I like normal molasses spice cookies well enough, especially when they are soft, extra spicy, and have crinkly tops. But when you sandwich two molasses cookies together with caramel dulce de leche, they become something really special. Gift-worthy even.Molasses makes the cookie dough soft and sticky, so the normal method for forming the cookies is to roll the dough into balls, then roll the balls in sugar. In the oven, the cookies spread slightly into thick domes with crinkly tops - delicious, but too thick to make into alfajores. For alfajor-style sandwich cookies, it's best to roll the well-chilled molasses cookie dough out thinly and cut out small circles of dough. The cookies puff up slightly in the oven but stay soft, and are easy to spread with the dulce de leche.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: About 20-25 sandwich cookies.
- 1 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 2 eggs, at room temperature
- 1/2 cup molasses
- 1 teaspoon vanilla
- 3 cups of all purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1/2 teaspoon cloves
- 1 1/2 teaspoons baking soda
- Extra granulated sugar for sprinkling on cookies
- 1 cup dulce de leche
- Place the softened butter in the bowl of a standing mixer. Beat butter with the paddle attachment until light and creamy. Add regular sugar and dark brown sugar and continue to beat, until butter-sugar mixture is light and fluffy.
- Add eggs to sugar and butter one at a time, mixing well after each. Add molasses and vanilla and mix well.
- In a small bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, allspice, and cloves.
- Add dry ingredients to the batter, stirring gently until just mixed.
- Cover dough with plastic wrap and chill in refrigerator for about an hour.
- Preheat oven to 350 degrees. Lightly flour counter top surface, and roll out 1/4 of the dough, lightly flouring as needed to prevent sticking, to 1/4 inch thickness. Use a 2-inch round cookie cutter to cut out cookies, and place them on a baking sheet lined with parchment paper. Brush the cookies very lightly with water and sprinkle tops with granulated sugar.
- Bake cookies until puffed and slightly golden brown, about 5-8 minutes. Remove from oven and let cool for 5 minutes, then transfer to a rack to cool completely.
- Spread a generous teaspoon or two of dulce de leche on the bottom of one cookie and top with another cookie, forming a sandwich with the sugared sides facing outward. Repeat with remaining cookes.
- Store cookies in an airtight container for 3-4 days, or in the refrigerator for up to a week.