MOLASSES SANDWICH COOKIES
Molasses adds sweetness and color to these rich sandwich cookies and their buttery filling. Try them with a glass of milk or a cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
- 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.
- Drop rounded measuring teaspoonfuls of dough onto 2 ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
- 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.
- Make Creamy Molasses Filling: Whisk butter with molasses until smooth. Gradually whisk in confectioners' sugar; whisk until smooth and spreadable. Makes 1 1/2 cups.
- 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).
GINGER MOLASSES SANDWICH COOKIES WITH BUTTERCREAM FROSTING
You thought Ginger Molasses Cookies couldn't get any better, but you were wrong. Smash them together with a thick schmear of vanilla buttercream frosting and they turn into Molasses Sandwich Cookies, my favorite Christmas cookie! They are soft and perfect.
Provided by Karen
Categories Dessert
Time 2h51m
Number Of Ingredients 6
Steps:
- Click here to get the recipe for Soft and Chewy Ginger Molasses Cookies. Bake them exactly as the recipe states. Do NOT over bake! You need these cookies to be nice and soft so that when you bite into them with the frosting in between, they do not crunch. The should be super soft, even on the edges. You should get about 30 cookies. Let cool completely on a wire rack.
- In a large bowl or stand mixer, use the whisk attachment (if you have one) to beat the softened butter until it is fluffy, about 2-3 minutes.
- Add half of the powdered sugar and 2 tablespoons cream or milk. Beat well. Scrape the sides and bottom of the bowl.
- Add the remaining powdered sugar and 2 more tablespoons of cream or milk. Beat well.
- Add salt and vanilla extract. Beat well. Scrape the sides and bottom of the bowl.
- Add remaining 1-2 tablespoons of cream, if needed.
- Generously frost the flat side of one ginger molasses cookie. Smash the flat side of another ginger molasses cookie on top.
- IF you can stand to wait, let the cookie sandwiches sit in a covered tupperware for about an hour before serving. You can even make them a day ahead of time. As the frosting sits with the cookie, it softens the cookies even more!
- Store in a tupperware on the counter for 2-3 days. Honestly mine have never lasted that long.
- These cookies freeze very well! I can't promise that the presentation after freezing would be nice enough for gifting, but you could certainly eat them yourself. Freeze for up to 2 weeks, then let thaw on the counter in a sealed container.
Nutrition Facts : ServingSize 1 cookie, Calories 307 kcal, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 219 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 34 g, Protein 1 g, TransFat 1 g, UnsaturatedFat 5 g
MOLASSES SANDWICH COOKIES WITH COFFEE CREAM
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate, or Dulcey (which is caramelized white chocolate), pairs especially well with the sweet spices and coffee, but milk chocolate can be used too.
Provided by Tara O'Brady
Categories Cookies Holiday 2018 Coffee Cinnamon Ginger Butter Molasses Egg Chocolate Vanilla Dessert Christmas Bake
Yield Makes 20
Number Of Ingredients 20
Steps:
- Make the Cookies:
- Whisk flour, coffee, baking soda, cinnamon, ginger, salt, and allspice in a medium bowl.
- Whisk butter, brown sugar, molasses, and 3/4 cup granulated sugar in a large bowl until smooth (it may stiffen and separate at first; keep whisking until it loosens up). Whisk in egg.
- Add dry ingredients to butter mixture. Mix with a silicone spatula or wooden spoon just until combined. Cover and chill dough until firm, at least 20 minutes or up to overnight.
- Place a rack in middle of oven; preheat to 375°F. Place granulated sugar in a shallow bowl. Working with about one-quarter of dough and chilling remaining dough while you assemble and bake, scoop dough by the tablespoonful and roll into balls; you should get 10 per batch. It's important to bake only 1 sheet of cookies at a time; they're very temperature-sensitive and will spread too much otherwise. Roll balls in granulated sugar, then arrange on a parchment-lined baking sheet, spacing 2" apart.
- Bake cookies until centers are cracked and edges are set, 5-7 minutes. Resist the urge to bake the cookies longer; the aim is to maintain their chew and they will continue to crisp as they cool. If cookies are puffed, tap pan against counter as soon as they come out of the oven to deflate. Transfer pan to a wire rack and let cool 5 minutes. Remove cookies from pan and let cool completely. Repeat with remaining dough for a total of 4 batches and 40 cookies.
- Do Ahead:
- Dough can be made 1 day ahead. Keep chilled. Unfilled cookies can be made 5 days ahead. Store in an airtight container at room temperature.
- Make the Filling and Assemble:
- Place butter and 6 oz. chocolate in a large bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat, then stir in coffee, vanilla, and salt. Pour hot cream mixture over chocolate and butter and whisk until smooth. Chill until ganache is cooled and thickened, about 20 minutes. Beat with an electric mixer or vigorously by hand with a whisk until lightened in color and stiff.
