Ginger Molasses Sandwich Cookies with Eggnog Frosting Recipe
These Ginger Molasses Sandwich Cookies with Eggnog Frosting combine warm, spicy molasses cookies with a rich, creamy holiday-inspired eggnog buttercream. Perfectly soft yet slightly crisp, the cookies pair beautifully with the smooth, subtly spiked frosting for a festive treat that’s ideal for the holiday season.
- Prep Time: 20 minutes (plus 30 minutes to 24 hours chilling)
- Cook Time: 8-10 minutes per batch
- Total Time: 1 hour (including minimum chilling and baking)
- Yield: 16-18 sandwich cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Ginger Molasses 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 packed brown sugar
- 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 Buttercream
- 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 all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened unsalted butter and packed brown sugar in a separate large bowl until smooth and lump-free.
- Add Wet Ingredients: Add the egg, egg yolk, vanilla extract, and molasses to the butter mixture. Continue beating until fully incorporated.
- Combine Wet and Dry Mixtures: Lower the mixer speed to low and gradually mix in the dry flour mixture until just combined. Scrape down the bowl sides as needed. Cover the dough with cling wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Prepare to Bake: When ready to bake, preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone mats. If dough was refrigerated longer than two hours, let sit at room temperature for about 20 minutes.
- Shape and Sugar the Cookies: Scoop out dough balls about 1.5 tablespoons each (a cookie scoop works best), then roll each ball in turbinado or granulated sugar. Place dough balls 2 inches apart on the prepared cookie sheets.
- Bake the Cookies: Bake for 8-10 minutes until the cookie tops are just set and slightly firm. Remove from oven and cool on the trays for 5-10 minutes before transferring to wire racks to cool completely.
- Make the Eggnog Frosting: In a medium bowl, beat softened butter on medium speed until creamy. Gradually beat in 2 cups of sifted icing sugar, about 1/2 cup at a time. Add eggnog one tablespoon at a time and rum extract if using. Adjust consistency with additional powdered sugar or eggnog until smooth and spreadable.
- Assemble Sandwich Cookies: Spread about 1 tablespoon of eggnog frosting on the bottom of one cooled cookie, then sandwich with a second cookie on top. Repeat for remaining cookies to yield approximately 16-18 sandwich cookies.
Notes
- Allow dough to rest chilled for at least 30 minutes to enhance flavor and texture; longer refrigeration up to 24 hours is acceptable.
- If cookies turn out too puffy instead of flat, check your flour measurement and avoid overmixing the dough as this can cause fluffiness.
- Using turbinado sugar for rolling adds a nice crunchy texture and sparkle to the cookies.
- The eggnog frosting can be made ahead and stored covered in the fridge; bring to room temperature and re-whip before using.
- These cookies keep well for several days in an airtight container and can also be frozen for longer storage.
Keywords: ginger molasses cookies, eggnog frosting, holiday cookies, sandwich cookies, Christmas baking, spiced cookies, molasses cookies
