Ginger Molasses Sandwich Cookies with Eggnog Frosting

Every December, the kitchen in my family home would come alive with the smell of spices like ginger, cinnamon, and nutmeg. Those aromas instantly meant the holidays were here, and they still bring me comfort every time I bake. That same memory inspired these ginger molasses sandwich cookies. Two soft, chewy cookies filled with warm spice are nestled around a creamy eggnog frosting. It is festive, nostalgic, and irresistible.

If you are looking for something special to bring to a cookie swap or simply want to treat your loved ones to a cozy seasonal dessert, these cookies are exactly what you need. They are simple enough for a weeknight bake but beautiful enough to shine at a holiday table.

Overview of the Recipe

These ginger molasses sandwich cookies are everything you love about holiday baking wrapped into one sweet treat. The cookies themselves are chewy with slightly crisp edges, while the molasses gives them a rich, almost caramel-like depth. The frosting is smooth and creamy with just the right hint of eggnog to make each bite taste festive.

They are perfect for holiday parties, gifting, or simply curling up by the fireplace with a plate of cookies and a warm drink. You will find yourself baking them on repeat all season long.

Ingredients

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
• 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
• 2 to 3 cups icing sugar, sifted
• 3 to 4 tablespoons eggnog
• 1/4 teaspoon rum extract, optional

Necessary Tools for Preparation

To make things smooth and easy, you will want a couple of mixing bowls, a whisk for the dry ingredients, and an electric mixer for creaming the butter and sugar. A cookie scoop makes portioning the dough easier, and parchment paper or silicone mats will give you perfectly baked cookies without sticking. A wire rack is also important so the cookies can cool evenly before you sandwich them together.

Ingredient Additions & Substitutions

This recipe is flexible depending on your pantry and dietary needs.

• Swap the all-purpose flour with a gluten-free baking blend if you need a gluten-free version.
• Use vegan butter and a plant-based nog if you want a dairy-free option.
• Add a pinch of cardamom or allspice if you want a little extra spice.
• If you do not have molasses, dark corn syrup or maple syrup works, though the flavor will be lighter.
• For a grown-up twist, add a splash of spiced rum to the frosting instead of rum extract.

Step-by-Step Instructions

Step 1: Mix the dry ingredients
In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set this aside.

Step 2: Cream the butter and sugar
In another bowl, beat the softened butter and brown sugar together until creamy and smooth. This creates the base for your cookies, so do not rush this step.

Step 3: Add the wet ingredients
Beat in the egg, egg yolk, vanilla, and molasses until the mixture is glossy and well combined.

Step 4: Combine the mixtures
Turn the mixer to low and slowly add the dry ingredients to the wet mixture. Mix until just combined, scraping down the bowl as needed. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.

Step 5: Preheat and prepare
When ready to bake, preheat your oven to 350°F and line two cookie sheets with parchment paper. If your dough has chilled for more than two hours, let it rest at room temperature for about 20 minutes.

Step 6: Shape the dough
Scoop about 1.5 tablespoons of dough and roll into balls. Coat each ball in granulated or turbinado sugar, then place them about two inches apart on the baking sheets.

Step 7: Bake the cookies
Bake for 8 to 10 minutes, just until the tops are set. Let them cool on the trays for 5 to 10 minutes before moving them to a wire rack. They will be soft, so handle gently.

Step 8: Make the frosting
While the cookies cool, beat the butter until soft. Add the icing sugar gradually, mixing well after each addition. Beat in the eggnog one tablespoon at a time until the frosting is creamy and spreadable. Stir in the optional rum extract if you like.

Step 9: Assemble the sandwiches
Spread about a tablespoon of frosting on the bottom of one cookie, then top with a second cookie. Continue until all the sandwiches are ready.

Tips for Making It

Chilling the dough is essential for chewy cookies, so do not skip that step. Roll generously in sugar for a sparkly, crackled finish. Remove the cookies from the oven when they are just set, as they will continue to bake on the tray. For neat sandwiching, pipe the frosting onto the cookies instead of spreading with a knife.

Storage Instructions

Store the finished cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. You can also freeze the cookies unfrosted and add the filling once they are thawed for the freshest taste.

General Information

Ginger molasses cookies are a holiday staple, loved for their spiced warmth and chewy texture. This recipe pairs them with creamy eggnog frosting for a seasonal twist that feels both traditional and new. It is a cookie that tastes like home with a little extra holiday flair.

FAQs

Can I make the dough ahead of time?
Yes, it can be refrigerated for up to 24 hours. Let it soften slightly before rolling.

Can I freeze these cookies?
Bake and cool them, then freeze unfrosted. Frost after thawing for the best texture.

Can I make them smaller?
Yes, simply use a teaspoon of dough instead of a tablespoon and reduce the bake time slightly.

Does the frosting taste strongly of eggnog?
It has a light, sweet eggnog flavor. Add more nog or a splash of rum extract if you prefer a stronger taste.

Conclusion

These ginger molasses sandwich cookies with eggnog frosting are the perfect mix of cozy and festive. They capture the warmth of holiday spices and the creamy sweetness of eggnog in every bite. They will quickly become a tradition at your table just as they have at mine.

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