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Ginger Molasses Sandwich Cookies with Eggnog Frostings Recipe

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

5.3 from 13 reviews

These Ginger Molasses Sandwich Cookies with Eggnog Frostings combine warm spices and rich molasses in a soft cookie base, perfectly complemented by a creamy, festive eggnog frosting. Ideal for holiday gatherings, these sandwich cookies offer a delightful balance of spice, sweetness, and seasonal flavor.

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

  • 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)

Cookie Coating

  • 1/3 cup turbinado or granulated sugar

Eggnog 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 all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined. Set aside.
  2. Prepare Cookie Dough: In a separate large bowl, use an electric mixer on medium speed to beat the softened butter and brown sugar until smooth and no lumps remain. Add in the egg, egg yolk, vanilla extract, and molasses, continuing to beat until fully incorporated. Reduce mixer speed to low and gradually blend in the flour mixture until just combined. Scrape down the sides of the bowl as necessary. Cover the dough with cling wrap and refrigerate for at least 30 minutes or up to 24 hours.
  3. Preheat and Shape Cookies: When ready to bake, remove dough from refrigerator. Preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone baking mats. If the dough has chilled for more than 2 hours, allow it to sit at room temperature for about 20 minutes for easier shaping. Use a cookie scoop to form dough balls approximately 1.5 tablespoons in size. Roll each ball in turbinado or granulated sugar and place them about 2 inches apart on the prepared baking sheets.
  4. Bake Cookies: Bake in preheated oven for 8-10 minutes, or until the tops are just set and the cookies appear slightly firm. Allow baked cookies to cool on the pans for 5-10 minutes before transferring them to a wire rack to cool completely.
  5. Make Eggnog Frosting: While cookies cool, prepare the frosting by beating softened butter in a medium bowl on medium speed until creamy. Gradually add icing sugar, about 1/2 cup at a time, beating until fully incorporated (about 2 cups total). Slowly add eggnog one tablespoon at a time along with optional rum extract, adjusting by adding more icing sugar or eggnog to reach a smooth and spreadable consistency.
  6. Assemble Sandwich Cookies: Spread approximately 1 tablespoon of frosting on the bottom side of one cookie, then top with a second cookie to form a sandwich. Repeat this process to make about 16-18 sandwich cookies total. Serve and enjoy!

Notes

  • For best flavor and texture, chill the dough for at least 30 minutes before baking.
  • If you prefer a stronger eggnog flavor, add a little more rum extract to the frosting.
  • The cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
  • Using turbinado sugar for rolling adds a nice crunch and subtle molasses flavor, but granulated sugar works well too.

Nutrition

Keywords: Ginger cookies, Molasses cookies, Sandwich cookies, Eggnog frosting, Holiday cookies, Festive desserts

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