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Molasses Sandwich Cookies

Molasses adds sweetness and color to these rich sandwich cookies and their buttery filling. Try them with a glass of milk or a cup of tea.

  • prep: 50 mins
    total time: 1 hour 30 mins
  • yield: Makes 30

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Ingredients

  • 1 1/2 cups (spooned and leveled) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup packed light-brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1/4 cup light unsulfured molasses
  • Creamy molasses filling, (below)

Directions

  1. Step 1

    Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

  2. Step 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. Step 3

    Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.

  4. Step 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. Step 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. Step 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).

Source
Everyday Food, September 2006

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Reviews (17)

  • holidaybakerman 24 Jun, 2013

    Say the recipe for the filling is "below". It is not there and I cannot find it on the site.

  • bellina50 10 Jan, 2011

    I made these for a family get-together - EVERYONE loved them! I'm making them again today - I used the extra filling to ice a little cake - also good Diane

  • mykele 21 Nov, 2009

    Sorry...molasses is the proper spelling..............my bad. Mykele

  • mykele 21 Nov, 2009

    When I am rushed for time, I use a carton of vanilla, cream cheese or
    butter cream frosting for the filling....really mellows the mollases
    and spicey flavor...............Mykele

  • kcampbell70 21 Nov, 2009

    I think I'd use a lemon-ginger filling with these tasty cookies.

  • Onalark 5 Jul, 2009

    These were okay. The filling is very sweet and buttery. I also found 12 - 15 mins to be WAY too long. Using the cookie size in the recipe, 7 - 8 mins baked a cookie that was done but still a little soft. I would not make these again unfortunately.

  • QueenFrostine 8 Dec, 2008

    Has anyone tried making a cheese cream type frosting for the filling? So following the same recipe pretty much but adding cream cheese and decreasing the butter?

  • momzrule 19 Nov, 2008

    Yep, everyone is right...these cookies are addictive. This is one of my favorite cookie recipes of all time (and my all-time list is rather small, so the select ones on it are tops in my opinion)! I also think they are surprisingly easy to make. The result gives the impression that you did more work than you actually put in, in other words! I used the smallest cookie scoop, leveled off, and the cookies were a perfect size and pretty symmetrical. Thanks for a great recipe!

  • jeannied59 15 Jul, 2008

    These cookies really are out of this world. I've made them twice and each time they have turned out perfect. Definitely do not overbake the cookies. And if you have extra filling, it is awesome on pancakes!!!

  • Anarie 14 Jun, 2008

    These are fabulous, and easier than I expected. I took them to a potluck where there were about 10 times as many desserts as we needed, and they disappeared in a matter of minutes. Since the cookies need to "match" to sandwich up neatly, it's very helpful to use a very small cookie scoop or a round measuring spoon to get the size uniform, and also cool the sheets between batches. The filling recipe does make quite a bit more than necessary, so we ate it as a spread on toast!

  • deedeekins 6 Jun, 2008

    These cookies are WONDERFUL. Definate indulgance. I took them to a dinner/cookie exchange and they never made it to the cookie table. They'd been devoured before the appetizers started and were raved about the rest of the evening. (and to this day) I had multiple requests for the recipe. Definately a hit - it'll be in my favorites from here on out!

  • adozeneggs 2 Feb, 2008

    These were really good little cookies. I used my tiniest dough disher and the cookies were just the right size. they did come out more crunchy than I expected and they were very sweet.

  • BlueWater 1 Feb, 2008

    I made these cookies and my family went nuts for them. I used a 1/2 teaspoon to measure the last few batches of cookies and they were the perfect size. These just might be my new favorite cookie!

  • NeatNickers 23 Jan, 2008

    These yummy cookies are definitely comfort food (i.e., not healthy!). The next time I make them, I'd reduce the butter and sugar by 1/4, because they are super sweet and overloaded with butter. The recipe for the Filling yielded way more than is needed for the cookie sandwiches, so I'd reduce that, too. Otherwise, these are delicious and, unfortunately, addicting. I split up the batch for my boyfriend and his best friend and they ate them all in one day!

  • lisamaria 25 Dec, 2007

    These baked beatifully. They were soft and chewy--the way I like them. Great flavor and the filling adds to the flavor of the cookie. I love all spice cookies, so I enjoyed this recipe. We'll see what my family thinks later today!

  • funkeemommee 7 Dec, 2007

    These were so easy! The recipe makes a large sandwich cookie, so I used 1/2 tsp to drop the cookies...much more manageable for smaller hands. Not too strong, just the right amount of crunch. These were a huge hit!

  • deedeekins 6 Dec, 2007

    I made these cookies for a ladies dinner and cookie exchage that I attended last night. They were by FAR the favorite cookie there. Crunchy little cookies with that delicious frosting. You can't miss with these little bites of heaven!