There’s something undeniably magical about the combination of ginger, molasses, and creamy eggnog. These Ginger Molasses Sandwich Cookies with Eggnog Frosting are everything you love about the holidays, packed into every delicious bite. Picture this: soft and spiced ginger cookies with a deep molasses flavor, sandwiched together with a luscious, velvety eggnog frosting. They’re the kind of cookies that make you want to curl up by the fire, mug of hot cocoa in hand.

This recipe is a perfect addition to your holiday baking repertoire. Whether you’re hosting a cookie exchange, bringing a plate to a family dinner, or simply indulging in a quiet evening treat, these sandwich cookies are guaranteed to be a hit. The best part? They’re easier to make than you might think! Let’s dive in and talk about why these cookies are the holiday dessert you didn’t know you needed.

Why You’ll Love These Ginger Molasses Sandwich Cookies

Perfectly Spiced: Ginger, cinnamon, cloves, and nutmeg come together in harmony to create a warming, fragrant cookie that screams holiday cheer.
Soft and Chewy: The molasses keeps these cookies irresistibly soft and chewy, making every bite a little piece of heaven.
Decadent Frosting: The eggnog buttercream adds a creamy, sweet contrast to the spiced cookies, with just a hint of holiday nostalgia.
Great for Sharing: These sandwich cookies are impressive enough to bring to parties and gatherings, but they’re also an indulgent treat to keep all to yourself.
Make-Ahead Friendly: You can prep the dough in advance, which means less stress during the busy holiday season.

Preparation Time and Yield

Prep Time: 40 minutes (includes chilling time)
Cook Time: 8-10 minutes per batch
Frosting and Assembly: 20 minutes
Total Time: 1 hour
Yield: About 16-18 sandwich cookies

Ingredients Breakdown

For the Ginger Molasses Cookies:

All-purpose flour (2 ¾ cups): Provides the structure for these cookies while keeping them soft and tender.
Spices (ginger, cinnamon, nutmeg, cloves): The warm spices are the star of the show, bringing a cozy, festive aroma.
Molasses (⅓ cup): Adds depth, richness, and moisture to the cookies.
Brown sugar (¾ cup): Keeps the cookies soft while complementing the molasses with a caramel-like sweetness.
Unsalted butter (¾ cup): The base of the dough for a buttery, melt-in-your-mouth texture.
Turbinado or granulated sugar (⅓ cup): For rolling the dough balls, adding a subtle crunch and sparkle to the finished cookies.

For the Eggnog Buttercream:

Butter (6 tablespoons): The creamy foundation of the frosting.
Icing sugar (2-3 cups): Sweetens and thickens the frosting to the perfect consistency.
Eggnog (3-4 tablespoons): Infuses the frosting with classic holiday flavor.
Rum extract (¼ teaspoon, optional): A tiny touch for extra festive flair, though totally optional.

Step-by-Step Instructions

1. Prepare the Dough

In a large mixing bowl, whisk together the dry ingredients: flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
In another bowl, beat the butter and brown sugar together until the mixture is light and fluffy—this takes about 2-3 minutes using an electric mixer.
Add the egg, egg yolk, vanilla, and molasses to the butter mixture. Beat until everything is smooth and well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Scrape down the sides of the bowl as needed. The dough will be soft but thick.

2. Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much while baking. If you’re prepping ahead, you can refrigerate the dough for up to 24 hours.

3. Shape and Bake the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
If your dough has been chilling for more than 2 hours, let it sit at room temperature for 15-20 minutes to soften slightly.
Use a cookie scoop or your hands to form balls of dough about 1.5 tablespoons in size. Roll each ball in turbinado or granulated sugar to coat.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the tops of the cookies are just set. The edges will look slightly firm, but the centers should remain soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

4. Make the Eggnog Buttercream

In a medium bowl, beat the butter until it’s soft and creamy.
Add the icing sugar gradually, ½ cup at a time, beating on low speed to avoid a powdered sugar cloud.
Add the eggnog 1 tablespoon at a time, alternating with more icing sugar, until the frosting reaches your desired consistency. It should be thick enough to hold its shape but smooth enough to spread easily.
If you’re using rum extract, beat it in now for an extra layer of flavor.

