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Ginger Molasses Sandwich Cookies with Eggnog Frosting Recipe

Ginger Molasses Sandwich Cookies with Eggnog Frosting Recipe
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★★★★★

5 from 30 reviews

These Ginger Molasses Sandwich Cookies with Eggnog Frosting are a festive treat perfect for the holiday season. Soft, spicy ginger molasses cookies are paired with a creamy, lightly spiced eggnog buttercream, creating a deliciously rich and flavorful dessert that’s perfect for sharing or gifting.

Ingredients

Scale

For the Ginger Molasses Cookies

  • 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
  • 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)

For the Eggnog Buttercream Frosting

  • 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

  1. Mix dry ingredients: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
  2. Cream butter and sugar: In a separate large bowl, use an electric mixer on medium speed to beat the softened butter and brown sugar until no lumps remain and the mixture is creamy.
  3. Add wet ingredients: Add the egg, egg yolk, vanilla extract, and molasses to the butter-sugar mixture. Continue beating until well combined.
  4. Combine dough: Reduce the mixer speed to low and slowly add in the flour mixture until just combined. Scrape down the sides of the bowl as needed. Cover the dough with cling wrap and refrigerate for 30 minutes or up to 24 hours.
  5. Preheat and prepare baking sheets: When ready to bake, preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone mats.
  6. Form cookies: If the dough has been chilling longer than 2 hours, allow it to sit at room temperature for about 20 minutes. Form the dough into cookie balls about 1.5 tablespoons each using a cookie scoop. Roll each ball in turbinado or granulated sugar.
  7. Bake cookies: Place the dough balls 2 inches apart on the lined baking sheets. Bake for 8-10 minutes until the tops are just set. Let the cookies cool on the trays for 5-10 minutes, then transfer to wire racks to cool completely.
  8. 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 until 2 cups are incorporated. Add eggnog one tablespoon at a time along with rum extract if using. Adjust with more frosting sugar or eggnog to reach a smooth spreadable consistency.
  9. Assemble sandwich cookies: Spread about 1 tablespoon of frosting on the bottom of one cookie and sandwich with another cookie on top. Repeat to make 16-18 sandwich cookies in total.

Notes

  • Molasses used should not be blackstrap molasses for a milder flavor.
  • Chilling the dough enhances flavor and makes it easier to handle.
  • You can adjust the eggnog frosting consistency by adding more powdered sugar or eggnog as needed.
  • Store sandwich cookies in an airtight container at room temperature for up to 3 days or chilled for up to a week.
  • For a non-alcoholic version, omit rum extract from the frosting.

Nutrition

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

Find it online: https://todayfoodrecipe.com/ginger-molasses-sandwich-cookies-with-eggnog-frosting-recipe/