Molasses Cream Pie Cookies (Print Version)
# Ingredients:
→ Ginger Molasses Cookies
01 -
65 g white or coarse sugar
02 -
80 ml molasses (go for cooking or fancy molasses)
03 -
2 teaspoons vanilla (liquid, not powder)
04 -
1 egg (large)
05 -
220 g brown sugar, squished tight in the cup
06 -
170 g unsalted butter
07 -
0.25 teaspoon salt
08 -
0.75 teaspoon baking soda
09 -
0.125 teaspoon ground cloves
10 -
0.25 teaspoon ground nutmeg
11 -
1 teaspoon cinnamon, ground
12 -
1.5 teaspoons ginger powder
13 -
345 g plain flour
→ Marshmallow Frosting
14 -
15 ml milk or cream
15 -
120 to 180 g powdered sugar
16 -
0.25 teaspoon salt
17 -
135 g marshmallow cream (that's about half a 213 g tub)
18 -
115 g butter, unsalted and nice and soft
# Instructions:
01 -
Spread marshmallow frosting on the bottom of one cookie, then top with another so the icing is in the middle. Keep going until every cookie has a buddy.
02 -
Whip your softened butter in a big bowl til smooth. Pour in salt and marshmallow cream, mix again. Slowly add powdered sugar in a few goes (like 60 grams at a time), swapping in splashes of milk or cream now and then. You want it light and fluffy.
03 -
Bake one tray at a time smack in the middle of the oven for about 8–10 minutes. The tops should look set, but don't overdo it. Let them cool down all the way before you even think about putting on the filling.
04 -
Scoop out dough for balls that are about 2.5 cm wide—a heaping tablespoon each. Roll these in your sugar (white or coarse). Set them on your prepared sheet with space between so they don't blend together—aim for 5 cm if you can.
05 -
Flip on your oven, setting it to 180°C. Lay down some parchment or baking mats on your cookie sheets so you won't have a sticky mess.
06 -
Cover up the dough and let it chill in the fridge for at least half an hour, or even leave it overnight for bolder flavor.
07 -
With your mixer on low, add the bowl of dry stuff to the wet stuff in batches. Don't overmix, just let it come together til it's all blended in.
08 -
Beat your egg, molasses, and vanilla into the buttery sugar mix. Mix till you don't see streaks.
09 -
In a big mixing bowl, smack together your soft butter and brown sugar. Beat 'em til the mixture gets fluffy and lighter.
10 -
Grab a bowl, toss in flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Whisk it all up so everything's mixed well.
# Notes:
01 -
If you want deeper flavor, try using dark brown sugar and skip blackstrap molasses (it's kinda bitter). Chilling the dough really boosts taste and helps the cookies keep their shape when baking.
02 -
Stash your sandwich cookies in a closed container on the counter for 3 days. In the fridge, they're good for about a week. Got extra dough? You can freeze the balls and bake from frozen, just tack on a minute or two in the oven.