- Melt remaining 2 oz. chocolate in a small saucepan over medium-low heat. Transfer to a pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
- Place 1 rounded tablespoon of filling on half of cookies. Press remaining cookies on top. Pipe thin lines of melted chocolate over in desired design.
- Do Ahead:
- Filled cookies can be made 2 days ahead. Store in an airtight container at room temperature.
COFFEE-GLAZED MOLASSES COOKIES
I dreamed up these molasses cookies while sipping coffee and watching snow fall. The aroma from the baking cookies reaches all corners of the house. -Faith Ford, Big Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. , In a large bowl, cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and vanilla. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into creamed mixture., Shape dough into rounded tablespoonfuls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges begin to set. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar, cream and coffee granules until blended; drizzle over cookies. Let stand until set., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, roll balls in remaining sugar. Bake and decorate cookies as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 106 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 118mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MOLASSES CREAMS
This is one of my favorite cookie recipes - making these treats seems to put me in a holiday mood. Maybe it's the soft centers, or perhaps the spicy aroma of ginger and cloves. Whatever the case, a few Molasses Creams and a glass of milk or cup of warm tea always hit the spot!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 8 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls. Place on ungreased baking sheets (do not flatten). Bake at 350° for 10-12 minutes or until done (centers will be slightly soft). , In a small bowl, beat the confectioner's sugar, butter, vanilla and enough milk to achieve desired consistency. Frost cookies while warm.
Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 122mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
CREOLE COFFEE
Good and simple. Rich, dark-roast coffee and chicory, molasses, and cream makes for a delicious cup of coffee.
Provided by Jackie G.
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Pour coffee into a large mug; stir in the molasses and half-and-half cream until smooth.
Nutrition Facts : Calories 84.6 calories, Carbohydrate 17.4 g, Cholesterol 5.6 mg, Fat 1.7 g, Protein 0.7 g, SaturatedFat 1.1 g, Sodium 30.1 mg, Sugar 11.1 g
GINGER MOLASSES COOKIE SANDWICH WITH ROASTED BANANA ICE CREAM
Provided by Food Network
Categories dessert
Time 4h40m
Yield 3 dozen cookies, 2 1/4 gallons ice cream, 2 quarts chocolate
Number Of Ingredients 21
Steps:
- To make the ice cream, scald half-and-half with vanilla beans. Combine eggs and sugar. Temper with half-and-half mixture. Continue to cook at low heat until the mixture coats the back of spoon. Process the ice cream in an ice cream maker according to manufacturer's instructions. Fold in the roasted bananas and keep chilled.
- To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix.
- Preheat the oven to 375 degrees F.
- Form in 1-inch balls and placed on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.
- To make the chocolate sauce, prepare an ice bath, strainer, and container. Combine yolks in a bowl. Bring the milk, cream, sugar, chocolate, and vanilla bean to a boil. Temper the egg yolks and return to low heat, stirring constantly until thickened. Strain into a container placed in an ice bath.
- To serve, spoon desired amount of ice cream on top of a cookie and sandwich. Drizzle with chocolate sauce and serve immediately.
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CHEWY MOLASSES SANDWICH COOKIES RECIPE - LAND O'LAKES
From landolakes.com
4.6/5 (7)Calories 120 per servingServings 42
- Combine 1 cup sugar and 3/4 cup butter in large bowl. Beat at medium speed until well mixed. Add egg and molasses; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
- Place 1/4 cup sugar in small bowl. Shape dough into 3/4-inch balls; roll each in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 5-7 minutes or until edges are set. (Cookies will have cracks.) Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
CHEWY MOLASSES COOKIE SANDWICHES WITH CREAM CHEESE FILLING ...
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SOFT MOLASSES COOKIES - GOLD MEDAL FLOUR
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127 BEST CHRISTMAS COOKIES TO MAKE YOUR HOLIDAYS MERRY ...
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Author Kristi KelloggPublished 2015-12-01
- Watercolor Christmas Ornament Cookies. Using a simple watercolor painting technique, it’s easy to brush and splatter these Christmas cookies with unique patterns that will really stand out on any holiday dessert table.
- Chocolate-Pistachio Sablés. Logs of slice-and-bakes—like these Chocolate–Pistachio Sablés—store wonderfully in the freezer. And guess what? No need to defrost before slicing and zipping them into the oven.
- Soft Gingerbread Tiles With Rum Butter Glaze. Cookie stamps give these snappy ginger cookies their embossed look and a rum-butter glaze lends a festive, antique-looking finish.
- Shortbread Cookies Four Ways. This tender, fragile shortbread dough is the result of a happy accident involving an extra egg yolk. Make it with all-purpose, whole-wheat, spelt, or rye flour—or try all four.
