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Spiced Molasses Sandwich Cookies

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I have a new favorite cookie… Spiced Molasses Sandwich Cookies!  Trust me… you will LOVE them!

The perfect blend

The cookie itself is quite sweet, especially with the course sugar, but the pumpkin-butter buttercream is the perfect balance.  It is just a little sweet with a good bit of spice making each bite the perfect balance.  

If you are planning on just eating the cookies and not making them into sandwich cookies you could leave off the sugar until right when you bring them out of the oven.  That way the sugar is just on the top and not on all sides.

Sugar options

When I roll cookies in sugar I like to use course sugar.  I love the extra sparkle it adds to the cookies and I also love the crunch.  If you do not have any no worries… you can use granulated sugar and it would work perfectly.  

If you really wanted to jazz it up you could use gold or silver sprinkles.  I always love a little extra sparkle and shine.

There perfect bite

The beauty of these cookies is that they are little, but loaded with tons of flavor.  Each bite is loaded with a little sweet, a little spice and little creamy from the Pumpkin-Butter Buttercream.  If you don’t love pumpkin (I am sorry if that is the case) you can use a caramel buttercream or vanilla buttercream…either would be delicious. 

Also, like I mentioned above if you just want to enjoy the cookie, you can.  They are AMAZING all on their own.

Time to bake

36 sandwich cookies

Spiced Molasses Cookie

Spiced Molasses Cookies filled with a decadent Pumpkin-Butter Buttercream making these cookies a perfect Holiday treat.

1 hrPrep Time

10 minCook Time

2 hr, 10 Total Time

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Ingredients

    Spiced Molasses Cookies
  • 1 cup unsalted butter, room temperature
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup molasses
  • 2 large eggs
  • 3½ all-purpose flour
  • 2¼ teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • Course (granulated) sugar for rolling

Directions

  • In the bowl of a stand mixer (or large bowl) mix butter sugar & brown sugar until light and fluffy
  • Add in molasses and mix until well combined
  • Add in eggs, one at a time, mixing until just combined
  • In a medium bowl whisk together flour, baking soda, salt, pumpkin pie spice and ginger
  • Add about ⅓ of the flour mixture and mix on low until combined, repeat until all flour is blended - scraping down the sides as needed
  • Refrigerate for 30 minutes
  • Preheat the oven to 350 degrees.
  • Line two baking sheets with parchment paper.
  • Pour about ½ cup of the coarse sugar into a bowl for rolling.
  • Using a small cookie scoop or tablespoon roll dough into a ball
  • Roll the ball in the coarse sugar.
  • Place the cookies onto prepared baking sheets at least 2 inches apart.
  • Bake for 10 minutes, edges should just be browned
  • Let cool on pan for 5 minutes and then move to wire rack to cool completely
  • Once cookies are completely cool, spread half the cookies with 1-2 teaspoons Pumpkin-Butter Buttercream .
  • Top with another cookie and gently press together.
  • Store sandwich cookies in the refrigerator, remove 30 minutes before serving.
  • Unfilled cookies do not need to be refrigerated

Notes

** You can use any buttercream you prefer, or just eat the cookies... they are AMAZING

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