Molasses Creams
Soft, spicy, and irresistibly creamy, Molasses Creams are the ultimate holiday-inspired sandwich cookie that you'll crave year-round! These tender molasses cookies are infused with warming spices like ginger, cinnamon, and cloves, delivering a rich, aromatic flavor in every bite. The star of the recipe, however, is the luscious cream cheese frosting, delicately flavored with cinnamon and vanilla for a perfectly sweet and tangy finish. Easier to make than they look, these cookies come together quickly with classic pantry staples and bake to perfection in just 10 minutes. Perfect as a decadent dessert for holiday gatherings or a cozy snack with coffee, Molasses Creams are a must-try treat that combines nostalgic flavors with a touch of indulgence.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup molasses
- 1 piece large egg
- 1.5 cups powdered sugar
- 4 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 0.5 teaspoon ground cinnamon (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until creamy, about 2-3 minutes.
Add the molasses and egg to the butter mixture, and beat until well combined.
Gradually mix the dry ingredients into the wet ingredients until fully incorporated. Do not overmix.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the cream filling. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar, vanilla extract, and cinnamon, and beat until fully combined. Add milk, 1 teaspoon at a time, until the frosting reaches a spreadable consistency.
Once the cookies are completely cool, spread a generous amount of cream filling on the flat side of one cookie and top with another cookie to create a sandwich.
Repeat with the remaining cookies and filling, and serve.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 21.1 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
