2. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the molasses, egg, and vanilla extract, and beat until well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill it in the refrigerator for at least 1 hour.
4. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
6. Bake for 8-10 minutes, or until the edges are just starting to turn golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. To make the filling, beat the butter until creamy. Gradually add the powdered sugar, then mix in the vanilla extract and milk. Beat until the filling is light and fluffy.
8. Spread a generous amount of filling on the flat side of one cookie, then top with another cookie to make a sandwich. Repeat with the remaining cookies.
Variations & Tips
For a fun twist, you can add a bit of orange zest to the cookie dough for a hint of citrus. If you’re a chocolate lover, try adding mini chocolate chips to the dough or a bit of cocoa powder to the filling. For a dairy-free version, substitute the butter with a non-dairy alternative and use almond or oat milk in the filling. These cookies can be easily frozen, so feel free to make a double batch and save some for later!
