Molasses Cookie Sandwiches
- Level: Easy
- Yield: 6 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 252
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 39
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 3
- Cholesterol
- 43
- Sodium
- 145
- Total: 55 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 15 min
Ingredients
1 cup dark brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
3 tablespoons molasses
1 teaspoons pure vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon table salt
1/4 cup granulated sugar
Chocolate hazelnut spread, such as Nutella
Directions
- Preheat the oven to 350 degrees F. Adjust the oven rack to middle. Line 2 sheet trays with parchment.
- Whisk the brown sugar in a large bowl to get rid of the lumps. Add the butter and stir until smooth. Stir in the molasses, vanilla and egg, mixing until well combined.
- Whisk together the flour, baking soda, ginger , cinnamon, cloves and salt in a separate medium bowl. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 2 minutes.
- Pour the granulated sugar onto a plate. Divide the dough into 12 equal-size balls and roll them in the sugar. Arrange the dough on the prepared sheet trays at least 2 inches apart. Press gently to flatten. Bake about 17 minutes. Let cool completely on the sheet trays.
- Spread the chocolate hazelnut spread between 2 cookies and sandwich them together. Repeat with the remaining cookies.