These Molasses Cream Pie Cookies are the perfect mix of soft and chewy goodness! With warm spices and a rich cream filling, they offer a taste that feels like a cozy hug.
Honestly, every bite feels like a holiday party in my mouth. I sometimes eat one and tell myself it counts as breakfast! 😄 You won’t want to share these treats!
I love making these cookies in batches, so I always have some on hand. They’re great for sharing or just enjoying with a warm cup of tea at home!
Key Ingredients & Substitutions
Molasses: The star of the show! It adds deep flavor and moisture. If you’re out of molasses, you can substitute with dark corn syrup or honey, but the flavor will be lighter.
Spices: Ground ginger, cinnamon, and cloves give these cookies their signature warmth. If you prefer, use freshly grated ginger or nutmeg for a twist!
Butter: Unsalted butter is the best choice to control the saltiness. In a pinch, you can use margarine or coconut oil for a dairy-free option. Just note that it may change the texture slightly.
Heavy Cream: For that creamy filling, heavy cream is key. You can use whipped topping or a dairy-free alternative if you need a lighter option.
How Do I Get the Perfect Cookie Texture?
Getting the right texture for molasses cookies is all about the mixing and baking method. Here’s my approach to ensure they turn out soft and chewy:
- Make sure to cream the butter and sugar well; this incorporates air and helps with fluffiness.
- Chill the dough! This not only helps with shaping but also enhances the flavors and prevents spreading.
- Don’t over-bake. Pull them out when they’re set but still soft in the center. They’ll firm up as they cool.
Follow these steps, and you’ll have cookies that are wonderfully soft with just the right amount of chewiness. Happy baking!
How to Make Molasses Cream Pie Cookies
Ingredients You’ll Need:
For the Molasses Cookies:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup molasses
For the Cream Pie Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the Molasses Pie Filling Layer (optional but recommended):
- 1/2 cup molasses
- 1/2 cup chopped pecans or walnuts (optional)
- 1 tablespoon unsalted butter
- 1 tablespoon light corn syrup or honey
How Much Time Will You Need?
This recipe requires about 1 hour of preparation time, plus 10-12 minutes for baking each batch of cookies. Additionally, chilling the dough for at least 1 hour (or overnight for best flavor) is essential. Plan for some assembly time and then refrigerate the finished cookies until you’re ready to serve them!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. This blend of spices is what makes the cookies so delicious!
In a large mixing bowl, cream the softened butter with 1 cup of sugar until the mixture is light and fluffy, about 3-4 minutes. Next, beat in the egg and molasses until fully combined. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Cover the dough with plastic wrap and chill in the fridge for at least 1 hour, or overnight if you have the time.
2. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a tablespoon, scoop the chilled dough and roll it into balls. Roll each ball in granulated sugar to coat it nicely, and place them on the lined baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the cookies look set and have slightly cracked tops. Once baked, allow them to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
3. Prepare the Molasses Pie Filling (Optional):
In a small saucepan over medium heat, combine the molasses, butter, and corn syrup (or honey). Stir the mixture until the butter is melted and everything is well blended. Remove from heat and, if desired, stir in the chopped pecans or walnuts. Allow this mixture to cool completely until it thickens before using it in your cookies.
4. Prepare the Cream Filling:
In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until you have a smooth, fluffy mixture. In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Finally, gently fold the whipped cream into the butter mixture until everything is well combined and light and fluffy.
5. Assemble the Cookies:
Take one of your cooled molasses cookies and spread a layer of molasses pie filling on its flat side, if you’re using it. Then, pipe or spoon a generous amount of cream filling over the molasses filling. Top with a second cookie, pressing down gently to create a delightful sandwich cookie.
6. Serve:
If you’re feeling extra fancy, dust the tops of the cookies with a little granulated sugar before serving. You can enjoy these cookies right away, or refrigerate them until you’re ready to savor the flavor. Before serving, let them sit at room temperature for a few minutes for the best texture.
Enjoy these delightful molasses cream pie cookies with their spiced, soft cookie and luscious creamy filling!
Can I Substitute Ingredients in This Recipe?
Yes, you can substitute the molasses with dark corn syrup or honey, but keep in mind that it will alter the flavor. For a dairy-free option, use coconut oil instead of butter and a non-dairy cream alternative for the filling.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider chilling them in the fridge for up to a week. Just let them sit at room temperature before serving for the best taste.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it overnight. You can also bake the cookies and prepare the fillings in advance. Just assemble them right before serving to maintain freshness and texture.
What’s the Best Way to Keep the Cookies Soft?
To ensure your molasses cookies stay soft, avoid overbaking them. Pull them out when they are set but still slightly soft in the center. Storing them in an airtight container also helps retain their moisture and softness.