What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Cream together the softened butter and brown sugar until light and fluffy. Add in the molasses, egg, and vanilla, mixing until well combined.
Gradually mix the dry ingredients into the wet mixture, stirring until the dough comes together.
Scoop tablespoon-sized amounts of dough onto the lined baking sheet, ensuring they are spaced about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set but the centers remain soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
In a separate bowl, beat the whipped cream, powdered sugar, and vanilla together until soft peaks form.
Once the cookies are cool, spread a dollop of the cream filling on the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
Enjoy your Molasses Cream Pie Cookies!

Consider mixing in chopped nuts or adding extra spices for variations. Store leftovers in an airtight container.