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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 9 reviews

These Ginger Molasses Sandwich Cookies with Eggnog Frosting combine warm, spicy molasses cookies with a creamy, festive eggnog buttercream. Perfect for the holiday season, these cookies are soft with a slightly crisp edge and layered with a luscious, smooth frosting spiced with a hint of rum extract.

Ingredients

Scale

For the Ginger Molasses Cookies

  • 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
  • 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
  • 2–3 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 sugars: In a separate large bowl, use an electric mixer on medium speed to beat the unsalted butter and brown sugar until no lumps remain and the mixture is fluffy.
  3. Add wet ingredients: Beat in the egg, egg yolk, vanilla extract, and molasses until fully combined.
  4. Incorporate dry ingredients: Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Scrape down the sides of the bowl as needed.
  5. Chill dough: Cover the bowl with cling wrap and refrigerate for at least 30 minutes, up to 24 hours. If chilling longer than 2 hours, let dough sit at room temperature for 20 minutes before baking.
  6. Prepare to bake: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats.
  7. Form cookies: Scoop dough into 1.5 tablespoon-sized balls using a cookie scoop. Roll each ball in turbinado or granulated sugar and place them 2 inches apart on the prepared baking sheets.
  8. Bake cookies: Bake for 8-10 minutes until the tops are just set but not browned. Let cookies cool on the baking sheet for 5-10 minutes, then transfer to wire racks to cool completely.
  9. Make eggnog frosting: In a medium bowl, beat softened butter on medium speed until creamy. Gradually beat in 2 cups of sifted icing sugar, then add eggnog 1 tablespoon at a time. Add rum extract if using. Adjust consistency and sweetness by adding more icing sugar or eggnog as needed to create a smooth, spreadable frosting.
  10. Assemble sandwiches: Spread about 1 tablespoon of frosting on the bottom of one cookie, then sandwich with another cookie. Repeat until all are assembled, making about 16-18 sandwich cookies.

Notes

  • Use molasses that is not blackstrap for a milder flavor and lighter color.
  • Chilling the dough for longer enhances flavor and texture but allow coming to room temperature if chilled over 2 hours for easier scooping.
  • Use turbinado sugar for a pretty crunchy coating and extra texture on the cookies.
  • The rum extract is optional but adds a nice festive flavor to the eggnog frosting.
  • Store the sandwich cookies in an airtight container at room temperature for up to 5 days or refrigerate to extend freshness.
  • These cookies can be frozen either baked (unfrosted) or assembled; thaw completely before serving.

Nutrition

Keywords: ginger molasses cookies, molasses sandwich cookies, holiday cookies, eggnog frosting, festive cookies, Christmas cookies, sandwich cookies

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