How To Make Molasses Sandwich Cookies
A light and creamy buttery filling offer a nice contrast to the deep flavors of molasses in this easy recipe for sandwich cookies.
Preheat oven to 350 degrees F. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets, about 1½ inches apart.
Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
Whisk 12 tablespoons softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups confectioners’ sugar; whisk until smooth and spreadable.
Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press.
Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).
- Calories: 197.46kcal
- Fat: 8.23g
- Saturated Fat: 5.02g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.16g
- Polyunsaturated Fat: 0.44g
- Carbohydrates: 29.23g
- Fiber: 0.54g
- Sugar: 17.04g
- Protein: 2.24g
- Cholesterol: 35.84mg
- Sodium: 113.40mg
- Calcium: 33.57mg
- Potassium: 144.54mg
- Iron: 1.24mg
- Vitamin A: 71.39µg
- Vitamin C: 0.01mg
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