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If you want a cozy treat for chill days or holiday baking, these molasses cream pie cookies totally hit the spot. They're chewy cookies, all spiced up with ginger and molasses, and the marhsmallowy middle is so soft and fluffy. They give off serious comforting vibes. I love making these over and over because the cookies always stay chewy and that filling isn't too sweet or heavy. Even folks who aren't into molasses end up loving these after a single bite.
We always used to fight over Lil Debbie treats, but honestly, these ones are thicker, softer, and taste way fresher. First time I tried them, I made double because a sneaky half disappears before you ever get to the filling.
Dreamy Ingredients
- Molasses: brings that classic holiday smell and keeps them soft. Skip anything harsh and go for a mellow kind
- Vanilla extract: really brings out all the spices. Use the real deal for best flavor
- Large egg: holds things together and helps the chewiness
- Brown sugar: gives depth and moisture. Dark brown tastes even richer
- Unsalted butter: keeps them rich. Pick out a good butter for melt-in-your-mouth cookies
- White or coarse sugar: sprinkle it on top for crunch and sparkle. Bigger crystals make them extra festive
- Salt: makes sure all the sweet and spicy notes shine
- Baking soda: helps get that nice puff and tenderness
- Ground ginger, cinnamon, nutmeg, and cloves: bring cozy, old-school spice. Fresh jars make everything pop
- All-purpose flour: holds everything together and keeps cookies soft, not fluffy like cake. Try to use unbleached if you can
- For the Fluffy Middle
- Powdered sugar: sweetens and thickens the filling
- Marshmallow cream: for that super airy texture
- Milk or cream: helps you get the filling just right so it spreads easily
- Salt: cuts through all the sweetness to balance things out
- Unsalted butter: makes the filling ultra rich and smooth
Simple Steps
- Sandwich Together:
- Smear marshmallow filling on the flat side of half your cooled cookies. Pop another one on top and gently press so they stick together
- Whip Up the Filling:
- Beat butter in a big bowl until it's super creamy. Add marshmallow fluff and salt, blend until smooth, then throw in powdered sugar a bit at a time with some cream until it's thick and fluffy
- Baking:
- Bake the cookies at 350°F for eight to ten minutes. The surface should crack and just set. Let them cool so you don’t melt the filling later
- Sugar and Shape:
- Roll spoonfuls of the dough (about the size of a walnut) into balls. Toss them in sugar so they get coated and lay out on your baking sheet with space between
- Let It Chill:
- Cover your bowl tight and leave the dough in the fridge for at least half an hour, or keep it overnight. Chilling stops cookies from getting flat and makes rolling easier
- Bring It All Together:
- Turn the mixer way down and gradually stir in the dry mix. Don’t overdo it—once the flour vanishes, stop mixing
- Add All the Wet Stuff:
- Drop in the egg, pour in vanilla, then add molasses, mixing them in one at a time. Scrape the sides so nothing’s missed and it all turns glossy
- Start With Dry:
- Combine the flour, ginger, cinnamon, nutmeg, cloves, salt, and baking soda in a bowl. Stir so everything's mixed well and nothing clumps up
- Beat Butter and Sugar:
- In another big bowl, mix the butter and brown sugar until it’s pale and fluffy—expect it to take a few minutes with a mixer
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What I love most is the molasses—it makes the cookies so rich and takes me right back to kitchen memories from when I was a kid. The second I start baking, my kids are instantly in the kitchen, and neighbors always seem to drop by right when cookies come out of the oven.
How to Keep Them Fresh
Keep your cookies in a sealed container on the counter for up to three days, or put them in the fridge for a week. For longer keeping, freeze the cookies and the filling in separate containers, then just put them together before eating for perfect texture every time
Swap Ideas
No marshmallow cream? Use homemade marshmallow fluff or even vanilla buttercream. Light brown sugar will give a milder taste if you love that. Stay away from blackstrap molasses—it can come off a bit bitter and take over the flavor
Ways to Enjoy
Dunk these in coffee, spicy chai, or milk for the dream snack. For parties, pile them up and dust with cinnamon sugar to add sparkle. They’re awesome packed in a tin and given as a homemade surprise
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Roots and Background
Classic molasses cookies and creamy sandwich treats have long been a part of winter celebrations in the US. Soft sandwich cookies with creamy middles started popping up in roadside stops and lunch baskets back in the 1900s—think oatmeal cream pies and their cousins. This version puts a new spin on those nostalgic classics, all from scratch
Frequently Asked Questions
- → What kind of molasses should I use?
Reach for fancy or cooking molasses — blackstrap’s super strong and bitter in baking here. Using darker brown sugar deepens the treat’s flavor even more.
- → How do I keep these cookies really soft?
Try chilling your dough, use extra brown sugar and molasses, and don’t leave them in the oven too long. You’ll get a softer, chewy cookie every batch.
- → Is the dough or finished cookie freezer-friendly?
Yep, both freeze great. Pop shaped dough balls or finished cookies into airtight containers — dough in a bag, cookies in a box or jar with a lid.
- → Missing marshmallow cream? Any swaps?
If you can’t find marshmallow cream, thick vanilla buttercream is a tasty, easy swap for the squishy center.
- → What’s the best way to store them so they stay fresh?
Keep the sandwiches in a tightly sealed tin for a few days on your counter — or in the fridge for up to a week if you want them to hold their texture.
- → Why is fridge time good for the dough?
Chilling stops cookies from spreading out and makes them thicker and softer. It also helps the flavors get stronger and richer.