These ginger molasses sandwich cookies are a delightful blend of warm spices, deep molasses flavor, and creamy eggnog frosting. Perfect for holiday gatherings or any time you crave a cozy, sweet treat, these cookies are sure to impress.
Why You’ll Love This Recipe
- The cookies are soft, chewy, and filled with the perfect balance of ginger, cinnamon, and molasses.
- The eggnog frosting is rich and creamy, adding a festive twist.
- They make a stunning dessert or gift for the holiday season.
- The recipe is easy to follow, with ingredients you likely already have.
- You can make them ahead of time and assemble them just before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Molasses
- Egg
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
For the Eggnog Frosting:
- Unsalted butter
- Powdered sugar
- Eggnog
- Nutmeg (optional, for garnish)
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the molasses and egg until fully combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Scoop out small portions of dough, roll them into balls, and place them on the prepared baking sheets.
- Bake for 8–10 minutes, or until the edges are set but the centers remain soft. Cool completely.
- For the frosting, beat the butter until smooth, then gradually add the powdered sugar and eggnog. Mix until creamy.
- Pair the cookies by size, and spread or pipe the frosting onto one cookie before topping with another to create sandwiches.
Servings and Timing
- Servings:Â Approximately 12 sandwich cookies
- Prep Time:Â 15 minutes
- Cook Time:Â 10 minutes per batch
- Total Time:Â 30 minutes
Variations
- Spice Blend:Â Add a pinch of cardamom or allspice for a unique flavor twist.
- Gluten-Free:Â Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Dairy-Free Frosting:Â Use plant-based butter and a dairy-free eggnog alternative.
- Extra Sweetness:Â Drizzle melted white chocolate over the assembled cookies.
- Plain Ginger Cookies:Â Skip the frosting for a simpler ginger molasses cookie.
Storage/Reheating
- Storage:Â Store assembled cookies in an airtight container in the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking.
- Freezing:Â Freeze the cookies and frosting separately for up to 2 months. Thaw completely before assembling.
- Reheating:Â These cookies are best enjoyed at room temperature and do not require reheating.
FAQs
1. Can I make the frosting without eggnog?
Yes, substitute eggnog with milk or heavy cream and add a dash of vanilla extract.
2. How can I make the cookies chewier?
Increase the molasses slightly and avoid overbaking for a softer, chewier texture.
3. Can I use blackstrap molasses?
Blackstrap molasses has a stronger, more bitter flavor. Regular molasses is recommended for this recipe.
4. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
5. What’s the best way to pipe the frosting?
Use a piping bag with a round tip for a neat and consistent look.
6. Can I add nuts or raisins?
Certainly! Chopped pecans or raisins can be mixed into the dough for added texture.
7. What’s the best way to ensure even-sized cookies?
Use a cookie scoop to measure out the dough evenly.
8. Can I use a stand mixer for this recipe?
Yes, a stand mixer makes mixing the dough and frosting even easier.
9. How do I prevent the cookies from spreading too much?
Chill the dough for 20 minutes before baking to reduce spreading.
10. Can I double the recipe?
Absolutely! This recipe doubles well if you’re baking for a crowd.
Conclusion
These ginger molasses sandwich cookies with eggnog frosting are the ultimate festive treat. With their rich flavors and creamy filling, they’re perfect for sharing or savoring yourself. Whether you’re making them for a holiday party or as a homemade gift, they’re sure to become a seasonal favorite. Happy baking!
PrintGinger Molasses Sandwich Cookies with Eggnog Frosting
Ginger Molasses Sandwich Cookies with Eggnog Frosting are a delightful holiday treat that combines the warm spices of ginger and molasses with a creamy eggnog-infused buttercream. These soft and chewy cookies are perfect for festive gatherings or as a cozy indulgence during the holiday season.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes plus chilling time
- Yield: 16 to 18 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Ginger Molasses Cookies:
- 2 and 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons ground ginger
- 1 teaspoon ground 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:
- 6 tablespoons unsalted butter, softened to room temperature
- 2 to 3 cups powdered sugar, sifted
- 3 to 4 tablespoons eggnog
- 1/4 teaspoon rum extract (optional)
Instructions
- Prepare the Cookie Dough:
- In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a separate bowl, using an electric mixer on medium speed, cream the softened butter and brown sugar until light and fluffy.
- Add the egg, egg yolk, vanilla extract, and molasses to the butter-sugar mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Cover the dough and refrigerate for at least 30 minutes to firm up.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 1.5-tablespoon portions of dough and roll them into balls. 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 to 10 minutes, or until the edges are set and the tops have a crackled appearance. The centers should remain soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Eggnog Buttercream:
- In a medium bowl, beat the softened butter until creamy.
- Gradually add 2 cups of the sifted powdered sugar, beating on low speed to combine.
- Add 3 tablespoons of eggnog and the rum extract (if using). Beat until smooth.
- If a thicker consistency is desired, add more powdered sugar; if a thinner consistency is preferred, add an additional tablespoon of eggnog.
- Assemble the Sandwich Cookies:
- Once the cookies have cooled completely, pair them by size.
- Spread or pipe a generous amount of eggnog buttercream onto the flat side of one cookie.
- Top with the matching cookie, flat side down, to create a sandwich.
- Repeat with the remaining cookies and frosting.
Notes
- Storage:Â Store the assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze the unassembled cookies and buttercream separately for up to a month; thaw before assembling.
- Chilling the Dough:Â Chilling the dough is essential to prevent excessive spreading during baking and to enhance the flavors.
- Molasses:Â Use regular or mild molasses for the best flavor; blackstrap molasses is too bitter for this recipe.