Molasses Cream Pie Cookies

The moment I took my first bite of these Molasses Cream Pie Cookies, I was transported back to my childhood, where the smell of spices filled my grandmother’s kitchen. It was fall, and she would bake her favorite cookies, filling the house with warmth and nostalgia. These cookies are not just any sweet treat; they hold the essence of family gatherings and cozy evenings. The rich, deep flavor of molasses combined with the spiciness of ginger and cinnamon creates a delightful harmony that is simply irresistible.

What makes these cookies even more special is their creamy filling, reminiscent of that dreamy pie we all love. Their unique texture—crispy on the outside yet soft and chewy on the inside—will have everyone reaching for seconds. The Molasses Cream Pie Cookies are perfect for any occasion, whether it’s a festive gathering, an afternoon tea, or simply when a sweet craving strikes. Join me in making these cookies that are sure to become a cherished favorite!

Molasses Cream Pie Cookies Ingredients

When it comes to baking, quality ingredients truly matter. Each component in the Molasses Cream Pie Cookies plays a crucial role in achieving the perfect flavor and texture. From the warm spices that evoke a sense of coziness to the creamy butter that lends richness, these ingredients work harmoniously together to create a delightful cookie experience.

• 4 and 3/4 cups all-purpose flour – The backbone of our cookie, providing structure.
• 1 tablespoon baking soda – A crucial leavening agent that helps cookies rise.
• 2 tablespoons ground ginger – Adds a warm, spicy kick that defines the flavor profile.
• 2 teaspoons ground cinnamon – Complements the ginger and brings a cozy aroma.
• 1 teaspoon ground cloves – Contributes warmth and depth to the cookie.
• 1/2 teaspoon ground allspice – Adds complexity to the flavor mix.
• 1/2 teaspoon ground cardamom – Introduces a unique, aromatic quality.
• 1/4 pinch finely ground black pepper – A surprising but delightful addition that enhances flavor.
• 1/2 teaspoon salt – Balances the sweetness and enhances flavor.
• 12 ounces unsalted butter, at room temperature – Adds richness and flavor.
• 2 and 1/4 cups light brown sugar, packed – Provides sweetness and a hint of molasses flavor.
• 1 tablespoon vanilla extract – Enhances the overall taste with warmth.
• 1/2 teaspoon finely grated orange zest – Brightens the flavor.
• 2 large eggs, at room temperature – Binds the ingredients together.
• 2/3 cup molasses (not blackstrap variety) – Gives depth and richness.
• 1/2 cup sparkling sugar (for rolling the cookie dough) – Adds sparkle and a sweet crunch.
• 1 cup (227g/8 ounces) unsalted butter, at room temperature – For the frosting, adds a creamy texture.
• 2 and 1/2 cups (283g/10 ounces) confectioners’ sugar – Sweetness for the frosting.
• 1/4 teaspoon salt – Balances the sweetness of the frosting.
• 2 tablespoons heavy cream – Adds richness to the frosting.
• 6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes – Elevates the frosting with smoothness.

Step by Step Guide for Molasses Cream Pie Cookies

Baking Molasses Cream Pie Cookies is a rewarding process that fills your home with the warm scents of spices. This guide will walk you through each step, ensuring your cookies come out perfectly every time. From mixing the dough to rolling it in sparkling sugar, let’s dive into this delicious adventure!

1. In a medium mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, ground cloves, ground allspice, ground cardamom, finely ground black pepper, and salt. This combination creates the fragrant base for our cookies. Set this mixture aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the unsalted butter and brown sugar on medium-high speed. Continue until the mixture becomes light and fluffy, which should take about 2 minutes. Don’t forget to scrape down the sides of the bowl as needed to ensure a uniform mixture.

3. Once fluffy, add in the vanilla and finely grated orange zest, mixing until just combined. The zest will add a lovely brightness to the cookie flavors.

4. Next, reduce the mixer speed to medium-low. Add in the eggs, one at a time, beating well after each addition. This step is crucial for ensuring that the eggs are well incorporated and will help bind everything together.

5. Now, add in the molasses and mix until fully incorporated. The molasses will infuse the dough with its deep and rich flavor.

6. Gradually add the dry ingredients mixture from the first step into the wet mixture. Beat until evenly incorporated, making sure to scrape the bottom of the bowl to catch any flour that may have settled there.

7. Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours, or up to 3 days. Chilling the dough helps with the texture and makes it easier to handle.

8. When you’re ready to bake, preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper and set them aside.

9. Roll the chilled dough into balls, each about 1 and 1/2 tablespoons in size. This ensures uniformity in baking. Fill a small, shallow bowl with sparkling sugar and roll each ball until completely coated. This adds a delightful crunch and sweetness to the cookies.

10. Place the sugar-coated cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. This space allows the cookies to spread out while baking.

11. Bake one tray at a time for about 8 to 10 minutes, or until the cookies have puffed up and start to crack slightly on top. Remember, they will continue to crack as they cool, so avoid overbaking!

12. Remove from the oven and let the pan sit on a cooling rack for 5 minutes. Then, carefully transfer the cookies to a separate cooling rack to cool completely. Repeat this process with the remaining cookie dough.

13. To make the frosting, beat the remaining butter on medium speed until completely smooth. Gradually add in the confectioners’ sugar, mixing until fully combined.

