Introduction

These Ginger Molasses Sandwich Cookies with Eggnog Frostings are a festive treat perfect for the holiday season. The warm spices and rich molasses create a soft, flavorful cookie, while the creamy eggnog frosting adds a delightful finishing touch.

Several round, cracked brown cookies with a rough, sugar-coated texture are placed on a golden cooling rack over a white marbled surface. One cookie on the top right is topped with a swirl of light, creamy white frosting, piped in a rose shape. A white piping bag with a metal tip filled with the same frosting is positioned diagonally near the bottom right edge of the image, hovering over another cookie. The background is clean with a soft, natural light that highlights the textures on the cookies and frosting. 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, for frosting)
3-4 tablespoons eggnog (for frosting)
1/4 teaspoon rum extract (optional, for frosting)

Instructions

Step 1: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set this dry mixture aside.
Step 2: In a separate large bowl, use an electric mixer on medium speed to beat the softened butter and brown sugar together until no lumps remain. Add the egg, egg yolk, vanilla extract, and molasses, and continue beating until well combined.
Step 3: Reduce the mixer speed to low and slowly add the flour mixture into the wet ingredients, mixing until just combined. Turn off the mixer and scrape down the sides of the bowl as needed. Cover the bowl with cling wrap and refrigerate the dough for at least 30 minutes or up to 24 hours.
Step 4: When ready to bake, preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone mats. If the dough has chilled for over two hours, let it sit at room temperature for about 20 minutes. Form the dough into balls about 1.5 tablespoons each, rolling them in turbinado or granulated sugar. Place the balls 2 inches apart on the prepared baking sheets.
Step 5: Bake the cookies for 8-10 minutes until the tops are just set. Let them cool on the trays for 5-10 minutes before transferring to wire racks to cool completely.
Step 6: To make the eggnog frosting, beat the softened butter in a medium bowl on medium speed until creamy. Gradually beat in about 2 cups of icing sugar, adding it about 1/2 cup at a time. Add the eggnog one tablespoon at a time and the optional rum extract, adjusting with additional icing sugar or eggnog to reach a spreadable consistency.
Step 7: Assemble the cookies by spreading about 1 tablespoon of frosting on the bottom of one cookie, then sandwiching with a second cookie. Repeat until you have 16-18 sandwich cookies.

Tips & Variations

Use turbinado sugar for rolling the dough to add a subtle crunch and extra sweetness to the cookie edges.
Chill the dough longer for thicker, chewier cookies.
Swap the eggnog frosting for cream cheese frosting for a tangier contrast.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Let refrigerated or frozen cookies come to room temperature before serving. If needed, refresh frosting softness by whipping it slightly before reassembling.

How to Serve

The image shows two sandwich cookies on a white rectangular plate, placed on a white marbled surface. Each cookie has two thick, round, brown textured layers with a sprinkling of sugar on top, giving them a slightly rough and shiny appearance. Between the cookie layers is a smooth, creamy white filling, evenly spread and about one-third the thickness of the cookies themselves. In the background, another cookie and a bottle with a pale yellow drink are partially visible but out of focus. The overall look is neat and inviting. 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?

Blackstrap molasses has a much stronger, more bitter flavor that can overpower the cookies. It’s best to use regular molasses for a balanced sweetness and spice.

Is it essential to chill the dough before baking?

Yes, chilling the dough helps control spreading during baking and intensifies the flavors. It also makes the dough easier to handle and roll in sugar.