Molasses Sandwich Cookies with Maple Pecan Cream

Every October my friends and I do what we call a “Girls & Ghouls Movie Night.” We watch all of our favorite Halloween movies like Hocus Pocus and The Witches and eat lots of cheesy, carby, delicious foods. This year I wanted to create something festive and fun to bring to the party and these cookies were it! I love the flavors of molasses and warm spices together, it feels so comforting and perfect for Fall. These cookies are soft and chewy and the filling is the perfect creamy, salty contrast. The filling has cream cheese, maple syrup and toasted, buttery pecans which brings these cookies to a whole new level. These are also the perfect cookie to make for Thanksgiving or Christmas as well, everyone loves them!

Cookie Ingredients-

• 2 Cups Plus 2 Tablespoons All Purpose Flour (spoon it into the measuring cups then level it off)

• 1 and 1/2 teaspoons baking soda

• 2 teaspoons ground ginger

• 1 and 1/4 teaspoons ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon nutmeg

• 1/2 teaspoon salt

• 3/4 cup  unsalted butter, softened to room temp

• 1/2 cup dark brown sugar

• 1/4 cup granulated sugar

• 1/4 cup dark molasses (I like “Grandma’s” brand)

• 1 large egg, at room temperature

• 2 teaspoons pure vanilla extract

• Extra White sugar for rolling the dough in

Maple Pecan Cream Ingredients-

• 6 oz Cream Cheese (softened)

• 1 Stick of Unsalted Butter

• 1/2 Teaspoon Fine Table Salt

• 3/4 Teaspoon Vanilla Bean Paste (or 1 teaspoon pure vanilla extract)

• 3 Tablespoons Pure Maple Syrup

• 2.5 Cups Confectioners Sugar

• 1/2 Cup Toasted Pecans, Finely Chopped

• Dash of Cinnamon

Cookie Steps-

1. Stir together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.

2. Using a stand mixer with a paddle attachment (or with hand beaters), beat together the butter, dark brown sugar, white sugar, molasses and vanilla until creamy. Add the egg and beat just until fully combined.

3. On slow speed gradually add the dry ingredients and just beat until combined. Scrape down the sides as needed. Cover the dough and chill in the fridge for 1 hour. ( If you chill it longer be sure to let it sit at room temp for about 45 minutes before you cook the cookies or they won’t spread enough.

4. Preheat the oven to 350F.

5. Remove the dough from the fridge and scoop 1.5 Tablespoons of dough and roll it into balls. Roll the balls of dough into granulated white sugar until fully coated.

6. Arrange the balls of dough on parchment lined baking sheets about 3 inches apart. Bake for 11 minutes or until edges appear set. Remove the baking sheet from the oven and bang it on the counter 2-3 times this will help release some air and help them to get the nice crackled finish. Return to the oven for 1 additional minute. If your cookies didn’t spread enough, right when they come out of the oven you can take the flat bottom of a glass, bowl or sheet pan and press it down gently on top of the cookies to flatten them slightly.

7. Allow the cookies to cool completely. enjoy them as is or you can fill them, see here…

Maple Pecan Cream Filling-

1. Using the whisk attachment on your stand mixer or hand beaters, beat together the softened cream cheese, 1 stick of butter, salt, vanilla and maple syrup. Beat on medium high speed or until creamy and fully combined. Gradually add the confectioners sugar on low speed until fully combined and no lumps. Add the finely chopped pecans and the dash of cinnamon. You want the cream to be nice and thick but if it seems to be way too stiff add a tablespoon or so of milk or cream to thin it out.

2. Once the cookies are fully cooled, you can fill them!

3. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Enjoy! Store in the refrigerator in a sealed container or tin.