Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup heavy cream (for the filling)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for the cream)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves.
- Cream together the softened unsalted butter and brown sugar until light and fluffy.
- Add the molasses, egg, and vanilla extract to the creamed mixture and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Use a tablespoon to scoop out the dough and place onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- In a separate bowl, beat the heavy cream and powdered sugar until fluffy. Add vanilla extract for extra flavor.
- Once the cookies are cool, dollop whipped cream between two cookies to create sandwiches.
- Enjoy your Molasses Cream Pie Cookies!
Notes
For chewier cookies, slightly underbake and cool on the baking sheet; they will continue to cook slightly from residual heat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg