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Ginger Molasses Sandwich Cookies with Eggnog Frostings

Ginger Molasses Sandwich Cookies with Eggnog Frostings
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Get ready to indulge in the warm and delightful flavors of Ginger Molasses Sandwich Cookies with Eggnog Frostings. These soft, chewy cookies are perfectly spiced, combining the rich sweetness of molasses with a creamy, festive frosting that elevates them to a must-have treat for any occasion. Ideal for holiday gatherings or cozy evenings at home, these cookies offer a unique twist on traditional favorites, making them a hit among family and friends. With simple preparation steps and customizable options, you can create a batch that perfectly suits your taste.

Ingredients

Scale
  • 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
  • 6 tablespoons unsalted butter, softened to room temperature
  • 2–3 cups icing sugar, sifted
  • 3–4 tablespoons eggnog
  • 1/4 teaspoon Vanilla Extract (Alcohol-Free), optional

Instructions

  1. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
  2. In another large bowl using an electric mixer on medium speed: Beat together the butter and brown sugar until no lumps remain. Add in the egg, egg yolk, vanilla extract, and molasses; continue mixing until well combined. Lower the mixer speed and gradually add in the flour mixture until fully combined. Scrape down the sides of the bowl as necessary. Cover with cling wrap and refrigerate for 30 minutes or up to 24 hours.
  3. When ready to bake: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone mats. If chilled for over two hours, let the dough sit at room temperature for about 20 minutes. Use a cookie scoop to form balls about 1.5 tablespoons in size; roll them in granulated/turbinado sugar. Place cookie balls on lined sheets about 2 inches apart and bake for 8–10 minutes until just set on top. Cool on trays for 5–10 minutes before transferring them to a wire rack.
  4. While cookies cool: In a medium bowl, beat the butter on medium speed until smooth. Gradually mix in icing sugar about half a cup at a time until you achieve a thick consistency (about 2 cups). Add eggnog one tablespoon at a time along with optional vanilla extract until desired sweetness is reached; adjust consistency as needed with more powdered sugar or eggnog.
  5. To create sandwiches: Spread about 1 tablespoon of frosting on the bottom of one cookie. Top with another cookie to create a sandwich. You will end up with approximately 16–18 sandwiches total! Enjoy your delicious Ginger Molasses Sandwich Cookies with Eggnog Frostings!

Nutrition

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