- Spiced and Glazed Molasses Cookies. If you’d like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don’t use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm the spices.
- Grated Shortbread Bars With Rose Jam. These delicate jam-filled bar cookies are made with dough that you freeze and then grate into the pan. They have a delightful light and crumbly texture.
- Mid-Century Modern Cookie House. Is it ambitious? Heck yes, but the payoff is so worth it. This cardamom cookie house is the ultimate edible holiday centerpiece, complete with twinkly lights, shimmery doors, ceiling beams, and color-coordinated wallpaper.
- Chocolate Blackout Cookies. We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a bit of patience to shape.
- Ombre Christmas Tree Cookies. Use a spatula to spread icing easily over the cookies and shake on layers of sugar in various shades of green to create a gradient from dark to light.
- Classic Thumbprint Cookies With Jam. Be careful not to overfill these cookies with jam, as they'll spread a bit in the oven. Once baked, they'll keep for three days at room temperature while you tackle other baking projects.
24 MOLASSES RECIPES, FROM EXPECTED CLASSICS TO SWEET SURPRISES
From msn.com
Published 2021-12-20
- Ginger Spiced Dark Molasses Sugar Cookies. “These cookies are spicy, sweet and rich with molasses. Take care not to overbake the cookie and you will have a chewy center that will melt in your mouth.
- Gingerbread Cookies. Before we get into the recipes that make you say, “I didn’t know I could use molasses for that,” we have to talk about gingerbread cookies.
- The Gingeriest Gingerbread. What does it take to create what food editor Emma Laperruque has dubbed the gingeriest gingerbread? One cup of really strong ginger beer (the good kind), two tablespoons of freshly grated ginger, and ¼ cup of ground ginger.
- Triple-Ginger Chocolate Chunk Cookies. When I worked for Martha Stewart, these chocolate-ginger cookies from former food editor Susan Spungen were the stuff of legend.
- Gooey Gingerbread S’mores Bars. Missing the smoky-sweet flavor of the beloved summertime campfire treat? The base is a classic gingerbread bar, topped with chocolate and marshmallows, which melt as the bars bake in the oven.
- Rose Levy Beranbaum's Molasses Sugar Butter Cookies. The queen of cookies (and really, all things baking), these molasses cookies from Rose Levy Beranbaum have the perfect texture: a little chewy and a little crunchy, with plenty of nutty spiced flavor to boot.
- Demon Cake. Our editors call this “a dense, heavily spiced, gingered cake, sweetened with dark, treacly molasses and apples. Not for the faint of heart (though the title could tell you as much); serious ginger and gingerbread lovers will rejoice, however.”
- Extra Oat-y Oatmeal Cream Pies. The reason why we love molasses so much is that it delivers both good flavor and great texture; these sandwich cookies are proof of its magic.
- Gluten-Free Carrot Cake. The first ingredient will make you do a double-take: mayonnaise. Trust us (and trust recipe developer Kristina Vanni), it works, producing a denser, moister crumb.
- Fresh Ginger Cake From Sylvia Thompson. Light molasses and four warm ground spices—white pepper, cloves, nutmeg, and ginger—deliver festive flavor in every bite of this sponge-like cake.
MOLASSES COOKIE & MAPLE-COFFEE ICE CREAM SANDWICHES ...
From bakedgreens.com
Estimated Reading Time 4 mins
- 1. Place all ice cream ingredients into the bowl of a standing mixer with the whisk attachment. Whisk, increasing speed slowly to medium, until soft peaks form. The mixture should look like soft whipped cream.
- 2. Pour the whipped ice cream base into a large, shallow freezer-safe dish, and put into the freezer. For best results, stir vigorously every 30-45 minutes until ice cream is scoopable (2-3 hours, depending on the depth of your ice cream and strength of your freezer). Alternately, you can freeze this without stirring for 3-12 hours, and just let the ice cream defrost at room temperature for 15 minutes before scooping.
- 3. While ice cream freezes, make the cookies. Mine were already made and waiting for me in the freezer when I made the ice cream, so I skipped this step. Once your cookies are made and cooled, transfer them to the freezer.
- 4. When ice cream is firm enough to scoop, sandwich it between cookies. If not eating immediately, transfer ice cream sandwiches to an airtight container or freezer bag, and store in the freezer for up to a month. You will be left with extra ice cream if only making 6 sandwiches.
SPICED MOLASSES COOKIE CREAM PIES - THE BAKING CHOCOLATESS
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5/5 (5)Category DessertCuisine American, AmishEstimated Reading Time 5 mins
- In a medium bowl stir together flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves. Set aside.
- Using a mixer, beat butter on medium-high speed for about 3-5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.
MOLASSES COOKIES AND CINNAMON ICE CREAM SANDWICHES - MY ...
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