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November 8, 2019

Molasses Cream Pie Cookies

The only thing better than oatmeal cream pies? Molasses Cream Pie Cookies! The cookies are chewy, spicy, and stuffed with fluffy white chocolate buttercream! So much better than marshmallow fluff!

molasses cream pie cookies 1wze3ewdw (1 of 1)

Molasses Cream Pie Cookie Recipe

It’s beginning to look a lot like Christmas… especially in my kitchen! And that means lots and lots of cookies!!! We’re actually gearing up for a new holiday series called “12 days of cookies”! We’ll be sharing a new cookie recipe 12 days in a row! It’s going 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 the cream filling is silky smooth and spiked with real white chocolate! They’re the ULTIMATE holiday cookie!

Ingredients for Molasses Cream Pie Cookies

  • all-purpose flour: you will use almost 5 cups! So be sure you have a big bag.
  • baking soda: always check to make sure your baking soda is fresh!
  • ground ginger, cinnamon, cloves, allspice, ground black pepper, cardamom: our spices!!! don’t be afraid of adding them all! These cookies are very sweet – especially with the white chocolate frosting – so the spice really balances everything out!
  • salt: balances all of the flavors!
  • butter: unsalted and at room temperature!
  • light brown sugar: always pack the brown sugar firmly into the measuring cup.
  • vanilla extract: enhances the other flavors.
  • orange zest: my secret ingredient! Adds a delightful pop of flavor!
  • eggs: use large eggs that have been brought to room temperature!
  • molasses: not blackstrap variety!
  • turbinado sugar or sparkling sugar: for rolling the cookies! King Arthur White Sparkling Sugar is my favorite!
  • confectioners’ sugar: the sweetner for our white chocolate buttercream.
  • heavy cream: or whipping cream!
  • White chocolate: such as Lindt or Ghirardelli! Do not use white chocolate chips!

molasses cream pie cookies

How to Make Molasses Cream Pie Cookies

  1. In a medium bowl combine together flour, baking soda, ground ginger, cinnamon, cloves, allspice, black pepper, and salt. Set flour mixture aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the butter and brown sugar until the mixture is light and fluffy. Add in the vanilla and orange zest and beat until combined. Then add in the eggs. Pour in the molasses. Add in the dry ingredients and beat until it’s evenly incorporated.
  3. Cover the bowl and refrigerate for at least 4 hours!!! Do not skip chilling this dough!
  4. When you’re ready to bake, preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper; set aside.
  5. Roll the dough into Tablespoon sized balls. Fill a small 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 puffed up and have begun to slightly crack on top. Place cookie trays on wire racks to cool for a few minutes, then remove the cookies from the tray and transfer them to a cooling rack to cool completely.

Make the White Chocolate Buttercream

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

If you try 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.

molasses cream pie cookies

molasses cream pie cookies 1wze3ewdw (1 of 1)

7 votes

Print

Molasses Cream Pie Cookies

Prep 20 mins

Cook 15 mins

Inactive 4 hours

Total 4 hours, 35 mins

Author Ashley Manila

Yield 2 dozen

Molasses Cream Pie Cookies! The cookies are chewy, spicy, and stuffed with fluffy white chocolate buttercream!

Ingredients

For the Molasses Cookies:

  • 4 and 3/4 cups all-purpose flour
  • 1 Tablespoon baking 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 room temperature
  • 2 and 1/4 cups light brown sugar, packed
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon finely grated orange zest
  • 2 large eggs, at room temperature
  • 2/3 cup molasses (not blackstrap variety)
  • 1/2 cup sparkling sugar (for rolling the cookie dough)

For the White 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 heavy cream
  • 6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes

Instructions

For the Molasses Cookies:

  1. In a medium mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, allspice, cardamom, black pepper, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides as needed. Add in the vanilla and orange zest and beat until combined. Reduce the mixer speed to medium-low. Add in the eggs, one at a time, beating well after each addition. Add in the molasses and beat until combined. Gradually add in the dry ingredients and beat until it’s evenly incorporated, scraping the bottom of the bowl as needed. 
  3. Cover the bowl and refrigerate for at least 4 hours, and up to 3 days.

