Ginger Molasses Sandwich Cookies with Eggnog Frosting Recipe

Introduction

These Ginger Molasses Sandwich Cookies with Eggnog Frosting are a festive treat perfect for holiday gatherings. Soft, spiced cookies sandwich a creamy, flavorful frosting, creating a deliciously satisfying bite. They’re easy to make and sure to impress your friends and family.

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

1. Step 1: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set this dry mixture aside.
2. Step 2: In a separate large bowl, beat the softened butter and brown sugar on medium speed until smooth and lump-free. Add the egg, egg yolk, vanilla extract, and molasses, and continue beating until well combined.
3. Step 3: Reduce the mixer speed to low and slowly add the flour mixture to the wet ingredients. Mix until everything is combined, then scrape down the bowl sides as needed. Cover with cling wrap and refrigerate for at least 30 minutes or up to 24 hours.
4. Step 4: When ready to bake, preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats. If the dough has been chilled for over 2 hours, let it sit at room temperature for about 20 minutes.
5. Step 5: Scoop the dough into balls about 1.5 tablespoons each and roll them in the turbinado or granulated sugar. Place them 2 inches apart on the prepared baking sheets.
6. Step 6: Bake the cookies for 8-10 minutes until the tops are set but not hard. Let them cool on the baking trays for 5-10 minutes before transferring to a wire rack to cool completely.
7. Step 7: While the cookies cool, prepare the eggnog frosting. Beat the softened butter in a medium bowl until smooth. Gradually add the sifted icing sugar, about 1/2 cup at a time, beating until incorporated (use 2 cups). Add the eggnog one tablespoon at a time along with the optional rum extract, adjusting with more icing sugar or eggnog to reach a smooth, spreadable consistency.
8. Step 8: Assemble the sandwiches by spreading about 1 tablespoon of frosting on the bottom of one cookie, then topping it with a second cookie. Repeat until all cookies are sandwiched. This should yield about 16-18 sandwich cookies.

Tips & Variations

• Use turbinado sugar for rolling the dough balls to add a crunchy texture and a subtle caramel flavor.
• If you prefer a stronger eggnog flavor, increase the eggnog in the frosting gradually but balance with powdered sugar to keep the right consistency.
• For a boozy twist, add a teaspoon of bourbon or spiced rum to the frosting instead of rum extract.
• Chill the dough longer for thicker, chewier cookies.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. If refrigerated, allow cookies to come to room temperature before serving. You can also freeze the cookies (unfrosted) for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking. This helps develop the flavors and makes the dough easier to handle.

What can I substitute for molasses?

If you don’t have molasses, you can use dark corn syrup or honey, but the flavor will be less rich and traditional. Avoid using blackstrap molasses, as it is too bitter for this recipe.

Ginger Molasses Sandwich Cookies with Eggnog Frosting Recipe

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★★★★★

4.6 from 62 reviews

These Ginger Molasses Sandwich Cookies with Eggnog Frostings are a festive and flavorful treat perfect for the holiday season. Soft and chewy ginger molasses cookies are rolled in sugar and baked to perfection, then sandwiched together with a creamy, spiced eggnog frosting that adds a delightful seasonal twist.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour
• Yield: 16–18 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 and 3/4 cup 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

Wet Ingredients

• 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)

For Coating and Frosting

• 1/3 cup turbinado or granulated sugar (for rolling dough)
• 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

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 for later use.
2. Cream Butter and Sugar: In a separate large bowl, use an electric mixer on medium speed to beat the unsalted butter and brown sugar together until smooth and no lumps remain. This process ensures a creamy base for your cookie dough.
3. Add Wet Ingredients: Beat in the egg, egg yolk, vanilla extract, and molasses to the butter and sugar mixture until everything is fully incorporated, creating a rich and flavorful dough.
4. Combine Dry and Wet Mixtures: Reduce the mixer speed to low and slowly add the flour mixture to the wet ingredients. Beat until just combined to avoid overworking the dough. Stop the mixer and scrape down the sides with a spatula if necessary to ensure even mixing.
5. Chill the Dough: Cover the bowl with cling wrap and refrigerate the dough for at least 30 minutes and up to 24 hours. Chilling helps to develop the flavors and makes the dough easier to handle.
6. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
7. Form and Sugar Coat Cookies: If dough has chilled longer than 2 hours, let it sit at room temperature for about 20 minutes to soften slightly. Using a cookie scoop or spoon, form the dough into balls approximately 1.5 tablespoons in size. Roll each dough ball in turbinado or granulated sugar to coat thoroughly.
8. Arrange and Bake: Place the sugar-coated dough balls about 2 inches apart on the prepared cookie sheets. Bake in the preheated oven for 8 to 10 minutes or until the cookie tops are just set and edges are firm.
9. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely. This prevents breakage and maintains texture.
10. Prepare Eggnog Frosting: In a medium bowl, beat the softened butter at medium speed until creamy. Gradually add the sifted icing sugar, about 1/2 cup at a time, beating well after each addition until about 2 cups have been incorporated. Add the eggnog one tablespoon at a time and mix until smooth and spreadable. Incorporate the optional rum extract if desired. Adjust the consistency with extra powdered sugar or eggnog as needed.
11. Assemble Sandwich Cookies: Once the cookies are fully cooled, spread approximately 1 tablespoon of eggnog frosting on the bottom side of one cookie. Top it with a second cookie to create a sandwich. Repeat until all cookies are paired, yielding about 16 to 18 sandwich cookies total.

Notes

• Allow dough to chill for at least 30 minutes; chilling longer improves flavor and handling.
• If chilled dough is too firm, let it sit at room temperature for 20 minutes before scooping.
• Use turbinado sugar for a subtle crunch and decorative sparkle on the cookies.
• Adjust the eggnog frosting consistency to your preference by adding more powdered sugar for thicker frosting or more eggnog for a thinner spread.
• Optional rum extract adds a traditional holiday flavor but can be omitted for a non-alcoholic version.
• Store sandwich cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Keywords: ginger molasses cookies, holiday cookies, sandwich cookies, eggnog frosting, festive dessert, Christmas cookies, molasses cookies