These cookies were on a platter I sent to both of my parents offices. These were a favorite. With a molasses cookie and molasses cream filling a twist of on traditional gingerbread cookies.
Molasses Sandwich Cookies
• 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)
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).