Best Molasses Sandwich Cookies Recipes

FROSTED MOLASSES GINGER SANDWICH COOKIES

Steps:

• In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.
• To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.

MOLASSES SANDWICH COOKIES WITH COFFEE CREAM

Steps:

• Make the Cookies:
• Whisk flour, coffee, baking soda, cinnamon, ginger, salt, and allspice in a medium bowl.
• Whisk butter, brown sugar, molasses, and 3/4 cup granulated sugar in a large bowl until smooth (it may stiffen and separate at first; keep whisking until it loosens up). Whisk in egg.
• Add dry ingredients to butter mixture. Mix with a silicone spatula or wooden spoon just until combined. Cover and chill dough until firm, at least 20 minutes or up to overnight.
• Place a rack in middle of oven; preheat to 375°F. Place granulated sugar in a shallow bowl. Working with about one-quarter of dough and chilling remaining dough while you assemble and bake, scoop dough by the tablespoonful and roll into balls; you should get 10 per batch. It's important to bake only 1 sheet of cookies at a time; they're very temperature-sensitive and will spread too much otherwise. Roll balls in granulated sugar, then arrange on a parchment-lined baking sheet, spacing 2" apart.
• Bake cookies until centers are cracked and edges are set, 5-7 minutes. Resist the urge to bake the cookies longer; the aim is to maintain their chew and they will continue to crisp as they cool. If cookies are puffed, tap pan against counter as soon as they come out of the oven to deflate. Transfer pan to a wire rack and let cool 5 minutes. Remove cookies from pan and let cool completely. Repeat with remaining dough for a total of 4 batches and 40 cookies.
• Do Ahead:
• Dough can be made 1 day ahead. Keep chilled. Unfilled cookies can be made 5 days ahead. Store in an airtight container at room temperature.
• Make the Filling and Assemble:
• Place butter and 6 oz. chocolate in a large bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat, then stir in coffee, vanilla, and salt. Pour hot cream mixture over chocolate and butter and whisk until smooth. Chill until ganache is cooled and thickened, about 20 minutes. Beat with an electric mixer or vigorously by hand with a whisk until lightened in color and stiff.
• Melt remaining 2 oz. chocolate in a small saucepan over medium-low heat. Transfer to a pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
• Place 1 rounded tablespoon of filling on half of cookies. Press remaining cookies on top. Pipe thin lines of melted chocolate over in desired design.
• Do Ahead:
• Filled cookies can be made 2 days ahead. Store in an airtight container at room temperature.

GINGER CREAM MOLASSES SANDWICH COOKIES

Steps:

• 1. Cream butter and sugar. Beat in egg and molasses.
• 2. In a mixing bowl, combine the flour, salt, baking soda and spices. Add to the butter mixture and mix well. Chill for one hour.
• 3. Preheat oven to 350 F and grease a baking tray. Roll pieces of dough into small balls (about 3/4in). Roll the balls in the turbinado sugar and place on baking trays about 2 in. apart. Bake for 8-12 minutes, 'til set but still soft. Do not overbake.
• 4. Remove from oven and cool on racks. While cookies are cooling, make cream filling: Beat together the cheese, the cream, the sugar and the vanilla just until soft peaks form(do not overbeat!).
• 5. Gently fold in the crystalized ginger.
• 6. When cookies are cool, spread bottom of one cookies with 1-2t. of filling and top with another cookie. Gently press together. Store in refrigerator (if they last longer than a day!)

MOLASSES SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. 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 2 ungreased (or parchment-lined) baking sheets, about 1 1/2 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.
• Make Creamy Molasses Filling: Whisk butter with molasses until smooth. Gradually whisk in confectioners' sugar; whisk until smooth and spreadable. Makes 1 1/2 cups.
• 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).

MOLASSES AND SPICE LEMON SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine wet ingredients and sugar in one bowl, dry ingredients in another, then combine.
• Chill for about in hour so the dough is easy to work with.
• Form into balls and roll in sugar and place on a baking sheet lined with parchment paper. Bake for 10 minutes or until the tops just start to crack a bit. Remove from oven and cool completely before filling.
• Filling:.
• Combine remaining 3 tablespoons margarine, lemon juice, and confectioner's sugar in bowl and whisk until smooth. Spread heaping teaspoon filling over bottoms of half of cooled cookies. Top with remaining cookies and let filling set 1 hour.
• When cookies are cool, and filling is ready, just frost the bottom of one cookie with the frosting and place another cookie on top to make a sandwich.
• Enjoy!

PUMPKIN MOLASSES SANDWICH COOKIES

Steps:

• For the Cookies 1. Whisk together the flour, baking soda, salt, and pumpkin pie spice. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. 3. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough. 4. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The longer time it can chill the easier it is to work with. 5. Preheat oven to 350°F. Line 2 baking sheets. 6. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 24 pieces, and roll each piece into a ball. Roll the balls in the sugar, then place dough balls on prepared cookie sheets and use a the bottom of a glass to ever-so-gently press down on the cookies. Do not over crowd. 7. Bake the cookies one sheet at a time for 7-9 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack. 8. Repeat with second batch of dough. For the Filling 1. In a medium bowl with an electric mixer, combine cream cheese and confectioners' sugar. Mix on low speed until the sugar is incorporated, increase speed to medium-high and mix for about one minute. Add in vanilla and continue mixing on low speed until vanilla in fully incorporated.

MOLASSES SANDWICH COOKIES

Steps:

• 1. Preheat oven to 350 degrees. In a small bowl whisk together flour, baking soda, cinnamon and salt--set aside. 2. 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. 3. Drop rounded measuring teaspoonfuls of dough onto two ungreassed baking sheets, about 1 1/2 inches apart. 4. 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. 5. Make creamy molasses filling. Whisk 12 tablespoons 1 1/2 sticks softened butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups confectioners sugar, whisk until smooth and spreadable. Makes 1 1/2 cups. 6. Spread a rounded 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.