When ready to bake:

    1. Preheat oven to 350 (F).  Line two large baking sheets with parchment paper; set aside.
    2. Roll the dough into 1 and 1/2 Tablespoon sized balls. Fill a small and shallow bowl with sparkling sugar. Roll each ball in 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 puffed 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 5 minutes on the baking sheet, then carefully transfer the cookies to a separate cooling rack to cool completely. Repeat with remaining cookie dough. 

For the White Chocolate Buttercream:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and cream and beat smooth. Add in the white chocolate and beat smooth.
  • Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
  •  Spread a large dollop of frosting on the top of one 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, in the refrigerator, for up to 3 days.

Courses Dessert

Cuisine American

The only thing better than oatmeal cream pies? Molasses Cream Pie Cookies! The cookies are chewy, spicy, and stuffed with fluffy white chocolate buttercream! So much better than marshmallow fluff!

3K Shares

Filed Under: Christmas, Cookies, Holiday

Reader Interactions

Comments

  1. Wanda says

    November 21, 2019 at 2:03 pm

    These are amazing! The whole family loved them.

    Reply
    • bakerbynature says

      November 21, 2019 at 2:16 pm

      Yay! Thank you so much for letting me know, Wanda!

      Reply
  2. Keara says

    December 16, 2019 at 3:50 pm

    I made these this weekend as a part of a Christmas cookie package for neighbors and they were a HUGE hit. Only modification was that I used a vanilla buttercream with orange zest instead of the white chocolate. I’ll definitely be making these again. Keep up the great work!!

    Reply
  3. Kara says

    December 16, 2019 at 5:23 pm

    These were so good!!! I had a hard time controlling myself with these. I’ve eaten more than I want to admit to the online world. Worth every bite. I’m not a huge white chocolate person so I made a maple buttercream filling. Soooo yummy!!!!! Also made for great holiday treat gifts!

    Reply
    • bakerbynature says

      December 18, 2019 at 3:30 pm

      Hahaha! So happy these were a hit, Kara!

      Reply
    • Shayna says

      December 24, 2020 at 4:53 am

      First time trying this recipe and they turned out exactly as described/pictured! I am impressed. The pleasant crunch of the turbinado, chewy center and warm spices plus the decadent rich buttercream filling… And they look irresistible once assembled. I will be recommending this recipe to friends and family. Happy holidays!

      Reply
  4. Lauren says

    October 23, 2020 at 10:08 pm

    I’ve never commented on a recipe before, but since COVID happened, I bake and try new recipes allll the time. I had been trying to make a soft, spiced cookie/gingerbread/molasses cookie and though all the recipes I’ve tried are tasty (How can you go wrong with fall spices?), they don’t blow my mind. This recipe really surprised me and the texture and sweetness level was honestly perfect (not squishy or overly sugary like some molasses cookie recipes can be). The crinkled top is so pretty once the cookies have cooled down and they kept really well even after the first couple of days, too! I’m really impressed and have bookmarked this recipe as my one, go-to molasses/gingerbread-esque cookie. Thank you for sharing- Definitely looking to try out more of your recipes!

    Reply
  5. Steven says

    November 29, 2020 at 9:20 pm

    I’ve made this recipe twice now. They’re the best spice cookies I’ve ever had. I measured each cookie to 24 grams and baked for 11 minutes. Perfection. I screwed something up with the white chocolate, so I had to made do with amazing cookies all alone.

    Reply
  6. Katie R Browne says

    November 30, 2020 at 6:16 pm

    These cookies are amazing! I was curious if I wanted to make them into cupcakes rather then cookies what would be the change in ingredients?

    Reply
  7. Cassandra says

    December 8, 2020 at 1:25 am

    I haven’t even made the filling yet, but these are the BEST most chewy molasses cookies I’ve ever had. I used to always make my MIL recipe but could never make them as good as her…these beat that recipe! Thank you:)

    Reply
  8. Kate says

    December 21, 2020 at 1:40 pm

    Why can’t you use blackstrap variety molasses- will it change the consistency of the cookie? That’s the only kind we currently have.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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