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+ servings
Soft and Chewy Ginger Spiced Molasses Cookies
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5 from 5 votes

Spiced Molasses Cookie Cream Pies

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! 
Course: Dessert
Cuisine: American, Amish
Keyword: cinnamon, classic cookies, cookies, ginger, molasses, sandwich cookies, vanilla buttercream frosting
Servings: 12 Sandwich Cookies
Calories:
Author: Kim Lange

Ingredients

Spiced Molasses Cookies

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • teaspoon ground nutmeg
  • Optional: ⅛ teaspoon ground cloves
  • ¾ cup butter softened
  • 1 cup packed light brown sugar
  • 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

  • ½ cup unsalted butter softened
  • 3 - 3 ½ 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 & ½ 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

Substitute vanilla buttercream with 2 tubs of  store-bought frosting if you choose to side-step making the home-made frosting.