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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:
  • Total Time:
  • Yield: Makes 30

Source: Everyday Food, September 2006


  • 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

  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 3 tablespoons light unsulfured molasses
  • 2 cups confectioners' sugar


  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 2 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 butter with molasses until smooth. Gradually whisk in 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).

Cook's Notes

Use a round, not oval, measuring teaspoon for scooping dough. Before scooping, dip spoon in water to make sure dough doesn't stick.

Reviews Add a comment

  • 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 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!