Molasses Sandwich Cookies – a delicious recipe with flour, baking soda, ground cinnamon, salt, light-brown sugar, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
2
In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
3
Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
4
Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
5
Make Creamy Molasses Filling: Whisk 12 tablespoons (1 1/2 sticks) softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups confectioners' sugar; whisk until smooth and spreadable. Makes 1 1/2 cups.
6
Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).
615
kcal
Calories
26
g
Fat
90
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups (spooned and leveled) all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and more.
Yes, Molasses Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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