Ingredients
1½cupsall purpose flour
½tspbaking soda
1tspground cinnamon
½tspsalt
1cuplight brown sugar,packed
½cupunsalted butter
1large egg
¼cuplight molasses,unsulfured
creamy molasses filling
Preparation
Preheat oven to 350 degrees F. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets, about 1½ inches apart.
Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
Whisk 12 tablespoons softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups confectioners’ sugar; whisk until smooth and spreadable.
Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press.
Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).
