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Molasses Lace Cookies with White Chocolate Filling Recipe

Molasses Lace Cookies with White Chocolate Filling Recipe

This is a cookie that has just the right amount of chewiness while also having a satisfying bit of crunch. It is perfect with tea in the afternoon or a delicious dessert. I love lace cookies because they are very forgiving and easy to make without doing a ton of preparation ahead of time.

TIP: Different kinds of molasses will add different degrees of molasses flavor to cookies. Light, dark, blackstrap, unsulphured, and sulphured will all have different flavors. 

Molasses Lace Cookies with White Chocolate Filling Recipe

Recipe makes 6 to 8 sandwich cookies. Total time 1 hour and 20 minutes (cooling time included). Active time 30 minutes.



  • ½ cup (1 stick) unsalted butter
  • 1 ½ cups rolled oats
  • ¾ cup sugar
  • ½ cup all-purpose flour, plus more as needed
  • ¼ cup whole milk
  • 1 tablespoon molasses (see Tip above)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt


  • 1 cup white chocolate chips (5.5 ounces)


  1. Melt butter in a large saucepan and turn off the heat. Add all ingredients to the saucepan, turn back on heat and mix until fully incorporated and sugar has dissolved. Turn off heat and let cool for 30 minutes.

  2. Preheat oven to 375 degrees. Cover baking sheets with foil. Use 2 teaspoons to drop cookie dough in teaspoon-size dollops onto baking sheets, spaced about two inches apart. Using a teaspoon dipped in flour, press down each cookie. 

  3. Bake for 5 to 7 minutes, until cookies are brown, bubbly and golden in color.

  4. Cool for 15 minutes, then peel the foil away from each cookie. Do not try to peel cookies off the foil.

  5. Melt white chocolate in double boiler. Use butter knife to cover the bottom of cookie with a generous layer of white chocolate. Press on a second cookie, set sandwich on cooling rack. Repeat with all pairs of cookies.

Recipe first featured on Ranch To Table Season 2 Episode 6: Dinner for One on the Magnolia Network.

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Photos by Brian Skope

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