Recipe: Mini Molasses Cookies with Lemon Filling

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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updated May 3, 2019
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(Image credit: Apartment Therapy)

This sandwich cookie suits that craving perfectly. Spicy molasses cookies are a classic, especially in the winter. These are soft, light, and not as greasy as some recipes. Their dark spice is brightened by a tart lemon filling that softens the sandwiches into sunny, chewy, one-bite treats.

Try not to overbake these cookies. Even if you do, however, just slather on the lemon filling and put the sandwiches in a covered container in the fridge overnight. They will soften right up, and they’ll continue to get better over the next few days.

(Image credit: Apartment Therapy)

Place on a parchment-lined baking sheet and bake for about 10 minutes. Take them out just as they beginning to brown on the bottom. Let them cool on the baking sheets for a few minutes to firm up before removing.

When the cookies are cool, sandwich them with teaspoon dollops of the Lemon Filling. Put in an airtight container and store in the refrigerator overnight. As they sit in the fridge overnight or even for a couple days they will soften with the filling into gooey lemon-molasses sandwiches.

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