Molasses Cream Pie Cookies
photograph by Matt Hulsman

Yield: 2 dozen cookies or 1 dozen pies.

1½ cups unsalted butter, softened
1 cup white granulated sugar
1 cup light brown sugar
2 large eggs
½ cup molasses
4½ cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground ginger
1 teaspoon ground cardamom
1½ teaspoons ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
¾ cup coarse sugar or sparkling sugar

Cream Filling:
2 (7-ounce) jars marshmallow fluff
⅔ cup of shortening
4 cups confectioners’ sugar
3 tablespoons warm water

Preheat oven to 350°. Using a mixer, cream together butter, white granulated sugar, and brown sugar until light and fluffy. Beat in eggs and molasses.

In a separate bowl, combine the flour,  baking soda, ginger, cardamom, cinnamon, cloves, and salt; gradually add to butter mixture and mix well.

Shape into 2-inch balls and roll in coarse sugar. Place 2½ inches apart on parchment-lined baking sheets. Bake 13 to 15 minutes or until tops are cracked. Remove from oven and place cookies on wire racks to cool. Enjoy as is, or continue on to make cookie sandwiches.

For the cream filling: Using a hand mixer, mix together marshmallow fluff, shortening, and confectioners’ sugar. Add warm water and mix well. Spread 1 to 2 tablespoons of filling on the bottom of each cookie and top with a second cookie.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.