Ingredients
For the Molasses Cookies:
4 and 3/4 cups all-purpose flour
1 Tablespoon baking soda
2 Tablespoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon cardamom
1/4 pinch finely ground black pepper
1/2 teaspoon salt
12 ounces unsalted butter, at room temperature
2 and 1/4 cups light brown sugar, packed
1 Tablespoon vanilla extract
1/2 teaspoon finely grated orange zest
2 large eggs, at room temperature
2/3 cup molasses (not blackstrap variety)
1/2 cup sparkling sugar (for rolling the cookie dough)
For the White Chocolate Buttercream:
1 cup (227g/8 ounces) unsalted butter, at room temperature
2 and 1/2 cups (283g/10 ounces) confectioners’ sugar
1/4 teaspoon salt
2 Tablespoons heavy cream
6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes
Instructions
For the Molasses Cookies:
In a medium mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, allspice, cardamom, black pepper, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides as needed. Add in the vanilla and orange zest and beat until combined. Reduce the mixer speed to medium-low. Add in the eggs, one at a time, beating well after each addition. Add in the molasses and beat until combined. Gradually add in the dry ingredients and beat until it’s evenly incorporated, scraping the bottom of the bowl as needed.
Cover the bowl and refrigerate for at least 4 hours, and up to 3 days.
When ready to bake:
Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
Roll the dough into 1 and 1/2 Tablespoon sized balls. Fill a small and shallow bowl with sparkling sugar. Roll each ball in the sugar until it’s completely coated. Place the sugar coated cookie dough balls on the prepared baking sheets, leaving 2 inches between each ball for spreading.
Bake, one tray at a time, for 8 to 10 minutes, or until the cookies have puffed up and have begun to slightly crack on top. (They will crack more as they cool, so don’t over bake!)
Remove from the oven and place the pan on a cooling rack. Cool cookies for 5 minutes on the baking sheet, then carefully transfer the cookies to a separate cooling rack to cool completely. Repeat with remaining cookie dough.
For the White Chocolate Buttercream:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners’ sugar, beating until all of the sugar is completely combined. Add in the salt and cream and beat smooth. Add in the white chocolate and beat smooth.
Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
Spread a large dollop of frosting on the top of one cooled cookie. Place another cookie on top and lightly press to seal them together. Repeat with all cookies.
Store your Molasses Cookies Cream Pies in an airtight container, in the refrigerator, for up to 3 days.