Introduction

These Ginger Molasses Sandwich Cookies with Eggnog Frosting combine warm spices and rich molasses for a cozy holiday treat. Soft and chewy cookies are paired perfectly with a creamy, festive eggnog buttercream. They’re sure to become a seasonal favorite.

The image shows a stack of three cookie sandwiches on a white marble surface. Each sandwich has two textured, deep brown cookies with a slightly rough, sugary outer layer. Between the cookies is a smooth, creamy white filling, evenly spread and about one-third the thickness of one cookie. The cookies have a round shape, and the top cookie in the stack is slightly tilted, revealing the thick, creamy middle layer. In the background, there is a blurry glass with a light yellow drink. 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 butter and brown sugar until smooth and lump-free. Add the egg, egg yolk, vanilla extract, and molasses, then continue beating until well combined.
Step 3: Reduce the mixer speed to low and slowly incorporate the flour mixture. Mix just until combined, then scrape down the sides of the bowl. 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 (175°C). Line two baking sheets with parchment paper or silicone mats. If the dough has chilled more than 2 hours, let it sit at room temperature for about 20 minutes.
Step 5: Using about 1.5 tablespoons of dough per cookie, form balls (a cookie scoop works well). Roll each ball in the turbinado or granulated sugar and place on the prepared sheets, spacing about 2 inches apart.
Step 6: Bake cookies for 8-10 minutes, until the tops are just set. Let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Step 7: To make the eggnog frosting, beat the softened butter in a medium bowl on medium speed until creamy. Gradually add 2 cups of icing sugar, about 1/2 cup at a time, beating well after each addition.
Step 8: Add the eggnog one tablespoon at a time along with the optional rum extract. Adjust with more icing sugar or eggnog to achieve a smooth, spreadable consistency.
Step 9: To assemble the cookies, spread about 1 tablespoon of frosting on the bottom of one cookie, then sandwich with a second cookie. Repeat to make 16-18 cookie sandwiches.

Tips & Variations

Use turbinado sugar for rolling the dough to add a nice crunch and sparkle.
Chilling the dough overnight deepens the flavors and helps control spreading.
For a boozy twist, add a splash of dark rum or bourbon to the frosting instead of rum extract.
If eggnog isn’t available, substitute with milk or cream and a pinch of nutmeg.
Store cookies in an airtight container between layers of parchment to keep the frosting from sticking.

Storage

Keep the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze un-assembled cookies and frosting separately for up to 3 months. Allow frozen cookies to thaw completely before frosting and assembling. If refrigerated, bring cookies to room temperature before serving for best texture.

How to Serve

The image shows several round sandwich cookies stacked and placed close together on a white marbled surface. Each cookie has two brown, sugar-coated layers that look soft and slightly cracked on top, with a smooth, creamy white filling in the middle. The cookies appear slightly textured, with sparkling sugar crystals on the outer brown layers. A glass of light yellow liquid is blurred 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?

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

How do I prevent my cookies from being fluffy instead of flat?

Make sure to measure flour accurately by spooning and leveling it. Chilling the dough before baking helps control spread and keeps cookies tender but not fluffy. Also, avoid over-beating the dough once the dry ingredients are added.