| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 15 min |
| Yield: | 6 sandwich cookies |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 252 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 24 g |
| Protein | 3 g |
| Cholesterol | 43 mg |
| Sodium | 145 mg |
Reviews
Loved these cookies ! I made them a few days ago and made my whole kitchen smell like Christmas ! Wonderful !
Thanks Pat and Gina ,, love your recipes and really miss your show !
Very tasty. I’m not sure if it’s because my molasses has been around a few months, but it ended up having more of a gingerbread taste and the molasses flavor didn’t really come through. I still enjoy gingerbread so it wasn’t the end of the world. My dough was a little hard to work with (really wet, but when I started tossing sugar and rolling it around, it all worked out fine. It was a sure crowd-pleaser when we entertained earlier this week. There were none left!
Perfect. But I uses gluten free pizza flour (since I am gluten free and nutmeg and pumpkin pie spice instead of cloves and other spices.
I made these with my 13 year old granddaughter, Alyssa, and we don’t know how the cookie sandwiches taste because everyone ate all of the molasses cookies before we could make them. The dough seemed a little loose but they did form a ball and turned out great. We will definitley be making these again, probably a double batch so we will have some for the sandwiches. Great job, love the show.
These were pretty good.
I made these exactly as the recipe stated. They came out flatter than your every day pancake. The taste was fine, but clearly didn’t looke like the ones pictured on the TV program. Sorry Neelys, this one didn’t make it.
Oh my gosh pure dee delightful~ I used Splenda brown sugar instead of regular brown sugar. My family couldn’t tell the difference and they tasted awesome.
This is a DELICIOUS cookie even without the Nutella!! It bakes up nicely and cools to a crisp, tasty cookie. We loved it. Will make this cookie lots of times!