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ginger cream molasses sandwich cookies

(7 ratings)
Blue Ribbon Recipe by
cindy sandberg
carlisle, IN

I LOVE molasses cookies. Was trying to come up with a way to make them more "special" for the holidays and thought of sandwich cookies. The cream filling is not too sweet and the crystallized ginger the perfect special touch!

Blue Ribbon Recipe

The combination of flavors in these molasses cookies is so good. They remind us of a deluxe oatmeal cream pie, minus the oatmeal. Soft and chewy, the sugar crystals add a nice crunchy texture. Silky and creamy, the cream filling has a wonderful vanilla flavor with a hint of ginger. These cookies are downright delicious and a decadent treat.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 24 serving(s)
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For ginger cream molasses sandwich cookies

  • 3/4 c
  • 3/4 c
    packed brown sugar
  • 1
  • 1/2 c
  • 2 1/2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1/4 tsp
  • 1 tsp
  • 1 tsp
    pumpkin pie spice (or 3/4 tsp ginger and 1/4 tsp nutmeg)
  • turbinado sugar for rolling (regular granulated sugar can be used, but the turbinado is prettier and tastier)
  • 1 c
    mascarpone cheese
  • 1 c
    whipping cream
  • 2 tsp
    vanilla extract
  • 1/4 c
    powdered sugar
  • 2-3 Tbsp
    finely chopped crystalized ginger (to taste)

How To Make ginger cream molasses sandwich cookies

  • Creamed butter. sugar, egg, and molasses in a bowl.
    Cream butter and sugar. Beat in egg and molasses.
  • Flour, salt, baking soda, and spices added to butter mixture.
    In a mixing bowl, combine the flour, salt, baking soda and spices. Add to the butter mixture and mix well. Chill for one hour.
  • Rolling balls of dough in turbinado sugar.
    Preheat the oven to 350 F and grease a baking tray. Roll pieces of dough into small balls (about 3/4 inch). Roll the balls in the turbinado sugar and place on baking trays about 2 inches apart.
  • Cookies baking in the oven.
    Bake for 8-12 minutes, 'til set but still soft. Do not overbake. Remove from oven and cool on racks.
  • Mascarpone cheese, cream, sugar, and vanilla mixed together.
    While cookies are cooling, make the cream filling. Beat together the mascarpone cheese, cream, sugar, and vanilla just until soft peaks form (do not overbeat!).
  • Folding in crystallized ginger.
    Gently fold in the crystalized ginger.
  • Filling on top of a cookie.
    When cookies are cool, spread the bottom of one cookie with 1-2 tsp of filling and top with another cookie.
  • Ginger Cream Molasses Sandwich Cookies sandwiched together.
    Gently press together. Store in refrigerator (if they last longer than a day!).