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Ginger Molasses Sandwich Cookies with Eggnog Frosting

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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: 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: Chilling the dough is essential to prevent excessive spreading during baking and to enhance the flavors.
  • Molasses: Use regular or mild molasses for the best flavor; blackstrap molasses is too bitter for this recipe.

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