Prepare to embark on a mouthwatering journey that will transport your taste buds to a world of warm, spicy, and creamy delight! These Spiced Molasses Cookie Cream Pies are not just a dessert – they're a culinary experience that combines the rich, nostalgic flavors of traditional molasses cookies with a luxurious cream cheese filling. Whether you're looking to impress guests, satisfy a sweet craving, or simply treat yourself to something extraordinary, these cream pies are guaranteed to become your new obsession.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 pies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set this dry mixture aside.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the molasses, large egg, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Beat until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and 1 teaspoon of vanilla extract to the cream cheese, mixing until well combined and fluffy.
- Once the cookies have completely cooled, pair them up based on size and shape. Spread a generous amount of the cream cheese filling on the flat side of one cookie and top it with another cookie, flat side down, to create a sandwich.
- Repeat this process until all cookies have been filled and assembled into cream pies.
- For an extra touch, you can dust the finished cream pies with a little powdered sugar or drizzle with melted chocolate if desired.
- Serve your Spiced Molasses Cookie Cream Pies immediately or store them in an airtight container in the refrigerator for up to 3 days.
Tips
- Temperature Matters: Ensure your butter and cream cheese are truly softened at room temperature for the smoothest, creamiest texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined to keep your cookies tender and soft.
- Uniform Cookies: Use a cookie scoop or tablespoon to create evenly sized cookies that will match perfectly when sandwiched.
- Cooling is Crucial: Allow cookies to cool completely before filling to prevent the cream cheese from melting.
- Storage Hack: If you're making these ahead, store the cookies and filling separately and assemble just before serving to maintain maximum freshness.
- Flavor Variations: Experiment with adding a pinch of nutmeg or a dash of orange zest to the cookie dough for an extra flavor dimension.
- Make Ahead: These cream pies can be prepared in advance and stored in the refrigerator, making them perfect for meal prep or entertaining.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
