These chewy spiced sandwich cookies filled with salted caramel buttercream may just be my new favorite recipe on my site. Can we all agree that chewy spicy molasses cookies are just unbelievably underrated? Like, they have NO BUSINESS being as good as they are.
This post is sponsored by Eagle Brand Milk, but as always, all thoughts and opinions are my own. Thank you for supporting the brands that make Buuck Farms Bakery possible.
How to Make Chewy Spiced Sandwich Cookies
Make the Chewy Spiced Cookies
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars for 5 minutes. Scrape down the bottom and sides of the bowl as needed to make sure everything is being incorporated equally. Add the egg and vanilla and mix for another 2-3 minutes, or until batter is lightened in color and fluffy. Add the molasses and mix to combine.
In a separate bowl, whisk together the flour, salt, baking soda, cardamom, cinnamon, clove, and nutmeg. Add the dry ingredients to the mixer 1/2 at a time, mixing until just incorporated. Don’t over mix. I like to stop the mixer when there’s a few streaks of flour remaining, and then do a final mix with a rubber spatula to ensure I don’t over mix.
Line a cookie sheet with parchment paper and pour some turbinado sugar into a small bowl. Use a 1 TBSP cookie scoop to portion the dough. Roll each piece of dough in your hands into a ball, then roll in the turbinado sugar. Place the dough on the parchment lined cookie sheet and chill for 1 hour or up to overnight.
Preheat the oven to 350, then arrange the cookies on parchment lined cookie sheets. The dough will spread a bit as the cookies bake, so give them a little room, baking 12 cookies per sheet. Bake for 8 minutes, then remove cookie sheet from oven and bang the pan on the counter 2-3 times to create the cracks in the cookie. Bake for another 2 minutes, then allow to cool on the hot cookie sheet. Transfer to a cooling rack after 3-5 minutes.
Make the Salted Caramel Russian Buttercream
While the cookies cool, make the salted caramel buttercream. In the bowl of a stand mixer with the paddle attachment, beat the butter alone for 10 minutes. Scrape down the bottom and sides of the bowl every couple of minutes to ensure all the butter is getting whipped.
Add ⅓ of the sweetened condensed milk at a time until it is fully incorporated before adding more. Once all of the sweetened condensed milk is incorporated, add the vanilla and caramel sauce. Mix until incorporated. You can use any store bought caramel sauce or homemade!
Add the buttercream to a piping bag fitted with a round piping tip. Pair up the cookies according to size. Pipe about 2 tsp of frosting on half of the cookies and sandwich them together with the other half. Serve at room temperature or chilled.
Chewy Spiced Sandwich Cookies
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min + 1 hr chill
- Yield: 16 Cookies
- Category: Cookies
Description
Chewy cookies packed with warm spices and a crunch of turbinado sugar, filled with salted caramel buttercream.
Ingredients
For the Chewy Spiced Cookies
- 1 C (227 g) Salted Butter, at room temperature
- ⅔ C (150 g) Granulated Sugar
- ⅔ C (150 g) Dark Brown Sugar
- 3 C (450 g) All Purpose Flour
- 3 tsp. Baking Soda
- 1 tsp. Cardamom
- 1 ½ tsp. Cinnamon
- ½ tsp Ground Cloves
- ½ tsp. Nutmeg
- ½ tsp. Salt
- 1 tsp. Pure Vanilla Extract
- 1 Lg Egg, at room temperature
- ⅓ C (105 g) Molasses
- ½ C Turbinado Sugar
For the Salted Caramel Buttercream
- 14 oz Can Eagle Brand Sweetened Condensed Milk
- 1 C (227 g) Unsalted Butter, at room temperature
- 1 tsp Pure Vanilla Extract
- ¼ C Salted Caramel Sauce
Instructions
For the Chewy Spiced Cookies
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars together for 5 minutes.
- Meanwhile, in a medium sized mixing bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
- To the mixer, add the vanilla, egg, and molasses. Mix for 1 minute, making sure to scrape down the bottom and sides of the bowl to make sure everything is getting mixed in evenly.
- Add the dry ingredients, ½ at a time, mixing just until combined.
- Use a 1 TBSP cookie scoop to scoop dough into your hands. Roll the dough into a ball, then roll in the turbinado sugar. Place on a cookie sheet.
- Chill dough in the fridge for 30 minutes.
- Preheat oven to 350 degrees. Place 9-12 cookies on a parchment lined cookie sheet. Bake for 8 minutes, the bang the pan on the counter 1-2 times to create the cracks in the cookies. Return to oven and bake another 2 minutes.
- Allow cookies to cool for 3-5 minutes on the cookie sheet before transferring.
For the Buttercream
- In the bowl of a stand mixer with the paddle attachment, beat the butter alone for 10 minutes. Scrape down the bottom and sides of the bowl every couple of minutes to ensure all the butter is getting whipped.
- Add ⅓ of the sweetened condensed milk at a time until it is fully incorporated before adding more.
- Once all of the sweetened condensed milk is incorporated, add the vanilla and caramel sauce. Mix until incorporated.
- Add the buttercream to a piping bag fitted with a round attachment,
- Pair up the cookies according to size.
- Pipe about 2 tsp of frosting on half of the cookies and sandwich them together with the other half.
- Enjoy.
Notes
Cookies will keep at room temperature for 24 hours, or up to a week in the fridge.
If you loved the recipe for these Chewy Spiced Sandwich Cookies, make sure to check out some of my other popular cookie recipes, like these Blueberry Muffin Cookies, or these Bakery Style S’mores Cookies.
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