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Ginger Molasses Sandwich Cookies with Eggnog Frostings

Ginger Molasses Sandwich Cookies with Eggnog Frostings
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Indulge in the delightful world of Ginger Molasses Sandwich Cookies with Eggnog Frostings. These cookies perfectly marry the warmth of ginger and molasses with a creamy, sweet frosting that will transport you to cozy holiday gatherings. Their soft, chewy texture is irresistible and makes them a showstopper for any occasion. Whether you’re hosting a festive party or simply enjoying a quiet night at home, these cookies will surely impress friends and family alike. With easy-to-follow steps and customizable frosting options, this recipe is approachable for bakers of all levels. Make your dessert table shine with these flavorful treats!

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 (alcohol-free)
  • 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, ground ginger, cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set aside.
  2. In a separate bowl using an electric mixer on medium speed, beat together the unsalted butter and brown sugar until no lumps remain. Add in the egg, egg yolk, vanilla extract, and molasses. Mix until well combined.
  3. Lower the mixer speed to low and slowly beat in the dry ingredients 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.
  4. Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone mats. If dough has chilled for over two hours, let it sit at room temperature for about 20 minutes. Use a cookie scoop to form balls of dough about 1.5 tablespoons in size; roll in turbinado sugar. Place on lined sheets 2 inches apart and bake for 8–10 minutes until the tops are just set. Allow cooling on tray for 5–10 minutes before transferring to wire racks.
  5. While cookies cool, in a medium bowl, beat softened butter until well softened. Gradually mix in icing sugar about ½ cup at a time until about 2 cups have been added. Add eggnog one tablespoon at a time; include optional vanilla extract. Adjust sweetness by adding extra powdered sugar or eggnog for desired consistency.
  6. Frost one cookie bottom with about 1 tablespoon of frosting then place another cookie on top. Repeat until you've made about 16–18 sandwiches total.

Nutrition

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