Best Molasses Cream Pie Cookies

Best Molasses Cream Pie Cookies

The only thing better than oatmeal cream pies? Molasses Cream Pie Cookies! The cookies are chewy, spicy, and full of fluffy chocolate buttercream! such a lot better than marshmallow fluff!

Molasses Cream Pie Cookie Recipe

It’s starting to look tons like Christmas… especially in my kitchen! which means lots and much of cookies!!! We’re actually gearing up for a replacement holiday series called “12 days of cookies”! We’ll be sharing a replacement cookie recipe 12 days during a row! It’s getting to be awesome! These Molasses Cream Pie Cookies were originally for that series, but after one bite, I knew I had to share them asap! The molasses cookies are thick and chewy! and therefore the cream filling is silky smooth and spiked with real white chocolate! They’re the last word holiday cookie!


Ingredients for Molasses Cream Pie Cookies

• all-purpose flour: you'll use almost 5 cups! So make certain you've got an enormous bag.
• baking soda: always check to form sure your bicarbonate of soda is fresh!
• ground ginger, cinnamon, cloves, allspice, ground black pepper, cardamom: our spices!!! don’t be scared of adding them all! These cookies are very sweet – especially with the chocolate frosting – therefore the spice really balances everything out!
• salt: balances all of the flavors!
• butter: unsalted and at temperature !
• light sugar : always pack the brown sugar firmly into the cup .
• vanilla extract: enhances the opposite flavors.
• orange zest: my secret ingredient! Adds a pleasant pop of flavor!
• eggs: use large eggs that are delivered to room temperature!
• molasses: not blackstrap variety!
• turbinado sugar or sparkling sugar: for rolling the cookies! Arthur White Sparkling Sugar is my favorite!
• confectioners’ sugar: the sweetner for our chocolate buttercream.
• heavy cream: or whipping cream!
• White chocolate: like Lindt or Ghirardelli! don't use chocolate chips!

How to Make Molasses Cream Pie Cookies

• 1. during a medium bowl combine together flour, bicarbonate of soda , ground ginger, cinnamon, cloves, allspice, black pepper, and salt. Set flour mixture aside.
• 2. within the bowl of a stand mixer fitted with the paddle attachment, or during a large bowl employing a hand mixer, beat together the butter and sugar until the mixture is light and fluffy. Add within the vanilla and orange peel and beat until combined. Then add within the eggs. Pour within the molasses. Add within the dry ingredients and beat until it’s evenly incorporated.
• 3. Cover the bowl and refrigerate for a minimum of 4 hours!!! don't skip chilling this dough!
• 4. When you’re able to bake, preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper; put aside .
• 5. Roll the dough into Tablespoon sized balls. Fill alittle bowl with sugar and roll each ball until it’s completely coated. Place cookie dough balls on the prepared baking sheets.
• 6. Bake for 10 to 12 minutes, or until the cookies have hyped up and have begun to slightly crack on top. Place cookie trays on wire racks to chill for a couple of minutes, then remove the cookies from the tray and transfer them to a cooling rack to chill completely.

Make the chocolate Buttercream

• 1. Beat the butter on medium-speed until completely smooth.
• 2. Reduce the speed to low and gradually add within the granulated sugar , about 1/4 cup at a time, beating the sugar until light and fluffy.
• 3. Add within the salt and cream to the butter mixture. Add within the chocolate and beat smooth. Once all of the ingredients are incorporated, increase the speed to medium-high and beat for a moment .
• 4. Spread frosting on the highest of 1 cookie. Top with another cookies and lightly squeeze together!

If you are trying this recipe for Molasses Cream Pie Cookies, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it bakerbynature on instagram! Seeing your creations makes my day.

Ingredients

For the Molasses Cookies:

• 4 and 3/4 cups all-purpose flour
• 1 Tablespoon bicarbonate of soda
• 2 Tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cardamom
• 1/4 pinch finely ground black pepper
• 1/2 teaspoon salt
• 12 ounces unsalted butter, at temperature
• 2 and 1/4 cups brown sugar, packed
• 1 Tablespoon vanilla
• 1/2 teaspoon finely grated orange peel
• 2 large eggs, at temperature
• 2/3 cup molasses (not blackstrap variety)
• 1/2 cup sparkling sugar (for rolling the cookie dough)
• For the chocolate Buttercream:
• 1 cup (227g/8 ounces) unsalted butter, at room temperature
• 2 and 1/2 cups (283g/10 ounces) confectioners’ sugar
• 1/4 teaspoon salt
• 2 Tablespoons cream
• 6 ounces (170g) quality chocolate , melted and cooled for 10 minutes

Instructions

For the Molasses Cookies:

• 1. during a medium bowl , whisk together flour, bicarbonate of soda , ground ginger, cinnamon, cloves, allspice, cardamom, black pepper, and salt. Set aside.
• 2. within the bowl of a stand mixer fitted with the paddle attachment, or during a large bowl employing a handheld mixer , beat together the butter and sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the edges as required . Add within the vanilla and orange peel and beat until combined. Reduce the mixer speed to medium-low. Add within the eggs, one at a time, beating well after each addition. Add within the molasses and beat until combined. Gradually add within the dry ingredients and beat until it’s evenly incorporated, scraping rock bottom of the bowl as required .
• 3. Cover the bowl and refrigerate for a minimum of 4 hours, and up to three days.

When able to bake:

• 1. Preheat oven to 350 (F). Line two large baking sheets with parchment paper; put aside .
• 2. Roll the dough into 1 and 1/2 Tablespoon sized balls. Fill alittle and shallow bowl with sparkling sugar. Roll each ball within the sugar until it's completely coated. Place the sugar coated cookie dough balls on the prepared baking sheets, leaving 2 inches between each ball for spreading.
• 3. Bake, one tray at a time, for 8 to 10 minutes, or until the cookies have hyped up and have begun to slightly crack on top. (They will crack more as they cool, so don’t over bake!)
• 4. Remove from the oven and place the pan on a cooling rack. Cool cookies for five minutes on the baking sheet, then carefully transfer the cookies to a separate cooling rack to chill completely. Repeat with remaining cookie dough. 

For the chocolate Buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, or during a large bowl employing a handheld mixer , beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add within the confectioners' sugar, beating until all of the sugar is totally combined. Add within the salt and cream and beat smooth. Add within the chocolate and beat smooth.
• Once all of the ingredients are incorporated, increase the speed to medium-high and beat for a moment .
• Spread an outsized dollop of frosting on the highest of 1 cooled cookie. Place another cookie on top and lightly press to seal them together. Repeat with all cookies.
• Store your Molasses Cookies Cream Pies in an airtight container, within the refrigerator, for up to three days.