Mini Ginger-Molasses Cream Pies

Mini Ginger-Molasses Cream Pies
4 from 1 ratings
Tiffany MacIssac is the D.C. based pastry chef who owns the Neighborhood Restaurant Group. She shares her holiday recipe with us for mini ginger-molasses cream pies. 
  • 1 1/2 sticks unsalted butter
  • 1 cup granulated sugar
  • 2 teaspoon fresh grated ginger
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of clove
  • 3 grates of nutmeg
  • 1 egg
  • 1/4 cup molasses
  • 1 cup cream cheese
  • 1/8 teaspoon freshly grated nutmeg
  • 2 teaspoon powdered sugar
  • pinch of salt
  • 2 teaspoon bourbon or dark rum
  1. Cream together butter, sugar and ginger on a medium speed for 5-6 minutes until fluffy. Add egg followed by molasses. Mix to combine, scraping the bowl at least once. Sift together dry and add all at once. Mix to combine at least once. Portion into tablespoon size balls and roll in raw (or granulated) sugar. Place on cookie sheet lined with parchment paper. Bake at 325 degrees 8-11 minutes until light golden around the edge but still soft in the center. All ovens are slightly different but you want the cookies to be very soft and chewy so pull them out a minute before you think they are done. Allow to cool to room temp then fill with egg nog filling. Eat immediately or allow to rest, covered, in the refrigerator overnight for a super soft, chewy cookie sandwich
  2. Place cream cheese, powdered sugar, salt and nutmeg in the bowl and paddle until smooth. Add liquor (optional) slowly while mixing to combine