5. Assemble the Sandwich Cookies

Once the cookies are completely cool, spread about 1 tablespoon of eggnog buttercream onto the bottom of one cookie.
Gently press another cookie on top to create a sandwich.
Repeat with the remaining cookies and frosting.

How to Serve These Ginger Molasses Sandwich Cookies

With Coffee or Tea: The warm spices pair beautifully with a cup of hot tea or coffee.
As a Dessert: Arrange them on a festive plate with other holiday treats for a stunning dessert display.
Gift-Worthy: Package them in a decorative tin or box and share the holiday spirit with friends and family.

Additional Tips for Success

Don’t Skip the Chill Time: Chilling the dough helps the cookies keep their shape and intensifies the flavors.
Room Temperature Ingredients: Make sure the butter and eggs are at room temperature for a smooth dough.
Use a Cookie Scoop: For uniform cookies that bake evenly, a cookie scoop is your best friend.
Taste as You Go: Adjust the sweetness or eggnog flavor in the frosting to your preference.
Store Properly: Keep these cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Variations to Try

Spicy Kick: Add a pinch of cayenne pepper or extra ginger for a spicier flavor profile.
Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Dairy-Free: Use plant-based butter and a dairy-free eggnog alternative.
Classic Molasses Cookies: Skip the frosting altogether for a simpler treat.

Freezing and Storage Tips

To Freeze the Dough: Roll the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer bag and bake directly from frozen, adding 1-2 minutes to the bake time.
To Freeze Assembled Cookies: Wrap each cookie sandwich individually in plastic wrap and store in an airtight container in the freezer for up to 3 months. Let them thaw at room temperature before serving.

Special Equipment

Cookie Scoop: For perfectly portioned cookies.
Electric Mixer: Makes mixing the dough and frosting a breeze.
Wire Rack: Ensures even cooling.

FAQ

1. Can I use blackstrap molasses?
Blackstrap molasses is too bitter and strong for this recipe. Stick to regular or mild molasses for the best flavor.

2. How do I keep the cookies soft?
Don’t overbake! The cookies should look just set when you take them out of the oven.

3. Can I make the frosting ahead?
Yes, you can make the frosting up to 2 days in advance and store it in the refrigerator. Let it come to room temperature and re-whip before using.

These Ginger Molasses Sandwich Cookies with Eggnog Frosting are destined to become a holiday favorite. Their soft, spiced centers and creamy filling make them irresistible. So go ahead, whip up a batch, and share the love this season—you deserve it! Don’t forget to tag me in your cookie creations. Happy baking! 🎄

Ginger Molasses Sandwich Cookies with Eggnog Frosting

Author: TAYLOR HARRISON
Total Time: 1 hour
Yield: 16-18 sandwich cookies
Diet: Vegetarian

Print Recipe

Description

Soft, spiced ginger molasses cookies sandwiched with creamy eggnog frosting, perfect for festive celebrations.

Ingredients

– Cookies: Flour, ginger, cinnamon, nutmeg, cloves, baking soda, salt, butter, brown sugar, egg, molasses, turbinado sugar.
– Frosting: Butter, powdered sugar, eggnog, optional rum extract.

Instructions

1. Mix dry ingredients.
2. Cream butter, sugar; add egg, yolk, molasses.
3. Combine wet and dry ingredients. Chill dough.
4. Roll dough balls, bake at 350°F for 8-10 minutes.
5. Prepare eggnog frosting.
6. Assemble cookies into sandwiches.

Notes

– Chill dough for at least 30 minutes.
– Let cookies cool completely before frosting.
– Adjust frosting consistency with extra eggnog or sugar.

Prep Time: 40 minutes (including dough chilling)
Cook Time: 8-10 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American