 8 sandwich cookies, and if using 1 tablespoon, approx. 12 for smaller cookie sandwiches)
- Bake for 12 to 14 minutes or until edges of cookies are set, being careful not to overbake. Cool on cookie sheets for 10 minutes. Transfer cookies to a wire rack and cool completely before adding filling.
Vanilla Buttercream Frosting
- Using a mixer, beat butter on medium-high speed for about 3-5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.
- Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.
- Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire.
- To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cooled cookies and put the remaining cookies on top.
Notes
RECIPE adapted from Better Homes & Garden
Oooh yes! I used to love the Little Debbie Oatmeal Cream Cookie! And you’re right! These look and sound WAY better! What a great recipe, thanks!
This time of the year! 🙂 I don’t use molasses throughout the year, but I always get a package or two around Christmas; this is one of quintessential seasonal flavours. These cookies look and sound wonderful; so cozy, warming, and delicious. There’s my molasses? 🙂
They look sooooo soft and delicious Kim!!! I love these! Totally my kind of cookie for the holidays!
These sound amazing!! Santa would definitely be happy to get a plate of this on Christmas Eve!! Pinning!