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Ginger Molasses Sandwich Cookies with Eggnog Frosting | Chewy Holiday Treat

Ginger Molasses Sandwich Cookies with Eggnog Frosting stacked on a holiday plate, a festive take on Molasses Sandwich Cookies with soft, chewy layers.
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Ginger Molasses Sandwich Cookies with Eggnog Frosting combine soft, chewy spice cookies with a creamy seasonal filling for a festive holiday dessert that tastes like Christmas in every bite.

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 the eggnog buttercream

  • 6 tablespoons unsalted butter, softened to room temperature
  • 2 to 3 cups icing sugar, sifted
  • 3 to 4 tablespoons eggnog
  • 1/4 teaspoon rum extract, optional

Instructions

  1. In a large mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until the dry ingredients are evenly blended. Set the bowl aside.
  2. In another large bowl, use an electric mixer on medium speed to beat the softened butter and brown sugar together until the mixture becomes smooth and no visible lumps remain.
  3. Add the egg, egg yolk, vanilla extract, and molasses to the butter mixture. Continue beating until everything is fully combined and the dough looks dark and cohesive.
  4. Turn the mixer to low speed and gradually add the dry ingredients. Mix only until the flour disappears and the dough comes together. Stop mixing as soon as everything is incorporated. Scrape the bowl as needed to make sure no dry flour hides at the bottom or along the sides.
  5. Cover the bowl tightly with plastic wrap and chill the dough for at least 30 minutes. You can leave it in the refrigerator for up to 24 hours if needed.
  6. When you are ready to bake, remove the dough from the refrigerator. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  7. If the dough has chilled for more than 2 hours, let it sit out for about 20 minutes so it softens slightly and becomes easier to scoop.
  8. Scoop the dough into balls that are about 1.5 tablespoons each. A cookie scoop works especially well because it keeps the cookies uniform in size, which makes sandwiching easier later.
  9. Roll each dough ball in granulated sugar or turbinado sugar until lightly coated.
  10. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one so they can spread without touching.
  11. Bake for 8 to 10 minutes, or until the tops look just set. The cookies should still appear soft in the center when you remove them from the oven.
  12. Allow the cookies to rest on the baking sheet for 5 to 10 minutes before moving them to a wire rack. Let them cool completely before adding the frosting.
  13. While the cookies cool, make the frosting. In a medium bowl, beat the butter on medium speed until it becomes creamy and soft.
  14. Add the icing sugar a little at a time, about 1/2 cup per addition, beating after each addition until 2 cups have been incorporated.
  15. Pour in the eggnog one tablespoon at a time, then mix in the rum extract if you are using it.
  16. Continue beating until the frosting becomes smooth and spreadable. If it feels too thick, add a small splash more eggnog. If it feels too loose, beat in a little more icing sugar until it reaches the right consistency.
  17. To assemble, turn one cookie upside down and spread about 1 tablespoon of frosting over the flat side.
  18. Top it with a second cookie and press gently so the frosting reaches the edges without spilling out too much. Repeat with the remaining cookies.
  19. You should end up with about 16 to 18 sandwich cookies, depending on the size of your dough scoops.

Notes

For a slightly stronger flavor, add a pinch of salt to the frosting. If the dough feels sticky during shaping, chill it briefly before rolling.

Nutrition

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