Best Molasses And Spice Lemon Sandwich Cookies Recipes

Molasses Sandwich Cookies image

Provided by Martha Stewart

Time 1h30m

Yield Makes 30

Number Of Ingredients 11

1 1/2 cups (spooned and leveled) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup packed light-brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/4 cup light unsulfured molasses
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 tablespoons light unsulfured molasses
2 cups confectioners' sugar

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).

Molasses and Spice Lemon Sandwich Cookies image

Provided by Wish I Could Cook

Categories Dessert

Time 50m

Yield 40 cookies, 20 serving(s)

Number Of Ingredients 16

3/4 cup Earth Balance margarine, softened
1/4 cup molasses
1/3 cup water
1 tablespoon fresh ginger, chopped
1 cup white sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons white sugar
3 tablespoons Earth Balance margarine (softened)
3 tablespoons fresh lemon juice
2 cups confectioners' sugar (sifted)

Steps:

Preheat oven to 350 degrees.
Combine wet ingredients and sugar in one bowl, dry ingredients in another, then combine.
Chill for about in hour so the dough is easy to work with.
Form into balls and roll in sugar and place on a baking sheet lined with parchment paper. Bake for 10 minutes or until the tops just start to crack a bit. Remove from oven and cool completely before filling.
Filling:.
Combine remaining 3 tablespoons margarine, lemon juice, and confectioner's sugar in bowl and whisk until smooth. Spread heaping teaspoon filling over bottoms of half of cooled cookies. Top with remaining cookies and let filling set 1 hour.
When cookies are cool, and filling is ready, just frost the bottom of one cookie with the frosting and place another cookie on top to make a sandwich.
Enjoy!

Nutrition Facts : Calories 161.5, Fat 0.2, SaturatedFat 0.1, Sodium 126.1, Carbohydrate 38.8, Fiber 0.6, Sugar 25.4, Protein 1.7

Chewy Molasses-Spice Cookies image

Provided by Martha Stewart

Time 1h30m

Yield Makes 36

Number Of Ingredients 9

2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses

Steps:

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.