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Ginger Molasses Sandwich Cookies with Eggnog Frosting Recipe

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4.8 from 107 reviews

Delight in these Ginger Molasses Sandwich Cookies featuring warm spices and a rich molasses flavor, perfectly complemented by a creamy, festive eggnog frosting. These soft, chewy cookies are rolled in sugar for a delightful crunch and then sandwiched together with a smooth eggnog buttercream, making them an ideal treat for holiday gatherings or cozy winter afternoons.

Ingredients

Scale

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)

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

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined. Set this mixture aside.
  2. Cream Butter and Sugar, Add Wet Ingredients: In a separate large bowl, use an electric mixer on medium speed to beat the softened unsalted butter and packed brown sugar until smooth and no lumps remain. Then add the egg, egg yolk, vanilla extract, and molasses. Beat until fully combined. Reduce mixer speed to low and gradually beat in the flour mixture until just combined. Scrape down the sides of the bowl as needed. Cover and refrigerate the dough for at least 30 minutes or up to 24 hours.
  3. Preheat and Prepare Baking Sheets: When ready to bake, remove the dough from the refrigerator. Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats. If the dough has chilled for over 2 hours, allow it to sit at room temperature for about 20 minutes.
  4. Shape and Bake Cookies: Using a cookie scoop or tablespoon, form dough balls approximately 1.5 tablespoons in size. Roll each dough ball in turbinado or granulated sugar. Place the dough balls spaced 2 inches apart on the prepared baking sheets. Bake the cookies for 8-10 minutes until the tops are just set but not browned. Let the cookies cool on the cookie sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
  5. Prepare Eggnog Frosting: While the cookies cool, beat the softened butter in a medium bowl on medium speed. Gradually beat in the sifted icing sugar about 1/2 cup at a time until 2 cups have been incorporated. Add eggnog one tablespoon at a time along with the optional rum extract. Adjust the frosting consistency by adding more powdered sugar or eggnog until smooth and spreadable.
  6. Assemble Sandwich Cookies: Spread about 1 tablespoon of eggnog frosting on the bottom of one cookie, then sandwich with a second cookie on top. Repeat with remaining cookies to make approximately 16-18 sandwich cookies.

Notes

  • For best flavor, chill the dough overnight to allow spices to meld.
  • Use molasses that is not blackstrap for a milder, sweeter flavor.
  • Rolling cookies in turbinado sugar adds a subtle crunch and sparkle.
  • Adjust frosting thickness by adding more eggnog to thin or powdered sugar to thicken.
  • Cookies keep well in an airtight container for up to 1 week.
  • Room temperature ingredients help achieve a uniform, smooth dough and frosting.

Keywords: Ginger molasses cookies, holiday cookies, eggnog frosting, sandwich cookies, spiced cookies, Christmas cookies, molasses sandwich cookies

Find it online: https://platedbyemma.com/ginger-molasses-sandwich-cookies-with-eggnog-frosting-recipe/