Eggnog-Spiced Sandwich Cookies Recipe
Delicious spiced ginger sandwich cookies with a smooth eggnog frosting, perfect for holiday gatherings. Soft, flavorful cookies filled with a creamy, festive frosting that brings warmth and sweetness to every bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour (including chilling and cooling time)
- Yield: 16-18 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry 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
Cookie Dough 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)
- 1/3 cup turbinado or granulated sugar (for rolling)
Frosting Ingredients
- 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 flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set this mixture aside for later use.
- Prepare Dough: In a separate large bowl, use an electric mixer on medium speed to beat the softened butter and brown sugar until smooth and lump-free. Add the egg, egg yolk, vanilla extract, and molasses; continue mixing until fully combined. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Scrape down the bowl sides, cover with cling wrap, and refrigerate the dough for 30 minutes or up to 24 hours.
- Preheat and Shape Cookies: Remove dough from the fridge when ready to bake. Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone mats. If the dough chilled over 2 hours, let it sit at room temperature for 20 minutes. Scoop dough into 1.5-tablespoon balls, roll each in turbinado or granulated sugar, and place them 2 inches apart on baking sheets.
- Bake Cookies: Bake the cookies for 8-10 minutes until their tops are just set. Cool the cookies on the baking trays for 5-10 minutes before transferring them to a wire rack to cool completely.
- Make Eggnog Frosting: In a medium bowl, beat the softened butter on medium speed until creamy. Gradually add icing sugar about 1/2 cup at a time, incorporating a total of 2 cups. Add eggnog one tablespoon at a time along with optional rum extract, adjusting with more icing sugar or eggnog until the frosting is smooth and spreadable.
- Assemble Sandwich Cookies: Spread approximately 1 tablespoon of eggnog frosting on the bottom of one cookie, then top with a second cookie to create a sandwich. Continue assembling to yield about 16-18 sandwich cookies. Serve and enjoy!
Notes
- Allow dough to come to room temperature if it’s been refrigerated for over 2 hours to ensure easier scooping.
- Use parchment paper or silicone mats to prevent cookies from sticking and for easy cleanup.
- Adjust the amount of eggnog and powdered sugar in the frosting to achieve your desired consistency.
- For a stronger eggnog flavor, add a bit more rum extract, but be cautious as it is potent.
- Store sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: ginger cookies, sandwich cookies, eggnog frosting, holiday cookies, spiced cookies, Christmas cookies, molasses cookies
