Best Molasses Sandwich Cookies With Coffee Cream Recipes

Molasses Cookie Sandwiches image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 55m

Yield 6 sandwich cookies

Number Of Ingredients 13

1 cup dark brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
3 tablespoons molasses
1 teaspoons pure vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon table salt
1/4 cup granulated sugar
Chocolate hazelnut spread, such as Nutella

Steps:

Preheat the oven to 350 degrees F. Adjust the oven rack to middle. Line 2 sheet trays with parchment.
Whisk the brown sugar in a large bowl to get rid of the lumps. Add the butter and stir until smooth. Stir in the molasses, vanilla and egg, mixing until well combined.
Whisk together the flour, baking soda, ginger , cinnamon, cloves and salt in a separate medium bowl. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 2 minutes.
Pour the granulated sugar onto a plate. Divide the dough into 12 equal-size balls and roll them in the sugar. Arrange the dough on the prepared sheet trays at least 2 inches apart. Press gently to flatten. Bake about 17 minutes. Let cool completely on the sheet trays.
Spread the chocolate hazelnut spread between 2 cookies and sandwich them together. Repeat with the remaining cookies.

Ginger Cream Molasses Sandwich Cookies image

Provided by cindy sandberg

Categories Cookies

Time 40m

Number Of Ingredients 17

COOKIES
3/4 c butter
3/4 c packed brown sugar
1 egg
1/2 c molasses
2 1/2 c all purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice (or 3/4 tsp ginger and 1/4 tsp nutmeg)
turbinado sugar for rolling (regular granulated sugar can be used, but the turbinado is prettier and tastier)
CREAM FILLING
1 c mascarpone cheese
1 c whipping cream
2 tsp vanilla extract
1/4 c powdered sugar
2-3 Tbsp finely chopped crystalized ginger (to taste)

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!)