Ginger Molasses Sandwich Cookies with Eggnog Frosting Recipe
These Ginger Molasses Sandwich Cookies with Eggnog Frosting are the perfect festive treat combining warm spices and rich molasses cookies sandwiched with creamy eggnog-flavored frosting. The cookies have a soft yet slightly chewy texture, perfectly complemented by the smooth, lightly spiced frosting. Ideal for holiday gatherings or cozy winter indulgence.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 16-18 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies
- 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)
For the Eggnog Frosting
- 6 tablespoons unsalted butter (softened to room temperature)
- 2–3 cups icing sugar (sifted)
- 3–4 tablespoons eggnog
- 1/4 teaspoon rum extract (optional)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside this spice-flour mixture.
- Cream butter and sugar: In a separate large bowl, use an electric mixer on medium speed to beat the softened butter and brown sugar together until smooth with no lumps. Add in the egg, egg yolk, vanilla extract, and molasses, continuing to beat until well combined.
- Incorporate dry ingredients: Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix until combined, then turn off the mixer and scrape down the bowl sides to ensure all ingredients are evenly incorporated.
- Chill the dough: Cover the dough bowl with cling wrap and refrigerate for at least 30 minutes, or up to 24 hours for better flavor development and easier handling.
- Prepare to bake: When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. If dough was chilled over 2 hours, let it sit at room temperature for about 20 minutes to soften slightly.
- Shape and sugar the cookies: Using a cookie scoop, portion dough into 1.5 tablespoon balls. Roll each ball in turbinado or granulated sugar, then place them 2 inches apart on the prepared baking sheets.
- Bake the cookies: Bake the cookies for 8 to 10 minutes until the tops are just set but the cookies remain soft. Allow them to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.
- Make the eggnog frosting: Beat the softened butter in a medium bowl on medium speed until smooth. Gradually beat in 2 cups of sifted icing sugar, about half a cup at a time. Add eggnog gradually, 1 tablespoon at a time, along with optional rum extract. Adjust consistency with extra icing sugar or eggnog to achieve a smooth, spreadable frosting.
- Assemble sandwich cookies: Spread about 1 tablespoon of eggnog frosting on the bottom of one cookie and top with a second cookie to create a sandwich. Repeat to make about 16-18 sandwich cookies total.
Notes
- Do not use blackstrap molasses as it can be too bitter; use mild molasses instead for best flavor.
- Chilling the dough helps the cookies retain shape and intensifies the spices.
- If the dough is too hard after chilling longer than 24 hours, let it sit at room temperature until soft enough to scoop.
- You can adjust the sweetness and thickness of the frosting by varying the amount of eggnog or icing sugar.
- Store the assembled sandwich cookies in an airtight container in the refrigerator for up to 5 days.
- Bring refrigerated cookies back to room temperature before serving for the best texture and flavor.
Keywords: ginger molasses cookies, sandwich cookies, eggnog frosting, holiday cookies, Christmas cookies, spiced cookies
