Molasses spiced cookie sandwich with orange cream

These are based off my mom's molasses cookie recipe that she always makes during the holidays. I added a citrus based filling and sandwiched them all together for a winning combination.
24 two-tablespoon sandwich cookies
schedule 25 minutes
schedule 10 minutes
schedule 35 minutes


Molasses spiced cookie dough
  • 23 cup canola oil (155 g)
  • 1 cup brown sugar (180 g)
  • 1 large egg
  • 4 tablespoons molasses (100 g)
  • 2 cups all-purpose flour (240 g)
  • 2 teaspoons baking soda (10 g)
  • 12 teaspoon salt (3 g)
  • 1 teaspoon cinnamon (2 g)
  • 1 teaspoon ground ginger (4 g)
Orange cream filling
  • 8 ounces softened cream cheese (226 grams)
  • 4 tablespoons butter softened (56 grams)
  • 1 teaspoon orange zest (1 gram)
  • 2 teaspoons fresh orange juice (20 grams)
  • 1 12 cup confectioners/powdered sugar (216 grams)

Check below recipe directions
for additional notes.


Molasses spiced cookie dough: In a large mixing bowl, cream the oil, sugar, egg and molasses together. This is easiest to do with an electric mixer or stand mixer, but you can do it by hand with a whisk if you are ready for a small workout. 

Add the dry ingredients to the bowl with the creamed mixture and whisk or mix to incorporate. You are done when everything is combined well and there are no dry flour spots in the dough. 

Allow your cookie dough to rest in a covered bowl in the refrigerator for 30 minutes or up to an hour. 

When you're ready to bake, preheat the oven to 350 degrees F (177 C). 

Using a cookie scoop or measuring spoon, drop a teaspoon of cookie dough onto a non-greased cookie sheet, roll into a ball and then sprinkle each ball with sugar.

Bake cookies for 9 to 10 minutes.

Remove cookie sheet from oven and allow the cookies to cool on the sheet pan. 

Orange cream filling: while the cookies cool, you can make the orange cream filling.

In a medium sized bowl, stir the cream cheese and butter together until they are smooth and combined. 

Add orange zest, orange juice and stir to combine. 

Stir in the confectioners/powdered sugar until the orange cream is smooth and no signs of dry sugar remain. 

Add all the orange cream filling to a piping bag or a zip-top bag (with a small cut in the corner) and you can use the bag to add cream filling to your cookie sandwiches. 

Squeeze a little cream in between two cookies and serve cookie sandwiches to friends and family.

Store in a container on the counter for no more than a week. 


If you only want to cook a few cookies at a time, you can store cookie dough in the refrigerator for a few days until you're ready to cook each batch. 

Have you made this recipe? Tag @beerinator and let him know!


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