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Molasses Cream Pie Cookies

Molasses cream pie cookies are soft, deeply spiced sandwich cookies baked until just set, then filled with a fluffy vanilla cream. The molasses cookie dough scoops into neat 2-tablespoon ovals for uniform baking and a pie-cookie texture.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For molasses cookies
  • 2.25 cup all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp cloves
  • 0.25 tsp allspice
  • 0.25 tsp black pepper
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 egg
  • 0.33 cup molasses
  • 1 tsp vanilla
For vanilla cream filling
  • 0.5 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 1 jar (7 oz) marshmallow creme
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer

Method
 

Make the molasses cookies
  1. Beat the softened unsalted butter and packed brown sugar until smooth. Beat in the egg, then mix in the molasses and vanilla until glossy.
  2. In a separate bowl, fold together the all-purpose flour, baking soda, cinnamon, ginger, cloves, allspice, black pepper, and salt. Fold the dry ingredients into the wet mixture until a thick dough forms.
  3. Scoop 2-tablespoon ovals of dough onto a baking sheet, spacing them evenly. Bake at 350F for 10-12 minutes, until the cookies look set at the edges but still soft in the centers.
  4. Let the cookies cool completely on the tray or a wire rack. Do not fill until fully cool, so the cream stays fluffy and doesn’t melt.
Make the vanilla cream filling and assemble
  1. Beat the softened unsalted butter and softened cream cheese until smooth. Beat in the marshmallow creme until combined, then gradually beat in the powdered sugar, vanilla, and cinnamon until very fluffy.
  2. Pair the cookies by size, then spread the filling generously on one cookie in each pair. Press the matching cookie on top to create sandwich cookies with a visible, thick white filling.

Notes

For the smoothest filling, keep the butter and cream cheese truly softened before beating. Store assembled cookies airtight in the refrigerator up to 4 days; freeze unfilled cookies for up to 2 months and thaw before filling. For a lighter option, swap half the powdered sugar with powdered erythritol and add an extra 1–2 tsp milk if needed to keep the filling fluffy.