Name: Ginger Molasses Sandwich Cookies with Eggnog Frosting Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 2 and 3/4 cups all-purpose flour (spooned and leveled); 2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter (softened to room temperature); 3/4 cup brown sugar (packed); 1 large egg (room temperature); 1 large egg yolk (room temperature); 2 teaspoons vanilla extract; 1/3 cup molasses (not blackstrap); 1/3 cup turbinado or granulated sugar (for rolling); 6 tablespoons unsalted butter (softened to room temperature); 2-3 cups icing sugar (sifted); 3-4 tablespoons eggnog; 1/4 teaspoon rum extract (optional)

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Introduction

These Ginger Molasses Sandwich Cookies with Eggnog Frosting bring cozy holiday flavors together in a delightful treat. Soft, spiced cookies sandwich a creamy, festive frosting that’s sure to impress family and friends. Perfect for sharing or enjoying with a warm cup of tea.

The image shows a close-up of several sandwich cookies stacked on top of each other on a white marbled surface. Each cookie has two rough, brown, sugar-coated outer layers with a slightly mottled texture, enclosing a smooth, creamy white filling in the middle. The cookies have a sugary sparkle on the surface, making them look crisp. In the background, there is a blurred white plate with more cookies and a glass of light pale yellow liquid. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 3/4 cups all-purpose flour (spooned and leveled)
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter (softened to room temperature)
3/4 cup brown sugar (packed)
1 large egg (room temperature)
1 large egg yolk (room temperature)
2 teaspoons vanilla extract
1/3 cup molasses (not blackstrap)
1/3 cup turbinado or granulated sugar
6 tablespoons unsalted butter (softened to room temperature, for frosting)
2-3 cups icing sugar (sifted)
3-4 tablespoons eggnog
1/4 teaspoon rum extract (optional)

Instructions

Step 1: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
Step 2: In a separate large bowl, use an electric mixer on medium speed to beat the softened butter and brown sugar until smooth and lump-free. Add the egg, egg yolk, vanilla extract, and molasses, continuing to beat until well combined.
Step 3: Reduce the mixer speed to low and slowly mix in the flour mixture until just combined. Stop mixing and scrape down the sides of the bowl as needed. Cover the dough with cling wrap and refrigerate for at least 30 minutes or up to 24 hours.
Step 4: When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats. If the dough has been chilled longer than 2 hours, let it sit at room temperature for about 20 minutes.
Step 5: Scoop dough into balls about 1.5 tablespoons each, roll them in turbinado or granulated sugar, and place them 2 inches apart on the baking sheets. Bake for 8-10 minutes, until the tops are just set. Let cookies cool on the sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Step 6: For the frosting, beat the softened butter in a medium bowl until creamy. Gradually add 2 cups of sifted icing sugar, beating well after each addition.
Step 7: Add eggnog one tablespoon at a time along with the rum extract (if using), adjusting with more powdered sugar or eggnog to reach a smooth, spreadable consistency.
Step 8: Spread about 1 tablespoon of frosting on the bottom of one cookie, then sandwich with a second cookie. Repeat to assemble 16-18 sandwich cookies.

Tips & Variations

Use turbinado sugar for rolling the dough balls to add a nice crunchy texture on the outside.
For a boozy twist, add a splash of dark rum to the frosting instead of rum extract.
Make the dough a day ahead and refrigerate overnight for even deeper flavor.
If eggnog isn’t available, substitute with milk or cream flavored with a pinch of nutmeg.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 5 days. Keep them chilled if your kitchen is warm to maintain frosting texture. You can also refrigerate them for up to a week; allow to come to room temperature before serving. For longer storage, freeze the cookies in an airtight container for up to 2 months, separating layers with parchment paper. Thaw overnight in the fridge before serving.

How to Serve

Two sandwich cookies with a deep brown color and coarse sugar crystals on the top layer sit on a white rectangular plate. Each cookie has two round, soft-textured cookie layers with a thick, smooth white cream filling in the middle. The cookies are placed on a white marbled surface with a light yellow, blurred jar in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use blackstrap molasses instead of regular molasses?

It’s best to use regular molasses as blackstrap has a much stronger, bitter flavor that can overpower the cookies.

How do I make the frosting less sweet?

Adjust the amount of icing sugar and eggnog to your taste, adding more eggnog to thin and reduce sweetness, or less sugar to keep it milder.