Introduction

These ginger-spiced sandwich cookies are the perfect treat for the holidays or any cozy occasion. Soft, chewy cookies filled with a creamy eggnog frosting make every bite a delightful experience.

A close-up of four layered cookies stacked on a white marbled surface, each cookie sandwich consisting of two brown, textured, sugar-coated cookie layers with a smooth, creamy white filling in between. The cookies have a slightly cracked surface with glistening sugar crystals, and the layers are thick and consistent. In the blurry background, there is a white plate with more cookies and a light yellow drink in a clear glass. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 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)
2-3 cups icing sugar (sifted)
3-4 tablespoons eggnog
1/4 teaspoon rum extract (optional)

Instructions

Step 1: In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
Step 2: In a separate large bowl, use an electric mixer on medium speed to beat the softened butter and brown sugar until no lumps remain. Add the egg, egg yolk, vanilla, and molasses, and continue beating until well combined.
Step 3: Reduce the mixer speed to low and slowly beat in the flour mixture until just combined. Turn off the mixer and scrape down the sides of the bowl as needed. Cover with cling wrap and refrigerate for 30 minutes up to 24 hours.
Step 4: When ready to bake, remove dough from the fridge. Preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone mats. If the dough has chilled for more than 2 hours, let it sit at room temperature for about 20 minutes.
Step 5: Form dough into 1.5-tablespoon balls using a cookie scoop. Roll each ball in turbinado or granulated sugar and place 2 inches apart on the lined sheets. Bake for 8-10 minutes until tops just set. Cool on the sheets for 5-10 minutes then transfer to a wire rack.
Step 6: While cookies cool, prepare the eggnog frosting. Beat 6 tablespoons softened butter on medium speed until soft. Gradually add in 2 cups sifted icing sugar, about 1/2 cup at a time. Add eggnog 1 tablespoon at a time and rum extract if using. Adjust with more icing sugar or eggnog until smooth and spreadable.
Step 7: Assemble the sandwiches by spreading about 1 tablespoon frosting on the bottom of one cookie, then topping with a second cookie. Repeat to make 16-18 sandwiches.

Tips & Variations

Use turbinado sugar for rolling dough balls to add a subtle crunch and a delightful sparkle to the cookies.
For a dairy-free option, substitute the butter with a plant-based alternative and use a dairy-free eggnog.
Chill the dough longer for thicker cookies with richer flavor.
Add a pinch of cayenne pepper to the dough for a warm, spicy kick.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. When freezing, separate layers with parchment paper to prevent sticking. Thaw in the refrigerator before serving. The frosting may firm up when chilled, so let the cookies come to room temperature for easier eating.

How to Serve

The image shows a close-up of several sandwich cookies stacked on a white marbled surface. Each cookie has two textured, brown layers with visible sugar crystals on top, and a smooth, white cream filling in the middle. The cookies have a slightly rough and crumbly look, with the cream layer evenly spread between the two cookie layers. In the background, a glass with a light yellow liquid and a white plate holding more of the same sandwich cookies are visible but blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

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

What can I use instead of eggnog in the frosting?

If you don’t have eggnog, milk or cream with a pinch of nutmeg and cinnamon works well as a substitute to maintain flavor and consistency.