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Molasses Cream Pie Cookies

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Ginger molasses cream pies are a delightful combination of warm spices, rich molasses, and a creamy, luscious filling. Perfect for any occasion, these pies are both comforting and elegant, offering a balance of textures and flavors that everyone will enjoy.

Ingredients

Scale

For the crust:

  • 2 ½ cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup cold butter, cut into cubes
  • ½ cup brown sugar
  • ⅓ cup molasses

For the filling:

  • 2 cups heavy cream
  • ¼ cup brown sugar
  • 2 tsp vanilla extract
  • ¼ cup molasses
  • ½ tsp ground ginger (optional, for extra spice)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Make the crust: In a large bowl, combine flour, ground ginger, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in brown sugar and molasses to form a soft dough.
  3. Shape the dough: Divide the dough into portions and press into pie pans, smoothing the edges evenly.
  4. Bake the crusts: Place on a baking sheet and bake for 12–15 minutes until lightly golden. Allow to cool completely.
  5. Prepare the filling: In a medium saucepan, combine heavy cream, brown sugar, and vanilla extract. Heat over medium heat, stirring constantly until sugar dissolves and the mixture is warm.
  6. Incorporate molasses: Remove from heat and whisk in molasses until smooth. Add extra ground ginger if desired. Cool slightly.
  7. Whip the filling: Transfer to a mixing bowl and beat until light and fluffy.
  8. Assemble pies: Spoon or pipe the filling into cooled crusts, spreading evenly. Smooth the top with a spatula.
  9. Chill: Refrigerate for 2–3 hours or until the filling is fully set.
  10. Serve: Slice and enjoy chilled, or garnish with a light dusting of powdered sugar.

Notes

Adjust the ginger and sugar according to your taste.

Pre-made crusts can be used to save time.

Mini tart versions are great for parties.

For a dairy-free option, substitute coconut cream for heavy cream.