14. Add in the salt and heavy cream, beating until smooth. Finally, mix in the melted white chocolate until everything is well combined.

15. Once the frosting is ready, spread a generous dollop on top of one cooled cookie. Place another cookie on top and press lightly to seal them together. Repeat this process until all cookies are frosted and sandwiched.

16. Store your Molasses Cookies Cream Pies in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days.

Make It Your Own

There are many ways to personalize your Molasses Cream Pie Cookies. Here are some tips to make this recipe truly yours:

• Storage: Keep your cookies in an airtight container to retain their freshness. They can last in the refrigerator for up to 3 days.
• Freezing: If you want to make these cookies ahead, freeze the unbaked cookie dough balls. Just roll them in sparkling sugar before baking directly from the freezer.
• Flavor Variations: Experiment with different spices like nutmeg or cardamom for a unique twist.
• Decorating: Drizzle melted chocolate over the finished cookies for an added touch of elegance.
• Serving Suggestions: Pair these cookies with a cup of tea or coffee for an enjoyable afternoon treat.

What Goes Well With This Molasses Cream Pie Cookies

When it comes to serving Molasses Cream Pie Cookies, there are plenty of delightful pairings to consider:

• Hot Beverages: These cookies are perfect with a warm cup of tea or coffee. The spices in the cookies complement the flavors of the drinks beautifully.
• Holiday Gatherings: Serve them at festive gatherings, as they are sure to impress your guests and bring a sense of warmth to any occasion.
• Ice Cream: Consider pairing them with a scoop of vanilla or cinnamon ice cream. The combination of flavors is heavenly!
• Fruit: Fresh fruits, such as apples or pears, can make for a refreshing side that balances the sweetness of the cookies.
• Storage Tips: Keep leftover cookies in a cool, dry place, or refrigerate them to maintain their freshness.

FAQ

Conclusion

The Molasses Cream Pie Cookies are a delightful fusion of flavors and textures, embodying the warm essence of fall in every bite. I encourage you to try making these cookies, as they are sure to bring joy to your kitchen and smiles to your loved ones. Bake a batch today and experience the delightful taste of this sweet treat!

Molasses Cream Pie Cookies

The ultimate treat for the fall season, Molasses Cream Pie Cookies marry the rich flavors of molasses and spices with a creamy filling that will leave you craving more. Perfect for sharing with friends and family, these cookies are a delightful way to celebrate any occasion. Make them tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 servings

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 4 and 3/4 cups all-purpose flour
• 1 tablespoon baking soda
• 2 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cardamom
• 1/4 pinch finely ground black pepper
• 1/2 teaspoon salt
• 12 ounces unsalted butter, at room temperature
• 2 and 1/4 cups light brown sugar, packed
• 1 tablespoon vanilla extract
• 1/2 teaspoon finely grated orange zest
• 2 large eggs, at room temperature
• 2/3 cup molasses (not blackstrap variety)
• 1/2 cup sparkling sugar (for rolling the cookie dough)
• 1 cup unsalted butter, at room temperature
• 2 and 1/2 cups confectioners’ sugar
• 1/4 teaspoon salt
• 2 tablespoons heavy cream
• 6 ounces quality white chocolate, melted and cooled for 10 minutes

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl
• Grater

Method

 

1. In a medium mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, ground cloves, ground allspice, ground cardamom, finely ground black pepper, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides as needed. Add in the vanilla and orange zest and beat until combined.
3. Reduce the mixer speed to medium-low. Add in the eggs, one at a time, beating well after each addition. Add in the molasses and beat until combined. Gradually add in the dry ingredients and beat until it’s evenly incorporated, scraping the bottom of the bowl as needed.
4. Cover the bowl and refrigerate for at least 4 hours, and up to 3 days.
5. Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
6. Roll the dough into 1 and 1/2 Tablespoon sized balls. Fill a small and shallow bowl with sparkling sugar. Roll each ball in the sugar until it's completely coated. Place the sugar coated cookie dough balls on the prepared baking sheets, leaving 2 inches between each ball for spreading.
7. Bake, one tray at a time, for 8 to 10 minutes, or until the cookies have puffed up and have begun to slightly crack on top. (They will crack more as they cool, so don’t over bake!)
8. Remove from the oven and place the pan on a cooling rack. Cool cookies for 5 minutes on the baking sheet, then carefully transfer the cookies to a separate cooling rack to cool completely. Repeat with remaining cookie dough.
9. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and cream and beat smooth. Add in the white chocolate and beat smooth.
10. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
11. Spread a large dollop of frosting on the top of one cooled cookie. Place another cookie on top and lightly press to seal them together. Repeat with all cookies.
12. Store your Molasses Cookies Cream Pies in an airtight container, in the refrigerator, for up to 3 days.

Notes

• Storage: Keep your cookies in an airtight container to retain their freshness. They can last in the refrigerator for up to 3 days.
• Freezing: If you want to make these cookies ahead, freeze the unbaked cookie dough balls. Just roll them in sparkling sugar before baking directly from the freezer.
• Flavor Variations: Experiment with different spices like nutmeg or cardamom for a unique twist.
• Decorating: Drizzle melted chocolate over the finished cookies for an added touch of elegance.
• Serving Suggestions: Pair these cookies with a cup of tea or coffee for an enjoyable afternoon treat.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.