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Molasses Cream Pie Cookies

Molasses cream pie cookies with deeply spiced soft molasses cookie sandwiches and a thick vanilla cream filling. Baked at 350°F until set and cooled, then filled and pressed for a creamy, fluffy center.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For molasses cookies
  • 2.25 cup all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp cloves
  • 0.25 tsp allspice
  • 0.25 tsp black pepper
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 egg
  • 0.33 cup molasses
  • 1 tsp vanilla
For vanilla cream filling
  • 0.5 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 1 jar (7 oz) marshmallow creme
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make molasses cookies
  1. Beat the softened unsalted butter and packed brown sugar until combined, then add the egg, molasses, and vanilla and beat again until smooth and thick.
  2. Fold in all-purpose flour, baking soda, cinnamon, ginger, cloves, allspice, black pepper, and salt until a soft dough forms.
  3. Scoop the dough into 2-tablespoon ovals and place them on a sheet pan with space between.
  4. Bake at 350°F for 10-12 minutes, until the cookies look set around the edges.
  5. Cool completely before filling so the cookies hold their shape.
Make vanilla cream filling
  1. Beat softened unsalted butter and softened cream cheese until smooth, then beat in marshmallow creme until creamy.
  2. Beat in powdered sugar, vanilla, and cinnamon until very fluffy, using a steady scrape-down so no streaks remain.
Assemble sandwich cookies
  1. Match cookies in pairs by size, then spread filling generously on one cookie.
  2. Press the second cookie on top to form a sandwich, pressing gently until the filling reaches the edges.

Notes

For the thick filling, beat until it turns very fluffy and holds ridges on the mixer; if it seems soft, refrigerate for 10-15 minutes to firm up before spreading. Store assembled cookies in an airtight container in the fridge for up to 4 days (bring to room temperature for best texture). Freezing is not recommended because the cream filling can soften after thawing. For a less sweet filling, reduce powdered sugar by 1/4 cup and increase vanilla to balance the flavor without changing the cookie bake.